Slovenia has an area of 20 000 km² and has a population of 2 million. It is said to be the opening of the Slav world onto the Austrian and Italian markets. Its geographical position, as a European crossroads gives Slovenia great cultural diversity, which can be seen in its wine. The country is a member of the euro zone and presided over the European Union from January to June 2008. Slovenia represents a market of opportunity, for sales as well as purchases.

Slovenia is a Central European State, situated between the Adriatic Sea, Italy, Austria, Hungary and Croatia. During the 20th Century, Slovenia was part of Yugoslavia. Today, it is an independent country and is part of the European Union.

Geography

Surface area: 20 273 km².
Capital: Ljubljana (270 000 inhabitants)
Other major cities: Maribor (103 000), Celie (40 000).

Climate

In ancient times, Celts and Illyrians populated the land that currently forms Slovenia. The Roman Empire conquered the region in the 1st century, after 200 years of fighting against local tribes. During this time, the most important cities were Celeia (today Celje), Emona (Ljubljana), Nauportus (Vrhnika) and Poetovio (Ptuj).
The first Slav and Slovenian State, Carinthia, occupied most of the land which is today covered by the current Austrian state and Slovenian province of Carinthia. The early history of Carinthia is not known. However, it is believed that the state emerged during the 6th Century, when the Lombards travelled west to invade the regions of North Italy. Slovenian people lived in the provinces of Carinthia, Carniole and Styrie, living under the name of the Hasbourgs, from the 14th Century until 1918. They had no legal status, but did however have parliamentary representatives in Vienna. Over a four-year period, a part of the land currently occupied by Slovenia and Croatia was under the trusteeship of Napoleon, and was known as the Illyrian Provinces. After the First World War, the Slovenians and other Slavs from the south of the Slovenian State, formed the Croats and the Serbs (29 October 1918), then the Kingdom of the Serbs and the Croats and the Serbs (1st December 1918) under the rule of King Peter 1st of Serbia. In 1929, the state was renamed the Kingdom of Yugoslavia. During the Second World War, the country fell under the domination of the Axis. The country was divided between Germany, Italy and Hungary. In 1945, the Federal Socialist Republic of Yugoslavia, of which Slovenia was part of, was formed. On June 25th 1991, the Republic of Slovenia declared its independence, following a referendum. Today, Slovenia is part of NATO (since March 2004) and is a member of the European Union (since 1st March 2004). The country presided over the EU for six months from 1st January 2008.

Vine growing is a traditional activity in Slovenia and is a very important element of Slovenian culture. Wine has been produced in the country for many years. Numerous artefacts and archive materials are testament to the importance and presence of vines in this country and to the quality of its wines. They also show the long history of viticulture in Slovenia. The Celts and the Illyrians were the first people to cultivate vines on the land, 2400 years ago. It is believed that the Celts made their own wine after having learnt cultivation and fermentation techniques from the Ancient Greeks.
Vine cultivation was further developed under the presence of the Romans. Roman writers even discussed the high quality of Slovenian wine in literary works. During the 1st Century, Tacite mentioned the wine of Poetovia (today known as Ptui). With the decline of the Roman Empire, cultivation methods and traditions were lost. During the 8th Century, viticulture was given new life by the Franciscans, but development was once again limited, this time as a result of Turkish and Hungarian invasions. Production remained limited until the 12th Century, when Hungarian tribes retreated and the climate became conducive to vine cultivation.
The art of viticulture was reintroduced by monks and was maintained in monasteries, with the support of the Catholic Church. From this period, Slovenian viticulture experienced continuous growth. The most serious problems for Slovenian viticulture were vine diseases, such as the phylloxera outbreak in 1880. In 1900, half of all vines in Slovenske Gorice were destroyed or abandoned. The majority of these vines have never been replanted.

During the last century, there were seven extraordinary vintage years: 1917, 1942, 1947, 1952, 1958, 1971 and 1983. The 1993 vintage year was also considered to be excellent.

As it is a small country, Slovenia is heavily influenced by its neighbours, in terms of both politics and culture. Food and wine reflect these influences. Italian, German, Austrian, Hungarian and French characteristics are also evident in vine cultivation, wine production and terminology. Slovenian wine producers, being eclectic, have taken the best elements of each culture to suit their wines. Single grape variety wines are usually named after the grape, whilst blended wines are often named after the name of the region, or the producer. Terminology for high quality wines is similar to German terminology.

Today, the Slovenian wine market is becoming more and more concentrated on quality wines. Excellent wine is produced, using both local and international grapes. Some of the local grapes have been cultivated in Slovenia for over 100 years.


Small regions, great variety.

Despite the small surface area of Slovenia’s vines, there are three distinct wine growing regions with very different microclimates, soil composition and wine production traditions. Each region is approximately equal in size and wine production, and is divided in 14 zones.

1.The region of Primorje

The name "Primorje" is derived from the Slav word meaning ‘from the sea’. Only a small part of this region is actually on the coast, but the northwest and southwest facing valleys allow the land to benefit from the effects of the Mediterranean. The Mediterranean climate is characterised by rather hot summers and typical eastern winds, known as ‘’buria’’. ‘’Buria’’ winds are very cold (wind chill factors of –25°C), very strong (gusts of up to 200km/h), and also very dry. Buria usually occur at the end of autumn and at the beginning of spring, when they dry out the soil and erode the top layer, making the region unsuitable for less resistant plants.
The region also has heavy rainfall during the last week in September and the first week of October. This makes late harvests impossible because of grape rotting (the only exception to this rule is Pikolit). The summer heat allows the grapes to ripen quickly. These grapes are rich in sugar and have higher pigment levels than grapes grown in colder regions. On the other hand, aromatic oils and acids levels are low.
Primorie has 14 000 hectares of ‘absolute’ wine production sites (Slovenian legislation defines agricultural land as an ‘absolute’ wine production site when vine growing is the most economically rewarding activity). This region stretches to the Italian border, and more specifically to the Italian Collio plantations.
Slovenia, with its many benefits, from sunshine to the ruggedness of red limestone land, rich in minerals, has Italian red and white grapes as well as ancient Slovenian grape varieties. Primorie is the only Slovenian region where red wines constitute 50% of wine production; white wine dominates in all other regions. In general, the wines produced in this region are dry, rich in minerals, and have a strong taste due to high iron and lactic acid content. All of the wines, white and red, contain more pigment than wines from other regions. The region itself is divided into four wine production zones: Brda, Vipava, Karst and Koper.

Brda
In Slovenian, the word ‘’brda’’ means ‘’hills’’. It is a very apt name for a region with low hills, in the western part of Slovenia, on the Italian border. The region is often called Goriska Brda because the largest city in the region is called Gorica (Gorizia). The hills near the Alps are often predisposed to erosion, and therefore, the vineyards have to be terraced. Each terrace contains two or more rows of vines.
Although the region is not directly on the coast, the climate is Mediterranean. Precipitation levels are higher than along the coast and summer temperatures are moderately hot. Of all the Slovenian estates, Goriska Brda has been awarded the most gold medals and exhibition prizes in the last two decades. The region produces mainly white and rosé wine. The whites are sweet, harmonious, fresh and usually aged. The most well known are: Briski Tokaj (a variety of Toccai Friulano, which has a characteristic almond taste and subtle floral aromas), Beli Pinot, Sauvignon, dry Chardonnay (which reaches its peak after being aged in casks), Sivi Pinot and Malvazija. Zlata Rebula is probably the most characteristic wine of the region. The best reds are Cabernet franc, Cabernet sauvignon, Merlot (strong wines with high pigment levels and which age well), and Modri Pinot (a particularly elegant wine). The most well known blended wine from this region is Brisko vino, a dry white wine made with Rebula and Tokaj.
The inhabitants of Brda produce and keep the majority of their wines in the Dobrovo cellar, the largest in Slovenia. There are also a number of small producers. Bagueri, with their black bottles, are well known, and Chardonnay Movia is probably the best of the region’s white wines.

Vipava
The valley of Vipava has hilly relief and altitude between 45 and 300 metres. This region produces mainly white wines made from local grapes, Zelen and Pineal. Precipitation levels are fairly high, and the soils are very rich, but the climate is controlled by buria winds. The variety of the climate is reflected in the variety of the region’s wines. The western part of the Vipaya valley is known for its white sweet, but strong, Mediterranean style white wine, such as: Malvazija, Rebula, Sauvignon and Beli Pinot. These wines are very rich but still harmonious and aromatic. The best red wines from the western region are Barbera, Cabernet Sauvignon Barrique and Merlot Barrique. The biggest producer in this region is the Vipaya cellar. This cellar contains a relic of the period when quantity prevailed over quality, an enormous 500 000 litre concrete vat, probably one of the biggest wine containers in Europe.

