A light fruity rose Pet Nat with elegant and refined structure. Imagine raspberry, lime and mango paired with elderflower . Round, smooth and dangerously drinkable.

Winemaker | Warren és Maïté Perrocheau

Region | Anjou, Loire, France

Variety | Grolleau 50%, Chenin Blanc 50%

Viticulture | Organic

Soil | compacted clay and schist

Altitude | 180 m

Age of the vines | 45-70 years

Bottles made | 3000 bottles

Vinification

Hand harvest, direct pressing, spontaneous fermentation. The two varieties are prepared separately by Maité and Warren, soaking them in whole bunches in concrete tanks for a couple of hours on their skins before pressing, then bottled straight away. Disgorged earlier this year.

Think blood orange paired with raspberries and strawberries spiced with elderflower, mango, and lychee. Complex, round, with a long vibrant finish.

Winemaker | Thibaud Capellaro

Region | Ardèche & Côte-Rôtie Rhône, France

Variety | Viognier 85%, Syrah 15%

Viticulture | Organic

Soil | Granite, Clay - limestone

Altitude | 300 m

Age of the vines | 25 years

Bottles made | 800 bottles

Vinification

The Viognier grapes for this cuvée come from Gerald Oustric, famous winemaker at the Le Mazel estate in South Ardèche. The Syrah comes from Thibaud’s vineyard from Côte-Rôtie. Whole bunch Viognier fermented for 10 days together with pressed Syrah. Aged in demi-muids and amphora for 11 months. Bottled without fining, filtration or added sulphur.

Imagine black currant and cherries paired with pepper, and pencil shavings. Refined and elegant tannins matched with juicy fruit and a precise finish.

Winemaker | Thibaud Capellaro

Region | Ardèche, Rhône, France

Variety | Syrah 95%, Viognier, Marsanne

Viticulture | Organic

Soil | Granite, Clay - limestone

Altitude | 300 m

Age of the vines | 25 years

Bottles made | 1800 bottles

Vinification

Grapes for this cuvée come from Gerald Oustric, famous winemaker at the Le Mazel estate in South Ardèche. Whole bunch fermented for 10 days, aged in demi-muids for 11 months. Bottled without fining, filtration or added sulphur.

Packed with bright damson, black currant, and pepper, it’s dense, intense, multilayered, and mineral.

Winemaker | Thibaud Capellaro

Region | Saint-Joseph, Rhône, France

Variety | Syrah

Viticulture | Organic

Soil | Granite

Altitude | 300 m

Age of the vines | 25 years

Bottles made | 1800 bottles

Vinification

Grapes for this cuvée come from Thibaud’s parcels, one in the St-Joseph appellation and the other across the Rhône River. A massal selection of Syrah, 50% whole cluster, aged in demi-muids for 11 months. Bottled without fining or filtration 15mg/l of sulphur has been added before bottling.

Captivateing deep rich bouquet of ripe blackberries, blueberries, and earthy notes reminiscent of wet stones. Subtle hints of cracked black pepper and a delicate smokiness add complexity. On the palate, it reveals juicy blackberry flavours intertwined with savoury minerals, reflecting the rugged terroir. Velvety texture and fine-grained tannins provide structure, while a lingering finish echoes dark berries and a touch of smoke, embodying this epic Syrah worth cellaring.

Winemaker | Hugo Vercasson

Region | Saint-Joseph, Rhône, France

Variety | Syrah

Viticulture | Organic

Soil | Granite

Altitude | 400 m

Age of the vines | 25 years

Bottles made | 1800 bottles

Vinification

The grapes are whole bunch crushed and macerated for 15 days. After gentle pressing the wine ages in Amphora for 9 months. Bottled without fining, filtration or the additions of sulphur.

A beautiful blend of Jacquére and Marsanne offering vibrant citrus notes alongside delicate tropical aromas, creating a complex and harmonious experience. This airy, mineral white wine perfectly captures the essence of the limestone and granite terroir. The result is a pure, precise, and saline sip with a delightful tension.

Winemaker | Etienne Seignovert & Thibaud Capellaro

Region | Rhône, France

Variety | Jacquère (75%), Marsanne (25%)

Viticulture | Organic

Soil | Clay-limestone and Granite

Altitude | 300-500 m

Age of the vines | 20 - 50 years

Bottles made | 3381 bottles

Vinification

Grapes were direct pressed and aged for 8 months in stainless steel tank. Bottled without fining, filtration or the additions of sulphur.

Showcases a beautiful harmony between fruit, earth, and spice, emphasizing the purity and expressiveness of the Merlot grape. Its vibrant character and complex layers make it an intriguing and enjoyable wine, perfect for those who are tipping their those into natural wines, a real crowed pleaser.

Winemaker | Benoît Joussot

Region | Medoc, Bordeaux, France

Variety | Merlot 95%, Malbec

Viticulture | Organic

Soil | Clay and Limestone

Altitude | 150 m

Age of the vines | 25 years

Bottles made | 10000 bottles

Vinification

The grapes are destined and macerated for a short period of time to preserve fruit and fresheness. After gentle pressing the wine ages in stainless steel tanks for 8 months. Bottled without fining, filtration with 30mg/l of sulphur added.

A powerful and expressive wine of its terroir and varieties. The nose is intense and complex, showcasing bold dark fruit characters such as blackcurrant, blackberry, and plum. Its beautifully complemented by earthy, herbal, and spicy notes, with a earthy elements like cedar, graphite, and a hint of forest floor. Its vibrant character and complex layers with the well-integrated tannins and balanced acidity make it an extremely age worthy wine.

Winemaker | Benoît Joussot

Region | Saint-Yzans, Medoc, Bordeaux, France

Variety | Cabernet Sauvignon 50% Merlot 50%

Viticulture | Biodynamic

Soil | Limestone

Altitude | 150 m

Age of the vines | 65 years

Bottles made | 1800 bottles

Vinification

The grapes are destined and macerated for a short period of time to preserve fruit and fresheness. After gentle pressing the wine ages in stainless steel tanks and old oak barrels for 1 8 months. Bottled without fining, filtration or addition of sulphur.

This Grillo bursts with vibrant citrus and green apple, zipping across the palate with mouthwatering acidity. A subtle creaminess from oak aging adds a round, textural richness, while a touch of fresh herbs lifts the complexity. The finish is electric, lingering with a mineral, almost salty edge that leaves you wanting more.

Winemaker | Ermanno and Alice

Region | Marsala, Sicily, Italy

Variety | Grillo

Viticulture | Organic

Soil | Limestone with red sand and clay topsoil

Altitude | 60 m

Age of the vines | 30 years

Bottles made | 3100 bottles

Vinification

Hand-harvested on the 23rd of August, the grapes were gently pressed before fermenting spontaneously in a mix of stainless steel and oak barrels. After a careful racking off the lees, the wine was aged in barrel, letting it develop its full character. Unfiltered for maximum expression, it’s as natural as it gets.

