When producing fine wines, a good winemaker always uses all of the available knowledge of wine and practical experiences before taking on this magnificent task. In the olden days, the art of winemaking relied solely upon traditions and personal intuition. Though today, modern winemakers have the ability to combine traditional practices with new technologies, accessing a myriad of information to use science based practices and principles, best suited for their own particular winemaking style.
The humble beginnings of the Barkola Farm go all the way back to 1898, when Ivan Kavčič - Zanut, from Tabor above Dornberk, bought a house and a nearby vineyard. Selling his wine at a tavern, that he and his wife ran, was a lucrative business until the First World War devastated the region. But with hard work, perseverance and resilience of many generations, the Kavčič family managed to rebuilt their farm and further develop their estate. The family’s success story begins in 1990, when Davorin Kavčič embarked on a new, independent path and established his own label Barkola. Another significant milestone is the creation of the Škrlivci" vineyard in 2008. With its southern location and 42 percent slope it enjoys the warmest position in the Vipava Valley. At this time, the youngest generation took over the family farm, continuing the be triumphantly involved in the wine business.
Purchase of wines is possible at the Kmetija Barkola estate. Delivery across Slovenia and abroad is possible upon prior arrangement.
The farm also engages in breeding of laying hens and about 22 pigs are raised annually to produce meat and dried meat products. The family also cultivates cereals and seasonal vegetables throughout the year, which are primarily used for personal consumption.
Most vineyards are planted on flysch terraces composed of marl and sandstone, with an inclination of over 40% and a south-eastern to southern exposure. The location ensures an abundance of sunlight during the ripening period and enough airiness, which makes the vines less susceptible to diseases. 70 % of the area is used for white varieties, among which chardonnay predominates, followed by rebula, sauvignon and pinot gris. The varietal range also contains pinot blanc and welschriesling (laški rizling). The list of red varieties includes cabernet sauvignon, cabernet franc and merlot, which is also the most abundant.
Soon after grape berries begin to soften, regular monitoring of the grapes ensures the most optimal harvest time for each variety.
Picking begins in the early morning hours, as the first days of harvest are usually still quite hot, and takes place from 3 to 5 hours a day, which after all depends on the temperature of the grapes that are being collected. Help is provided by relatives and friends. The harvest itself is done only by hand and is one of the most enjoyable times on the farm, with plenty of chat and many laughs. Lunch is served right in the vineyard, and after the work is completed, the helpers are rewarded with a homemade lunch on the farm. Harvest time at the Barkola farm is for many a nice escape from their daily routine.
Processing begins immediately after the harvest. First, grapes have to be crushed, destemmed and squeezed. During fermentation inherent gas is used to preserve aromas and prevent oxidation. Most wines ferment in stainless steel temperature-controlled tanks. Red varieties are macerated for 15 days. Grapes of exceptional quality, originating from vineyards with most suitable growing-conditions, are mature for 12 (white) or. 18 months (red) matures in French barrique barrels. The oldest wine in the archive is 1999 Chardonnay.
Wine tasting on the farm is always available upon prior arrangement. The duration of the tasting and the amount of samples are adjusted according to the guest’s wishes. Wine tastings may be accompanied with homemade cold cults and freshly baked bread.
