Incredibly easy to drink vibrant red blend, especially when splashed around lightly chilled. Jam packed full of vibrant red and black fruit, a bit of herbal stuff and plenty of refreshing acidity.
A blend of Roussanne, Marsanne and Vermentino macerated for a week and made in honour of Sybille´s son. A beautifully aromatic cuvée full of exotic fruits, bitter orange and apricots and gorgeously golden in colour. Structured, intense and complex AF
A blend of Grüner Veltliner and Riesling, macerated on skins for 24 hours. After this the must is fermented in wooden barrels and aged for 10 months. Intentionally bottled with lees so Filip’s advice is to shake before serving or decant and serve clear.
Veltlinské zelene from Devín fermented with skin and aged for 6 months in Georgian clay vessels called Qvevri, which are buried in the ground. After this the wine is pressed and aged 3 months in oak barrels.
With this wine Andras and his father went back to the age-old, red-and-white together, all-in-one method. It's a co-fermentation of 3 Pinots, with two thirds fermented on whole bunches. A truly diverse, juicy and fun wine that's between a rosé and red
A wine that makes you poetic. Very intense scent of morello and cherries, framed by an earthy primal smell of rain after a heat wave. Fruit, flowers and an endless aftertaste
A blend of Vlasak from Moravia and Riesling from Devín. Grapes are kept 4 weeks on skin in an open-vat fermentation then pressed and aged in oak barrels for 10 months.
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.
Amazingly elegant but full and ripe Sauvignon Blanc from Mathieu Coste. Left on the skins for a month and the juice left in barrel for another year. Clean, citrussy and peachy, very herbacious and very moreish! Likes to be in a carafe before drinking.
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
An elegant blend with a nose of mandarins, yellow apples and pink grapefruit. There´s some citrus fruits playing around in the palate together with a balanced minerality. A creamy, layered and fresh wine!
100 % Cinsault coming from estate vines located in the Gard. The grapes are macerated for 12 days and aged 12 months in oak foudres, amphoras and stainless steel tanks. A complex red with delicate tannins, long minerality and peppery strawberry notes.
Skin fermented Chenin Blanc, matured in terracotta amphora. Intense nose with notes of orange and stone fruit. Dry but full on the fruit, with a spicy undertone
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
A crisp and fresh red that can easily be drank chilled. Pure and mineral typical Grenache notes extracted with only 5 days of maceration, aged for 8 months in concrete egg and neutral french oak barrels. An example of what old vines can do in the Gard!
Serious Chateauneuf-du-Pape with dark aromas but with a lively undertone as well. Energetic black raspberry and dark cherry, with a touch of candied lavender and neutral oak
Biau is old French for beau (beautiful), which it is. A fine, light, complex wine with aromas of black fruits and cherry, beautiful structure and fine well-integrated tannins. 100% pure juice with amazing youthfulness for spending 6 years in the barrel
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.
