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.
'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 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
Forget everything you know about Viognier, this is a one of a kind bottle! Jean macerated the Viognier, pressed it with Roussanne skins and aged it in Amphora. Funky is not enough to describe this one: wild and alive, like a 70's rock band
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!
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.
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
"I swear to you that it is urgent to be happy" is something we need in this world. Incredibly fresh and vibrant full of citrus, wet rock and green tea notes and ending on a delicate saline note. A special edition which accentuates the happiness in you!
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.
The fermentation of pure honey in water was called 'the enzyme of joy' by chemists at first. This Mead encourages joyful connections and lightness of body and mind at the dinner table and elsewhere.
This beauty from the Jura will take you on a journey! A deep and structured Savagnin full of oxidation, beeswax, walnuts and a fresh minerality with notes of pear.
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!
After a first fermentation, a second fermentation follows with the grape skins that were used to make Amarone. Then 24 months of maturation in oak barrels. Powerful, with hints of candied fruit. Full and round, yet supple.