Kras
The zone of Kras, situated on limestone soils, specialises in red wines made from Teran grapes. The relief is characterised by the immense variety of underground caverns. The soil, terra rossa (red clay soil), is often very thin and has high level of aluminium oxide and iron oxides.
The climate is harsh, characterised by long summers with frequent droughts, and cold winters, made worse by buria winds. Rainfall is irregular and usually occurs at the end of spring during flowering season, and in autumn, when the grapes become ripe. The water quickly drains into the porous rock.
The 560 hectares of vineyards in Kras are situated on flat or very slightly sloping ground. The vines are cultivated using arbors, in order to create shade to protect the soil from being dried out by the sun. This makes the harvest extremely difficult and very tiring, as the grapes must be cut down from a height, and by hand.

The most characteristic wine from this region is Kraski Teran. The western part of the Kras zone has a sub-Mediterranean climate and produces sweet white wines such as Refosk, Malvazija and Prosecco.


Koper
Koper is the most southerly region and therefore has the mildest climate. It is situated on the Adriatic coast, near Istria. Droughts and winter frost are virtually inexistent in this region. Here, grapes reach full ripeness earlier than in other Slovenian regions.
The zone of Koper has 3800 hectares of ‘absolute’ vineyards and produces mostly red wine made from Refosk (the most frequently cultivated grape variety in this region), Cabernet frank, Cabernet Sauvignon and Merlot. The most frequently produced white wines are Malvazija and Chardonnay.

2. Posavje (the Sava basin).

Situated in the heart of Slovenia, this region has a continental climate with hot summers. Wine production in Posavje has a stronger French influence than other Slovenian regions. Over the last few centuries, wine production has been essential for the local economy. Local producers have always been individualist and produce their wines in small, individual cellars, rather than in cooperative cellars.
A large variety of red wines are produced in this region, including Cviček and Modra frankinja. The region of Posavje has 8706 hectares of ‘absolute’ wine production sites, divided between four zones: Dolenjska, Bela Krajina, Bizeljsko - Sremic and Smarje - Virstajn.
The soils in the Posavje region are rich and extremely varied; twenty-two different soil types have been identified in the Bela Krajina zone alone. The climate is also varied. Dolenjska is the most humid of all Slovenian wine producing regions, whilst the climate in Bela Krajina is quite hot, with occasional droughts.

Bela Krajina
The plains of Bela Krajina are quite similar to those in the Kras zone, but the majority of vineyards are on south or southwest facing sides of rounded hills, which are usually about 350 metres high. The soils in this region are principally made of loess and silt, and are moderately rich in organic compounds.
The climate is varied, with both Mediterranean and Pannonian influences. Spring arrives very early and summer is very hot, but can be interrupted by periods of cold rains. Winter is fairly cold with lots of snow.
The vineyards are mainly vertical and the space between the rows is seldom weeded. In the past, red grape varieties were dominant in this zone, but in the last few decades, the trend has reversed. The majority of wines are blended vintages, the most well known are Metliska, Crnina and Sentlovrenka. Ledeno vine (ice wine), made from Laski Rizling and other grape varieties, rivals the ice wine of the Podravie region.

Bizeljsko - Sremic
The climate in this region is mild because the nearby mountains provide a barrier to the cold northern winds. The south and southwest parts, which lie alongside the Sava valley, are considered to be the best wine production sites in all of Posavje.
The best white wines are produced from Sauvignon, Chardonnay, Laski Rizling and the local white grape Rumeni Plavec, which cannot be found outside the Posavje region. This zone produces several characteristic vintages: Bizeljcan, blend of Laski Rizling, Sauvignon, Rumeni Plavec and Šipon, Sremican blanc (from Laski Rizling, Sauvignon and Rumeni Plavec) and Sremican rouge (a rare combination of red and white wines from Modra Frankinja, Zametna Crnina and Laski Rizling).

Smarje - Virstajn
This mountainous zone is situated between two foothills of the Alps, which makes the climate colder. The microclimatic features of this zone mean that it is less well adapted to viticulture than the rest of Eastern Slovenia. The most characteristic grape varieties are Laski Rizling, cultivated in 30% of all vineyards, Chardonnay and Beli Pinot. However, the real speciality of this zone is Modra Frankinja, which is amongst the best Slovenian grapes. Modra Portugalka, Zametna Crnina and Modri Pinot are also cultivated with great results, but the proportion of red grape varieties is low in this zone. As in all zones in the Posavje region, blends are very popular. However, the proportion of traditional blends is decreasing because wine producers are concentrating more and more on single grape variety wines.

Dolenjska
This zone has borders with the Alps, the Dinaric Mountains and the Pannonian basin. It was originally a deep valley, later filled with the Sva and Krka rivers. The outskirts of this zone are characterised by karstic features (“obrh”). Only the south and southwest slopes of the low hills along the Krka and the plains along the Sava are suitable for viticulture. In these areas, the vineyards are mainly vertical, with grass left between the rows in order to prevent soil erosion, which can occur as a result of extremely heavy rains.
The characteristic wine of this region is the humble Cvicke, a blend of many (up to fourteen) different wines, which is fresh and low in alcohol. The ‘recipe’ differs from one site to another. The majority of Cvicek is produced for domestic consumption and never reaches the market. The most popular white blend is Dolenjsko belo. Its composition varies, but Laski Rizling, Kraljevina, Rumeni Plavec, Sauvignon and Beli Pinot are the most frequent ingredients. It is a light wine, which is rich in acids and is believed to have medicinal properties; for example, it is thought to relieve chronic rheumatisms. Laski Rizling and Sauvignon, both late grapes, produce the best regional wines.

3.Podravje (the Drave basin).

Situated in the Northeast of the country, Podravje is the most important Slovenian wine region. It is a hilly region with a temperate climate. Winters are moderately cold with heavy snowfalls. In summer, high levels of sunshine sometimes lead to drought, but the hot winds from the Pannonia plain are moderated by the coolness of the Alps. The soil formed in the place of the ancient Pannonian Sea, which is enriched by volcanic mountains, are stony and rich in minerals. It is the soil, which is completely different to soils in other Slovenian wine regions, which make the wine so particular. The region is known for its late harvests. The German influence is most evident in the choice of grapes cultivated here. The land on the hillsides of Podravje produces the most prestigious Slovenian white wines, which are lively and expressive, such as: Traminer, Chardonnay, Sylvaner, Veltliner, Šipon, Ranina, Renski rizling and late harvests of Laški rizling. These wines have a similar taste to their German counterparts, but are less delicate, because they are more aromatic, sweeter and more full bodied due to the warmer climate. Ljutomer Riesling, a wine of lower quality than Liebfraumilch, is produced in large quantities in the sub-region of Ljutomer (near the Austrian-Hungarian border). Red grapes are also cultivated here (Barbera, Merlot and Cabernet sauvignon). During the last two decades, the best vintage years in Podravje were 1983, 1990, 1992 and 1993. Podravje is divided into six wine producing zones: Maribor, Radgona - Kapela, Srednje Slovenske Gorice, Haloze, Ljutomer-Martin and Prekmurske Gorice.

Maribor
Situated at the extreme west of the Podravje region, Maribor is the coldest zone. Only the lowest areas are suitable for growing vines, and most of the vineyards are south facing and are planted in limestone soils. The old vines are planted in horizontal lines, in a circle around the top of the hills. On the steepest slopes, the vineyards are terraced. On the gentler slopes, and for the new plants, the vines are planted in vertical lines. Maribou is celebrated for its highly aromatic red wine, such as Laski Rizling and Renski Rizling. Other successes from this zone are Šipon, Chardonnay, Beli Pinot, Sauvignon and Traminec. The proportion of red wine has continually declined over the last few decades. Modri Pinot is still the most frequently cultivated red grape. Modra Frankinja also produces some exceptional vintages. The most popular blend is Mariborcan, a blend of Renski Rizling, Laski Rizling, Sauvignon and Traminec.

Radgona - Kapela
This zone is situated on the right banks of the Mura River. It is composed of a chain of severely eroded, low hills (220-320 metres above sea level), which are shared between two sub zones, Radgona and Kapela. Both sub-zones have different soil compositions, and the land in each sub-zone faces different directions. The climate is continental, with hot summers and cold winters. The majority of vines are planted on south and southeast facing slopes. The microclimatic conditions of these sites are particularly suitable for the production of ice wine. Of Radgona’s white wine, the sparkling wine, Zlata Radgonska Penina is probably the most well known. Traminec is another speciality from Radgona. Kapela produces a vast array of white wines, including Renski Rizling, Beli Pinot, Sivi Pinot, Rizvanec and Chardonnay. Janzevec is the most well known white blend from the region. The best vintage years are 1981, 1983, 1985, 1989 and 1993.

