Dornberg Wines

Our story

Vina Dornberg is a family-owned estate, where the passions and knowledge of winemaking have been passed down for many generations. The oldest vineyard has remained unchanged for 27 years. The purchase of land in Kamnovac is considered a special milestone for the family. It is the only vineyard where pinot noir, a rather whimsical variety, can thrive.

Vina Dornberg is the official wine provider of Bled Castle. You can purchase a wide variety of our wines at the castle wine cellar.

Wines are also available at the Vina Dornberg wine cellar. Delivery is possible by arrangement.

Dornberg Wines - Vipava Valley vineyards
Dornberg Wines - harvest in Vipava Valley
Dornberg Wines - Vipava Valley winemaking
Dornberg Wines - Vipava Valles wine tastings
Dornberg Wines - Vipava Valley wine bottles
Vineyards and wine varieties

Most of the vineyards expand over terraces arranged on marly terrain. Two smaller vineyards thrive on clay soils. A diverse location of the vineyards enables the production of a wide range of white and red grape varieties: pinot blanc, welschriesling (laški rizling), malvasia, rebula, chardonnay, pinot gris, sauvignon, cabernet sauvignon, pinot noir and merlot barbera.

The most significant variety is the indigenous rebula, which thrives in the vineyard with the highest altitude and is planted on about 30% of the land. Moreover, it is also given the most care and attention, as evidenced by the production of wines of exceptional quality.


Every year family members and relatives come together to help with the grape harvest, in exchange for pleasant company and a good lunch. The harvest begins in the early morning hours. Since the temperature of the plucked grapes influences the quality of the produced wine, the winemaking process follows immediately after the berries are harvested and usually goes late into the night. The harvest season lasts a few weeks, until all of the grapes are picked. Sometimes a day off can occur due to bad weather or unripe grapes.

Today, the processing of wine must is mostly automated. Thus all of the natural ingredients in the grapes are preserved in the grape juice. Freshly picked white grapes are pressed into the must and cooled. It is then pumped into a refrigerated cellar, where it is further cleaned in large stainless steel tanks. However, red varieties are first sent through a destemmer and then macerated for seven days in an open container. The crushed grapes should be stirred 3 to 4 times a day. The mash is then pumped into large wooden barrels in which the wine matures.


Tastings are only available by prior arrangement.

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