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 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.

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.

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

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.

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.

A must for every adventurous Riesling lover. Exciting vibrant aromas of green apple, citrus zest, and wet stone, paired with a subtle smokiness and herbal notes. The amphora aging imparts a textured, round mouthfeel while preserving the wine's fresh acidity and minerality, allowing the fruit's crispness to shine through. On the palate, it’s lively yet smooth, with layers of lemon, white peach, and a striking flinty finish that lingers, reflecting the volcanic soil’s influence a true expression of its terroir.

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Riesling

Viticulture | Biodynamic (officially certified from 2018)

Soil | Volcanic basalt and tuff with brown forest soil and clay

Altitude | 180 m

Age of the vines | 15 years

Bottles made | 3400 bottles

Vinification

Only perfectly healthy bunches were gently pressed in whole bunches. After pressing, the juice fermented and aged in clay amphoras for 10 month on the fine lees. Bottled unfiened, unfiltered without the additon of So2

2018 was a warm vintage that brought the harvest to the earliest ever 30st of August. The excessive rain caused tropical like conditions that made the plant protection very challenging and naturally halved the entire yield

2019 was a colder year compared to ‘18 that resulted in linear feminin style of wine

2020 was a warmer vintage somewhere in between ‘19 and ‘20 with not a lot of rain. Resulted in thicker skin and lower juice to fruit ratio. What it means in the finished wines is that you will experience deeper and more diverse aroma profiles and rounder acidity.

2021 was cold, wet year with lot disease pressure naturally reducing the yield, resulting in mineral, linear focused wines with great ageing potential.

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 Kéknyelű is a powerhouse in a bottle. The nose bursts with the freshness of freshly cut daisies, paired with lively lemon sherbet and ripe white peach, offering a zesty, aromatic profile that’s both delicate and bold. Aged in amphora, it delivers an incredible tension on the palate, balancing bright acidity with a flinty mineral backbone that echoes the volcanic terroir. With a full-bodied structure and remarkable longevity, it’s like a hulking force trapped in a tiny bottle, leaving an impression of power, finesse, and potential that lingers long after the last sip.

Winemaker | István Bencze

Region | Badacsony, Hungary

Variety | Kéknyelű

Viticulture | Biodynamic

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

Altitude | 180 m

Age of the vines | 5 years

Bottles made | 1500 bottles

Vinification

In the end 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 10 months. This wine is the blend of the three most powerful and electric amphoras. Was bottled mid of July unfined, unfiltered and without the addition of SO2

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.

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.

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

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.

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.

A Sauvignon Blanc, reminiscent of the grand wines of the Silex soils of the Loire Valley. Intense minerality, depth and elegance. Lightly herbal, lemon peel and nectarine are interwoven to a lingering expression of this grape.

Winemaker | Johannes Zillinger

Region | Weinvertel, Austria

Variety | Sauvignon Blanc

Viticulture | Biodynamic

Soil | Loess and limestone - Steinthal

Altitude | 150 m

Age of the vines | 30 years

Bottles made | 800 bottles

Vinification

Numen refers to a metaphysical action that man can not influence. Accordingly, this wine is made completely without intervention. The idea was to let a wine "emerge" give it the necessary time and use the full potential of the old vines. The Numen-Fumé blanc was fermented in amphora with whole berries for a few days, then gently pressed, aged for over a year on the lees without sulphites and bottled unfiltered.

Aromatic nose packed with generous stone fruit, mango and litchi with a hint of yellow flower notes and honeysuckle. Refreshing minerality breaks through the multilayered luscious viscosity on the pallet. Fascinating dreamy depth and elegance like a Tchaikovsky ballet.

Winemaker | Johannes Zillinger

Region | Weinviertel, Austria

Variety | Muskateller

Viticulture | Biodynamic (Demeter certified)

Soil | Loess and limestone - Steinthal

Altitude | 150 m

Age of the vines | 40 years

Bottles made | 1200 bottles

Vinification

Numen refers to a metaphysical action that man can not influence. Accordingly, this wine is made completely without intervention. The idea was to let a wine "emerge" give it the necessary time and use the full potential of the old vines. The wine was fermented in amphora with whole bunches for a few days, then gently pressed by hand and aged for 16 months on the lees. Bottled without sulphites, fining or filtration.

The Bruck Riesling, without a doubt the most iconic single vineyard in the valley in its purest form! It results in a wine with the greatest ageing potential and a more masculine style compared to the other single vineyards. The nose is packed with ripe stone-fruits, lime peel paired with fresh pepper and flinty wet stony minerality.

Winemaker | Michael Linke, Franz Hofbauer

Region | Spitzer Graben, Wachau, Austria

Variety | Riesling

Viticulture | Biodynamic

Soil |  Granodiorite gneiss, amphibolite and sand topsoil

Altitude | 500 m

Age of the vines | 30 years

Bottles made | 600 bottles

Single Vineyard | Bruck

The Bruck is the steepest single vineyard in the valley stretching between 400 and 500m altitude. The soil here consist of granodiorite gneiss and amphibolite base soil and sand topsoil. It would be impossible to cultivate if it wouldn’t be for the hundreds of stonewalls supporting the permeable sandy top soil. It always results in a more masculine style riesling with piercing acidity.

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

2018 was a warmer vintage than 2017 that brought the harvest slightly forward resulting in sharper and more focused wines.

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