UK flag (square).jpg

NANDO farm is located in Plesivo, Brda in the Primorska region, bordering with the Friuli-Collio region of Italy.  Of the 5.5 hectares, 60% are located in Italian Collio and 40% in Brda.  The favorable Mediterranean micro-climate is mixed with warm sea air arriving from the Adriatic Sea in the south, and cooler temperatures from the Julian Alps located north of the farm. This unique climate is very well suited for white wines. The vineyards are terraced at an altitude of 100m to 200m, and planted with local (indigenous) Rebula, Tokaj, and Chardonnay, Sauvignon Blanc, Cabernet Sauvignon and Merlot. The vines range from 9 to 40 years, with yields  of 4000 to 6000 kg. per hectare. The vineyards are planted in a poor soil of marl or “ponka” as it’s known in the local Slovenian dialect.

 To protect against disease, copper and sulfur treatments are used sparingly.  Chemical agents are not used. The soil is planted with grass, and the harvest is manual with grapes harvested in full maturity from September to October. Spontaneous fermentation without the addition of selected yeasts, sulfur and other chemicals. Minimal amount of S02 are added only at bottling.

Slovene flag (square).jpg

Kmetija NANDO se nahaja le lučaj stran od nekdanje meje med Slovenijo in Italijo na Plešivem v Goriških Brdih. Od skupno 5,5 ha vinogradov, se jih 60% nahaja na Italijanski strani Brd (Collio) in 40% na slovenski. Ugodna mediteranska mikro klima je mešanica toplega morskega zraka, ki prihaja z juga z Jadranskega morja in hladnejšega severnega, ki prihaja iz Julijskih Alp. Ta posebna klima je zelo primerna za pridelavo belih vin. Vinogradi so locirani na nadmorski višini od 100 do 200 metrov in so zasajeni z lokalnimi avtohtonimi sortami Rebula in Tokaj ter internacionalnimi Chardonnay, Sauvignon Blanc, Cabarnet Sauvignon in Merlot. Trte obrodijo od 4000 do 6000 kg grozdja na hektar in so stare od 9 do 40 let. Vinogradi so zasajeni na lapornatih tleh, lokalno imenovani »opoki«.

Za zaščito pred boleznimi se uporabljajo tradicionalna zaščitna sredstva, to sta baker in žveplo brez drugih kemičnih pripravkov. Tla so zatravljenja, trgatev poteka ročno, ko je grozdje v polni zrelosti med septembrom in oktobrom. Fermentacija poteka sponatno brez dodatka selekcioniranih vinskih kvasovk ter brez dodatka žvepla in kemičnih pripravkov.Minimalna količina žvepla je dodana ob stekleničenju.