{"title":"Stranger Wine Club 5% discount","description":"","products":[{"product_id":"naboso-doma-2023","title":"DOMA 2023","description":"\u003cp\u003eAmber-gold like a jar of acacia honey held to the light.\u003cbr\u003ePeach, jasmine tea, white pepper, a whisper of sea salt.\u003cbr\u003eTextured. Spiced. Quietly powerful.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDoma means \"at home\" in Slovak. For Nadja and Andrej, home is a 17th-century cellar on the main street of Svätý Jur — a building that has held wine since before anyone now alive was born. The stone walls regulate the temperature. Gravity moves the juice. Time does the rest.\u003c\/p\u003e\u003cp\u003eThis is four white varieties — Welschriesling, Roter Traminer, Rhine Riesling, Roter Sylvaner — fermented together on skins for two weeks, then aged a full year in oak and acacia. After that, it waits. Naboso won't release Doma until it's ready, which usually means another two years in bottle. The version you're drinking now was first planned in the vineyard in 2023, and has been patiently developing in a cellar older than Slovakia itself. That patience is not an affectation. It's the whole point.\u003c\/p\u003e\u003cp\u003eDoma is what Naboso tastes like when nobody's watching.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFour grape varieties fermented separately, 14 days on skins with stems in open 500–750L vats. Pressed, aged 12 months in neutral acacia and oak on lees. Full malolactic. Blended into tank, bottled by gravity. Unfiltered, minimal sulphur.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394588811596,"sku":"SW-NABOSO-DOMA-2023","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5c7e29d5-4f59-499b-af52-0b6928913fc5.jpg?v=1783338485"},{"product_id":"naboso-spolu-2022","title":"SPOLU 2022","description":"\u003cp\u003eCherry juice in a wine glass. Raspberry, pomegranate, a flicker of grapefruit.\u003cbr\u003eJuicy. Light. Dangerously easy to drink.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSpolu means \"together\" in Slovak — and that's exactly what this is. Red and white grapes, grown on the same granite slopes, harvested and fermented side by side. The style is called Ryšak, which translates roughly as \"the rusty one\" — a traditional Central European field blend that was once common across Slovakia, Hungary, and Moravia, and then quietly disappeared when modernisation decided efficiency mattered more than flavour. Naboso's version is one of the best arguments for why it never should have gone.\u003c\/p\u003e\u003cp\u003eHalf the Blaufränkisch goes through carbonic maceration in a tank already full of direct-pressed Riesling and destemmed Grüner Veltliner juice. What comes out is a wine that has no right to be this fresh, this bright, this easy — and yet is also unmistakably serious. Drink it chilled. Drink it with friends. That's the whole point of Spolu.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSemi-carbonic: 50% Blaufränkisch undergoes carbonic maceration in direct-pressed Riesling and destemmed Grüner Veltliner juice. 2 weeks in 500–750L open vats. Full malolactic. 12 months in neutral oak on fine lees. Bottled Oct 2024. Unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589073740,"sku":"SW-NABOSO-SPOLU-2022","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2bbe54c8-9b1e-4241-8a8f-8d7cca2200d2.jpg?v=1783334776"},{"product_id":"naboso-labyrint-ii-2022","title":"LABYRINT II. 2022","description":"\u003cp\u003eGranite in a glass. Green apple, lime zest, honey, a thread of chamomile.\u003cbr\u003eMineral. Elegant. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Labyrint series exists because sometimes a single barrel is too good to blend. No skin contact. No blending. Just one grape, one terroir, and time. Labyrint II. is 100% Grüner Veltliner from Naboso's granite-and-sand slopes in Svätý Jur — the same geological backbone that runs under Burgenland just across the border, expressed here with a cooler, more mineral precision. Overnight maceration, slow press, a full year in neutral oak and acacia on fine lees. Limited production. Each vintage different, each one only released when it's ready.\u003c\/p\u003e\u003cp\u003eThe label was made by Marija Reikalas — a Lithuanian artist based in Lisbon whose bold, high-contrast graphic style is as distinctive as the wine it wraps around. Bold lines, positive-negative space, imagery rooted in nature. You'll recognise her work before you know her name.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003e100% Grüner Veltliner from granite-and-sand soils, Svätý Jur. Overnight maceration, gentle pressing. 12 months in 225–600L neutral oak and acacia on fine lees. No skin contact. Unfiltered, minimal sulphur.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589303116,"sku":"SW-NABOSO-LABYRINT-II-2022","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_c4e11abf-4e46-4c8c-96ef-9a82b7f4f7fe.jpg?v=1783335026"},{"product_id":"naboso-zore-2024","title":"ZORE 2024","description":"\u003cp\u003eDawn in a bottle. Cranberry, sour cherry, wild strawberry, a brush of dried herbs.\u003cbr\u003eBright. Crunchy. Deceptively light for 14%.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eZore means \"dawn\" in Slovak. The name fits: there's something about this wine that feels like the beginning of something — a brightness that cuts through before anything else arrives.\u003c\/p\u003e\u003cp\u003eThe 2024 vintage was extreme. A long, hot summer pushed the Blaufränkisch to 14% alcohol — numbers that would make most natural winemakers nervous. Naboso's answer was carbonic maceration: whole bunches fermented at outdoor temperature, preserving the fresh red-fruit character and that impossible crunch. For the first time, Alibernet joins the blend — a crossing of Cabernet Sauvignon and Aleatico that pushes the colour deeper and adds a layer of dark fruit to the Blaufränkisch backbone. André, a local cross of Blaufränkisch and St. Laurent, brings its own floral note. Three grapes, one vineyard philosophy, one very good year for people who know how to handle heat.