Views on the production of barique wines are different today than they were a few years ago. Such a state of affairs seems quite normal, and a similar situation also prevails with other wines that exhibit particular features.   The fact remains that barique wines have been most warmly welcomed onto world markets; whether this is merely a dictate of ever changing fashions, time will tell.   The belief that good wines do not need a lot of attention, is somewhat mystifying and does not leave any place for the numerous modern technological methods being used to ennoble wines.   I am increasingly convinced that a naturally beautiful and intelligent woman becomes even more beautiful if she attends to her inner self as well as her external appearance. The same is true of wines. Mag. Miran Vodopivec Istenič, BIZELJSKO  |   Vino, BREŽICE   Two modes for the production of sparkling wines are used in Slovenia: the classical (bottle fermented) method, and the pressure vessel (fermentation tank) method.   While basic wines are produced from a whole gamut of varieties, an increasing number of sparkling wines are based on Chardonnay, Pinot Blanc (White Burgundy), Italian Riesling as well as Blue Burgundy wines. Moderate alcohol levels, noble acidity, expert processing and care, together with optimal maturing conditions, place Slovene sparkling wines amongst the best in Europe. Janez Istenič   Favourable climatic conditions enable the production of numerous top quality as well as some very special wines. Due to the Pannonian influence, Štajerska (southern Styria) produces a number of exemplary aromatic white wines.   Varieties such as Mosel, Italian Riesling and Pinot Blanc, together with a number of others, are, when properly tended, very resilient. Indeed, their fruit can be left to full maturity, and thus will contain a high degree of natural sugars together with an eminently suitable and balanced level of acids. All of this endows the wines made from such grapes with a special harmony and elegance.   For those wine lovers who wish for little but excellence, there are also a number of very exceptional vintages available, for example late berry and dry berry (raisin) selections as well as ice wines. Production and maturation of these wines is a speciality that takes much patience and knowledge, and therefore it is a challenge to every wine grower. However, it is very pleasant to know, while tasting these wines, that there aren't many people in the world who can taste the "wine of angels".   But we have it, and we are proud of it. Stanko Čurin