Straw yellow with greenish tints, intense fruity aromas such as ripe peach, pineapple, pear and white pepper. Harmonious, balanced, fresh and mineral. Delicate and crunchy aftertaste. 

Residual Sugar 2,5 g/L Dry

Alcohol Content 12 % vol

Acidity 5.5 g/l

Bright yellow. In the nose, aromas of peach and ripe apricots with yellow tropical fruits. Structured acidity, fresh and mineral, balanced with a delicate sweetness, nuances of citrus fruits in the aftertaste.

Residual Sugar 2,8 g / L Dry

Alcohol Content 12 % vol.

Acidity 5.7 g / l

Influenced by ancestral forms of vinification. Produced and aged for 5 months in terracotta amphora. Maceration with the skins, natural fermentation, About 20% of botrytized grapes. Golden yellow with orange tones, aromas of ripe pineapple, mandarin, sugar melon and honey. Floral notes like evening jasmine and linden. Good aging potential.

Residual Sugar  3.0 g/L Dry

Alcohol Content 12% vol.

Acidity 5.4 g/L

Clear salmon pink, Fruity aroma of strawberry and cherry. The crunchy acidity balances with the residual sweetness. Round and harmonious. Great wine for the summer, sailing across the lake. Provides its best expression in the first three years, in its juvenile phase.

Residual Sugar 3,7 g/L Dry

Alcohol Content 12,5 % vol.

Acidity 6,7 g/l

Bright ruby colour with deep carmine red reflections. On the palate, pleasant wild fruits, delicate roasty, leather and also spicy notes. Harmonious and round. Soft texture. Velvety tannins, mild, medium body with a long finish. 

Residual Sugar 4.8 g / L Dry 

Alcohol Content 13 % vol.

Acidity 5.3 g/L

Intense dark purple colour with violet reflections. Bouquet from ripe fruits such as fig and blackberry. A hint of spice, wood and dark chocolate notes. Full-bodied. Fits perfectly as a meditation wine. 24 months in French oak barrels. Very good aging potential. Zweigelt 90% and Roesler 10%.

Residual Sugar 2.7 g/L Dry

Alcohol Content 13% vol.

Acidity 5.25 g/l

This sparkling wine was made using the traditional method of bottle fermentation with a maturation of 36 months under fine lees. Fine perlage. Straw yellow, aromas of ripe peach, pear and white pepper.

Residual Sugar 4.0 g/L Dry

Alcohol Content 12.5% vol.

Acidity 6.0 g / l