\u003c\/p\u003e\u003cp\u003eThink Beaujolais energy. Carpathian soul. Serve chilled and don't overthink it.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole bunch fermentation, outdoor temperature, 8 days in 500–750L vats. Destemmed, pressed, fermented in 225L and 500L neutral oak. Aged on lees. Bottled May 2025. Unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589368652,"sku":"SW-NABOSO-ZORE-2024","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_3d062a62-4436-4948-bf12-17038d6e01c1.jpg?v=1783335211"},{"product_id":"kolonia-52-lime-2024","title":"LIME 2024","description":"\u003cp\u003eVolcanic electricity. Citrus peel, wet stone, a spark of green apple.\nCrisp. Mineral. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLime is brand new — Kolonia 52's first-ever release of this cuvée. Riesling from their own Szent György-hegy vineyard meets Furmint from the volcanic slopes of Ság-hegy. Two grapes, two volcanoes, one wine. Direct pressed and co-fermented, it's the purest expression of what basalt does to white wine in the Balaton highlands.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFirst vintage of this cuvée. All grapes direct pressed, co-fermented, aged on lees in 500–600L big barrels + 300L amphora. Nothing added. Bottled by gravity.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394589696332,"sku":"SW-KOLONIA-52-LIME-2024","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_65236d80-5bad-4f63-91cb-1d0f27c441de.jpg?v=1783335400"},{"product_id":"kolonia-52-furmint-2023","title":"FURMINT 2023","description":"\u003cp\u003eSmoke and stone. Ripe apple, brioche, a mineral edge that won't quit.\nRacy. Smoky. Full of energy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFurmint on basalt is like Riesling on slate — it vibrates. Kolonia 52 sources from Ság-hegy, another volcanic hill in their region, and lets the grape do the talking. Direct pressed, slow fermented in a single 600L barrel, bottled by gravity with nothing added. This is the wine that proves Hungary's Furmint story extends far beyond Tokaj.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-harvested, direct pressed. Slow natural fermentation in 600L oak barrel for ~12 months. Bottled by gravity. No filtering, no fining, no additions.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590155084,"sku":"SW-KOLONIA-52-FURMINT-2023","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_a72eb4c1-de95-4f83-bfa7-0d7dcf2ddcca.jpg?v=1783335473"},{"product_id":"kolonia-52-bleu-de-hongrie-2024","title":"BLEU DE HONGRIE 2024","description":"\u003cp\u003eDark fruit meets volcanic earth. Cherry, cranberry, black pepper, forest floor.\nDeep. Spiced. Contemplative.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe name is a poetic French translation of the grape: 'Hungarian Blue.' Kékfrankos is Blaufränkisch is Bleu de Hongrie — and at Kolonia 52, it shows what this grape can do on volcanic soil. Whole-cluster fermented, half foot-stomped, aged almost a year in a single 600L barrel. The dragon on the label references the local legend of Szent György-hegy — St. George's hill — where these vines grow. Each label is a linocut, printed on organic paper with soy ink.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole cluster, 50% foot-stomped. 10 days on skins in open vats. Pressed, aged 11 months in 600L neutral oak. Bottled by gravity. No additions, no SO2, no filter or fining.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590417228,"sku":"SW-KOLONIA-52-BLEU-DE-HONGRIE-2024","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5dadeaf8-572c-462d-a766-c15e6f3aa86b.jpg?v=1783335573"},{"product_id":"kolonia-52-cabernet-franc-2023","title":"CABERNET FRANC 2023","description":"\u003cp\u003eSmooth and spiced. Bell pepper, dark plum, a hint of tobacco leaf.\nSilky. Warm. Classically structured.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Cabernet Franc comes from Pécsely, a vineyard on the shores of Lake Balaton with limestone and sandstone soils — a completely different terroir from the basalt of their other wines. Organic grapes, bought from a trusted local grower. Semi-carbonic maceration gives it juice and lift, eleven months in big oak gives it backbone. This is Central European Cab Franc at its most honest.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFrom Sentio organic estate, Pécsely. Hand-destemmed into open fermentors, kept mostly whole. Partial intracellular fermentation (semi-carbonic). 10 days, gently pressed. 11 months in 400–500L big oak barrels. Nothing added.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default Title","offer_id":57394590810444,"sku":"SW-KOLONIA-52-CABERNET-FRANC-2023","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_ecf3bf29-7e95-4ddd-ad4b-3b4a0295f532.jpg?v=1783335649"},{"product_id":"tushpa-haghtanak-dry-red-2023","title":"HAGHTANAK DRY RED 2023","description":"\u003cp\u003eAncient and bold. Black currant, pomegranate, cherry, a thread of vanilla and coffee.\nFull. Dark. Persistent.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHaghtanak means 'victory' in Armenian. The grape itself is a 1977 cross — Soviet-era engineering meets Caucasian terroir — and it produces wines so dark the pulp is red. Tushpa is a fourth-generation family winery in the Ararat Valley, 35km from Yerevan, at 800 metres elevation beneath Mt. Ararat. Mihran Manasserian's family never stopped believing in Haghtanak when others abandoned it. Spontaneously fermented with wild yeasts, aged in Caucasian oak. This is wine from the place where wine began.