Srednje Slovenske Gorice
Only the southern and eastern parts of this hilly zone are suitable for vine cultivation. There is a continental influence from Pannonia, as well as currents from the Alps. The summers are moderately hot and the winters are relatively cold, with sufficient snow to protect the vines. The oldest wine cellar in Ptuj, which was at the centre of viticulture in the Roman era, is the cellar at the old monastery, Minorite. This cellar is more than four hundred years old and is still in use.
The majority of wine produced in this region is white (Sauvignon, Laski Rizling, Chardonnay, Šipon). Modri Pinot grapes produce excellent an excellent red wine in some vineyards. In the past, the cultivation of red grapes, such as Modra Frankinja, Zametna Crnina and Modra Portugalka, was very popular. However, the cultivation of red grapes has significantly decreased in this region.

Haloze
Haloze is a stretch of hills along the banks of the Drava River. A pine forest covers the western part of this region, whereas the eastern part has been known as a wine region since the Roman era. The western and southern areas of this zone border the eastern Alps, which are almost 1000 metres high. In some parts, very steep slopes make it necessary to use a terrace system and to transport soil from the low areas to the high areas.
White wine dominates production in this zone. Laski Rizling is the most frequently planted grape, which is mainly used to produce medium dry, slightly syrupy, wine. However, dry Laski Rizling is also produced. Other popular white wines include Traminec, Beli Pinot, Sauvignon, and the king of whites, Renski Rizling. The only red produced in significant quantities is Modri Pinot.

Ljutomer - Martin
This zone is, without doubt, the best wine zone in the region of Podravje. Although it is the smallest zone, it has the highest density of vineyards. It is a zone of low, round hills, which are much less affected by erosion in comparison with neighbouring regions. The soil is limestone based and is more fertile.
Ljutomer - Martin is situated between the two rivers, the Drava and the Mura. The cooling effect of the rivers makes the climate more balanced than in other nearby zones. The summers are hot, but extreme temperatures are rare and rainfall is higher. However, drought is not completely unknown in this zone. The two main wine production centres are Ljutomer and Martin. The traditional product is white wine, and Beli Pinot is considered to be the best wine from this zone. Quality wines, in particular late harvests and ice wines, have a long tradition in this region. Amongst the most well known blended wines are Jeruzalemcan and Ljutomercan.

Prekmurske Gorice
This is the largest wine-production zone in Podravje. The land here is flat, and has rich arable soils. In fact, it is said to be the loft of Slovenia. The climate is most affected by the Pannonian plain, with little rainfall, very hot summers and very cold winters. The grapes mature quickly, but the harvest is low because of the lack of rain. Frequent periods of thick fog, which can last for a whole day in summer, are very beneficial for the development of Botrytis cinerea.
The majority of the vineyards are vertical. The main products produced in the high areas are dry to medium dry whites, although the climate and soils in this zone are actually better suited to the production of red wine. The dominant grape variety is Laski Rizling, which occupies 50% of all vineyards. The regional speciality is Šipon. On the other side of the border, in Hungary, these grapes are used to produce the famous Tokaj.
As in the other Slovenian wine regions, Chardonnay is becoming more and more popular. It grows very well, and promises to produce some of the best wines from Prekmurje. The soil and the climate also seem to favour Beli Pinot. Sauvignon, Sivi Pinot and Rizyanec, which are the most frequently planted grapes in new vineyards. The best, blended, white wine is Lendavcan, a mixture of Šipon and Laski Rizling.

34 grape varieties are currently cultivated in Slovenia. These are mainly indigenous grapes or those that are best suited to the cultivation conditions. Producers also cultivate other varieties, which are usually used for blends. The most rare white varieties are Kraljevina, Ranfol, Rumeni Plavec and Zlahtnina and the rarest reds are Gamay, Malocrn, Modri (Rdeci) Plavec, Prosecco and Zweigelt.

White grape varieties.

Beli Pinot

Beli Pinot is the Slovenian name for Pinot blanc, which originates from Burgundy. The grape is sweet and low in acids. Some years, the late harvests can contain up to 24% sugars. In Slovenia, the wine producers make exceptional wines by harvesting the grapes very late; this gives the wines great complexity and excellent ageing potential. The wine is rich in alcohol, low in acids, has a discreet bouquet and a delicious taste. This technique also works well for sparkling wine.
This wine is yellow and straw coloured, with greenish hints. As it ages, Beli Pinot acquires a rich golden colour. It is one of the rare wines that are sometimes produced in a medium dry variety in Prekmurje. The best wines come from Maribor, Prekmurje and Ljutomer-Martin. Beli Pinot should be served at 10°C, as an aperitif or with thin meats, pasta, fish or rice.

Chardonnay
Probably the most widespread grape in the world, Chardonnay is cultivated with grape success in all Slovenian wine regions. In an average year, its rape contains 17-21% of sugar. In a good year and for late harvested grapes, sugar levels can reach 24% or more. Chardonnay grapes are rich in acids. It is a good grape for quality wine (izbor, jagodni izbor, suhi jagodni izbor), but only in very dry autumns. Yellow chardonnay usually has a lightly acid, but nevertheless sweet, taste. It has a characteristic aroma, suggesting apples and crusts of fresh bread. Due to the high acid levels, aged wine stays fresh for many years. When the wine reaches maturity, its bouquet suggests acacia and wild flowers. The wines from Brda, Vipava and Koper are dry and particularly well suited for ageing in casks. After an ageing period in casks, the wine develops distinct cognac aromas. It seems to have become the most popular wine in Slovenia over the last three decades. The best Chardonnays from Podravje come from Maribor and Radgona-Kapela. It should be served at between 12 and 14°C, as an aperitif, with cheese or meat starters, or with fish or pasta. Cask Chardonnay should be served at 8 – 10°C.

Kerner
Kerner is a cross between Trollinger and Riesling blanc, created by the national teaching council and research institute in Weinsberg, Germany. The origin of the name is not clear: ‘’Kerner’’ could be a reference to the robust character (in German, kernig) of the vines or the wine could have been named after Justinus Kerner, a famous poet and doctor from Weinsberg. It is a rustic vine, which can sometimes be resistant to frost and diseases. It grows well in sunny areas and in any type of soil, but its characteristic aroma develops best in carbonate and clay soils. In terms of quality, of bouquets and aromas, it is one of the best white blends, producing a wine similar to Renski Riesling, but with a light Muscat-like bouquet. The wine is moderately rich in acids and is particularly popular with connoisseurs. It is a new product in Slovenia. It should be served at 8-10°C, with grilled or poached fish, veal dishes, lamb or pasta.

Laski Rizling
This grape variety comes from Champagne. In Slovenia, Laski Rizling is the most frequently produced wine, in its pure form as well as in blended wines. This grape is also popular in Italy, Austria (known under the name Welsch– Riesling) and in Hungary (Olasz-Rizling). The names ‘’Laski’’, ‘’Welsch’’ and ‘’Olasz’’ have the same meaning in Slovenian, German and Hungarian; ‘’foreigner’’. Laski Rizling is a very robust vine, resistant to frost, and has a regular and abundant harvest. It is perfect for late harvests and ice wine. The young wine is yellow/ green in colour and contains 9.5-10.5% alcohol. It has a pleasant bouquet, slightly ressembling that of Renski Rizling, but with a distinct scent of lime blossom. In bad harvest years, the acids are harsh. After two to four years, it has a surprisingly noble bouquet and balanced structure. Even after a long ageing period, it still remains a lively wine. The late harvests become particularly good after ten years or more, and do not lose their flavour or aromas, even after thirty years. In fact, it is probably the best Slovenian ‘vin de garde’, after Renski Rizling. Laski Rizling was so widely cultivated in the years following the Second World War that it was considered to be the main Slovenian wine. Despite its humble origins, it is still one of the best wines in Slovenia today. It is well established in all wine regions. It should be served at 10°C and is perfect to serve with fish, such as red mullet and sea bream, fish ragout (brodetto) and roasted poultry.

Malvazija
Malvazija is the third most popular grape variety in the Primorje region, where it was introduced during the 13th Century by neighbouring Italy. The origins of the vine, widely grown in the Mediterranean basin, are not well known, but seem to be very old and probably Greek. Even in good years, the harvest is irregular. The wine is golden yellow in colour and has a balanced flavour. It is a very common wine in Primorje. The best growing conditions for this grape are in Kras and Koper. Malvazija should be served at 10-12°C, and is the perfect accompaniment for fish and shellfish.

Muskat Otonel
This grape is the equivalent of the Central European grape Moscatel. Muskat Otonel was developed by the French ampelographist Moreau in 1952. Due to the hot climates, it tends to be sweeter than the ‘old’ Moscatel, but its acids are very light and its bouquet is still less intense. The wine is often mixed with other wines that also have high acid levels. Muskat Otonel is much less popular in Slovenia than Rumeni Muskat-Tabakowska. Only in the region of Haloze does the quality of Muskat Otonel come close to that of Rumeni Muskat.

