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Matjaž Četrtič
Winemaker
- Discipline
- Other
i. Biography
Wine starts with site reading: slope, air movement, micro-climate, yield, and picking date all have to earn their place. Matjaž Četrtič frames that work in plain terms: wine is made through human judgment in combination with nature. In that register, Rebula is not treated as a fixed idea but as a variety that has to be matched to the right ground and handled with discipline.
The Climb
Training at Agricultural School and Biotechnical Faculty in Ljubljana gave Matjaž Četrtič a technical base in Slovenia’s wine education. That background shows in the way his work is described: measured, methodical, and grounded in the link between vineyard conditions and decision-making. It is a form of preparation that stays practical rather than decorative. Today, Matjaž is winemaker of Ferdinand Winery.
Today
At Ferdinand Winery in Goriška Brda, Slovenia, the work remains centered on observation before intervention. Rebula stays the grape most closely tied to Matjaž Četrtič, and his own words set out the method: “We try to understand every vine site and its micro-climate to see which one is best suited for a certain variety; choosing optimum locations and yields and best harvest time.” The same approach carries into cellar and vineyard alike: “Whether we are working in the vineyards or the cellar - our main aims are always: respect for nature and creating new knowledge.”
Signature
Matjaž's signature dishes include Rebula Época, Sivi Pinot Época, Rdeče Época, and Rebula Brutus. The list reads like a map of his winemaking identity, anchored in Rebula but expanded through different expressions of texture, structure, and style.
In Their Words “Our wines are superb in style & technique and have a very personal, unique note as well, reflecting our love for nature and our wines and winemaking. They are simply special.” “We try to understand every vine site and its micro-climate to see which one is best suited for a certain variety; choosing optimum locations and yields and best harvest time.”
Recognition
The clearest markers of the work are practical rather than ceremonial: the 1992 takeover of the biggest plot, the Sinefinis joint venture with Robert Prinčič, and the sustained attention to Rebula. Together, those facts point to a reputation built through cultivation, collaboration, and site-specific judgment.
Profile updated July 2026
FAQ
Asked of Matjaž
Where did Matjaž Četrtič train or study?
Matjaž Četrtič trained at Agricultural School and Biotechnical Faculty in Ljubljana.
What is Matjaž Četrtič known for?
Rebula.