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-harvested, spontaneously fermented with wild yeasts. Aged 7 months in Caucasian oak barrels. Clay-based soil with sedimentary rock, 800m elevation, Ararat Valley.\u003c\/p\u003e","brand":"Tushpa","offers":[{"title":"Default Title","offer_id":57394591138124,"sku":"SW-TUSHPA-HAGHTANAK-DRY-RED-2023","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f0a27b40-1369-489f-9137-5b4b6018b3ff.jpg?v=1783335795"},{"product_id":"tushpa-lab-pet-nat-lalvari-white-2024","title":"LAB PET NAT LALVARI WHITE 2024","description":"\u003cp\u003eLively and green. Citrus, forest apple, fresh herbs, a salty mineral edge.\nCrisp. Playful. Bright.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eTushpa Lab is the experimental arm of the Manasserian family winery, run by Karlen — who came to wine from tech. On a trip through European wine bars in 2019, he discovered pét-nat and saw an opening for Armenia. The Lalvari grapes come from Tavush, a green and mountainous region in the northeast, near the Georgian border. Méthode ancestrale, nothing added. This is Armenia's answer to the question nobody thought to ask.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHandpicked indigenous Lalvari from Tavush Region. Méthode Ancestrale. Nothing added.\u003c\/p\u003e","brand":"Tushpa","offers":[{"title":"Default Title","offer_id":57394591465804,"sku":"SW-TUSHPA-LAB-PET-NAT-LALVARI-WHITE-2024","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_b21da984-15d8-4b3a-8f48-d5b98bde5a9d.jpg?v=1783335861"},{"product_id":"tushpa-lab-pet-nat-tozot-rose-2024","title":"LAB PET NAT TOZOT ROSÉ 2024","description":"\u003cp\u003ePink and wild. Cherry, raspberry, a whisper of hazelnut and dried roses.\nFloral. Delicate. Addictive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eTozot is an indigenous Armenian grape from Vayots Dzor — the same province where the world's oldest winemaking evidence was found in the Areni-1 cave. From a 6,000-year-old wine region, a grape most people have never heard of, made into a style that barely existed in Armenia five years ago. Rosé pét-nat, ancient grapes, youngest generation. That's the whole contradiction — and it works.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHandpicked indigenous Tozot from Vayots Dzor Region. Méthode Ancestrale. Nothing added.\u003c\/p\u003e","brand":"Tushpa","offers":[{"title":"Default Title","offer_id":57394591498572,"sku":"SW-TUSHPA-LAB-PET-NAT-TOZOT-ROSE-2024","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_9e7a4593-a7b5-4836-87c5-60c8e9dbf83c.jpg?v=1783336000"},{"product_id":"kocarik-pinot-noir-novosady-2024","title":"PINOT NOIR NOVOSADY 2024","description":"\u003cp\u003eNovosady is the vineyard Petr Kočařík considers the best parcel in Čejkovice. He's not modest about it. Selected French Pinot Noir clones planted on younger vines, calcareous clay subsoil, south-facing slope — the conditions that make Burgundy devotees take notice when they taste wines from this corner of Southern Moravia.\u003c\/p\u003e\n\u003cp\u003ePetr's family winery was among the first seven signatories of the Authentists Charter — a group of Moravian winemakers committed to working without additives or manipulations. He's been at it since 1997, when a wedding gift vineyard became a vocation. Novosady is where that vocation reaches its peak: twelve months on the lees in French oak, no fining, no filtration, minimal sulphur. The wine is bottled by gravity.\u003c\/p\u003e\n\u003cp\u003eThe result earns its reputation. Full, mineral, with the kind of structure that makes it equally good now and significantly better in three to five years. The flagship. Drink it or keep it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eThe Novosady vineyard sits on sand-loam soils with calcareous clay subsoil, south-facing, at around 230–255 metres above sea level. Petr plants selected French Pinot Noir clones here — a combination chosen specifically for the site. Vines are farmed organically, with no herbicides or non-organic treatments since 2010. Hand-harvested. Spontaneous fermentation with skin maceration. The wine then ages on fine lees in French oak barriques — up to fifteen percent new — for twelve months, with periodic stirring. Total sulphur kept to a minimum. Bottled without fining or filtration, by gravity.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394593169740,"sku":"SW-KOCARIK-PINOT-NOIR-NOVOSADY-2024","price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6a41af97-ce64-44f7-9dd2-718bd5b24efc.jpg?v=1783336218"},{"product_id":"kocarik-pinot-noir-2024","title":"PINOT NOIR 2024","description":"\u003cp\u003ePetr Kočařík will tell you Pinot Noir is the whole point. He started with a single vineyard gifted to him at his wedding — a thousand square metres in Čejkovice, Southern Moravia — and for nearly three decades has been building one of the region's most quietly respected natural wineries around this single, difficult grape.\u003c\/p\u003e\n\u003cp\u003eThe Niva Hrbatá vineyard sits on calcareous loess with sand-loam topsoil. The combination gives his base Pinot Noir a minerality that punches above its classification. It's a regional wine — \u003cem\u003ezemské\u003c\/em\u003e — not an appellation, but don't let that mislead you. Petr ferments spontaneously, ages on the lees in French oak for twelve months, and bottles without fining or filtering. What ends up in the glass is transparent, lively, and precise. The kind of Pinot that reminds you why the grape became an obsession for so many winemakers in the first place.