The KABAJ Wine cellarWine production takes place in a modern wine cellar, built a few years ago. It has three parts: a traditional part with large oak barrels and steel vessels for vinification and typisation of wine; an arched cellar with a water source, constant temperature and humidity for French "barrique" barrels; and a less typical cellar, where nine 3500 - liter clay vessels (kvevris), made of Georgian clay in the Georgian village Imereti, are buried in the ground.
Wine production in the KABAJ Wine cellar60.000 to 70.000 bottles of wine are produced annually. All types of wine age in French barrels for at least a year, followed by a few months ageing in bottles. Jean Michel Morel macerates white wines for at least one day, except for Rebula, "The white queen of Brda ", which undergoes the process of maceration for approximately 30 days. In this way it acquires its fruity structure (especially its typical bouquet and grape flavour), minerality and its characteristic golden colour. Ribolla, maturing in the bottle over the years becomes stable and velvety. Ribolla in the wine Amfora represents most thoroughly and efficiently the image of the Kabaj homestead, their consideration of wine and their respectful attitude towards the art of wine making, with regard to historical and natural resources.
Monday to Thursday: open by prior arrangement for groups
Friday: 19.00h - 23.00h
Saturday: 12.30h - 15.00h and 19.00h - 23.00h
Sunday: 12.30h - 16.00h
Reservations are obligatory.