HISTORY
Our history in wine making dates back to early 1900. Up to then, our traditions of cultivation of grapes, cherries and agricultural products have been passed down from generation to generation.
After World War II, the Miklus family, being separated from Baronessa Tacco's main family and freed from the condition of sharecropping after being granted a field of about 1 hectare, became the owner of the land. This is how grandfather Franz began to produce and market the products.
AGRICULTURAL COMPANY
Draga, which in the Slovenian language means “precious“, is located in a strategically important area between the hills of San Floriano del Collio north of Gorizia.
Today the agricultural company is managed by the owner Milan and his sons Denis and Mitja, whose strength is the union of freshness, passion and experience of four generations of the Miklus family.
With the renewal of new vine varieties and the recent opening of a new wine cellar, the company accelerates its pace in the achievement of quality. A project that is aimed at details: from vineyard to bottle.
REGION - (an area particularly favourable for exposure)
The agricultural company has a favourable wine-growing position. To the north it is protected by the Alps and to the south it benefits from the influence of the Adriatic Sea.
The terrain consists of marl and sandstone of Eocene origin, the “ponca”, a grainy soil ideal for vines and grapes.
VINEYARD
Our vineyards cover an area of 12 hectares and are divided into two parcels:
- Draga is situated on the sunniest part of lush hills of San Floriano del Collio at an altitude of 270 meters above sea level, where excellent grapes are produced.
- Breg is also situated in San Floriano del Collio at an altitude of 260 meters above sea level and it surrounds the winery. It is located on the sunniest part of the hills but also exposed to strong winds, where more resistant grapes tend to mature.
The growing systems are called the "cappuccino" and "Guyot" with 5 to 6 shoots per vine. There are 4000 to 6000 of vines per hectare, making it possible to obtain lower productions of about 6000 to 7000 kilograms per hectare and achieve high quality of grapes. Most of the work in the vineyards, such as thinning or grape harvesting, is done manually in accordance with the traditions, mostly because the steep slopes often exceed 20%. The vineyards are covered with grass, without the use of herbicides.
