Švara

Matej Švara's viticulture and oenology are rooted in a non-interventional, biodynamic approach within the unique Karst terroir of Slovenia. Located in the village of Komen, his 1.5-hectare vineyard is characterized by terra rossa soil, a red, clay-rich loam derived from the limestone bedrock. This specific soil, combined with the region's Mediterranean and continental climate, is a key determinant of the wines' mineral profile.

Švara cultivates native grape varietals, primarily Teran (Refošk), Vitovska, and Malvazija.

His viticultural regimen is intensely manual, with minimal interventions. He eschews synthetic pesticides and fungicides, applying only natural sprays containing brown algae and sulfur. A notable practice is the targeted application of a small amount of copper exclusively to the leaves, never the grape clusters. Vineyard work, including pruning and bottling, is strictly governed by the Maria Thun biodynamic calendar, aligning with lunar cycles to enhance the vitality of the vine and the wine.

In the cellar, the process is equally low-tech and respectful of natural processes. After manual harvest, the grapes undergo spontaneous fermentation with indigenous, ambient yeasts. Maceration is allowed to proceed without temperature control. The wines are aged without the use of wooden barrels, which would impart exogenous flavors and tannins. Instead, he utilizes small glass demijohns (damigiana), often 54-liter vessels, for extended maturation, followed by a short period in inox (stainless steel) containers. This method preserves the primary aromatic and mineral characteristics of the grapes and terroir. The finished wines are unfiltered and contain minimal free sulfur dioxide (SO2​), typically in the range of 2-4 mg/L, with a total of around 10 mg/L. This technical approach aims to produce wines that are a pure expression of their origin.