Sotto Scacco bursts with vibrant citrus, mingling fresh lemon and grapefruit with a touch of poached pear and honeycomb. The mineral backbone, shaped by limestone chalk soil, gives it a thrilling, almost salty edge, while the subtle oak adds creamy texture and a whisper of vanilla. Its lively acidity and complexity make every sip an exciting, mouthwatering experience.

Winemaker | Ermanno and Alice

Region | Marsala, Sicily, Italy

Variety | Cataratto

Viticulture | Organic

Soil | Limestone with red sand and clay topsoil

Altitude | 60 m

Age of the vines | 30 years

Bottles made | 670 bottles

Vinification

The grapes were hand-pressed with care, and the juice fermented in oak barrels, allowing it to develop a rich, nuanced character. After a month of settling, the wine was transferred to stainless steel, retaining its purity and freshness, before being bottled without any filtration—allowing its natural essence to shine through.

A thrilling exploration of texture and complexity through this Etna orange wine. The nose opens with an intriguing mix of dried citrus peel and ripe pear, weaving in delicate notes of honeycomb and toasted almond for a subtle richness. As it unfolds, the volcanic minerality takes centre stage, grounding the wine with an earthy depth, while the lively citrus zest dances on the palate. A soft, almost velvety tannic grip adds body, and a whisper of spice elevates the experience. The finish is wonderfully long and savoury, with a crisp, saline edge that leaves you longing for another sip. It’s a wine that beckons discovery with every glass.

Winemaker | Fabio Signorelli

Region | Etna, Sicily, Italy

Variety | 70% Carricante and 30% of other white varieties

Viticulture | Organic

Soil | Volcanic

Altitude | 600 - 850 m

Age of the vines | planted in 1896 & 1960

Bottles made | 427 bottles

Vinification

The grapes undergo destemming and pressing, followed by spontaneous fermentation with maceration of 9 to 12 days in open vats. The wine is then aged in glass demijohns and small fiberglass containers, allowing for a precise maturation that preserves the integrity of the varietals and the influence of the volcanic terroir.

A beautifully balanced sweet Tokaj that invites another sip with every taste. This multi-vintage cuvée combines the depth and nobility of Aszú with the brightness of late-harvest fruit, resulting in a wine that is indulgent yet remarkably light on its feet. The nose is expressive and layered, opening with candied orange peel, peach compote, and baked pear, followed by acacia honey, vanilla, cinnamon, and a touch of saffron. On the palate, lush sweetness is perfectly countered by vibrant natural acidity, giving precision and lift to the wine’s rich core. Apricot, quince, and citrus marmalade unfold over a fine mineral backbone, leading to a long, silky finish marked by gentle botrytis spice and freshness. A modern, elegant expression of sweet Tokaj — generous, harmonious, and dangerously drinkable.

Winemaker | Tímea Éless

Region | Tállya, Tokaj, Hungary

Varieties | Furmint (50%), Kabar (22%), Sárga Muskotály (15%), Hárslevelű (13%)

Viticulture | Biodynamic (Demeter - certified)

Soil | Volcanic rhyolite tuff & loess

Altitude | ~280 m

Age of the vines | 6–80 years

Alcohol | 11.5%

Residual sugar | 136 g/L

Bottles made | 4675 bottles

Vinification

This wine is a multi-vintage blend composed of Aszú wines from 2021 (32%) and 2022 (40%), complemented by late-harvest fruit from 2023 (28%). All grapes were hand-harvested, with the botrytised berries undergoing 5–7 days of skin contact before gentle pressing in a pneumatic press. Fermentation took place primarily in stainless steel, followed by long élevage in a combination of medium-toast 200 L Zemplén (Kalina) oak barrels and stainless steel.

The wine spent between 22 months and 4 years on fine lees, without bâtonnage, allowing complexity to build naturally while preserving clarity and freshness. Bottled in September and December 2025, this Dolce was carefully shaped to balance richness with elegance — a sweet wine defined not by weight, but by harmony, precision, and drinkability.

Bursting with fresh citrus flavors and complemented by vibrant flinty minerality, this wine is an exhilarating experience brimming with surprises at every turn. It stands out as one of the most captivating Furmints we’ve ever encountered, making it an absolute must-try

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Furmint

Viticulture | Biodynamic

Soil | Dense volcanic basalt with some tuff, sandstone, brown forest soil and clay

Altitude | 180 m

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification

In the beginning of September the grapes were harvested in multiple steps to catch the perfect ripeness. After slow, gentle whole-bunch pressing the grapes are transferred to clay amphoras where they ferment and age for 24 months. This wine is the blend of the three best amphoras. Was bottled mid of July unfined, unfiltered and without the addition of SO2

Fresh and fruit-driven, this young Kékfrankos opens with bright notes of raspberry, damson, and wild herbs, lifted by a touch of black pepper. The palate is light, juicy, and effortlessly drinkable, carried by a vibrant acidity that gives the wine its signature energy. There’s a purity and delicacy here that is unmistakably István — a gentle hand guiding a vivid expression of Badacsony’s volcanic soils. A joyful, elegant red that remains wonderfully approachable while hinting at the potential of this young vineyard.

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Kekfrankos (Blaufrankisch)

Viticulture | Biodynamic

Soil | Volcanic Basalt and Clay

Altitude | 130 m

Age of the vines | 5 years

Bottles made | 3000 bottles

Vinification

This wine comes from the second harvest of a young 2017 plantation, composed of three Kékfrankos clones: the Austrian A4, the Ruszt-based Triebaumer selection, and a clone selected by the Szentesi–Losonci partnership. After a mid-September harvest, the grapes were hand-destemmed and fermented on the skins for eight days with extremely gentle extraction before being pressed in a pneumatic press. The wine was aged in two third-fill 228 L French barrels for 10 months, then bottled directly without fining, filtration, or the addition of SO₂.

A true masterpiece, perfect balance between layered red berried fruit and deep herbaceous notes. Each sip is like a mesmerising dream into a forest led by vibrant curiosity. Impossible not to reach for a second glass or bottle…

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Pinot Noir

Viticulture | Biodynamic (officially certified from 2018)

Soil | Volcanic Basalt and Clay

Altitude | 180 m

Age of the vines | 21 years

Bottles made | 3000 bottles

Vinification

The grapes for this cuvée have been carefully selected from the upper parts of the vineyard. Only the best bunches were used that were crushed as a whole by feet straight away. During the fermented in open vats for 10 days the cap was gently punched down by hand and feet twice a day for a moderate extraction. Transferred by gravity to a 2500L oak barrel where it stays on the lees for 10 month. Bottled unfined, unfiltered without the addition of SO2.

