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Črno vino/Black wine

With all the innovations in the world of winemaking, it is right to pay regular attention to tradition. Increasingly, we are looking for ways to cultivate with the new knowledge the varieties already studied by our ancestors. But can we do that when it comes to words, adjectives? Because our old fathers, at least in Istria, always drank Black wine.
The use of the word “black wine” seems quite reasonable and straightforward, since with good harvest, long enough maceration and proper aging, refocus can be anything but red. RexFuscus, or King of Darkness, has been brainwashing many connoisseurs and we are pleased to see this variety, even in recent years. is giving more and more attention

With this special, new questions are always raised, opinions are raised, and new methods of production are being developed. This also confirms the fact that Slovenian Refosk is a great potential for the wine world, as well as for the promotion of tourism. Like a wine that invites to the places where we produce it. It is wine, they say, that you can try at least twice to love it and it definitely deserves a breakdown.

As we always like to point out, there are at least five wine colors in Slovenia. And it is black that indicates and describes the refosco.
December 10th is also the official “Terra Madre Day” (SlowFood), with thousands of small table events taking place each year, with a round table and a series of “Black Wine-Black Wine” tastings at Manžan pri Koper (Farm stay Butul). ”, Where in the semi-formal environment we will talk about the potential of Refosko and other dark specialties. //www.las-istre.si/si/novice/okrogla-miza-crno-vino
In addition to tasting refosco, we will also try some local and seasonal dishes. #blackwine #črnovino #visitkoper #visitslovenia #goodwine #vinonero #refošk #lasistre

Tnx Berlin

There are three extraordinary days behind us in Berlin. Chees Berlin start of november //cheese-berlin.de/kaesenacht/ and RAW WINE Berlin //www.rawwine.com/profile/domacija-butul/?profiletab=about 2019 – 12/1 + 12/2. Lots of new insights, beautiful moments and exciting experiences. Indeed, after intense appearances, we may be a little tired, but full of the new energy that has been given to us by numerous visitors, friends, followers and those who have surprised and delighted us with our wines #butulwineselection and chees #butulcheeseselection, presentation and our appearance in the German capital. A sold-out workshop //markthalleneun.de/kalender/slowenischer-naturwein/11210/?fbclid=IwAR10ZUe-yuLKfRgpQNaOGGKeISw-9VwkX4Q0T1cEX9anmineRjmm5C3us_0, a visit to the event and new contacts, as well as the fact that we are well anchored in the German market and increasingly recognizable, is a reaffirmation that we are on the right track. Thank you to all who stand by us for helping us and cooperating with us.

Raw wine Berlin & Butul

We will also be presenting this year with our #butulwineselection in Berlin at Raw wine Berlin. //www.rawwine.com/profile/domacija-butul/?profiletab=about We will be hosting an event on Saturday as part of the #rawwineweekend //www.rawwine.com/event/taste-slovenia/, and on December 1st and 2nd we will be at the festival //www.rawwine.com/profile/markthalleneun/ with a range of our wines. You are invited. //www.facebook.com/events/3048235038734915/?notif_t=plan_user_associated&notif_id=1574450891922110

Žlikrofi, čipke in Butul

“Chefs love to prepare dishes from the best raw materials,” said @crtbutul one of the best Slovenian chefs while preparing Idrija žlikrofi; traditional Slovenian dumplings that originate from Idrija at the event when they announced the Idrija’s Čipka and Idrija’s Žlikrof Festival in 2020.//www.primorske.si/primorska/goriska/malico-so-postregli-v-muzeju

Guide Michelin in SLovenia

The Michelin guide comes to Slovenia. Črt have experience in the restaurants of Mischelin’s star and can therefore tell you about Slovenian gastronomy on this news and how we are prepared to make Slovenia a European gastronomic region in 2021. An interesting interview in the central Slovenian newspaper Delo. //www.delo.si/prosti-cas/kulinarika/slovenci-smo-precej-konservativni-jedci-radi-gremo-na-ziher-249881.html

Healty olive leaves

A resounding workshop at the “Agricultural Days 2019” #dnevikmetijstva2019 in Koper on the use of olive leaves and the benefits of this gift of nature that we have in Slovenian Istria. @tatjana.butul#butul is one of the first in the area to teach about this. New workshops are prepared in Slovenia and worldwide.

Butul wines in guide Slow wine 2020

We are again ranked in the most selling wine guide in Italy. “Slow wine 2020 ” This is for us a great confermation. Thanks for confirming that we’re on the right track. #butulwineselection
Siamo di nuovo classificati nella guida vinicola più venduta d’Italia. “Slow wine 2020” Questa è per noi una grande conferma. Grazie per aver confermato, che siamo sulla strada giusta.

Butul cheese selection

The story next to our dunes continues. #butulchesseselection we just had the principles of last year’s cheese with #blacktea. Amazing flavors and exceptional aroma. With him we go proudly to our friends and to the world. First meeting at the @slow_food_events#slowchesse in Bra in September and then in November #chesseberlin. //www.slovenskenovice.si/lifestyle/okusi/slovenski-sir-z-duso-navdusuje-svet

Wines in oak barrels

Our wines mature in used oak barrels. This gives them a special note and time to mature before stuffing them into bottles. #butulwineselection

Masterchef SLovenia

Masterchef Slovenia is behind us. Congratulations to the winner @anzekuplenik Anže, praises @sanjasirk . It was interesting to participate in this show and thank @atelierkarim_ and @poptvprogram for their invitation to participate.

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