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Andrej Kristančič, owner of Nando Winery, has been making wines on his family’s farm for nearly 25 years. He  studied winemaking in high-school, allowing him to expand on his personal style while continuing the family tradition started by his grandfather, Nando.

Andrej has a low interventionist style, combined with a true farmer’s knowledge,  humility, and dedication to tradition marked with his own personal expression of winemaking. 

There are  two distinct ranges under the Nando Brand:

  • Blue Label – which uses only stainless steel tanks for fermentation after skin contact from 12 hours and up to 8 days, and bottled and released on the market soon thereafter.

  • Black Label – which follows a more traditional Slovenian style of “orange” white wine characterized by long skin contact of up to 7-30 day, before spontaneous fermentation in old wood barrels of 500L Slavonian oak up to 18 months. These wines have distinct earthy aromas, and honeyed brass like colors. 

 

• Flysch soil, silt, Ponka

• Spontaneous fermentation and long maceration

• Low sulfur at bottling

• Unfiltered; unrefined

• Non-certified organic farming

 

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Andrej Kristančič prideluje vino blagovne znamke Nando na svoji kmetiji že skoraj 25 let. Že mlad se je odločil, da gre po poti vinarstva, ki jo je začel njegov praded Nando. Vinarstvo je študiral na Srednji kmetijski šoli, kar mu je omogočilo, da razvije svoj osebni pristop k pridelavi vina. Andrej v eni osebi združuje skrb,znanje ter predvsem predanost briški zemlji,pridelavi ter predelavi grozdja na naravi prijazen način,kar se odraža v njegovem vinu.

Obstajata dve različni liniji vina blagovne znamke Nando:

  • Modra etiketa – vina dozorijo v nerjevečih cisternah, potem ko so bila v stiku z jagodno kožico od 12 ur do največ 8 dni. Po 10 mesecih se vino ustekleniči in gre na trg.

  • Črna etiketa – vina dozorijo s spontano fermentacijo v hrastovih sodih, potem ko so bila v stiku z jagodno kožico od 7 do 30 dni. V hrastovih sodih vino ostane najmanj 18 mesecev, odvisno od letnika. To so tako imenovana “oranžna” vina, ki imajo posebno zrelo  aromo in intenzivno barvo.

 

  • Flišna tla, opoka

  • Spontana fermentacija in dolga maceracija

  • Minimalni dodatek žvepla pred stekleničenjem

  • Nefiltrirano,brez kemičnega čiščenja

  • Necertificirano ekološko kmetovanje