A full-bodied red, packed with blackcurrant and red berries paired with Christmas spices a hint of pencil shaving, black pepper and forest floor. Super concentrated and rich on the palate with round tannins, great depth and a very long finish. 

Winemaker | Balázs Palya

Region | Mátra

Vintage | 2020

Variety | Blaufrankisch

Viticulture | Biodynamic practices

Soil | volcanic

Altitude | 200m

Age of the vines | 30

Bottles made | 900

Vinification

The grapes were hand de-stemmed and fermented in open vat fermenter for 10 days with very gentle punch down. The juice ages in Hungarian oak barrel and fibreglass for 10 months before it is bottled without fining, filtration or the addition of sulphites.

2021 was a very warm and dry year resulting wines with more colour depth and crunchy fruit.

“Kert” aka Garden - Gèza’s field blend a super drinkable yet complex red wine with a southern vibe. Packed with fresh red and black berries, a hint of pepper paired with earthy notes.

Winemaker | Géza Galán

Region | Pécs - Mohács

Vintage | 2020

Variety | Blaufrankisch, Cabernet Sauvignon, Merlot, Kadarka

Viticulture | Biodynamic

Soil | loess, clay

Altitude | 80 -200m

Age of the vines | 30

Bottles made | 2780

Vinification

60% Blaufrankisch whole-bunch fermented for 10 days complimented by hand de-stemmed Cabernet and Merlot and a pinch of direct pressed Kadarka and Hárslevelu. The juice ageas in large oak barrels and fibreglass for 8 months before it is bottled without fining, filtration or the addition of sulphites.

2021 was a very warm and dry year resulting wines with more colour depth and crunchy fruit.

Kadarka is probably the second most famous grape variety when it comes to indigenous Hungarian reds. In Géza’s hands it results in an elegant, delicate wine with great finesse. A complex mix of red berried fruit, forest floor, black pepper and meaty savoury flavours paired with warm spices. Round tannins and long finish.

Winemaker | Géza Galán

Region | Mohács

Vintage | 2021

Variety | Kadarka

Viticulture | Biodynamic

Soil | Loess, clay

Altitude | 80 -200m

Age of the vines | 30

Bottles made | 1955

Vinification

A mix of de-stemmed, whole clustered and direct pressed for juice ferments together with gentle extraction for 10 days. After pressing the wine ages in oak and fibre glass tanks for 11 months. Bottled unfined and unfiltered with zero additions.

One of the most elegant and Blaufrankisch we’ve every came across. Packed with red current, sour cherry paired with white pepper and forest floor. Multilayered, deep keeps on giving. Elegant and smooth tannins. Ready to drink now but will develop beautifully

Winemaker | Géza Galán

Region | Pécs - Mohács

Vintage | 2020

Variety | Blaufrankisch

Viticulture | Biodynamic

Soil | loess, clay

Altitude | 80 -200m

Age of the vines | 30

Bottles made | 400

Vinification

The crop is from a biodynamic parcel planted in the ‘90s in Bátaszék. Half is slowly direct pressed. The other half is hand de-stemmed and soaked in the juice, so the fermentation starts inside the intact berries as well (semi-carbonic). After 9 days of skin contact, it is pressed again, and then it is aged in a 500L used Hungarian oak barrel. Bottled unfiltered, unfined and without the addition of sulfur.

Party in your mouth! Lot’s and lot’s of apples, sea buckthorn and yellow blossom finished with striking acidity.

*label is different*

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Viticulture | Organic

Bottles made | 1000 bottles

Brewing
Mashed and brewed from 50-50% malted barley and wheat. The wort (the liquid extracted from the mashing process) is spontaneously fermented in 500l Zemplén oak barrels. The beer was bottled unfined, unfiltered.

Stunning elegance, well refined fruit and masterfully integrated oak. An outstanding example of the variety that well overdelivers its weight and will put a smile on all Burgundy fan’s faces.

Winemaker | Zsolt Sütö

Vine grower | Peter Sröner

Region | Strekov, Slovakia

Variety | Chardonnay

Viticulture | Biodinamic

Altitude | 150 m

Soil | Clay-loam, above limestone and marine sediment veins

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification
The bunches were direct pressed, the juice then spontaneously fermented in new 600l Zemplén oak barrels. Aged on fine lees for 8 months. The wine was bottled unfined, unfiltered with no addition of SO2.

Party in your mouth! Lot’s and lot’s of green apples, counteracted with a light creaminess and an engaging hazelnut hint. Hydrates better than water ;)

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | Welschriesling

Viticulture | Organic

Altitude | 150 m

Soil | Clay-loam, above limestone and marine sediment veins

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification
After the bunches were de-stemmed and pressed, the juice was spontaneously fermented in 300l Zemplén oak barrels. It also aged on the lees for 8 months. The wine was bottled unfined, unfiltered with no addition of SO2.

This Grüner Veltliner offers a twist on the familiar, with a slightly nutty and oxidative character that adds depth and intrigue. Bright citrus notes and a hint of white pepper bring a refreshing spiciness, while ripe pears lend a subtle roundness to the palate. It's a unique take on the variety, balancing complexity and freshness in a way that feels both distinctive and approachable.

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | Grüner Veltliner

Viticulture | Organic

Altitude | 150 m

Soil | Clay-loam, above limestone and marine sediment veins

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification
After the bunches were de-stemmed and pressed, the juice was spontaneously fermenting in 300l Zemplén oak barrels. For the next 6 - 8 months the wine was ageing under flor without the barrels being topped up. It was bottled unfined, unfiltered with no addition of SO2.

Nigori translates into cloudy! Delicious cloudiness for a moment to share with friends.

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | Welschriesling

Viticulture | Organic

Soil | Clay-loam, above limestone and marine sediment veins

Altitude | 150 m

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification

After the bunches were de-stemmed and pressed, the juice was transferred to 300l ,partly new, Zemplén oak barrels, where it aged on the lees for 2 years. Has been bottled unfiltered, with fine lees, without the addition of SO2.

Zsolti’s signature orange wine, the name refers to the reminiscence of an afternoon spent on your grandparent's veranda where time stops and all you do is enjoy the moment. Aromatic floral notes paired with dried apricot and a sherry-like edge in a perfect balance.

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | Welshriesling, Devin, Aurelius

Style | Orange

Viticulture | Organic

Soil | Clay-loam, above limestone and marine sediment veins

Altitude | 150 m

Age of the vines | 10 years

Bottles made | 800 bottles

Vinification

A masterful wine from 3 different grape varieties, processed in various ways and aged in a solera-like system dating back to 2019. Welschriesling 2 weeks on the skins, Devin and Aurelius slightly botrytised berries aged under flor after pressing. Has been bottled unfined, unfiltered without the addition of SO2.