Pikolit
This name has two meanings. The first refers to the ‘’straw wine’’ from the Primorje region. This wine is made from grapes dried on mats made from straw or hay, or in specially made tubs. The grapes dry out, the acids mature and then wine produced is quite similar to Italian passito. Used in its strictest sense, Pikolit refers to a grape variety (and the wine produced from its grapes) that was important in Roman times. This vine is so badly pollinated that only fifteen to twenty grapes per bunch reach maturity. The ordinary harvest is very aromatic, but the grapes can be left on the vine to produce ‘late harvest’ wine. Due to the high density of the grapes, even heavy rains do not cause rotting. Pikolit is golden yellow with amber hints, and is a rich, aromatic wine, which is high in alcohol and generally medium dry to medium sweet. It has aromas of flowers and white peaches. It has a sweet, noble and long lasting taste. Due to the fact that harvests are very low, Pikolit is usually only planted by homeowners who wish to produce small quantities for their own consumption. As it is so rare, Pikolit is very expensive to buy. It should be served between 10 and 12°C.

Pinela
Pinela is an indigenous grape variety, which is only cultivated in the region of Primorje. Despite having similar names, Pinela is not in any way linked to the Pinot grape. It is a very rare grape, producers tended to avoid it in the past because it was vulnerable to frost and quite sensitive to rot. However, modern production techniques have overcome these deficiencies and the grape variety has been re-established. The wine is pale yellow, has moderate levels of alcohol and acids, has a pleasant, subtle bouquet and is fresh and fruity. Pinela does not improve with age, but it can be kept for several years. This grape is only cultivated in the Vipaya valley. Pinela wine should be served at 10°C, and goes well with light cheeses, freshwater fish and pasta.

Radgonska Ranina
This is an indigenous grape, which is better known by its German name ‘’St Fruehtraube’’. The Ranina grape is very sweet and has a pleasant aroma. The grapes are very large and are sometimes eaten as table grapes. When young, the wine has a greenish yellow colour, low acid levels and an impressive nose. Due to its high sugar levels, Ranina is almost never used to produce dry wine. It is an ideal grape for late harvests, producing a heavy and aromatic wine with high alcohol levels. The wine ages very quickly and should be consumed whilst still young. Sweet Ranina (in particular Jagodni Izbor and Izbor) should be served with subtle flavoured desserts or as an aperitif. Medium dry Ranina should be served at 10-12°C, with cheese, poultry or veal.

Rebula
Rebula is the most commonly planted grape in Primorje and is considered to be an indigenous grape from this region. It has also been cultivated in neighbouring Italy since the 13th Century. It is mainly cultivated in the valleys of Vipaya and Brda, and less frequently in Kras. It is a very sustainable vine, with a regular and abundant harvest, but the grapes have a tendency to fall off the vine when they are ripe.
The name Rebula is believed to come from the Italian word ”reboillire”, which means “to ferment”. The rape contains high levels of sugar. With traditional production methods, buria winds cooled down the cellars and fermentation was stopped before the sugars were used up. Due to the fact that the wine was not filtered, fermentation was started again in spring. At this time, Rebula wine was medium dry and not very good. With improvements in production methods and isolation of the cellars, Rebula (and all other wine) is no longer ‘run of the mill’. Fermentation is considered to be a failure on the part of the producer, and these wines do not conform to Slovenian quality norms. Rebula wine is greenish to golden yellow in colour and has moderate sugar and alcohol levels. It is dry, fresh, lively and balanced, with hints of cedar tree in the bouquet. It should be served between 9 and 10°C, with salt water and fresh water fish, such as trout or salmon, or with oysters. Rebula is becoming more and more popular for the production of ‘slamno vino’ (“straw wine”).

Renski Rizling
Renski Rizling (official name Riesling Blanc) is considered by œnologues to be the king of white wines. In Slovenia, it has a long history in Podravje. Due to the heat and to the meticulous selection process, Slovenian Riesling tends to be more aromatic than most other varieties. The vine is fragile, easily succumbing to disease and not resistant to frost. Renski Riesling is a very elegant wine, with strong aromas of roses, lime blossom and Muscat. When young, the wines are fresh and lively, but the acids can be fairly harsh in bad vintage years. With age, the aromas and tastes become more balanced, and develop nuances of white peaches and apricots. Late harvest Renski Rieslings are without doubt the best white wines in Slovenia. The grapes reach their full potential when used to produce ice wines.
Renski Riesling is a regional speciality in Podravje. The zone of Maribor is the largest producer, and also sometimes produces the highest quality wines. Renski Riesling should be served fairly cold, 8-10°C, with seafood, grilled white fish, white meat, Saltimbocca alla Roma or foie gras.

Rizvanec
The local Rizyanec is a variety of Müller-Thurgau, a very popular vine in Germany where it is cultivated on 26% of land in the wine production zones. The wine is much less popular in Slovenia and is only cultivated in the region of Podrajve. Muller-Thurgau was developed by the German ampelographist Hermann Muller in 1882 (he added the name of his region to his surname). Rizyanec is probably the most successful of all white crossbred grapes. It grows on almost all sites, although it grows best in deep and nutritious soils. It is resistant to cold temperatures and winter frosts, and produces an early and abundant harvest. The yellow and green coloured oval shaped grapes are large and heavy. As the wine has low acid levels, it does not age well and should be consumed two years or more after fermentation. It should be served at 10 – 12°C, with poached or smoked fish, or light cheeses.

Rumeni Muskat
This grape variety is grown in numerous Mediterranean countries, but also in Switzerland, Austria, Hungary, Germany and Slovenia. Its large, dense grapes have a distinct aroma and flavour. In good harvest years, Rumeni Muskat is a sweet yellow wine with average acid and sugar levels. It is not a wine that could be produced by an amateur.
When aged properly, Rumeni Muskat is an excellent wine, but its characteristic Muscat aroma decreases or disappears completely after four or five years. This grape variety is very popular in Slovenia, it is planted quite frequently and the grapes are also sold as table grapes. However, its distinct aroma only develops in certain types of soil and in certain climates. As a result, the quality of Rumeni Muskat is not guaranteed, the most reliable grapes are those grown in the zones of Maribor and Srednje Slovenske Gorice.
Medium sweet Rumeni Muskat should be served at 8 – 10°C, as a dessert wine with Sachertorte, or potica (a traditional Slovenian cake made with nuts, papaver or tarragon). Medium dry Muskat should be served at 10°C, and goes well with cheeses such as Gruyere, Gorgonzola or goat cheese.

Muskatni Silvanec (Sauvignon)
This French grape variety arrived in Slovenia via Germany and Austria, which is where its name Muskatni Silvanec (Muscat Silvaner) comes from.
The best Slovenian Sauvignon comes from the Podravje region. In good harvest years, the wine contains up to 20% sugar. Late harvest wines can contain up to 24%. Even during bad harvest years, the wine is aromatic and harmonious. The acids are moderate and balanced. Muskatni Silvanec wine is straw yellow in colour, with green hints. In Slovenia, Sauvignon is a very aromatic wine with scents of sage, hay and elder tree flowers. It is produced in two varieties: for the first, which is made from grapes grown in Primorje, dried hay aromas are dominant, whereas for the wine made from grapes grown in Podravje, it is the elder tree flowers which dominate. Oenologues cannot agree on what causes this distinction, but successful transplantations of “elder tree vines” in Primorje seem to indicate that it is due to an actual variation in the vines, and not simply the result of different soil compositions.
Muskatni Silvanec is a very popular white wine in Slovenia and is produced in all wine regions. However, the highest quality wines tend to be produced in the Vipava valley and Brda in Primorje and in the zones of Maribor, Radgona-Kapela and Ljutomer-Martin in Podravje.

Sauvignon should be served between 10 and 12°C. It is the ideal accompaniment for seafood (clams, oysters, scampi, lobster and crab). This wine will go well with almost any meal with a full flavoured tomato sauce.

Sivi Pinot - Rulandec
Sivi Pinot and Rulandec are the Slovenian names for Pinot gris. The two different names represent the two ways in which the grape came to be planted in the country: added to the French name for the grape variety (Pinot), “sivi” means “gris (grey)”, whereas “Rulandec” is the Slovenian transliteration of the German word “Rulaender” (from the name of the wine producer Johann Seger Ruland).
In Slovenia, Sivi Pinot is mainly grown in the regions of Primorje and Podavje. It produces a moderate to low harvest. The colour of the wines varies from greenish yellow to golden yellow. The ideal colour of a correctly aged wine is bronzed yellow.

Suvi Pinot is always a lively wine, with high alcohol levels and low acidity. It is almost always dry, although the region of Pourave produces medium dry wines. In Podravje, late harvests produce rich and powerful dry to medium dry wines. The best Sivi Pinot is suhi jagodni izbor, which is very rarely produced in the Podravje region. When young, Sivi Pinot is quite fruity, with a slightly bitter aftertaste, which is noticeable in correctly aged wines. With age, it acquires a pungent aroma, which invokes thoughts of green nuts.
Sivi Pinot should be served at 10°C, and goes well with a large variety of dishes, including grilled fish, aubergines, pasta with tomato and basil sauce and meatballs in sauce.

