Naret

Naret is our Teran, made on the Karst, where stone, terra rossa and the bora wind are part of everyday life. The wine comes about slowly and without unnecessary intervention — through spontaneous fermentation, extended maceration and aging in wooden barrels.

We want to give the wine enough room to show its character, its vintage and its origin.

From grape to wine

We hand-harvest the grapes for Naret and process them as simply as possible. Maceration lasts around 9–14 days, and fermentation happens spontaneously, without added yeasts. We don't filter the wine or add sulfites.

Naret then ages in wooden barrels for around 1–3 years, depending on the vintage and how it develops. Before bottling, we let it follow its own natural course.

In the glass

Naret is a deep, vivid red wine with a characteristic freshness, accompanied by darker fruit and ripe aromas. In the mouth it's pronounced, dry and structured, with lively acidity and present but well-integrated tannins.

Extended maceration and oak aging give it added depth and complexity. The finish is long and stays lively.

Storage and serving

We recommend serving Naret at around 16–18 °C. A little time in the glass, or decanting, can benefit it before serving.

It pairs beautifully with heartier dishes — especially meat, game, aged cheese and dishes with bolder flavours.

On the Karst, we especially like to serve it with prosciutto, cured meats, Karst meat dishes and other traditional foods that match its freshness and structure well.

Naret and the Karst

Naret is a wine of the Karst — without the stone, the terra rossa and the bora wind, it wouldn't be what it is. Curious where the name Teran comes from and how it differs from the Refošk grape? Read our articles What is Teran? and The difference between Teran and Refošk.