Fred is the ideal choice for those seeking a smooth, medium to full-bodied red. Bursting with flavours of blackcurrant, cranberry, black cherries, and bramble, it strikes a delightful balance between juicy and refreshing. Whether you're unwinding after a long day's work or curling up beside the fire, this wine is the perfect companion for a well-earned moment of relaxation.

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | 1/3 Blauer Portugieser 2023, 1/3 Alibernet 2022, 1/3 Dunaj 2023

Viticulture | Organic

Altitude | 150 m

Soil | Clay-loam, above limestone and marine sediment veins

Age of the vines | 20 years

Bottles made | 7000 bottles

Vinification
Half of the Portugieser has been foot-crushed, the rest de-stemmed. The juice was fermented spontaneously for 2 weeks in open vats. The Alibernet and the Dunaj have been aged in 300 - 500l Zemplén oak barrels, while The Portugieser stayed in a 2500L Austrian oak for 6 months. Bottled in April unfined and unfiltered without the addition of SO2.

Light and smooth tannins with incredibly deep notes of pine forest and dark berries. Intense and gentle at the same time. One for the gamey meals!

Winemaker | Zsolt Sütö

Region | Strekov, Slovakia

Variety | Blaufränkisch

Viticulture | Organic

Soil | Clay-loam, above limestone and marine sediment veins

Altitude | 150 m

Age of the vines | 10 years

Bottles made | 1200 bottles

Vinification

After the bunches were de-stemmed and pressed, the juice was fermenting spontaneously in open wooden vats for over 2 weeks. Then, the wine was transferred to 500l Zemplén oak barrels, where it aged on the lees for 6-8 months. Has been bottled unfined, unfiltered without the addition of SO2. Unfortunately due to heavy rainfall half of the harvest had to be discarded, which resulted in wines with more concentration.

Fresh citrus, green apple, white peach and hint of white flowers on the nose, elegant, clean and crisp with a round finish.

Winemaker | Frigyes Bott

Region | Garam Valley, Slovakia

Variety | Welschrielsing, Riesling, Gruner Veltliner

Viticulture | Organic with biodynamic practices

Soil | Volcanic Andesite with a mix of chalk and clay

Altitude | 250 m

Age of the vines | 15 years

Bottles made | 1500 bottles

Vinification

The grapes are whole bunch pressed for gentle extraction. Then, the juice is transferred by gravity to stainless steel and various size (225l, 300l and 400l) of Zemplén oak barrels. That is where it ferments spontaneously and ages on the lees for 6 – 8 months.

This Furmint is beautifully fresh, with zesty citrus notes that are perfectly complemented by a flinty minerality. A delicate hint of white floral scent adds elegance and nuance, while the crisp acidity gives the wine a lively, refreshing finish. Its balance of freshness and complexity makes it a refined, well-structured expression that’s both elegant and invigorating.

Winemaker | Frigyes Bott

Region | Garam Valley, Slovakia

Variety | Furmint

Viticulture | Organic with biodynamic practices

Soil | Volcanic Andesite with a mix of chalk and clay

Altitude | 250 m

Age of the vines | 10 years

Bottles made | 1500 bottles

Vinification

After hand harvest the bunches are pressed as whole in a vertical basket press. Then, the juice is transferred by gravity to various sizes (225l, 300l and 400l) of Zemplén oak barrels. This is where it ferments spontaneously and ages on the lees for 8 months.

2022 was a warm year with sufficient amount of rain. It brought out really healthy crop, which resulted in wines with great concentration and elegance. One of the best vintages of the last decade for the Bott family.

Generous stone fruit paired with elegant floral notes backed with flinty minerality. Serious depth, charming elegance and nuanced finish all in one bottle.

Winemaker | Frigyes Bott

Region | Garam Valley, Slovakia

Variety | Furmint - Faricka vineyard

Viticulture | Organic with biodynamic practices

Soil | Volcanic Andesite with a mix of chalk and clay

Altitude | 250 m

Age of the vines | 10 years

Bottles made | 600 bottles

Vinification

After hand harvest the bunches are pressed as whole in a vertical basket press. Then, the juice is transferred by gravity to various sizes (225l, 300l and 400l) of Zemplén oak barrels. This is where it ferments spontaneously and ages on the lees for 8 months.

2020 was a warm year with sufficient amount of rain. It brought out really healthy crop, which resulted in wines with great concentration and elegance. One of the best vintages of the last decade for the Bott family.

Bright and delicately layered, this gentle blend opens with soft citrus tones—lemon blossom, ripe mirabelle, and a hint of orchard apple. The palate is light and airy, with a clean, graceful acidity that adds lift without sharpness. It glides along with a juicy, fresh finish, quietly vibrant and full of charm. A softly spoken wine with natural poise, subtle complexity, and an easy, joyful rhythm.

Winemaker | Christine Pieroth

Region | Nahe

Vintage | Multi Vintage blend of 2022 and 2023

Variety | Riesling, Müller Thurgau, Sauvitage, Souvignier Gris and Calardis Blanc

Viticulture | Biodynamic

Soil | Loam and rocky soils

Altitude | 150-300m

Age of the vines | 25-35years

Bottles made | 8000

ABV | 11

Area farmed | 12 Hectares

Vinification

Each grape variety is harvested separately to capture its unique character, with some grapes gently direct-pressed and others left to macerate for five nights, adding texture and depth. Fermentation and ageing take place partly in stainless steel and partly in used oak, allowing for a balance of purity and subtle roundness. The wine rests on its full lees, building complexity and a soft, creamy mouthfeel over time. Bottled unfined, unfiltered, and with no added sulphur, it's an honest and quietly expressive reflection of its place.

A vibrant, free-spirited Riesling from Nahe that captures the feeling of summer in full motion. The nose is lifted and expressive — passion fruit and ripe pineapple layered with melon and a squeeze of fresh lime. On the palate, it is energetic yet refined, balancing tropical generosity with bright acidity and a subtle stony grip from its gravelly soils. There is both playfulness and precision here — fruit-driven, mouth-watering and irresistibly alive.

Winemaker | Christine Pieroth
Region | Nahe, Germany
Variety | Riesling
Viticulture | Organic certified
Soil | Stony loam & gravel
Altitude | 270 m
Vine Age | 30 years
Production | 2,000 bottles

VINIFICATION

Hand-harvested whole bunches are divided between small used oak barrels and stainless steel. The fruit is gently foot-stomped and softly pressed before a slow, natural fermentation lasting around six months. The wine rests further, completing approximately nine months of élevage before blending at bottling. Unfined, unfiltered and without additives.