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eGrapes come from the Niva Hrbatá vineyard track in Čejkovice — sand-loam soils over calcareous loess, south-west to south-east facing. Vines are farmed using only inputs permitted under organic agriculture, with no herbicides. Hand-harvested at optimal ripeness. Spontaneous fermentation with maceration of grape skins. The wine then ages on fine lees in French oak barrels for twelve months. Petr tops up the barrels regularly to prevent oxidative character. Bottled without fining or filtration, with minimal sulphur added.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394593628492,"sku":"SW-KOCARIK-PINOT-NOIR-2024","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6c040c70-b1ba-4e10-a91b-49e5597e63ed.jpg?v=1783336436"},{"product_id":"kocarik-hibernal-2023","title":"HIBERNAL 2023","description":"\u003cp\u003eHibernal started as a vine breeder's answer to Moravian winters — frost-resistant, late-ripening, quietly tenacious. Petr Kočařík has been farming this plot in Čejkovice since the late nineties, when his parents gave him a small vineyard as a wedding gift. That thousand square metres has grown into two hectares of meticulous hand-tended vines, worked without herbicides and treated only with what organic farming allows.\u003c\/p\u003e\n\u003cp\u003eHibernal grows in the frost valleys across all of Petr's vineyards — the spots other grapes avoid. He ages it in mostly new French oak barrels on the lees for over a year, without fining or filtration. The result is a white wine with the structure and patience of a red. Opulent but not heavy. Aromatic without being obvious. The kind of wine that makes you put the glass down, think for a second, and pick it back up.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWinemaking\u003c\/strong\u003e\u003cbr\u003eHibernal is an interspecific crossing selected for its resistance to frost and disease, making it well suited to organic viticulture. Petr grows it in the frost-prone lower sections of his vineyards on sand-loam soils over calcareous loess. Grapes are hand-harvested and fermented spontaneously with skin contact. The wine then ages on the lees for over twelve months in mostly new French oak barriques, occasionally stirred. No fining. No filtration. Minimal sulphur added at bottling. Bottled by gravity.\u003c\/p\u003e","brand":"Petr Kočařík","offers":[{"title":"Default Title","offer_id":57394594087244,"sku":"SW-KOCARIK-HIBERNAL-2023","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_27db81ee-156e-4a95-aff8-61a544818fc5.jpg?v=1783336313"},{"product_id":"abavas-rabarbers-rhubarb-sparkling-brut","title":"RHUBARB SPARKLING BRUT","description":"\u003cp\u003ePink-gold and electric. Tart rhubarb, citrus peel, a crisp mineral bite.\nDry. Bright. Completely unexpected.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eIn Latvia, reliable grape harvests are the exception, not the rule. So Abavas started working with what the land actually gives every year. Rhubarb grows here without question. This is what came out of that thinking — sparkling wine made entirely from rhubarb, fermented at low temperature to keep its character intact. The winery sits in the Abava river valley in Tukuma county, and everything they make proves that the Baltics belong on the wine map. This bottle is the proof.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003e100% Latvian rhubarb. Fermented at low temperature. Classical sparkling method. Bottled and produced within six months of harvest. Contains sulfites.\u003c\/p\u003e","brand":"Abavas","offers":[{"title":"Default Title","offer_id":57394594251084,"sku":"SW-ABAVAS-RABARBERS-RHUBARB-SPARKLING-BRUT","price":16.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_96b3e495-abbb-45b3-a285-9103f810935b.jpg?v=1783336641"},{"product_id":"safranfou-laska-nv","title":"LASKÀ","description":"\u003cp\u003ePale and veiled, like mist over limestone. Umami, puffed rice, a hint of something milky.\u003cbr\u003eCreamy. Alive. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLaskà is where SafranFou begins — the simplest expression, and the one that makes the logic of the whole project immediately clear. Maël Le Noguillard and Marie-Noëlle Bourgeois make their kefir in Padern, in the old cooperative cellar where winemakers have worked for generations. The ingredients are few: a live culture of bacteria and wild yeasts, raw cane sugar, lemon juice, filtered water, dried figs, and koji — the fermentation culture behind miso and sake. In Laskà, koji replaces cane sugar entirely, driving the development of unusual aromatics: umami depth, a creamy texture, and a long acidulated finish. Fermentation runs until no sugar remains. What's left is completely dry, naturally sparkling, and alive.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594709836,"sku":"SW-SAFRANFOU-LASKA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_4252ec1a-7250-48f4-8279-4d0f86bb7bb0.jpg?v=1783337267"},{"product_id":"safranfou-dalma-nv","title":"DALMÀ","description":"\u003cp\u003ePale and veiled, with a floral lift. Umami, lavender, a milky softness, long acidulated finish.\u003cbr\u003eTextured. Floral. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDalmà follows the same logic as Laskà — koji-driven, bone-dry, built for the table — but with a different koji strain and the addition of lavender floral water. The lavender doesn't perfume it; it opens the aromatics and then steps back, leaving the umami structure to carry the weight. The result is the most complex drink in the SafranFou range: creamy texture, a long floral finish, and a dry, savoury depth that works best alongside food with some complexity of its own. Fermentation runs to completion. Not pasteurised.