'Pachorra' means slow down and it is precisely what this medium-bodied Grenache will do to you. We have some Cassis and black fruits in the nose countered with some earthy undertones and well balanced tannins coming at the end.
From the single vineyard Bodigraben, situated 450m above sea level on a steep and rocky site. Delicate and elegant Blaufränkisch, with a floral nose. Fine tannins are complimented by a crystalline minerality with notes of cherry and blueberry.
Kept in oak barrels for 12 months and then 4 months in steel vats. In the nose you´ll find elderflower and graphite. The mouth is full of cherry and red currants paired with a long mineral finish. Great ageing potential.
Catarratto macerated on the skins for a long time, lending its character to the wine. Medium-bodied yet fresh, slightly salty, soft tannins, with hints of yeast, freshly cut grass, finishing with a touch of almond
A white cuvée blend from Moravia from a lot of varieties (Veltlin, Vlasak, Rynak, Sylvan, Pinot Blanc, Sauvignon Blanc) harvested at the same time and processed together. Aged in French Oak barrels for 9 months and absolutely gorgeous
Full of citrus fruits, baked apples and a distinct minerality. You will also find a touch of smoked hay and a great acidity all beautifully integrated in an oakiness giving you a complex Chardonnay with a medium body.
Powerful just like the name suggests! Round dark cherry notes complimented by a herbal freshness and a profound mineral finish. Named "Dynamite" after the marble content in the soil that had to be removed via explosives before replanting the vines.
A special method is used here, called intracellular fermentation, meaning fermentation inside the intact berry, keeping the wine fresh and subtle. After a 62 day maceration, the berries are pressed and then aged on oak. A wild wine, with a gentle heart
Made from 60-year-old vines in the northern Jura region. Kept in small oak barrels for three years, creating a gorgeously complex and full-bodied wine, serving you classic notes of honey and hazelnut.
100% Frankovka from Moravia. 25% of the grapes were kept whole cluster during 4 weeks of fermentation and stirred 3 times daily. After this, pressed and aged for 12 months in French and Austrian barrels.
Kolfok is from the local Burgenland dialect, translating to “misfit”. A name given to Stefan from his grandfather when he didn’t go to church on a Sunday. Remember Furmint is a nod to Burgenland's past - yellow fruits with fine and integrated acidity.
The viognier and pinot gris were co-fermented (90% destemmed, 10% whole bunches) for 12 days. The Pinot Noir fermented as whole bunches. Pressed, blended and then aged in barrels 8 months and in steel for one more month
A late harvest rosé of 100% Merlot grapes. Pressed, fermented and aged in old oak barrels creating a gentle spiciness and sweet fruit flavour. Mouthfeel is light and this darling pairs well with fruity desserts and milder cheeses!
This rosé has been aged for 12 months in oak barrels and gone through a malolactic fermentation. The bouquet is full of red summer fruits, some rhubarb and a gentle licorice. A soft and gentle story full of elegance!
This Curtimenta shows classical skin contact aromas on the nose, like tea leaves and lemongrass. In the mouth it's similar vibes, juicy with a herby undertone and just the right amount of acidity, soft tannins and a firm finish with hints of citrus peel
From a single vineyard planted in 1962 on a high plateau, surrounded by forest. Fossil limestone saves heat in the day, the forest gives cool air. Because of the old vines and difficult soil the annual total production is a single barrel aged for 20 month
Fiano harvested in the cool hours of the morning and directly vinificated in the cellar. Soft pressing, fermentation in steel tanks, ageing on the lees for six months. It is clean, fresh, linear and saline with citrus and hints of marine shrubs and herbs.
