Why it matters
The producer
At Kojsko in Brda, Janko and Tamara Štekar tend vineyards that have belonged to the Štekar family for many generations. The wines use long macerations and spontaneous fermentation with indigenous yeasts, practices that give white grapes extended contact with their skins and allow fermentation to begin without added cultured yeast.
The range includes Pinot Draga, Rebula Prilo, Re Piko, Rebula, Malvasia and Brajda. Several wines place skin contact at the centre of their cellar work, while the individual bottles show different durations and ageing vessels.
Place and vineyards
Where the wines begin
Kmetija Štekar is located at Kojsko in Brda, on the Slovenian side of Collio. The place is tied to a local tradition of prolonged macerations and spontaneous fermentations with indigenous yeasts.
The vineyards lie at an average altitude of 180 metres, with south and southwest exposures. These orientations give the vines direct sunlight through the growing season. Vineyard work avoids synthetic chemical products, using organic treatments and plant macerates when needed.
In the cellar
Vineyards and cellar
Janko and Tamara tend about six hectares of family vineyards. The cellar uses spontaneous fermentation with indigenous yeasts and long macerations. Skin contact leaves grape juice with its skins for a period of time, extracting colour, tannin and aroma before the wine is separated from the solid material.
Pinot Draga 2017 was fermented in steel, bottled unfiltered and given minimal sulfur dioxide. The method keeps the wine close to its fermented grape material, with no filtration removing suspended particles before bottling.
Wines to know
The range in view
The range includes Pinot Draga, Rebula Prilo, Re Piko, Rebula, Malvasia and Brajda. Rebula 2025 receives 24 hours of skin contact and is aged exclusively in stainless steel. Rebula Prilo 2017 takes 26 days on its skins and six years in acacia barrels, giving the range a bottle with much longer cellar élevage than the stainless steel Rebula.
Sivi is a spontaneously fermented Pinot Grigio with brief skin contact. Together, these wines move from short maceration and steel ageing to extended skin contact and long barrel maturation.