About us
My name is Zmagoslav Petrič. Guerila is a product of my ideas, dreams, aspirations and stubbornness.
I was born in 1956 into a family of farmers. That same year, my father Jožef received a prize for his grapes of an old Pinella variety. Coincidence or fate? Childhood memories take me back to the time when I was working on a small farm, to the vineyard, and into the cellar. To a time of humility, sincerity, responsibility, respect and love for the earth, nature and neighbour. My father subconsciously passed these values onto me and shaped me into a steady, strong person. I am now passing this on to my family, colleagues and people who surround me. They say that you take a man from the farm, but you can never take the farm from his heart…
In 2005, a decision had matured in me to found Guerila, a biodynamic wine-growing farm in the village of Planina near Ajdovščina in the Vipava valley. Based on my own research, I selected the best spots and planted vineyards using local varieties.
I have built a modern wine cellar. My idea of winegrowing is firmly rooted in my utmost respect for nature. I believe that authentic wine is truly born in the vineyard and then it merely ripens to perfection in the cellar. Perfect ecosystems only exist in nature where humans cooperate with nature. The key to life is in harmony and balance; to this end, we uphold biodynamic principles both in the vineyard and in the cellar.
With the use of biodynamic preparations in the vineyards, we introduce and spread microflora, connect the plants with cosmic forces and develop and boost the immunity our own organisms.
By increasing organic matter and spraying with a combination of horn manure and flint, we simultaneously introduce vital energy. By using compost and green manure, we take care of the soil revitalization and biodiversity, which is a prerequisite for the health and harmony of the vineyard.
Tasks in the vineyards are carried out, if possible, in accordance with the natural cycles of the biodynamic calendar.
Vineyards
Vineyards are the heart of our farm; planted mostly with local varieties.
The soil of our vineyards is modest. It is a mixture of sand, sandstone, marl, limestone and clay from the Eocene Epoch. The decomposition of marl results in clay particles rich in mineral substances.
All of our vineyards lie on the southern slopes of the Vipava hills, flirting dangerously with the Karst region. The southern position on the steep slopes allows for good exposure to wind, high temperature fluctuations between day and night, and optimal exposure to sun.
All the vineyards are terraced and the single Guyot cultivation method is used in all of them. When pruning, we take care not to make excessive cuts to the vines, thus enabling the flow of internal juices of the vines and preserving their vitality.
Cru of vineyards
Wines
Guerila wines are a reflection of biodynamic cultivation and the Vipava wine cellar tradition.
We harvest the grapes for our wines ourselves. Grape picking is done manually and, whenever possible, on the blossoming day or the fruiting day. We wait for the grapes to fully mature, as healthy and mature grapes are a prerequisite for biodynamic cellaring. Fermentation is exclusively spontaneous, as is biological de-acidification. We bottle without filtration. All tasks in the cellar are performed in accordance with the biodynamic calendar.
Guerila Wines, three lines:
Guerila classic is the newest batch of wines that, following a short maceration, ripen in stainless steel containers. They preserve their characteristic varietal aroma and taste. They are designed for relaxed enjoyment on every occasion.
Guerila selection includes wines with prolonged maceration, ripened in traditional wooden barrels. They combine elegance, drinkability and sophistication.
Guerila extreme are wines of selected vintages that, after prolonged maceration, ferment in traditional barrels or clay amphorae. They are only bottled after a couple of years and are distinguished by harmony and exceptional complexity.
Guerila Cellar
At the top of the Planina village, just above the hamlet of Koboli, lays our new cellar. It offers a magnificent view of the Vipava valley and the slopes of Nanos, Čaven and the Trnovo plateau.
The modern facility extends over four levels. The first and second floors are intended for tourism activities, while the lower two house a modern wine cellar. The tourism and catering facilities include a wine bar, a tasting section, a large multifunctional conference hall, a professional kitchen, two large terraces, and three modern apartments. We offer wine cellar tours and wine tastings, events for closed groups, conferences, as well as various catering and accommodation options.
cellar
In 1873, dr. Josip Vošnjak wrote the following in his book, The Art of Astute Cellaring (original title: Umno kletarstvo):
A good wine cellar must:
- Be three fathoms underground.
- Have a vault three fathoms high, and an entrance facing the east or the west.
- Have good ventilation,
- Be dry and clean.
Every winemaker, who doesn’t sell the must after pressing, or the new wine within the first year, should have two sections in the cellar; one for storing must as it ferments, the other for storing last year’s wine.
All the guidelines for construction of a new cellar were taken into account when constructing the Guerila cellar.
Contacts
Get in touch with us.
Guerila wines
Planina 111
5270 Ajdovščina, Slovenija
Zmago Petrič
Martin Gruzovin
