The process of turning nature into fine Bizjak wine is a story of daily endeavour and a deep understanding of the land and the conditions required. Caring for the land is at the heart of the process of making fine wines, an empathy and skill developed over generations. 

This region is a veritable paradise for wine-lovers with the tradition of viticulture dating back centuries, Good soil fertility thanks to the marine sediment of flysch and alternating layers of sandstone, and the mediterranean climate with hot summers and mild winters, with plenty of sunny slopes provide perfect conditions for growing grapes.

Each grape variety is harvested at the optimum time, as judged by Tomaž and Metod, based on their years of experience. Grapes are skilfully handpicked in the early hours, with time being the essence. Harvest time is a traditional time of hard work and a celebration of nature, family and friends. 

The fermentation process is tailored to the type of wine. For fresh wines, a controlled lower temperature preserves the aromas, and these wines are aged in stainless steel tanks. Macerated white and red wines, where structure and complexity are key, fermentation occurs at higher temperatures and maceration can last up to a month. White and red macerated wines are aged in oak barrique barrels, while Rebula is partly aged in acacia barrels