VINA KRAPEŽ family wine estate is located in the immediate vicinity of Vipava. Rich layers

of flysch and marl, once deposited by the sea, make good grounds for vine growing.

In 1928, the family estate was bought by my grandfather, who moved from a non-

winegrowing area without any knowledge of viticulture and winemaking. He gained his

knowledge from his wife—my grandmother—who came from an important wine-growing

family. Since 1971, we have been an independent family estate, processing all our grapes into

wine without the additional purchase of grapes.

The sub-Mediterranean climate of the Vipava Valley is strongly affected by constant

alternation of warm, wet southwest wind called mornik and cold northeast wind called burja –

bora, which has a decisive influence on the character of Vipava wines.

Our vineyards lie mostly on raised southern slopes above the village, thus getting sun and

mild wind throughout all day.

Our usual planting density is about 5000 vines per hectare. The altitude of the vineyards is

between 150 and 250 metres. Low, single-guyot training method being used, the yield is

approximately 1 to 1.5 kg of grapes per vine.

The recognition of our wines is due to specific natural features, such as microclimate and soil,

enriched with a consistent work in the vineyard, where you can feel the concern for nature. In

harmony with nature, we continue in the cellar. Using the experience of our ancestors and our

own knowledge, we give the wines their special character, seen in strong structure and

minerality.

Among the white varieties, we mainly grow local ones: Zelen, Pinela, Poljšakica,

Malvasia d’Istria, Ribolla Gialla, Italian Riesling. Fermentations are spontaneous, 5 to 7 days

long, wines are matured in oak and acacia barrels, a low addition of sulphites before bottling.

Typical procedure of Vipava wines as early as the 17th century and up to the second half of

the 20th century.

The red varieties: Merlot, Cabernet Franc, Cabenet Sauvignon, Barbera, Blaufrankisch.

Fermentations are spontaneous, 2 to 3 weeks long, wines are matured in oak barrels –

barrique , a low addition of sulphites.

We began the process of restructuring into organic production 2020. In 2023 we received

certification for organic production. The construction of new basements, facilities for

processing, bottle storage, and a tasting room was completed in 2023. We are gradually

expanding the estate, currently 8 ha, planning an additional expansion up to 10 ha.

Our son, Vid, who is preparing to take over the estate, will be the fourth generation of

owners.