Renčel, The Origins of a Boutique Family Winery
There has always been a homestead at Rencel Winery. Each generation added its personal touch to build the future of the estate. Farming livestock and agriculture have been apart of the farm’s past, but wine has always been the first and the essential crop of the house.
Changes came slowly, agriculture was abandoned, and the fields were planted with vines. One of the fundamental interventions was a deviation from the classic Karst wine history. The family began to grow other grape varieties and to explore all that this territory could offer them.
The Grapes and their Harvest Time
The main types of grapes grown at Renčel Winery include Teran, Pinot noir, Vitovska Grganja, Malvasia, and Sauvignon Blanc. The winery uses the best grapes to produce their red, white, rosé, and dessert wines. Vineyards are surrounded by grass and treated in an ecologically sensitive way. The soil is typical for the region, made of red earth ˝terra rossa˝, which gives the grapes unique characteristics. Harvest is performed manually and takes place in September and October to achieve maximum maturity. On average, the yield is 4000 – 4500 kg of grapes per hectare.
Fermentation Style of the Winery
Wines are made naturally at Renčel Winery with no cultured yeasts, no added tannins or acids, no cleaning, and filtering. Fermentation takes place spontaneously using ambient yeasts. Malolactic fermentation is completed thoroughly in most of the cases. Maceration is adjusted according to the grape variety.
Due to the mentioned principles of winemaking, Renčel Boutique Wines are known as orange wines.