Kukanja

Dejan Kukanja's viticulture and enology are a direct expression of the Karst terroir, a unique geological formation defined by its red, iron-rich clay soil known as terra rossa overlying a vast limestone base. This specific soil and the region's climate, a blend of Mediterranean and continental influences with strong burja winds, provide a distinct environment for viticulture.

Kukanja manages his approximately two hectares of vineyards with a strict bio-certified regimen. He practices minimal intervention, abstaining from the use of chemicals and synthetic sprays in favor of a natural, holistic approach to vineyard management.

In the cellar, his philosophy of minimal intervention continues. Fermentation is spontaneous, relying on indigenous yeasts present on the grape skins and in the cellar environment. This allows for a unique microbial expression of the vineyard's terroir in the final wine. The maceration period for his white wines, such as Vitovska and Malvazija, can be quite extended, with some reports citing up to 14 days in open vats. After fermentation, the wines are aged primarily in old oak barrels and some in stainless steel tanks, avoiding new wood to prevent overpowering the natural characteristics of the wine. The wines are bottled unfiltered, and a small amount of sulfur is added only when deemed necessary before bottling. This technical approach results in wines that are a pure and authentic reflection of the Karst region and its unique viticultural heritage.