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394594971980,"sku":"SW-SAFRANFOU-DALMA-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_7960e011-da5e-4cde-8089-8c318c67a9d1.jpg?v=1783337188"},{"product_id":"safranfou-safran-nv","title":"SAFRAN","description":"\u003cp\u003eLuminous golden yellow, stained by the saffron. Intense florals, lemon freshness, a spiced depth.\u003cbr\u003eDelicate. Persistent. Rare.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSafran is the drink that gives SafranFou its name. Maël Le Noguillard grows the saffron himself on a small plot in Padern — each crocus flower picked by hand, each stigma harvested at dawn when the flowers open. The saffron gives the kefir its luminous golden colour, intense floral aromatics, and a dry finish that is subtly bitter and long. Unlike Laskà and Dalmà, there is no koji here — the saffron works alone, paired only with lemon, dried figs, and the live kefir culture. Fermentation runs to completion. Not pasteurised. Estate-grown saffron from Padern, certified organic.\u003c\/p\u003e","brand":"SafranFou","offers":[{"title":"Default Title","offer_id":57394595201356,"sku":"SW-SAFRANFOU-SAFRAN-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2f3cfba5-1e14-466d-bda5-8275e7d98026.jpg?v=1783337122"},{"product_id":"alt-blanc-de-blancs-nv","title":"BLANC DE BLANCS","description":"\u003cp\u003eClear as glacier water with a constant thread of fine bubbles.\nCitrus blossom, green apple, a squeeze of white grapefruit.\nCrisp. Bright. Uncompromising.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eALT. was built on a simple frustration. Christian and Alexander Jansen — two brothers from Oslo — stopped drinking alcohol and found the alternatives on offer genuinely disappointing. So they built something better. Their Blanc de Blancs starts as 100% organic Chardonnay, harvested from vineyards in La Mancha, Spain. From there it goes through full classical winemaking — pressing, fermentation, all of it — before a gentle vacuum distillation at low temperatures removes the alcohol without stripping the character. No foil on the bottle. No additives beyond what the grape already carries. Zero compromise.\u003c\/p\u003e","brand":"ALT.","offers":[{"title":"Default Title","offer_id":57394595529036,"sku":"SW-ALT-BLANC-DE-BLANCS-NV","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_d006613c-6f8a-47b5-9118-7a2865eaf392.jpg?v=1783337658"},{"product_id":"alt-sparkling-rose-nv","title":"SPARKLING ROSÉ","description":"\u003cp\u003ePale pink like the first flush of a summer sunset over Oslo fjord.\nWatermelon, strawberry, a breath of ripe raspberry.\nFruity. Aromatic. Honestly refreshing.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eChristian and Alexander Jansen started ALT. because the non-alcoholic shelf felt like an afterthought — sweet, flat, forgettable. Their Sparkling Rosé is an answer to that. 100% organic Tempranillo from chalky, sandy soils in central Spain. The grapes are pressed, fermented, and made into a proper rosé before the alcohol is removed through vacuum distillation at low temperature. The snap and effervescence of a real sparkling rosé, with summer berries carrying through from nose to finish.\u003c\/p\u003e","brand":"ALT.","offers":[{"title":"Default Title","offer_id":57394595660108,"sku":"SW-ALT-SPARKLING-ROSE-NV","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2c1bb2cf-85ff-4b3a-90f7-854f8e6f839c.jpg?v=1783337758"},{"product_id":"ambijus-clearly-confused-nv","title":"CLEARLY CONFUSED","description":"\u003cp\u003eHazy pale gold like morning light through a pine forest.\nFermented apple, spruce needle, elderflower, a whisper of juniper.\nWild. Cidery. Completely its own thing.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe name is an oxymoron on purpose. Clearly Confused doesn't know what it is — and that's exactly the point. Brothers Christian and Alexander Jansen started Ambijus in 2020 from a garage in Oslo, fermenting spruce needles out of curiosity. Their lab at Sollihøgda — what they call their terroir — is where they developed this drink: six ingredients, each fermented separately using Pichia kluyveri yeast, then blended. Fermented apple gives a cidery spine. Spruce and juniper put you in a Norwegian forest. Elderflower lifts the whole thing. Somewhere between an aromatic cider and an orange wine. Serve chilled at 8–10°C.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394595987788,"sku":"SW-AMBIJUS-CLEARLY-CONFUSED-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_b001099d-e83e-4892-bbc5-df15dee976bb.jpg?v=1783337564"},{"product_id":"ambijus-real-fantasy-nv","title":"REAL FANTASY","description":"\u003cp\u003eDeep garnet with a violet edge, like lingonberry ink.\nElderberry, raspberry, wild blueberry, black pepper, oak.\nStructured. Spiced. Surprisingly serious.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eReal Fantasy is the red wine of the Ambijus range — in spirit, not in grape. Inspired by the Norwegian mountains, it pulls flavour from the wild: elderberry, raspberry, blueberry, fermented alongside toasted oak and black peppercorn. The kombucha base adds acidity and a touch of funk. Brothers Christian and Alexander ferment each ingredient separately in their lab outside Oslo, then blend. Dense, structured, and spiced. Pour with something rich. Let it breathe ten minutes.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394596020556,"sku":"SW-AMBIJUS-REAL-FANTASY-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_28a623a2-0d76-4fbc-bc1b-7acd4b5f3ec2.jpg?v=1783337492"},{"product_id":"ambijus-act-naturally-nv","title":"ACT NATURALLY","description":"\u003cp\u003ePale amber, still and translucent, like seawater in a glass jar.\nGooseberry, peach, oolong, a lick of sea salt and toasted oak.\nDry. Coastal. