Štekar Emilio Cuvée


Out of stock

Vintage: 2018
Region: Goriška Brda, Slovenia
Viticulture: Organic
Grape varieties: 100% Sauvignonasse

Štekar Emilio Cuvée is the premier white for the Štekar family and takes its name from Jure’s great grandfather. 14 days of skin-contact.

Song: Hard Sun by Eddie Vedder

Out of stock

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About Štekar Emilio Cuvée

Štekar Emilio Cuvée is the premier white for the Štekar family and takes its name from Jure’s great grandfather. 14 days of skin-contact. Full and deep on the pallet with ripe fruit, herbs, and dynamic minerality, and the finish goes on for several minutes. Pair this wine on the dinner table with a plethora of cuisines, from brothy Asian-inspired dishes to steak and potatoes.

About the Štekar Winery

Located in Snežatno. In the Goriška Brda zone of Slovenia, near the border of Italy, the Štekar winery is known for producing red and white wines made in the traditional manner, with extended skin contact and little or no Sulphur added. This area of Slovenia is a border zone that was once part of the Hapsburg empire. The hilly rugged terrain is marked with monuments to both world wars. Local villages list the names of soldiers who died a hundred years ago and whose family names still mark the local wineries. It was here, in 1985, that Roman Stekar decided to forego selling fruit from his small plot of vines to the local cooperative and make his wines in the traditional manner.

Starting with 5 hectares of vines and growing only to 10 hectares, Stekar makes Rebula (Ribolla Gialla), Malvazija (Malvasia), Pinot Gris, Cabernet Sauvignon, and Merlot. The vines are all planted on steep slopes at an altitude of 180 meters and grown organically in soils rich in marl. They use neutral oak barrels in the cellar, long macerations, and only tiny amounts of SO2 at bottling. As Jure Stekar, Roman’s son and the current winemaker says: “In the wine cellar we follow our idea of natural wine where nature has been left to take its course. Wine is produced without additives, chemistry, and invasive technologies. We like to explore the rich local winemaking tradition made of long macerations and spontaneous fermentation with indigenous yeasts and at the same time seek new challenges. But above all, we try to pursue our goal that is to produce genuine wine that inspires emotions, tells about our land and about us.”


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