Šipon
Šipon (prononced Chipon) is a very old grape variety, which is believed to originate from the Martin - Ljutomer zone, in Podravje. It is also cultivated in the neighbouring countries of Croatia (where it is known as Moslavac, Posip or Poscip) and Austria (Mosler), but its most well known in Hungary, where this vine, under the name of Furmint, is used to produce the famous Tokaji (Tokaja). The Slovenian name "Šipon" is believed to be the degeneration of a French expression: according to legend, during the Napoleonic wars, wine was offered to French officers who commented enthusiastically “(C’est) ci bon [it’s really good]”. The vine gives a regular and abundant harvest but is not very resistant to frost. The grapes are quite large and bunched together, and have a tendency to burst and rot. In good harvest years, sugar levels are high (however still lower than that of Sauvignon) and acid levels are generous. In bad years, Šipon is quite flat and acidic. Šipon grapes produce a dry, greenish yellow wine, with 9-10.5% alcohol.

Tokaj
This name seems to be very widely and badly used. For example, it can be used to mean Pinot Gris in Alsace, and describes a production method in Hungary. The Tokaj grape variety is in no way linked to the famous Hungarian wine Tokaji. According to international decisions, it was decreed that “Tokaj”, Toccai”, and other variants of this name should have a geographical connotation. As Tokaji is a Hungarian wine region, the name is now exclusively reserved for Hungarian wines. Tokaj comes from a Northeast Italian grape variety, the wine of which is best known as Toccai Friulano. The grapes are golden yellow and very sweet. The vine is reliable and produces regular and abundant harvests. If the vine is allowed to grow the maximum capacity of grapes, the result is a wine with a poor bouquet and a dull taste. However, if the harvest is reduced, the wine is unforgettable. It is greenish yellow in colour, harmonious, dry, rich in alcohol, and has a delicate bouquet of flowers and almonds. The acids are weak, but can be very harsh in young wines from a bad vintage year.

Although some oenologues support the idea this wine should only be consumed when young, it develops an impressive and distinguished aroma as it ages. However, it is very difficult to successfully age Tokaj. In Slovenia, Tokaj is only grown in Brda and is generally sold under the brand name of “Tokaj Briski”. With its low acidity, Tokaj is an ideal aperitif. It can also be served with vegetable risotto and egg dishes.

Traminec
This wine is comparable to Renski Rizling in terms of its elegance and distinguished character, but the two wines have fairly different bouquets and tastes. The vine produces a low harvest and is quite sensitive to wind because of its flowers. This vine needs to be planted in deep, hot and nutritious soils.
Traminec wine is not very reliable, it is said that two out of three vintage years are more or less failures. There are two types of vines, “red Traminec” and “scented Traminec”. However, the “red” Traminec is almost forgotten and appears perchance in vineyards, it is not processed separately. The origin of this grape variety is not clear, but it has a very long history. Traminer was grown in Germany 1500 years ago, but it was not used to produce wine. Alsatian, German or Italian Gewürztraminer vines can be easily linked to the city of Tramin, in the Italian Trentino-Alto Adige/Südtirol region, near the Austrian border. There are also indications that the vine may have originated in Egypt. The bouquet of Traminec is incomparable, with aromas which bring to mind roses, lime blossom and Muscat. The rare good vintage years produce a very aromatic wine, with high alcohol levels and light acids. It is usually medium dry or medium sweet, full-bodied and velvety. It is a real connoisseurs wine. Ageing this wine is a risky business, as only a few very rare late harvests improve with age, and only with professional care.
In the past, Traminec was only found in Podravje, but in recent years it has been successfully transplanted to Smarje-Virstajn (Posavje), where the soils have a similar composition. Sweet or medium sweet Traminec should be served at 8-10°C. Late harvests produce a dessert wine, which should be served with subtle desserts such as Sachertorte. Medium dry Traminec should be served at 10 or 12°C, with ham, salmon, trout or soft cheese.


Zelen
Zelen is another rare indigenous grape, cultivated only in the region of Primorje. Wine producers tend to avoid this grape because of its low harvest, but producers in the Vipava valley have managed to revitalise this rare vine. Zelen is similar to Italian Verduzzo, in fact, “Zelen” means “green” in Slovenian. The grapes produce a rich coloured mixture and without filtration of the rape, the colour of the wine varies from a deep yellowish green to a surprising emerald green (even more so when the skins are fermented with the rape). In modern production, the rape is filtered before fermentation, and the “green” of Zelen only remains in the name.
When young, the wine has a pale yellow colour with a touch of green. It is high in alcohol, balanced, moderately rich in acids and has an impressive bouquet. With age, Zelen becomes a particularly distinctive wine. It comes from the northern part of the Vipava valley, but also spreads into Brda. It should be served at 10 or 12°C, with saltwater fish, roasted veal or poultry.

Zeleni Silva
This is the Silvaner grape variety, widely grown in Germany, but much less popular in Slovenia, where it is only grown in Podravje. It is generally quite reliable, with a large harvest. The vine is fairly sensitive to frost and heavy rain during the maturation phase. The wine is greenish yellow in colour, sweet and harmonious. It has a neutral bouquet and low acidity. In good harvest years, it is smooth and pleasantly fruity. In less favourable years, the acids are harsh and the wine has an unpleasant earthy taste, especially if the vines are grown on heavy soils. The wine should be served at 10 or 12°C, and goes well with poached fish and roasted veal.

Red wine grape varieties.

Barbera
This grape variety is of Italian origin. In Slovenia, the best vintages are produced in the Vipava valley (Primorje). The vine grows best in aerated and rich soils. The wine is ruby coloured and has fairly high alcohol levels. It is rich and lively due to its moderate acid content. The nose is quite remarkable; the main scent is raspberry, with a touch of violet. Young Barbera wine from Vipaya is pleasant and fresh. The wine from Brda is heavier and more aromatic. Barbera should be served between 16 and 18°C, with smoked or dried meats (smoked ham, prsut (prosciutto), bacon) and grills.

Cabernet Frank
Cabernet Frank is quite demanding in terms of its soil and location requirements. It is only grown in Primorje, mainly in Brda, but also in the Vipava valley and in Koper. The young wine is ruby coloured, with a characteristic scent of dried hay. Cabernet Frank is rich, full-bodied and light in acids, with a taste of tannins. The young wine can be quite aggressive and is generally not very well liked. It acquires a certain elegance after around four to six years. Cabernet Frank is often blended with Cabernet Sauvignon in order to produce a less intensive and more balanced wine, usually simply called Cabernet.
Young Cabernet Frank should be served at 18°C and aged Cabernet Frank at 20°C. Both are perfect with game and grilled pork.

Cabernet Sauvignon
The correct growing conditions for this wine are only found in the region of Primorje, particularly in Brda, Vipava and Koper. Excellent cultivation sites for this grape can also be found in Kras. Cabernet Sauvignon is one of the most eminent red wines from Primorje. The “Premiere” wine from Vipava is exceptionally good.

Kraski Teran
This grape is grown in karstic red clay soils, which are rich in minerals and high in iron. It is only grown in Kras, in the region of Primorje. Teran wine is very rich in acids and has high sugar levels, but its distinct flavour is due to the combination of bivalent iron and lactic acid (up to 3.5 grams per litre), which results in malo-lactic fermentation. Teran is a ruby red wine. However, traditionally, it should be “black like rabbit blood”. It is a wine that people either love or hate from the very first sip. It is a rich, velvety wine, which has a pleasant earthy taste, with predominant raspberry aromas. With age, it develops fruity aromas (raspberry and blackcurrant). Teran is very aromatic, rich in tannins and extracts, but always balanced. It is widely believed that this wine has medicinal properties and in the past in was sold in pharmacies. Some oenologues think that Kraski Teran was the Roman puccinum (others believe that puccinum was a white wine similar to Prosecco). Pline wrote that Livia, the wife of the emperor Augustus, only drank puccinum and lived to the respectable age of 82. The medicinal properties of Kraski Teran have been confirmed by contemporary medicine, they state that lactic acid stimulates appetite and aids digestion of fatty foods. The most important property of this wine is its high concentration of bivalent iron. The wine should be consumed in its first year, because the iron content decreases quickly in the two years after fermentation. After this period, it rapidly loses it vitality and can become bitter and flat. Kraski Teran and prsut ham are a legendary combination in Kras. The wine also goes well with other pork dishes. It should be served at 15-16°C.

Merlot
Merlot is the most widely planted red grape in the region of Primorje, where the vines prosper on the hot and dry vineyards. The grapes ripen late and give a regular and satisfactory harvest. The wine is ruby coloured, with weak to average acid levels. Its alcohol levels are never very high. It is most frequently cultivated in the zone of Koper, but the best results seem to be obtained in Brda. The Vipava valley is famous for its distinct wine, which is aged in casks. Merlot should be served between 16 and 18°C, with beef ragout, game or pasta.

