In his 1844 book Vinoreja za Slovence (Viticulture for Slovenians), the priest Matija Vertovec calls on vintners “to cook the grapes on pomace, so that they will stay fresh longer throughout the summer”.

We ferment the wine only with the yeast that develops on the grapes we harvest in the vineyard. Without the addition of cultured yeasts, our Rebula is even more refined. Our wines mature in hand-selected oak barrels with full malolactic fermentation and lees stirring. They are left unfiltered to retain their authentic character.

The richness of Svetlik’s Rebula aromas and flavors is a testament our deep respect for tradition and naure, an exceptional vineyard location, and our dedicated care. The fact that Rebula is an exceptional, old, indigenous variety was already recognised by the Holy Roman Emperor Maximilian I, who on August 18, 1503, ordered Rebula to be brought to him from the Vipava valley.