Renčel

The story of Renčel boutique wines
At the very south-western part of Slovenia, almost on the border with Italy, there’s a small karst village Dutovlje with a house that proudly carries the number 24. The house is surrounded by fertile, red karst soil, from which rich vineyards grow. There’s a family that has been living there for generations. A family with sincere love and devotion to these vineyards.

At the Renčel homestead, we have always lived in close harmony with nature. Our ancestors also practiced animal husbandry and agriculture, but wine production has been the most important for us. But a while ago, we decided to focus entirely on viticulture. That’s why we expanded our vineyards to ten micro-locations spanning over four acres. Years go by, generations change, but our philosophy has remained the same all these years: everything we do, we do with a loving and respectful attitude towards nature, wine, and people.
Hand in hand with nature and according to the rules of biodynamics, we produce autochthonous varieties of Teran and Vitovska grganja.. Driven by curiosity for discovering what this fertile, red soil and the unique karst climate have to offer, we started planting other varieties of wine.

Renčel wines, full of elegance and unique character
“They say that a single bottle of Renčel’s wine captures the winemaker’s unique character. His unrepeatable sympathy, unbridled enthusiasm, endless curiosity, and sophisticated intelligence.”

We believe that orange wines must retain their variety, so we always adapt maceration to the specific variety. Malvasia and Vitovska grganja are macerated for ten to fourteen days, and Sauvignon for only three days. Fermentation takes place spontaneously with fungi brought from the vineyard. The wine is then matured for at least two years in a wooden container and after that in a bottle.

They say that a single bottle of Renčel’s wine captures the winemaker’s unique character.
His unrepeatable sympathy, unbridled enthusiasm, endless curiosity, and sophisticated intelligence. All of this ends up in your home, in your hands, in your glass of wine.

We believe that orange wines must retain their variety, so we always adapt maceration to the specific variety. Malvasia and Vitovska grganja are macerated for ten to fourteen days, and Sauvignon for only three days. Fermentation takes place spontaneously with fungi brought from the vineyard. The wine is then matured for at least two years in a wooden container and after that in a bottle.