Modra Frankinja
This grape is cultivated in various regions of Europe. It is known as Franconier Noir in France, Lemberger in Germany and Blaufraenkischer in Austria. In Slovenia, Modra Frankinja is under-valued, but it grows on almost all soils, although it grows best in sunny locations. The grapes ripen late and the harvest is regular and abundant. The grapes are small, dark blue in colour, and contain a pleasant sweet juice. Modra Frankinja produces a strong wine with a lot of character, and a rich red colour with a bluish tint. It is fruity, dry and spicy. Its bouquet is similar to that of Modri Pinot, but Frankinja is in no way linked to this grape. This wine has average alcohol content and moderate acids, which can be very sharp in young wines from average vintage years. Modra Frankinja is usually blended with other wines, particularly with Modra Portugalka, which tends to reduce the harshness of the Frankinja acids. However, it is also sold under its own name and well liked by those who look for qualities similar to those of Pinot Modri. This wine ages well and reaches its peak after around four to six years. The best Modra Frankinja comes from Smarje-Virstajn and Bela Krajina (Posavje). It should be served at 18°C with rich meat ragouts or roasts with heavy sauces.

Modra Portugalka
The name of this grape variety translates as “Portugese blue”. It is a close relative of the German grape Blauer Portugieser. Many ampelographists believe that it originated from Austria, whilst wine producers from Austrian regions, where this grape is grown on 80% of all vineyards, believe that it originates from Portugal although it is no longer present there. The vine does not have any specific soil requirements, but is not resistant to frost. Its harvest is abundant, and the wine is light, low in alcohol and acidity, and ages quickly. It is generally blended with other, more aromatic, wines in order to produce rosés and Cvicek, for which it is the main ingredient. Modra Portugalka is mainly grown in the zone of Dolenjska (Posavje).

Modri Pinot
Variations of Pinot Noir are successfully grown in all wine regions of Slovenia. In Podravje, the wine is sometimes called Modri Burgundec (Burgund Blue). The vine ripens late and the harvest is generally low. The wine, considered to be the king of red wines, has a deep ruby red colour. Young Modri Pinot wine is a little harsh and dry and has aromas of cherries and raspberries.
There are two production methods, producing two different types of wine. The normal method produces a wine that can be consumed young, although it reaches its best after three to five years. Modri Pinot intended for ageing goes through a long fermentation process with the skins left on. This type of wine needs to be aged in barrels for at least two years, followed by an ageing period of two to five years in the bottle. It has moderate alcohol and acid levels, a velvety taste and a pleasant bitterness. Its bouquet is impressive and discreet, conjuring thoughts of almonds, hazelnuts and walnuts. Due to its low yield, this vine is not very popular with Slovenian wine producers. However, as there is increasing competition in the high quality end of the wine industry market, this vine is becoming widespread because it is often used to replace old vines. Currently, the best Modri Pinot is produced in Radgona-Kapela and Srednje Slovenske Gorice in Podravje, Smarje-Virstajn and Bela Krajina in Posavje, and Brda in Primorje. Young wines should be served at 18°C, and the aged wines at 20°C. It should only be consumed with the best meals, such as, roasted duck, pork curd with a rich sauce, game or strong cheese.

Refosk
This is a very old grape variety cultivated in Northeast Italy, Istrie (Croatia) and Primorje. It is an indigenous grape, which does not have any particular soil requirements, but grows best in soils with high mineral content. Harvests are regular and abundant.
There are several varieties of Refosk. "Peduncolo rosso" (red peduncle) is mainly grown in Italy and has never become popular in Slovenia because of its low harvest. The most common "peduncolo verde" (green peduncle) is mainly cultivated in Primorje. Although it is widely grown throughout the region, it is considered to be a speciality of the Koper zone. A very special variant is grown in Kras (see Kraski Teran). Refosk produces a dark, purple-blue ruby red wine (characteristic of “peduncolo rosso”), with moderate acid and alcohol levels. Young Refosk wines are lively and fruity, with blackcurrant and raspberry flavours. The grapes ripen quickly and are not suitable for long ageing periods. Refosk should be served at 16°C, or at 18°C if it is particularly rich in tannins. It goes well with cooked meats, game and grilled poultry.

Sentlovrenka
The name Sentlovrenka is derived from Saint-Laurent and the harvest starts on the saint’s festival (August 10th). This grape variety is a mutation of Pinot Noir, discovered and made popular by Bronner in Alsace. The vine needs nutritious soils, but can be grown in northern regions because it matures very early. The wine is dark red, has moderate levels of alcohol and a neutral bouquet. Even though it is linked to Pinot Noir, Sentlovrenka produces a very modest wine. In Slovenia, it is rare, only cultivated sporadically in the regions of Podravje and Posavje. The best varieties of Sentlovrenka come from Bela Krajina. Sentlovrenka should be served at 18°C, with lamb or roasted pork.

Zametovka - Zametna Crnina
Zametovka is a very old grape variety, which has the oldest vine in Europe, and probably in the world. This vine is situated in Maribor (Posavje) and is over 400 years old. It still produces 33 to 55 kg of grapes every year, which are then turned into wine. Some oenologues think that Zametovka is native to Slovenia, but there is no evidence. It is also grown in Austria and Croatia. In Slovenia, Zametovka is mainly grown in the Posavje region and was, at one time, the most commonly planted grape in that part of the country. The vine is very sensitive to spring frosts and the grapes ripen late. Even in excellent years, Zametovka wine is low in sugar and has a sharp acidity. It is vivid red in colour, but lacks any particular qualities. It is an essential ingredient of Cvicek. It is rarely sold as wine, with the exception of Zametna Crinina, which is produced from the old vine in Maribor. However, the wine is a speciality more because of it origins than its quality.

Surface area of vines.

Before the phylloxera epidemic in 1880, Slovenian vines covered a surface area of 51 000 hectares. With the arrival of this disease, a large number of wine producers lost everything and abandoned their land. However, just before the First World War, more than 60 000 hectares of land were in production. Afterwards, this figure decreased and before the Second World War, only 38 000 hectares were cultivated in the whole of Slovenia.
Today, Slovenia has a relatively small surface area of vines (see table 1). The total surface area is approximately the same as that of Bordeaux, but produces half the amount of wine. In 2002, it was equal to around 50% of the total agricultural surface and 12% of arable land.

Table 1.Surface area of Slovenian vineyards (1991-2005) [Source: OIV & FAOSTAT]

Slovenian wine production is well supported by the government and is very dynamic. In 2006, wine production represented 10% of the value of all agricultural production in Slovenia. The number of producers is very high. Vine cultivation is the main activity in 35% of all Slovenian farms. Wine production provides an income for 18% of all farms, equal to 22 000 wine producers (2006). However, the impact of wine production on the national economy is small because wine producers generally practice numerous activities and wine is usually produced on a small scale. Many farms produce wine to be consumed by the family or to be sold on site. Each vineyard has an average of 1.1 hectares of vines, which is much lower than the European average (5.6ha).

Grape production.

Slovenian vines are very dispersed and are situated in rugged regions, which limits production (2/3 on 20% inclines and 1/3 on 40% inclines). According to FAOSTAT (2005) [Food and Agriculture Organisation of the UN], the average harvest is around 7.3 tonnes of grapes per hectare. Due to the vagaries of the weather, grape production can fluctuate by up to 50% from one year to the next. As such, extraordinary vintages and absolute failures can be produced. Raw grape production comes from a total of 53 million feet of vines. The vines are relatively old; around 7000 hectares (32.4% of all vineyards) are made up of vines aged over 20 years. Only 1200 (5.5% of vineyards) are young vines, those that are less than four years old.

Table 2. Grape production 1991 -2005

Alcohol production.

In 2005, half of all alcohol produced was liqueurs.

Graph 1.

Wine production.

In Slovenia, there are a great variety of white, rosé and red wines, from sweet and light to rich, and from still to sparkling wines.
Wine production generally oscillates between 900 000 and 1 million hectolitres. It reached 990 000 in 2000. Currently, Slovenia produces more white than red wine, 70% compared to 30%, whereas in 2000 the production of red and white wine was equal. In terms of quality, production is split between 70% of quality wines and 30% domestic and table wines.

The producers.