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eAct Naturally started as a homage to fermentation — the microorganisms, the process, the patience. What it became is a drink that tastes like the Norwegian coastline smells. Kombucha forms the base, then gooseberry and peach bring fruit without sweetness. Oolong adds a tea-like structure. Norwegian sea salt finishes each sip with a mineral edge that keeps you reaching back. Christian and Alexander Jansen ferment each component separately before blending. Close to a dry white wine in how it sits on the table. Best with food that has a bit of salt and fat.\u003c\/p\u003e","brand":"Ambijus","offers":[{"title":"Default Title","offer_id":57394596282700,"sku":"SW-AMBIJUS-ACT-NATURALLY-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5396e502-b200-4554-8d7f-a674abeb9202.jpg?v=1783337412"},{"product_id":"cul-sec-balade-minerale-nv","title":"BALADE MINÉRALE","description":"\u003cp\u003ePale straw with a fine persistent bubble, like mineral water that grew up.\nSea salt, green gooseberry, stone fruit, a resinous hint of Douglas fir.\nSaline. Mineral. Surprisingly grippy.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eEmile and Mélanie started Cul Sec because their father stopped drinking. They wanted to find him something with the same complexity he'd lost. Balade Minérale — a mineral stroll — pulls organic Müller-Thurgau and Bacchus grapes together with oyster shells, dulse seaweed from the North Sea coast, Douglas fir needles, and hand-picked gooseberry. Skins cold-macerated in kombucha to extract tannin and structure. The result tastes like a walk along the Dutch shoreline: briny, green, precise. No alcohol extracted. Nothing removed. Just ingredients and time.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394596315468,"sku":"SW-CUL-SEC-BALADE-MINERALE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_d818c3d3-6b1e-4b43-960c-8766ea106694.jpg?v=1783338415"},{"product_id":"cul-sec-rouge-en-voiture-nv","title":"ROUGE EN VOITURE","description":"\u003cp\u003eDark ruby with a subtle effervescence that climbs slowly to the surface.\nBlackberry leaf, rhubarb, hibiscus, dark cocoa, a smoky back note.\nJuicy. Structured. Wild in the right way.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRouge en Voiture. Red, on the road. It's a drink that moves. Built on organic Sangiovese grape juice, Emile and Mélanie from Fruitslagers push it through an extended kombucha maceration, then layer in rhubarb, red currant, hibiscus, blackberry leaf, and cocoa — each ingredient sourced from farmers at the edge of fields, food forests, or their own regenerative growing network. The skins give tannin. The rhubarb gives lift. The oak gives length. A red that has the volcanic, dark-fruit character that makes you forget what's not in it.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603131212,"sku":"SW-CUL-SEC-ROUGE-EN-VOITURE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0a271350-55ce-4c2f-9463-44ca6fa883bc.jpg?v=1783338361"},{"product_id":"cul-sec-letable-fume-nv","title":"L'ÉTABLE FUMÉ","description":"\u003cp\u003eAmber-gold like dried hay pressed into a jar.\nQuince, pear, rosemary smoke, a grip of oak and wild herbs.\nFunky. Dry. Barn-door-open strange.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eL'Étable Fumé — the smoky barn. That's exactly what it smells like when you open it. Emile and Mélanie built this as their orange entry: organic grapes macerated with pear, dried quince, and rosemary over oak — pulling a resinous smokiness that makes you think of cured hay and stone floors. It's the wildest of the four Cul Sec cuvées and the one that rewards patience. Let it sit in the glass for five minutes. The pear softens. The quince opens up. The smoke becomes something more like incense.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603360588,"sku":"SW-CUL-SEC-LETABLE-FUME-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f1c4bbeb-cd30-4561-9b9a-f27f4593cf57.jpg?v=1783338276"},{"product_id":"cul-sec-souris-sous-la-rhubarbe-nv","title":"SOURIS SOUS LA RHUBARBE","description":"\u003cp\u003eSoft pink with a copper edge, like the inside of a rhubarb stalk held to light.\nRhubarb, aronia, blackcurrant leaf, a touch of umami and oak tannin.\nEarthy. Floral. Deliciously unsettling.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eMouse under the Rhubarb. Emile and Mélanie's sense of humour is in the name. This is the rosé of the Cul Sec range — but rosé in the way a natural wine is rosé: earthy, slightly wild, nothing like pale Provence. Bacchus and Raspberry Red give the base. Rhubarb and aronia bring acidity and dark-fruit depth. A lacto-fermented tomato adds genuine umami — savoury and strange in the best way. Hot oak infusion gives tannin. Blackcurrant leaf gives green-fruit backbone.\u003c\/p\u003e","brand":"Fruitslagers","offers":[{"title":"Default Title","offer_id":57394603491660,"sku":"SW-CUL-SEC-SOURIS-SOUS-LA-RHUBARBE-NV","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_cb13a6ec-19e4-4331-adf7-6c1dccede49c.jpg?v=1783337971"},{"product_id":"leiner-field-blends-infusion-wiesenkrautern-nv","title":"FIELD BLENDS INFUSION WIESENKRÄUTERN","description":"\u003cp\u003ePale gold like fresh-pressed grape juice on a warm August morning.\nMeadow herbs, hay, white grape, a faint chamomile drift.\nVital. Aromatic. Summer in a bottle.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eJust south of Landau, on a hill called the Kleine Kalmit, Sven and Simone Leiner have been farming biodynamically for over four decades. The Infusion Wiesenkräutern started as an answer to one question: what do our non-drinking guests drink? The answer is early-harvest grape juice blended with handmade meadow herb tea — chamomile, hay, wild grasses from the Palatinate. Lightly sparkling, barely sweet, smelling like a freshly mown summer field. Not a substitute for wine. Something better than that.