A joyful yet precise Riesling — tropical in expression, mineral at heart, and built with clarity and restraint.

A finely detailed orange wine from Nahe, where elegance quietly defines every layer. The nose is delicate yet expressive — green strawberry and honeydew melon interwoven with fresh garden herbs and white blossom. Subtle hints of raisin and smooth cherry stone add depth, while a gentle tea-like note reflects its skin contact.

On the palate, it is textured yet poised, with a light tannic grip framing the fruit. The balance between freshness and phenolic structure is beautifully judged, giving clarity, lift and persistence without heaviness. Each flavour feels precisely placed, unfolding with quiet confidence and finesse.

Winemaker | Christine Pieroth
Region | Nahe, Germany
Vintage | 2020
Varieties | Pinot Gris & Pinot Noir
Viticulture | Biodynamic
Soil | Loam
Altitude | 200 m
Vine Age | 30 years
Production | 500 bottles
ABV | 11.5%
Estate Size | 12 hectares

VINIFICATION

Hand-harvested whole bunches are gently foot-stomped and fermented semi-carbonically for about one week. The wine is then pressed to oak barrels to complete fermentation on full lees, without bâtonnage. Bottled unfined, unfiltered and with zero added sulphur. The amber hue comes from skin contact on Pinot Gris, enhanced by the presence of Pinot Noir.

A graceful, finely structured orange wine that balances aromatic charm with subtle tannic precision.

A very straightforward super drinkable fun, clean example of the variety, packed with loads of citrus, pineapple and a hint of floral notes. A wine that can be the perfect first or last bottle of the night. 

Winemaker | Andi Mann

Region | Rheinhessen, Germany

Variety | Müller-Thurgau

Viticulture | Organic certified, Biodynamic practices

Soil | Limestone and Porphyr

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 13000 bottles

Vinification

The grapes were whole bunch crushed and fermented on their skins for 10 days before pressing. The juices then aged in various size of oak barrels from 2400L to 4500L. After 9 months everything gets blended, bottling without any filtration nor addition of sulphur.

A dangerously drinkable strawberry juice, sexy reduction on the nose fresh crunchy cherry fruit on the palate. Hard not to reach for a second glass or bottle. 

Winemaker | Andi Mann

Region | Rheinhessen, Germany

Variety | 45% portugieser/ cabernet dorsa 30% dornfelder 12,5% merlot 12,5% bacchus

Viticulture | Organic certified, Biodynamic practices

Soil | Limestone and Porphyr

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 11000 bottles

Vinification

The grapes were party whole bunch fermented partly direct pressed. The juices then aged in large oak barrels 2400L for 1 year. Bottling without any filtration nor addition of sulphur.

Full of juicy pear, rhubarb and hint of elderflower, followed by electric acidity and long lingering crunchy finish

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Huxelrebe, Bacchus, Pinot Gris, Weissburgunder, Sauvignon Blanc and a small amount of Riesling

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 11000 bottles

Vinification

Bacchus and Huxelrebe were whole bunch crushed and fermented on the skins individually. Pinot Gris, Weissburgunder, Sauvignon Blanc and Riesling was pressed directly. The juices was fermented and aged in various size of oak barrels from 1200L to 4500L and a smaller part in stainless steal. After 9 months everything gets blended, bottling without any filtration nor addition of anything.

Juicy quince with drops of lemon pill and long vibrant finish. A must try for natural riesling fans.

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Riesling

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 45 years

Bottles made | 2000 bottles

Vinification

The grapes for this wine come from the renowned village of Westofen. Hence this Riesling can be categorised in the German equivalent of the French “village” level. The grapes were hand harvested early to maintain the crisp acidity levels. Most of the grapes were pressed directly, to retain varietal purity, although one part has been fermented on skins to enhance the phenolic structure of the whole wine. They mature in large oval oak for 9 month on the lees, to enhance the longevity off the wines. Gets bottled without fining, filtration or the addition of sulphites.

A textured, characterful Grauburgunder that balances reduction and gentle oxidation with remarkable finesse. The nose opens with nuanced reduction and a beautiful oxidative tone — toasted almonds, hazelnut, and a creamy, almost Comté-like depth that recalls a lightly topped-up Jura white. Beneath it all runs a flinty, limestone-driven minerality. On the palate, it is layered and savoury yet vibrant, finishing with clarity and lift. Complex without heaviness, this is Pinot Gris with tension, salt and quiet confidence.

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Grauburgunder (Pinot Gris)

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 15 years

Bottles made | 900 bottles

Vinification

Sourced from a single plot in Bechtheim, planted around 15 years ago. Hand-harvested and fermented on skins before pressing into large, old oak barrels. Aged for approximately nine months, then blended at bottling. Unfiltered, unfined, and bottled without additives.

A savoury, mineral Pinot Gris that bridges oxidative depth and crystalline freshness with precision.

A finely sculpted Weissburgunder from Rheinhessen, combining aromatic elegance with mineral precision. The nose is mesmerisingly complex — delicate nectarine and white peach layered with pink grapefruit zest and white blossom, all framed by a subtle flinty undertone from the limestone soils. On the palate, it is precise and textural, balancing gentle orchard fruit with vibrant acidity and a quiet, chalky grip. There is both finesse and quiet depth here — a Pinot Blanc of clarity, tension and understated confidence.

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Weissburgunder (Pinot Blanc)

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 15 years

Bottles made | 900 bottles

Vinification

Hand-harvested fruit from a 15-year-old plot in Bechtheim. Fermented in a combination of older and younger oak barrels; a portion from the older barrel began fermentation on the skins before being gently pressed off. The wine matured for approximately nine months before blending at bottling. Unfined, unfiltered and without additives.

A precise, mineral Pinot Blanc that balances aromatic charm with structural elegance.

A precise and quietly electric Riesling — Jason’s finest expression from the limestone slopes of Rheinhessen. The nose is pure and lifted: fresh citrus zest, crushed lime and subtle quince, underscored by a distinct flinty minerality. On the palate, it is taut and crystalline, driven by vibrant acidity and chalky tension, finishing long, saline and mouth-watering. There is both energy and depth here — a Riesling of clarity, restraint and remarkable persistence. A benchmark for lovers of uncompromising, natural Riesling.

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Riesling

Viticulture | Organic certified

Soil | Limestone

Altitude | 180 m

Age of the vines | 45 years

Bottles made | 900 bottles

Vinification

Meticulously hand-harvested and carefully selected fruit from the renowned Marstein plot. Slow whole-bunch pressing preserves varietal purity and structural finesse. The wine matures for nine months on its lees in large oval oak, building texture and longevity while maintaining precision. Bottled unfined, unfiltered and without the addition of sulphites.

