This Gruner Veltliner is stunning because of it simplicity. Everything you are looking for - dry and juicy, easy but with a bit of a kick. A nice light white for drinking in the sun.
This is an easy drinking seaside Sauvignon Blanc, fresh and zesty with grassy and dry bay leaf aromatics and just a touch of green pepper, pineapple and lemon
Fermented and aged in stainless steel and French oak barrels (30%) and bottled after staying on lees for 8 months. Méridional is a white wine of Mediterranean influences with light saltiness, great freshness, a creamy undertone and a very floral bouquet
Kept in French oak barrels for 15 months on lees and what comes out is a full, rounded, but zingy Chardonnay with hints of lemon zest and ginger. In the nose you´ll be met with a soft pear which quickly goes over to dried apricots.
Named after Jordi's cat, this is a thirst quenching and energetic wine with a light, fresh and fruit-driven character. Red apple, pear, melon, peach, white flowers, with a biscuity, yeasty undertone
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!
A lively and somewhat saline wine with a nutty texture combined with a nice acidity. All together it gives you a highly drinkable and rich wine. To be enjoyed with fruits from the sea or by itself!
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.
Gorgeous Vin Jaune with very elegant oxidative tones, and umami-like aroma's of walnuts, pine, cigars, truffle and salted lemon. If you want a lot going on in your wine, one that fascinates you with every sip: treat yourself to this one
Nicely round, smooth and creamy white from Burgundy. Green apple, peach, a little butter but mainly lime impression and beautiful minerality. Without added sulphites
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.