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394603753804,"sku":"SW-LEINER-FIELD-BLENDS-INFUSION-WIESENKRAUTERN-NV","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0a2947a6-2d55-40ed-a18d-33fdade60826.jpg?v=1783339233"},{"product_id":"leiner-field-blends-infusion-mediterran-nv","title":"FIELD BLENDS INFUSION MEDITERRAN","description":"\u003cp\u003ePale ruby-pink, like the first press of red grapes before fermentation takes hold.\nRed grape, rosemary, a suggestion of dried thyme and warm stone.\nHerby. Rounded. Unexpectedly food-friendly.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Mediterran started life as a simple idea: take red grape juice — pressed early from the Palatinate's biodynamic vineyards — and infuse it with rosemary tea. Sven Leiner's rosemary comes from his own preparation, grown and dried on the estate. The result smells like a Provençal kitchen and drinks like nothing you've had before. Slightly sweet by the numbers, but the rosemary cuts across it and pulls things back to dry.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394603852108,"sku":"SW-LEINER-FIELD-BLENDS-INFUSION-MEDITERRAN-NV","price":10.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_03af3fcb-ab49-4bb3-b891-36d3c59f8823.jpg?v=1783339305"},{"product_id":"leiner-field-blends-ferment-lemon-thyme-nv","title":"FIELD BLENDS FERMENT LEMON THYME","description":"\u003cp\u003ePale gold, lightly hazy, fine bead rising through the glass like a blanc de blancs.\nLemon thyme, white grape, ginger, a fine saline mineral lift.\nCitric. Salty. Genuinely surprising.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSven Leiner didn't want to dealcoholise anything. He wanted fermentation — the complexity, the acidity, the living quality — without the alcohol. The Lemon Thyme is the result: kombucha-fermented white grape juice, white beet, ginger, hay extract, bay leaf, and lemon thyme. Everything goes through a multi-strain kombucha culture in the cellar where Riesling and Spätburgunder usually age. The lemon thyme is unmistakable — citric, herbal, finely salty. Demeter certified. Under 0.5% ABV and better with food than most of what's in the glass next to it.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604114252,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-LEMON-THYME-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e38486be-0a7e-49b1-a671-76db36b31a44.jpg?v=1783339039"},{"product_id":"leiner-field-blends-ferment-ruby-beet-nv","title":"FIELD BLENDS FERMENT RUBY BEET","description":"\u003cp\u003eDeep violet-red with an earthy opacity, like beet juice fermenting in a clay crock.\nRed beet, rosemary, sage, dried thyme, dark mineral depth.\nSpiced. Earthy. More complex than it has any right to be.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRuby Beet is the red counterpart to Lemon Thyme, and it goes further. In the biodynamic cellar at Ilbesheim, Sven Leiner ferments red grape juice with red beet, rosemary, sage, thyme, and bay leaf through a kombucha culture. The beet gives depth and a slight earthiness. The rosemary cuts through with resin. Sage and thyme build something herbal and warm that lingers long after the glass is empty. May throw sediment — that's fine. Goes dark. Goes deep.\u003c\/p\u003e","brand":"Weingut Leiner","offers":[{"title":"Default Title","offer_id":57394604147020,"sku":"SW-LEINER-FIELD-BLENDS-FERMENT-RUBY-BEET-NV","price":17.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6a4ec5c7-66e0-473b-82b4-60a315894869.jpg?v=1783338976"},{"product_id":"abavas-sparkling-tea-quince-verbena-nv","title":"SPARKLING TEA QUINCE–VERBENA","description":"\u003cp\u003ePale gold and lightly cloudy, like quince compote left to settle.\nQuince, verbena, honeydew, a soft floral finish.\nFragrant. Gentle. Unmistakably Latvian.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eQuince doesn't travel well in the imagination. People hear the word and picture something obscure. But in Latvia, it's a flavour that carries memory — golden, fragrant, autumnal. Abavas winery sits on the banks of the river Abava in Tukuma county, and they've been making drinks from what grows around them since long before it was fashionable. This sparkling tea combines quince juice and quince syrup with a trio of teas — linden, verbena, and a yoga blend — plus natural cranberry and honeydew. Elegant. Alcohol-free. The kind of drink that makes guests ask what it is before they've finished their first sip.\u003c\/p\u003e","brand":"Abavas","offers":[{"title":"Default Title","offer_id":57394604474700,"sku":"SW-ABAVAS-SPARKLING-TEA-QUINCE-VERBENA-NV","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6d8f12b5-061d-4089-856f-ce796beef809.jpg?v=1783339429"},{"product_id":"abavas-sparkling-tea-rhubarb-lavender-nv","title":"SPARKLING TEA RHUBARB–LAVENDER","description":"\u003cp\u003ePale blush like watercolour wash on white paper.\nRhubarb, lavender, a faint vanilla from oak-rested water.\nTart. Floral. Surprisingly still.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003ePRODUCTION PROCESS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRhubarb is what Abavas is known for. Their rhubarb sparkling wine has appeared on Michelin-starred tables and sold out on German platforms within hours of launching. This non-alcoholic version is built on the same instinct — organic rhubarb juice from the winery's own fields in Tukuma county — now paired with lavender and water that's been rested in oak barrels for a quiet wooden depth. An aperitif that's tart where you expect it, floral where you don't, and dry enough to sit alongside a meal.