A focused, mineral Riesling built for both immediate thrill and graceful ageing.

Full of juicy cherries, rhubarb and a hint of black current paired with elegant floral notes. On the sip its vibrant liv ely elegant with electric acidity and long finish

Winemaker | Jason Groebe

Region | Rheinhessen, Germany

Variety | Pinot Noir 2022, St Laurent & Regnet 2021

Viticulture | Organic certified

Soil | Limestone

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 12000 bottles

Vinification

Pinot Noir grapes are gently crushed by foot and ferment in an open vat for 10 days, the rest is direct pressed. Mix of 2022 and 2021 vintage. After pressing two-third of the juice ages in large oak, the rest in stainless steel. 9 months later it is bottled, without any filtration nor addition of sulphites.

A joyful, sun-soaked white from Burgenland that captures pure summertime energy. The nose is vibrant and exotic — ripe mango and fresh lime layered with juicy stone fruit and a gentle herbal lift. On the palate, it is fluid and refreshing, combining tropical brightness with a subtle saline edge from sandy soils. There is texture from lees ageing, yet the wine remains light on its feet — playful, aromatic and irresistibly drinkable. It feels like sunshine in liquid form.

Winemakers | Maria & Alex Koppitsch
Region | Burgenland, Austria
Varieties | 40% Grüner Veltliner, 40% Weissburgunder, 20% Sauvignon Blanc
Viticulture | Biodynamic practices
Soil | Sand
Altitude | 100 m
Vine Age | 30 years
Production | 7,000 bottles

VINIFICATION

Harvested and processed at the estate, with whole bunches pressed directly without additives or temperature control. The juice ferments naturally across stainless steel, large acacia barrels, 2,000L oak casks and fibreglass tanks. All components mature together on their lees for 6–7 months before bottling unfined, unfiltered and without added sulphur.

A vibrant, beach-ready white — textured, tropical and effortlessly refreshing.

The grapes for the Perpektive range are grown on the Neuberg - a very rocky limestone hill. Delivering wines that are very purist, precise and vivid. Charming minerality amongst enticing aromas of lime pill and white peach fruit notes clearly structured with depth of character and great finish.

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | 50% Weissburgunder 50% Chardonnay

Viticulture | Biodynamic practices

Soil | Limestone

Altitude | 260 m

Age of the vines | 30 years

Bottles made | 2400 bottles

Vinification

3/4 of the grapes were directly pressed, and juice went straight into old Barriques (225L). 1/4 fermented on skins for 8 days. The wines matured on gross lees for 10 months without any additives or temperature control. Bottled unfiltered, unfined without the addition of sulfur.

Touch is a fun but elegant orange wine. On the nose hints of passion fruit and mango paired with creamy texture and a sprinkle of Malden salt on the finish.

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | 50% Welschriesling 50% Gemischter Satz white (Grüner Veltliner, Brauner Veltliner, Weissburgunder, Welschriesling, Sauvignon Blanc, Traminer, Muskat, Neuburger, and many more)

Viticulture | Biodynamic practices

Soil | Clay & Limestone

Altitude | 100 m

Age of the vines | 30 years

Bottles made | 2000 bottles

Vinification

During harvest, the grapes are processed in the backyard. Whole bunches go straight into open top vats. Most are de-stemmed, but some kept as whole bunches for carbonic maceration (30%). Fermentation occurs naturally without any additives. After 16 days of maceration, the mash is pressed into small oak barrels. Maturation on gross lees for 10 months without any additives. No fining, no filtration and no temperature control at any stage of vinification. At bottling 5mg of sulfur is added.

A bright, playful red from Burgenland, bursting with fresh summer lemonade energy — think sour cherry, strawberry, litchi, and a hint of orange peel. Juicy, vibrant, and dangerously drinkable, it dances across the palate with effortless charm.

Winemakers | Maria & Alex Koppitsch
Region | Burgenland, Austria
Varieties | 40% Zweigelt, 40% Pinot Noir, 10% St. Laurent, 5% Syrah, 5% St. Laurent
Viticulture | Biodynamic practices
Soil | Gravel
Altitude | 100 m
Vine Age | 30 years
Production | 6,900 bottles

VINIFICATION

Whole bunches are slowly direct-pressed in a vertical basket press, then transferred straight into fibreglass and stainless steel tanks. All five components of ROZSA co-fermented gently and matured on gross lees for six months. Bottled unfined, unfiltered, and without any added sulphites.

A summer-ready red — fresh, textural, and utterly irresistible.

‘A bubbly that fits all four seasons’ - the idea behind the alternating labels that resonates with the fun yet concentrated juice thats inside the bottle. Smacks you in the face like the most delicious berry punch you’ve ever had!

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | 50% Blaufränkisch 50% Syrah

Viticulture | Biodynamic practices

Soil | Limestone and Schist

Altitude | 100 m

Age of the vines | 20 years

Bottles made | 3000 bottles

Vinification

The whole bunches were pressed directly, and fermented naturally with no additives or temperature control. At the right point during fermentation this wild juice gets bottled by hand – serious family job, everybody is helping (mum, dad, brother, the boys, Maria and Alex). Then the bottles are stored in the machine hall and rest until spring. During the first warm days of spring, when the nights are still freezing, the Koppitsch family puts the bottles into the backyard for cooling. After a few days the bottles are cold enough and ready for the final workflow – disgorging. They open every single bottle by hand - Alex is the man - fill it up and seal it again.

A plush, sun-kissed red from Burgenland, bursting with juicy dark cherry, cocoa, and pecan notes — like indulging in Grandma’s homemade pie under a shady willow. The palate is soft, approachable, and textural, with bright fruit, gentle tannins, and a hint of spice. Playful yet layered, it’s irresistibly drinkable and full of charm.

Winemakers | Maria & Alex Koppitsch
Region | Burgenland, Austria
Varieties | 80% Zweigelt, 20% St. Laurent
Viticulture | Biodynamic practices
Soil | Gravel
Altitude | 100 m
Vine Age | 30 years
Production | 9,000 bottles

VINIFICATION

Hand-harvested, destemmed, and fermented naturally on skins for eight days without additives or temperature control. Pressed gently, the juice matured on lees in fibreglass tanks (Zweigelt + St. Laurent) and large acacia barrels (Zweigelt) for six months. Blended shortly before bottling, unfined, unfiltered, and without added sulphur.

A vibrant, playful red — juicy, aromatic, and utterly charming.

Blend of red and white grapes; as you would expect this wine has everything that you need for a sunny afternoon. A dance-off between raspberry and lime; rhubarb and grapefruit - vibrant, exciting & fun.

The grapes for the Abendrot are grown on the Neuberg - a very rocky limestone hill. Delivering wines that are very purist and precise, clearly structured and with depth of characte.

