The Klinec Inn from Medana combines the traditional hospitality of the Goriška Brda region with the offer of a modern, family restaurant: organic wines from our own cellar, gourmet enjoyment of seasonal, locally produced homemade food and the picturesque landscape of Goriška Brda, which is full of natural and cultural sites of interest.
Centuries of living and working in harmony with nature has taught us that the best things are simple and that one has to make time for them. Thus, we always serve our guests dishes made with fresh ingredients, prepared drawing inspiration from the Goriška Brda tradition and enriched with selected top quality wines.
We, the farmers, have a great responsibility for the future of our planet. With an irrational, unsuitable and greedy approach, the earth that we work would be contaminated, destroyed and turned into a desert. Or we can keep it alive, fertile and prosperous, then hand it over to our children with pride.
At our farm, we are aware of our responsibility and therefore we work around 6 hectares of vineyard in the surrounding of Medana (180 meter of altitude) sustainably - without chemical fertilizers, pesticides and herbicides. We fertilize our own vines with a homemade compost and protect them against diseases using means that are harmless to the environment and the people. They are made of:
herbal, vegetable extracts and extracts from seaweed; we also use sour clays, silicates, whey, limited quantities of bluestone and sulphur.
Our vineyards are grassed and covered with bushes and trees. Each vineyard thus lives as an ecosystem that we work in accordance with cosmic cycles. Such a respectful way of farming keeps the earth alive. Our vines live in complete balance, and in turn they produce exceptional fruits each year, which we use to make unique and natural wine.
Our wine is made from grapes that we produce organically in our own vineyards. We pick the grapes manually and transport them to our cellar. Here, the vinification process starts. Grape berries are separated from the stems, placed in vessels together with juice and left for the indigenous yeast to trigger fermentation. The latter is carried out spontaneously, in contact with the grapes and takes from 5 to 30 days.
After maceration, the grapes are pressed and decanted so that the alcoholic and malo-lactic fermentation is completed in traditional wooden barrels. Wines on lees - deposits that remain at the bottom of the barrel after the alcoholic fermentation ends - mature for two to three years in traditional barrels made of the wood of acacia, mulberry, wild cherry or oak.
Depending on the volumes, which range from 300 to 2000 litres, the barrels also traditionally have various names: kalater, golber, štartin and baton.
When the wines mature, they are decanted into stainless steel vessels so that they stabilize and clarify. At this point, they are protected with sulphur for the first time. Wine is bottled after a few months of resting, without filtration and with a very low sulphur content. This procedure gives the wine a rich and unique taste, without objectionable additives.
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