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Štemberger Organic Macerated Vitovska Grganja 2017
Sebastijan Štemberger Organic Macerated Vitovska Grganja 2017
Load image into Gallery viewer, Štemberger Organic Macerated Vitovska Grganja 2017
Load image into Gallery viewer, Sebastijan Štemberger Organic Macerated Vitovska Grganja 2017

Organic Macerated Slovenian Vitovska Grganja 2017

Regular price £48.00

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Sebastijan Štemberger was born into a winemaking family in the Vipava Valley. They moved to Karst in 2011 and took over the management of the property, renowned for the oldest Teran grapevine on Karst, a 250-years-old grapevine named Teranovka. It is said that the first grapevines of the whole of Karst, were planted at this estate.

Certified organic since 2010 and biodynamic for the last 5 years Sebastijan has a very studious and analytical approach to winemaking that does not allow for mistakes. He has studied biodynamic principals in Italy and Switzerland. All together the Sebastijan operates with about 20 acres of vineyards the majority of which is situated in the Karst Plateau and the rest in the Vipava Valley. In a good year he makes 24.000 bottles which may seem like a lot, but in comparison with other winemakers in the world is very little.

His roots are in the area but he has always had an eye open to practices abroad and since first coming across concrete eggs in Piedmont in 2005 he has been experimenting with them ever since they are the perfect vessel for maceration as it acts a closed space which minimises oxidation and keeps the fruitiness and varietal differences of each type of grape.

Vitovska or Vitovska Grganja is an indigenous white grape variety from the Karst Plateau. Brought back from the verge of extinction in recent decades there are only 70 hectares of vineyards in existence overlapping the Slovenia and Italy border. It is the pride of the Karst winemakers and it’s a status symbol to have Vitovska Grganja in your wine cellar. Sebastijan managed to change the grape size leveraging different natural techniques to create a smaller ratio between the skins and flesh for optimal maceration. The wine was macerated (left in contact with the skin and pits) for 7-10 days and then matured for 18 months in oak barrels.

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