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Our story

We plant the vines, pick the grapes and keep the wine in the cellar under the house.

The land

The vineyard runs down the slope above Vozarci, row after row, with grass between the rows.

The soil is dry and stony, so the vines reach deep for water. From the terrace you look out over the rows the wine in your glass came from.

Rows of vines in the last of the light, with bare hills under a cloudy sky behind them.

The harvest

We pick by hand, from the end of August through September, early in the morning while it is cool.

Each bunch is cut with secateurs and laid in shallow crates, so none of it is crushed.

One hand cuts a bunch of dark grapes from the vine with secateurs while the other holds it from below.

The cellar

Under the house is the cellar, cut into the rock, where the wine rests in oak barrels.

We pour the whites after a year, and keep the reds longer.

A row of old wooden barrels on beams, in a cellar cut into the rock.

The fire

We cook over wood, with what the season brings: peppers, aubergines and tomatoes from our own garden.

The stove is lit from the afternoon, so the bread and the dishes take on a little smoke.

A red pepper and aubergines on a wood stove, with a fire burning beneath them.

The table

In the end it all comes to the table: wine from the cellar, food from the fire, and the people you came with.

Pour yourself a glass. We're close by.

Red wine poured from an unlabelled bottle into a glass on a wooden table, beside roast meat and a sprig of rosemary.