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | Welschriesling, Rosenmuskateller, Chardonnay, Pinot Blanc, St. Laurent, Blaufrankisch

Viticulture | Biodynamic practices

Soil | Limestone

Altitude | 260 m

Age of the vines | 30 years

Bottles made | 2000 bottles

Vinification

The grapes got partially de-stemmed (approx. 10% stems in the mash) and fermented naturally in stainless steel and fibreglass vats. After 10 days the mash was pressed and the wine was transfered into barrels (225l Barriques) in the cellar. The white grapes were direct pressed. The wines matured on gross lees for 11 months without any additives, without fining and filtration. Bottled unfiltered, unfined without the addition of sulfur.

The grapes for the Perpektive range are grown on the Neuberg - a very rocky limestone hill. Delivering wines that are very purist but precise – clearly structured and with depth of character – dark but charming minerals amongst enticing aromas of cassis and spring cherries fruit notes.

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | 70% Blaufränkisch 30% Sankt Laurent

Viticulture | Biodynamic practices

Soil | Limestone

Altitude | 260 m

Age of the vines | 30 years

Bottles made | 4000 bottles

Vinification

The grapes got partially de-stemmed (approx. 10% stems in the mash) and fermented naturally in stainless steel and fibreglass vats. After 10 days the mash was pressed and the wine was transfered into barrels (225l Barriques) in the cellar. The wines matured on gross lees for 22 months without any additives, without fining and filtration. Bottled on August 4th 2020 unfiltered, unfined with the addition of 5mg of sulfur.

Every now and then, there are barrels, that are so outstanding that you cannot blend them into something else. So just happened with these 2 barrels of Blaufrankisch. One barrel from Neuberg limestone soil and one barrel from schist soil, were so exceptional, that they wanted this wine to shine on its own!

A pure example of the grape as Alex and Maria put it - "a wine that is balanced, but vibrant, feels like a tender touch with a heartwarming embrace in absolute silence. "

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Variety | Blaufränkisch

Viticulture | Biodynamic practices

Soil | Limestone, Schist

Altitude | 260 m

Age of the vines | 30 years

Bottles made | 600 bottles

Vinification

The grapes got partially de-stemmed (approx. 10% stems in the mash) and fermented naturally in stainless steel and fibreglass vats. After 10 days the mash was pressed and the wine was transferred into 2 barrels (225l Barriques) in the cellar. The wines matured on gross lees for 30 months without any additives, without fining and filtration. Bottled on April 26th 2022 unfiltered, unfined without the addition of sulfur.

A 6 bottle selection of their iconic wines
Including a gift tote bag, opener and a tasting guide straight from Maria herself :)

Winemaker | Maria & Alex Koppitsch

Region | Burgenland, Austria

Viticulture | Biodynamic practices

Soil | Limestone, Sand, Gravel

Altitude | 100 - 250m

Age of the vines | 30 years

Size | 5.5 ha

Wines in the box:

Homok
Rozsa
Rét
Perspektive Weiss
Abendrot
Perspektive Rot

A crisp, organic Grüner bursting with fresh green apple and juicy pear, lifted by a twist of white pepper. Silky on the palate with a vibrant, mouthwatering finish—it’s dangerously easy to drink. One glass won’t cut it 😜

Winemaker | Christina Netzl

Region | Carnuntum, Austria

Variety | Grüner Veltliner

Viticulture | Organic

Soil | Red Gravel, Loess

Altitude | 100 m

Age of the vines | 30 years

Bottles made | 15000 bottles

Vinification

At harvest, all grapes are processed as whole bunches and go straight into the vertical basket press, with no additives or temperature control. The juice flows directly into stainless steel tanks, where it undergoes natural fermentation. A long period on the lees enhances complexity. Bottled unfined and unfiltered, with just a touch of sulphur.

Fresh and vibrant, with juicy red fruit flavors. Packed with crisp strawberries, raspberries, and a touch of cherries. There’s a subtle citrus zest, adding a refreshing tang. Underlying the fruit, a hint of minerality and a delicate floral note, rounding out the profile. The wine is dry with a clean, crisp finish, highlighting the bright, fruity flavors and leaving a refreshing aftertaste.

Winemaker | Christina Netzl

Region | Carnuntum, Austria

Variety | Zweigelt

Viticulture | Organic

Soil | Red Gravel, Loess

Altitude | 100 m

Age of the vines | 30 years

Bottles made | 12000

Vinification

Grapes are hand-harvested and direct pressed to stainless steel tanks, with just a few hours of contact with the skins to provide color. Fermentation takes place under temperature control and lasts about two weeks. The wine rests for another 4 weeks and then is racked once, then rests on the lees for another 8 weeks. The wine is bottled unfined and unfiltered, with a small addition of sulfur.

This chilled red is bursting with juicy red cherries and watermelon with a snap of green apple, this vibrant Austrian Zweigelt is summer in a glass. Delicate violet aromas add a floral lift, while the palate is juicy, fresh, and so moreish. It’s the perfect red for picnics, or just a sunny afternoon in the garden. Dangerously easy to drink—trust us, one glass won’t be enough.

Winemaker | Christina Netzl

Region | Carnuntum, Austria

Variety | Zweigelt

Viticulture | Organic

Soil | Red Gravel, Loess

Altitude | 100 m

Age of the vines | 30 years

Bottles made | 15000 bottles

Vinification

Carefully hand-picked at peak ripeness, this wine is crafted from a mix of whole bunches and destemmed berries. Fermentation takes place in stainless steel at a gentle 24 °C, with 10 days on the skins to build depth and character. Only the free-run juice — the purest expression — is used. A natural malolactic fermentation softens the texture, followed by 4 months of ageing in stainless steel to retain freshness and clarity of fruit.

Fresh strawberry salad with sesame seed ice cream packed inside the bottle. Kick your shoes, lay down and enjoy the sunshine.

Winemaker | Johannes Zillinger

Region | Weinvertel, Austria

Variety | Rösler, Syrah, St.Laurent

Viticulture | Biodynamic

Soil | Loess and limestone - Haidthal and Sonnberg

Altitude | 150 m

Age of the vines | 25 years

Bottles made | 3000 bottles

Vinification

All three grape varieties ferment and age separately and are blended at bottling. Half of the Rösler grapes are kept in whole bunches and half are destemmed and pressed straight away. The Syrah is gently destemmed and soaked for two days before pressing. The St.Laurent is fermented and aged in amphora for 12 months. The different vintages of St.Laurent are matured in steel tank in a solera system.

