Wine treasure immersed in spring water

Western Slovenia is preparing another culinary surprise. The winemakers Stojan Ščurek and Aljoša Sirk have chosen their best wines and put them in an underwater wine cellar to mature in the spring water which flows under the restaurant Ošterija Žogica in Solkan in Nova Gorica and later augments the flow of the emerald Soča river, one of the most beautiful alpine rivers in the world. Winemakers from Brda have sunk 60 bottles of premium and sparkling wines to mature for at least a year in the murmuring silence of the spring water, amid its mysterious darkness. While waiting, you can enjoy the themed menus prepared by innovative approaches and 100% customised seasonal ingredients at the restaurant Ošterija Žogica, for which they are well known.

Winemakers from Brda, the land of invigorating moments in western Slovenia, are known around the world for the quality and exquisite taste of their wines. They are also known for their innovative approaches to producing the wines: from underground clay amphoras to the mysterious streams of Kožbanjšček and Brda. Nataša Šuligoj, the heart of Solkan’s restaurant Ošterija Žogica in Nova Gorica, suggested that Stojan Ščurek and Aljoša Sirk, two winemakers from Brda, try to mature their wines in the restaurant’s spring pool, which is located under the inn. Thrilled with the idea and the story, the two winemakers sank 60 bottles of premium and sparkling wines.

Aljoša Sirk’s wines have been sunk into the spring pool for the second time: “Certainly not every wine is suitable for such extreme “cellaring” as at Ošterija Žogica. From the still wines, they must be great mature wines; I’ve decided on the dry red cuvee wine Ivo, from 2012, and for the second time, we’ve sunk the sparkling wine Kalla Brut, made mainly from rebula wine.”

Stojan Ščurek has sunk his noble sparkling wine Zero, made by the classic method: “We started producing sparkling wines quite late, but the results are outstanding. Now, we will try to mature our sparkling wines in the middle of the mysterious depths of the water. I am really curious to see and taste the wines when we will raise them from the spring under Ošterija Žogica in a year’s time.”

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