Medana is located in the centre of the Slovenian Collio in a privileged position: almost 3000 hours of sunshine a year, less than 30 km from the sea, and the Julian Alps just to the north.
The soil is predominantly Ponca, a friable soil that gives the wines an unmistakable minerality and rests on layers of marl and sandstone formed from the Mesozoic era.
The Klinec family's winemaking traditions date back to the end of the Great War, and the estate is now run by Aleks and Simona Klinec.
They run the business with absolute respect for the land, using herbal extracts, acid clay, silicates and limited amounts of copper and sulphur in the vineyard.
Biodiversity is encouraged in all vineyards. In the winery, the grapes are destemmed and left to ferment in barrels, with macerations from 5 to 30 days. After maceration, the grapes are pressed and left to decant, so that the alcoholic and malolactic fermentation is completed directly in acacia, cherry, oak or mulberry barrels, where the wine is generally left for at least two or three years.
Afterwards, the wine is transferred into steel barrels where it is left to decant: the addition of minimal quantities of sulphur dioxide takes place during this phase, to favour its integration with the wine, which is bottled after several months of rest without filtration or the addition of anything else.