The majority of alcohol producers are small businesses, which produce alcohol on a small scale, such as KILC, FERMEDICA or ALKOBAP. For larger producers, such as FRUCTAL, PRESAD and DANA, alcohol and spirit production is only a marginal activity in comparison with fruit juice production.
Amongst the large wine production cooperatives or wine tourism companies, which have a production capacity of over 10 000 hectolitres per year, are VIPAVA 1894, VINSKA KLET GORISKA BRDA, VINAKOPER, VINAG MARIBOR, VINARSTVO SLOVENSKE GORICE-HALOZE and JERUZALEM ORMOZ VVS.
Large Slovenian producers belong to the Slovenian vine growers, oenologues and wine producers union, called VINSKA DRUZBA SLOVENIJE. Its mission is to ensure the promotion of Slovenian wines on the local and international market by participating in European exhibitions. It also defines the quality and classification of wines (by adding its seal, which is a brand name), as well as a tasting certificate.
The union has also created the gardeners’ committee, which has around twenty members. This committee coordinates grafting projects and deals with professional training, from the types of grapes which can be grown in each zone and vineyard, to wine production and labelling.

VINSKA DRUZBA SLOVENIJE
(Slovenian vine growers, œnologues and wine producers union)
M. Dusan BREJC, director,
Kongresni trg 14
1000 LJUBLJANA
Tel: +386 1 244 18 00 / Fax : +386 1 244 18 06
Email: psvv@posl-sk-vino.si ; info@vinskadruzba.si
Website: www.slovino.com/psvvs ; www.vinskadruzba.si

Small producers and vine growers belong to an association called VINIS. This association helps its members to improve all phases of grape and wine production, as well product sales. It is also responsible for the promoting “wine routes”.

VINIS – ZVEZA DRUSTEV VINOGRADNIKOV SLOENIJE IN
VINARJEV SLOVENIJE
(Union for the vine growers, oenologues and wine producers association)
M. Stanko SOSTER, president
9240 LJUTOMER
Jana Baukarta 30
Tel: +386 2 581 17 34, +386 41 38 60 30
Website: www.slovino.com/vinis

Labelling and Slovenian classifications

In Slovenia, wine is the most strictly controlled of all agricultural products, and consequently, the legislation that covers wine production and sales is vast. The largest sections are based upon the bitter lessons of the Phylloxera epidemic. These sections outline the grape varieties that can be grown in each zone, plantation procedures, vine maintenance, and the authorities responsible for protection against diseases.
The section that covers production methods and labelling is of particular interest for buyers, because a large number of artificial preparations are sold as alcoholic beverages. Food production and sales legislation aims to ensure that the products are safe for human consumption. Where wine is concerned, as a prestigious beverage produced solely from grapes, the buyer should also be assured that the bottle contains exactly what is described on the label. The legislation defines the classifications and sanctions all incorrect usage of legitimate terminology and also protects the reputation of the producer.

Slovenian legislation is quite similar to French, German and Italian legislation, although certain aspects are stricter. It conforms to norms fixed by the European Union. The most important aspect of the legislation is that which is relevant to sugars and the reduction, or increase, of acid levels, which is briefly outlined below:
In bad years, when sugar levels are too low to allow for fermentation, the responsible authorities can authorise addition of sugars for certain types of wine, but only when it is necessary for fermentation. Regional authorities determine the nature of the rape that can be sweetened in a given vintage and the maximum amount of sugar that can be added. High quality wine (Vrhunsko vino) can only be produced from unsweetened rape. The only exception to this rule is twice fermented sparkling wine.

Reduction of acid levels is forbidden. Ascorbic or sorbic acids can be added to bottled table wine, but only in strictly defined quantities.


1. Official classification

1.1. By geographical origin

Classification of Slovenian wines by geographical origin is based on official definitions of wine regions, zones and sites. These areas are defined by similarities in climate, soil types, wine production traditions and the recommended or appropriate grape varieties.

Priznano geografsko poreklo (PGP) – translated as “certified geographical origin” is based on the wine region. PGP grapes should be cultivated in one of the three wine regions, although it can be bottled outside of the region. It is labelled as "dezelno vino" (“regional wine”) and is classed as table wine.

Zasciteno i kontrolirano geografsko poreklo (ZKGP) – “certified and controlled geographical origin” is applied to wines from one single wine region. ZKGP wines should be produced from grape varieties declared to be adapted to the culture and wine production techniques of the zone. The classification ZKGP is used for quality and high quality wines.

Priznano tradicionalno poimenovanje (PTP) – “traditionally recognised nomenclature” is applied to wine produced using specific production techniques from a defined wine region. Although the region does not have to be explicitly stated, the geographical origin is implicated in the name of the wine. Typical examples of PTP wines are Kraski Teran (only produced in the region of Kras) and Cvicek from Dolenjska.
Slovenian legislation that governs declaration of geographical origin is also applicable to exports. Slovenian bottled wine can only be exported with original labels, which must comply with Slovenian legislation. As a result, Slovenian wines cannot be exported in bulk to then be blended with wines from other countries. Only two other European wine regions have such strict rules, Alsace in France and Rioja in Spain.

1.2. By quality.

The majority of well-known special wines have added alcohol. This is added at a certain stage in the production process, either to stop fermentation, of to preserve certain flavours.
The sweet wines, which are produced from dried grapes (similar to those used for Italian passito), are very popular and are produced in all Slovenian wine regions. In accordance with local tradition, they can be called suseno vino (dry wines), slamno vino (straw wines) or pikulit.

Namizno vino (table wine)
Can be made with grapes from different sites. There are two categories of table wine. Table wine with no specific geographical origin can be produced with grapes from several different zones or wine regions. Wines of this quality are not authorised to display the Slovenian wine seal. If this wine is made from imported rape, the country of origin should be mentioned on the label. Furthermore, it is forbidden to blend Slovenian wines with imported wines.

Kakovostno vino (ZKGP) – Quality wine from controlled geographical origin.
These wines are produced in a specific region, zone or site. They should be produced from the grape variety legally defined as the preferred grape variety for the region and are processed according to tradition. The wines should also have distinctive regional characteristics.


Vrhunsko vino – Superior quality wine.
The Slovenian wine growers and producers association strictly governs the production of this wine. In order to be given this classification, the wine must meet the Kakovostno vino criteria. It should also be produced from grapes harvested during an officially authorised period and the harvest should be pre-registered for Vrhunsko vino production. This wine can only be produced from pure rape. Sparkling wine production is governed separately.
High quality wines can also be classified by qualifiers (predicates), which indicate the degree of maturation of the grapes, or the method used to harvest them. The law defines “predicates” as characteristics of quality, which arise from natural processes that take place in the grape during maturation. This is opposed to qualities linked to production methods such as, “sparkling wine” or “casks”.

Pozna trgatev (Late harvests)
During hot and dry autumns, some grapes are left on the vine after reaching full ripeness (at least 10 days). The precise harvest date is determined using official tests. Wines labelled as ‘Pozna trgatev’ should have the bouquet and flavour characteristic of the noble rot Botrytis cinerea. Wines produced from non-infected grapes should not display this “predicate”.


Izbor (Selection)
This term is applied to wine produced from selected grapes. Only the ripe grapes, which have been “bronzed” by the sun, or at the end of the ordinary harvest, are harvested separately in order to produce small quantities of Izbor wines.


Jagodni izbor (Grape selection)

Only the ripest and sweetest grapes are selected for Jagodni Izbor wines. This wine is very different to Izbor wines, with a more intense taste and high alcohol levels. It is always medium-sweet to sweet due to high sugar levels in the rape. Jagodni izbor is normally served as an aperitif or as a dessert wine, at around 6°C.

Suhi jagodni izbor (Dried grape selection)
During dry autumns, the grapes are left on the vine to dry out as much as possible. Botrytis cinerea rot infects the grapes, speeding up acid maturation and increasing sugar levels to over 32%. Only the grapes are picked, harvested no later than December. In Slovenian terminology, Sauterne wines are classed as “Sauvignon (or Semillon) suhi jagodni izbor."
As Botrytis cinerea is only beneficial for white grapes, red Suhi Jagodni Izbor does not exist. These wines are excellent when young, but also age very well, continuing to improve for more than one hundred years. Suhi Jagodni Izbor wines are medium-sweet to sweet and should be served at 6°C, as a dessert wine.

Ledeno vino (Ice wine)
The dry grapes are left to freeze on the vine and are picked after a period of at least six consecutive days at an average temperature of -6°C, and only when the grapes are frozen solid. Individual grapes are chosen, and should then be pressed whilst still frozen. Sugar levels in ice wine can be higher than 36%. Ice wine is very rich in mature acids, aromas and sugar. It is only put into small bottles of 0.25 or 0.375 litres. Ice wine is always medium-sweet to sweet, and is generally yellow or greenish yellow in colour. In order to keep the ice crystals in the skins, the grapes are lightly pressed, and therefore very little skin pigment and pulp are extracted. These wines should be served at 6°C, as a dessert wine with subtle desserts such as Sachertorte or potica, a traditional Slovenian cake. Ice wines can be kept for many decades.


Arhivsko vino (Archive wine)
This predicate is applied to wine produced using a predefined maturation and ageing process, sometimes both in casks and in the bottle. The time period depends on the type of wine and production method, the minimum being two years in casks and two years in the bottle.


