Farm stay Butul is located in the village of Manžan above Koper in Slovenian Istria. The Malvazija and Refosco vineyards are spread in the surroundings of Homestead. Most of them have a view of the Gulf of Koper and the Julian Alps, and across the sea you can also reach the Italian Dolomites.

Tatjana na Manžanu lives here from birth, while Mitja moved from Sežana - Karst to the Slovenian coast 40 years ago. Their son Črt is, as his father says, the fifth generation who continues the tradition of viticulture on this small but diverse estate for almost three decades. Črt is better known to the Slovenian and wider public as an innovative chef who has been forged in many excellent gastronomic institutions at home and abroad. Nono Renato (Tatjana' father) is still an inexhaustible source of useful information and experience in working in vineyards and cellars in his nineties. At the farm Butul you can also spend the night, but above all you will be pampered by the authentic, yet innovative cuisine of Črt and Tatjana. Along with the excellent food, you will be offered the home Malvazija and Refosci. It is worth mentioning that they are ambassadors and learning center of one of the most famous gastronomic faculties in the world - UNISG from Pollenzo, Italy, which was born from the Slow Food movement. The farm currently cultivates between four and five hectares of land, of which the vineyards occupy one and a half hectares. The age of the vines ranges from 30 to 50 years, and new areas are also being planted. The main varieties are, of course, Malvasia and Refosco, but they also sample old varieties, such as Malo črn, kanarjola, Istrian Muscat, Cipro and even glea. They build on the family traditional knowledge and experience by connecting and cooperating with winemakers of similar philosophy in Slovenia and abroad. In 2013, Črt passed the wine cellar exam and has been bottlingating their wines since then. They fill about seven thousand bottles a year. The majority of them are sold to guests at the homestead, but in recent years, wines from the Butul homestead have also appeared in Germany, Austria, Switzerland, Italy, the Czech Republic, Denmark, Poland, the Netherlands …... , and even Singapore. Working in the vineyard and producing wine is a tradition at the Butul farm, which is passed down from generation to generation. We strive for quality work in the vineyard, we work in harmony, that is, in harmony with nature. Vinification of the wine takes place in inox containers, glass and in used wooden barrels made of oak and also acacia., without the use of any oenological ingredients, except a little sulphur (max. 30 mg / l for whites and 15 mg / l for black - Refosco), which is added only before bottling. Not all wines are filtered and no temperature control is used in the cellar. Fermentations are made only with indigenous, spontaneous yeast from the vineyard. All wines are aged sur-lie (on yeast lees, sediment) for two years or more in wooden barrel to add richness, depth and intensity and to naturally absorb the oxygen in the juice. We use the traditional method of prolonged maceration. The result of maceration from white grapes is a typical wine that is amber colored, which is the traditional type of Istrian Malvasia. For some selected dry (not sweet) wines we also use the method of curing grapes. The tradition of curing grapes in the Karst and Istria is to make top quality wines for the aristocracy. The secret of good curing of grapes lies in the natural drying, in the bora. The result is a special amaronic type of dry red wine and even some white dry wines. Dry grapes are also used as a "spice" for other wines that enrich our ripasso wines. With our wines we perform at numerous fairs with natural and sustainable wines around the world, where we impress visitors and at the same time invite to our places to visit our work, in the vineyard they can also choose a wine tasting at the homestead, as well as in the wine cellar.