Bright, fresh and bursting with primary fruit, this juicy blend is all about vibrancy. Think crunchy red plum, tangy raspberry and wild berries, lifted by floral notes and a lively, mouthwatering zing. There's a subtle line of black pepper and spice in the background, adding a gentle kick beneath the fruit. Light on its feet, with soft tannins and pure, clean energy—an easy-drinking red that overdelivers on freshness and charm.

Winemaker | Johannes Zillinger

Region | Weinvertel, Austria

Variety | Zweigelt, Merlot

Viticulture | Biodynamic

Soil | Loess and limestone - Haidthal and Sonnberg

Altitude | 150 m

Age of the vines | 25 years

Bottles made | 8000 bottles

Vinification

Made from 80% Zweigelt and 20% Merlot grown biodynamically on loess and limestone soils in the Haidthal and Sonnberg vineyards. Grapes are hand-harvested and sorted with care. The Zweigelt is destemmed and undergoes 4 days of spontaneous fermentation, extracting vivid colour and fine tannins. Merlot is partially whole-bunch fermented for 5 days, contributing lift, floral tones and a hint of spice. The wine is then aged for 16 months in a combination of large oak barrels and stainless steel, preserving freshness while adding subtle depth. Unfined, unfiltered and naturally expressive.

Stone fruit, ripe green apple hint of quince and pepper spice on the nose. Full of energy and tension with a long lingering finish on the palate.

Winemaker | Michael Linke, Franz Hofbauer

Region | Wachau, Austria

Variety | Grüner Veltliner

Viticulture | Biodynamic

Soil | Calcareous, sandy-marls

Altitude | 250 m

Age of the vines | 40 years

Bottles made | 7000 bottles

Vinification

This grapes for this drop come from the vineyards east of the river Danube. The clusters were whole-bunch pressed then the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration.

Vintage

2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming

2019 was a cold rainy vintage, naturally reducing the yield, resulting in wines with high vibrant acidity. Claimed to be the vintage of the decade in Wachau

Peppery, flinty mineral and tense at first; giving it a little time it opens out beautifully revealing its stone-fruit characters and really long finish. Maximum elegance in each drop. A wonderful example of high quality Grüner Veltliner from the side valley of Wachau.

Winemaker | Michael Linke, Franz Hofbauer

Region | Spitzer Graben, Wachau, Austria

Variety | Grüner Veltliner

Viticulture | Biodynamic

Soil | Calcareous, sandy-marls

Altitude | 500 m

Age of the vines | 10 - 40 years

Bottles made | 1500 bottles

Interesting Facts

The grapes for this wine have been grown in the side valley, west of the Danube called “Spitzer Graben”. This is where Michael and Franz has their single vineyard sites. These are steep terraced slopes at very high altitude. They use the grapes that are on the lower parts of the vineyards or slightly younger plantations.

Vinification

The clusters were whole-bunch pressed. Then, the juice was spontaneously fermented in steel tanks and left on its fine lees to mature. After 8 months it was bottled without fining or filtration.

Vintages

2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming

2018 was a great year in the Wachau, resulting in wines with deep fruit concentration and high acidity.

2016 is known for being a difficult rainy and cold vintage. Resulted in a very long harvest due to meticulous selection, naturally lowering the yield and concentrating the juice.

Trenning gives one of the most unique rieslings on the planet, in the hand of Michael and Franz this grape can truly enfold its true potential. The wine opens with flinty, smokey peppery notes revealing white peach, lime peel with elegant floral notes, its precision is truly mesmerising.

Winemaker | Michael Linke, Franz Hofbauer

Region | Spitzer Graben, Wachau, Austria

Variety | Riesling

Viticulture | Biodynamic

Soil | Graphite and a little limestone on gneiss.

Altitude | 500 m

Age of the vines | 60 years

Bottles made | 800 bottles

Single Vineyard

The Trenning is the highest vineyard in the Wachau lying at a 550m altitude. The south exposer makes the viticultural viable on the otherwise cold, windy and dry territory. Due to the steep slopes it can only be cultivated by hand as no machinery is able to climb it. The usual gneiss base soil is enriched by graphite and some limestone resulting in higher acidity and a more feminine style.

Vinification

This wine is made from the very best grapes grown on their top plots. The clusters were whole-bunch pressed and the juice was spontaneously fermented in steel tanks. The wine was left on its fine lees to mature. After 8 months it was bottled without fining or filtration with a little bit of sulphur.

2022 was a very odd one. Started out dry then got very rainy occasionally which resulted in a slightly earlier ripening and with wines that are fast developing, easily approachable and charming

Full of black fruit, imagine current and damson jam, paired with tertiary aromas like chocolate and truffle. Tastes almost like an Amarone with much higher acidity and precise balance, smooth and velvety tannins, a wine with real power!

This and a fireplace are a match made in heaven.

Winemaker | Uros Klabjan

Region | Istria, Slovenia

Variety | Refosk

Viticulture | Organic certified

Soil | Karst Limestone, Clay and Marl

Altitude | 45 - 120 m

Age of the vines | 85-130 years

Bottles made | 1000 bottles

Vinification

The grapes are de-stemmed and fermented in open vat fermenter for 4 weeks with gentle extraction. The wine ages in used Slavonian barrels for 3 years before bottling.

2011 was a colder year, slightly later ripening. Resulting in wines with more linear structure.

2016 warm and wet, challenging year, low yields exceptional quality. Wines are richer and more concentrated.

Layers and layers of honey, peach, camomile and pine nuts wonderfully balanced and vibrant. complex and refined. To be enjoyed straight away but has also fantastic ageing potential. A true natural wine. Be opened to it and let it rest a few days once it arrives.

Winemaker | Aci Urbajs

Region | Stajerska, Slovenia

Variety | Pinot Gris

Viticulture | Biodynamic certified

Soil | Marl

Altitude | 450 m

Age of the vines | 30 years

Bottles made | 900 bottles

Vinification

The grapes are de-stemmed and fermented in open vat fermenter for 2 weeks with gentle extraction. The wine ages in in very old Slovenian oak barrels for 12 months before bottling without fining, filtration or any addition of SO2.

Lime pill, white truffle and sage - a wine that is infinitely complex and shows a different face to everyone. Smooth and textured with a surprisingly vibrant mineral finish. Exceptional natural wine.

Winemaker | Aci Urbajs

Region | Stajerska, Slovenia

Variety | Riesling, Kerner, Chardonnay

Viticulture | Biodynamic certified

Soil | Marl

Altitude | 450 m

Age of the vines | 30 years

Bottles made | 300 bottles

Vinification

The grapes are de-stemmed and fermented in open vat fermenter for 2 weeks with gentle extraction. The wine ages in in very old Slovenian oak barrels for 12 months before bottling without fining, filtration or any addition of SO2. 2013 was a really hot summer, with rainfall in autumn resulting in a difficult picking season of very ripe grapes.