1.3. By production method

Mlado vino (Young wine)
This wine, which is bottled just after fermentation, has a distinct vitality. Slovenian legislation allows young wines to be bottled as long as it is made clear that they do not have a long shelf life. The name ‘Mlado vino’ is a warning to consumers that it is not a wine to be kept. Furthermore, it can only be sold for a limited period, from 11th November (or from 1 month after harvest) until 31st January of the year after harvest. Young wines can be made from a mixture of grape varieties that are characteristics of a region or zone considered to be representative of the vintage year, or of local wine production techniques. They can also be wines produced using carbonic soaking techniques, the Slovenian equivalent of the French Beaujolais Nouveau.

Barrique (cask)
Barrique wines have become very popular in Slovenia over the last few decades. This French word describes a 224-litre barrel, as well as a French method of ageing wines in new barrels. Red wines are only refined in new oak barrels, whereas oak and acacia can be used for white wines. The maturation process ("solanje" in Slovenian) lasts between one to three years, depending on the type of wine and the vintage year. Slovenian legislation only attributes barrique labels to wines that have been aged in wooden casks. The technique of soaking wood chips in the wine is not allowed in Slovenia. White barrique wines should be served at 10-12°C, and red barrique wines at 16-18°C.

Penece vino (Sparkling wines)
Sparkling wines have been produced in Slovenia for over 150 years. Alojz Kleinosek, who learnt the trade in France, introduced the Champagne method for the first time in Radgona. Two methods are used to produce quality sparkling wines in Slovenia. The simplest technique, the Charmat Method, is used for Srebrna Radgonska Penina, Club Slovin and sparkling Rebula. Only sparkling wines produced using the Charnat Method or the classic Champagne Method, and which reach a carbon dioxide pressure of at least 3.5 bars in the bottle, can be labelled as Penece vino or Penina (with production method declared). Wines with a lower pressure should be labelled Biser, whereas those produced by adding carbon dioxide are named Gazirano vino.
The Champagne Method is still used in Radgona to produce Zlata Radgonska Penina (made with Chardonnay and Beli Pinot).


2. Blended wines

Single grape variety wines are considered to be superior in Slovenia. However, Slovenia produces excellent mixed variety wines, some of which are in the Vrhunsko vino range. Blended wines must first of all undergo a maturation period in barrels, followed by a second period in bottles. The most popular blended wine in Slovenia is probably the humble Cvicek, produced in the region of Posavje (Dolenjska zone).

3. Special wines

The majority of well-known special wines have added alcohol. This is added at a certain stage in the production process, either to stop fermentation, of to preserve certain flavours.
The sweet wines, which are produced from dried grapes (similar to those used for Italian passito), are very popular and are produced in all Slovenian wine regions. In accordance with local tradition, they can be called suseno vino (dry wines), slamno vino (straw wines) or pikulit.

Consumption.

Slovenian people appreciate a good wine that they can share with friends. Consumption of wine in Slovenia is relatively high. (see Graphs 2 and 3).

Graph 2.

In terms of consumption per head, experts place Slovenia fifth in the world, just behind Portugal. The current level is around 40L/year per person. This level does sill however remain inferior to the level of beer consumption (around 90L/year). Spirit consumption is estimated at around 0.7L/year per person.


Graph 3.

In 2002, wine and spirit purchases represented around 1.4% of the average household budget.

Retail.

Commercial activity is mainly centred in Ljubljana. A third of all the retail stores in Slovenia are located in and around the capital. Wines and spirits are mainly sold in retail chains and not in specialist shops. Although there are not many hypermarkets, around 85% of retail sales are made in supermarkets. The main chains are Mercator (40% of the local market), SPAR Slovenija (19.6%) and Group TUS (18.4%). Since 2000, E. Leclerc has also had a presence in the country, thanks to its hypermarket in Ljubljana. In 2001, the number of shops selling food products and alcohol increased to 3625, 77 of which were specialist drink shops. The average surface area of these shops was 137 m². Alcoholic beverages represented 2.1% of the volume of retail sales.
There are some specialist shops (Vinoteka Pons, Vinoteka Movia, Provin) in Ljubljana, which offer a selection of imported wines. The majority of restaurants have a range of Slovenian wines, from local producers and large cellars. Some also have a good selection of foreign wines, including New World wines.


Exports

Although local production always exceeds demand, exports of Slovenian wines have significantly decreased over the last few years. The decrease in volume was greater than the decrease in value, -13% compared to –3% from 2004-2005, -16 compared to – 12% from 2004-2003 and –48% compared to –6% from 2002-2003. This trend is partly explained by a modification of the export system. Bulk wines are giving way to bottled wines. In general, the quality of the wines is increasing.

Table 3. Value of wine exports (2001-2005).

The main clients for Slovenian bottled wine are the USA (1.8 million euro in 2005), Bosnia Herzegovina (1.3 million euro) and Croatia (1.1 million euro). For bulk wines, the main clients are Croatia, Italy, Finland and Poland.

In 2001, bottled wines represented 60% of exports in terms of value, and bulk wines accounted for 51% of the total volume exported.

In terms of spirits, Slovenian exports increased to 339 548 litres of pure alcohol in 2005, with a total value of 4 995 584 €, an increase of 42% in volume and 40.7% in value when compared to the previous year. The main buyers are Bosnia Herzogovina (1.4 million €), Albania (0.9 million €) and Croatie (0.7 million €). Liqueurs account for the largest proportion of Slovenian exports (35%), followed by whisky (29%), brandy (11%) and other spirits (18%).

Imports

In the past, the Slovenian wine import market was very weak, due mainly to strict customs and administrative requirements rather than local consumption habits. Knowledge of foreign wines improved and the development of the supermarket sector help to increase imports. In 2005, imports reached 48 925 hectolitres in volume (5% decrease compared to 2004), and 4.6 million euro in value (20% increase compared to 2004).


Imports of bulk wine represent 43% in volume and 20% in value of total imports. These figures decreased considerably between 2004 and 2005 (-40% in volume and –32% in value). On the other hand, imports of bottled wine showed a significant increase, +71% in volume and +56% in value). In 2005, imports of sparkling wine increased by 25.4% in volume when compared to 2004, whereas there was only a 4% increase in value.

Graph 5.

Graph 6

The main suppliers of bulk wine are Italy, Macedonia and Chile. Italy is also the largest provider of sparkling wine in terms of volume, importing 264 881 litres, equal to almost 70% of imports. In terms of value, France is the largest sparkling wine provider (35%), although this only represents 8% of volume. There are six main countries that share the still wine market in Slovenia (see Graph 7 and 8).

Graph 7

Source: National statistics office


Graph 8.

Source: National statistics office

Slovenian spirit imports increased considerably between 2003 and 2004 (+76% in value and +65% in volume), and also progressed further in 2005 (4% in value and 3.4% in volume when compared to 2004). The main suppliers (in value) are Germany (for liqueurs and other spirits), the United Kingdom (whisky and gin), France (rum), Italy (brandy) and Croatia (vodka).

Graph 9.

A network of picturesque tourist routes, called “wine routes”, cover Slovenian vineyards and allow people to visit the beautiful wine production sites. Tourists can taste and buy wines directly from the producers. In the largest cellars, there are special tasting rooms where traditional food is served to accompany the wine.

Exhibitions

MEDNARODNI KMETIJSKO-ZIVILSKI SEJEM
(International agriculture and farm-produce exhibition)

33RD OPEN NATIONAL APPRAISAL OF WINE – VINO SLOVENIJA GORNJA RADGONA
Participation: 253 producers from 7 countries with 656 wines.
2007 show: August 25th to 31st.
Organiser: POMURSKI SEJEM.
Cesta na Stadion 2, 9250 GORNJA RADGONA
Tel : +386 2 564 21 00 / Fax +386 2 564 21 60
Email: info@pomurski-sejem.si
Website: www.pomurski-sejem.si


SLOVENSKI FESTIVAL VIN
(Slovenian wine festival)
This festival takes place in the centre of Ljubljana at the Slon hotel. The 10th festival brought together 200 Slovenian and foreign producers, who together presented 500 wines. 3000 visitors attended.

Organiser: INFOS
Lepi pot 6, 1000 LUBLJANA
Tel: +386 1 300 26 61
Email: vino@infos.si
Website: www.infos.si ; www.slovenskifestivalvin.si/OSFV_SI


MEDNARODNO OCENJEVANJE VINSKIH VZORCEV in ALKOHOLNIH
PIJAC (Internation wine and spirit tasting contest)
Ljubljana, early June (annual)
Organiser : GOSPODARSKO RAZSTAVISCE
Dunajska cesta 18, 1000 LJUBLJANA
Tel: +386 1 300 26 00 / Fax : +386 1 300 26 49
Email: info@gr-sejem.si
Website: www.gr-sejem.si