Wines

In the late 1970s, the Batič farm underwent its biggest transformation in its history. For the first time, the traditional Vipava winemaking method met the then state-of-the-art winemaking processes. It was the beginning of an era commemorated by a series of medals and distinctions from the wine appraisals held in our territory at that time. Although more and more arguments were being put forward about the wrong path of modern viticulture and winemaking, it was not until the mid-1980s that we realised our error. This change is commemorated on the farm with the birth of the first Slovenian bottle of Batič, on 8/8/88. This day symbolises the beginning of Batič’s return to its roots, a return to the land.

Today, we bottle the classic line of Batič wines in the Batič bottle. These are wines made from exclusively biodynamic grapes. They mature in stainless steel containers, sometimes in concrete eggs, and are bottled the first spring after harvest.

Batič Selekcija wines are characterised by a distinctive mineral character, the signature of the Vipava Eocene soil and the unique Vipava microclimate. The precision, elegance and longevity of Batič Selekcija wines are the result of biodynamic farming, extremely low hectare loads and respect for the Vipava winemaking tradition. The white wines of the Selekcija line are indigenous Vipava varieties, fermented in contact with the strawberry skins, according to the Vipava tradition. The white wines of the 2022 vintage are aged for two years in large oak barrels. They are bottled at the time of the falling moon without filtration.

Due to global warming, Vipava is increasingly becoming a land of great red wines. Barbera, Cabernet Sauvignon and Cabernet Franc, these world varieties, in the face of climate change, are becoming fused with the land of Vipava as if they were one. Merlot is today the most widespread Vipava variety. Without being entitled to do so, I have the highest expectations of it.

Indigenous varieties, tradition and territory are the keys to wine success. On the way to the essence of the Angel wines, we have been willing to break all of the above. Angel does not necessarily come from the oldest vineyards of Batič, nor does it always come from the farm’s vineyards in which we have the highest hopes.

The vineyards that sign the Angel wines are farmed according to biodynamic principles. Some wine varieties are represented in several different locations. Merlot is grown on eight plots and Cabernet Sauvignon on seven. Over the years, we usually vinify each vineyard separately. In addition, we vinify individual exposures of larger vineyards.

The key to the Angel Reds is the annual tasting of the entire cellar, all the vineyards, all the barrels. Those wines that achieve that “something extra” in the blind tasting become the basis for the Angel line of wines. The proportions of the different lees in the Angel wines change from year to year in the search for perfection. The only guiding principle that links the different vintages of Angel wines is their elegance.

Since 2022 Angel White is a line from international wine varieties marked by Vipava origin.

The vine as such has no name in nature, only characteristics. It is named by man. Today, I no longer look for indigenous varieties by their names, but by their essence. This way of thinking has led me to varieties that our land has never known before. In essence, they have everything that indigenous varieties once had. These varieties, like the indigenous varieties of the past, are grown today without any spraying at all.

The Batič Brajda vineyard is the first vineyard of resistant wine varieties planted in Slovenia. Twenty different varieties, resistant to fungal diseases of the vine thrive there. The grapes from this unsprayed vineyard are the signature wines of Marlon Brajda.

In 2016, Marlon Brajda was joined by Marlon Hrastov Hrib and Marlon Brce.

Valentino is a wine made from dried grapes produced using the ‘Vin Santo’ process. It is a signature wine of the finest, healthiest vintages. In mid-September, the grapes begin to be harvested into wooden crates, in which they dry naturally in a dry and windy place until March. During this time, the grapes produce raisins, the flavour of which lingers on in Valentino. Before pressing, each bunch is selected again. After a week of sorting, pressing begins. The initial 20 kg of grapes harvested yields approximately 1 l of Valentino. Valentino is matured for 24 to 60 months in 225 litre oak barrels. Each barrel of Valentino is bottled by hand and individually, according to biodynamic principles, at the appropriate time of the moon.