\u003c\/p\u003e","brand":"Abavas","offers":[{"title":"Default Title","offer_id":57394604802380,"sku":"SW-ABAVAS-SPARKLING-TEA-RHUBARB-LAVENDER-NV","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0b58f9bf-8a63-4ab3-9073-996bd8ca87f4.jpg?v=1783339509"},{"product_id":"vesely-batch-no-7b-2019","title":"VESELÝ BATCH NO. 7B 2019","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eDeep ruby with a brick edge — this wine has been working on itself for two years. Dried cherry, plum jam, blackcurrant, a trace of forest floor. Rounded. Earthy. Built to last.\u003cbr\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eVeselý is a place, not just a name — a south-facing hillside in Moravia that Richard Stávek has been farming since the mid-1990s, when almost nobody in the Czech Republic was thinking about natural wine. The vines here are 50 to 55 years old, planted in sandy, limestone-rich soil in a mix that was never rationalised into a single variety — Blaufrankisch, St. Laurent, Blauer Portugieser, André, Zweigelt, all growing together the way old Moravian vineyards always did.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBatch 7B is the one that waited. After 14 days of whole-cluster fermentation in open larch barrels — grapes stamped by foot, cap pushed down by hand — the wine spent 22 months in old oak before bottling. No fining, no filtration, just time. The result is something that's already good but has 2024–2030 written on it. This is patience in a bottle.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrapes hand-harvested from 0.6 ha of organically farmed, southwest-facing vines at the Veselý site. Average vine age 50–55 years, grown on sandy, high-limestone soils. All varieties co-fermented as a field blend in open 600-litre larch barrels with whole clusters; cap submerged by manual punch-down. Spontaneous fermentation with indigenous yeast. Maceration approximately 14 days. After pressing, lightly settled by gravity and transferred to two 600-litre, 7- and 8-year-old oak barrels (not barrique) for 22 months of élevage with occasional bâtonnage. Blended into one vessel, rested one further month, then bottled unfined and unfiltered under natural cork.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608011710796,"sku":"CZ-STAVEK-VESELY-7B19","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_d9e580e2-a42a-41b3-9bb1-f0a10dc829f0.jpg?v=1783340132"},{"product_id":"medovy-muskatek","title":"MEDOVÝ MUŠKÁTEK","description":"\u003cp\u003e\u003cem\u003eAmber-gold, thick as a jar of linden honey held to the light.\u003cbr\u003e\nDried apricot, orange blossom, wild herbs, a thread of beeswax.\u003cbr\u003e\nAromatic. Textured. Genuinely unlike anything else.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eMedový means honeyed. It is also, in this case, literally true.\u003c\/p\u003e\n\n\u003cp\u003eRichard Stávek keeps bees on his land in South Moravia — the same bees that pollinate the flowers growing between his vines. When he found that his Muscat grapes needed a push to finish fermentation, he added 50 grams of his own honey per litre to the tank. The result is not a sweet wine. It is a dry one, but with a flavour dimension that no amount of winemaking technique could replicate.\u003c\/p\u003e\n\n\u003cp\u003eThe grapes — a blend of Moravian Muscat, Muscat Ottonel, yellow Muscat, and several hybrid varieties — come from 0.3 ha of young, organically farmed vines on sandy, south-facing soils at the Veselý and Novosády sites. Whole-cluster fermentation in open wooden tanks. Foot-stomped. Ten months in old acacia barrels, stirred regularly. No sulphites, no fining, no filtration. What you get is Richard's backyard in a bottle — floral, wild, and very dry.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 0.3 ha · organically certified · sandy clay soils · 220–250m · south-east\/south exposure. Vine age ~6 years · hand harvested · whole bunches · open 600L wooden tank. Semi-carbonic maceration · 7–8 days · 20–30°C · indigenous yeast · 50g\/L local honey. Foot-stomped · 10 months in old acacia barrels (100, 200, 600L) · bâtonnage 9–10×. No fining · no filtration · no sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged goat cheese · Roast chicken with herbs · Charcuterie · Spiced lentil dishes\u003c\/p\u003e\n\n\u003cp\u003e\u003csmall\u003ePer 100ml: Energy ~385 kJ \/ 92 kcal · Carbohydrates ~0.1g, of which sugars ~0.1g · Contains small amounts of fat, saturated fat, protein and salt · No added sulphites.\u003c\/small\u003e\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608044937548,"sku":"SW-CZ-STAV-MEMU-22","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_94f2231a-aa49-424e-8151-1c55c2bfdb08.jpg?v=1783340057"},{"product_id":"spigle-bocky","title":"ŠPIGLE-BOČKY 2022","description":"\u003cp\u003e\u003cem\u003eDeep amber-orange, light despite its colour.\u003cbr\u003e\nDried citrus, sweet spice, black tea, a grip of tannin.\u003cbr\u003e\nConcentrated. Herbal. Precise.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eŠpigle and Bočky are two plots that have been farmed together for over half a century. The vines are more than 50 years old, planted in the sandy soils of Němčičky, and the grapes have never been sorted by variety — Riesling, Veltliner, Večerka, Sylván, Milerka, Neuburské, Muscat all grow side by side and are harvested together in a single pass.\u003c\/p\u003e\n\n\u003cp\u003eRichard ferments the whole bunches semi-carbonically, then ages the wine for a full year in old barrels. The result is something that takes orange wine seriously — not as an experiment, but as a statement. Concentrated and spicy, with herbal tones and a fresh citrus thread running through it. There is tannin here, soft but present, a reminder of long skin contact. A wine with depth that you do not expect from the first sip.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Hand-harvested whole bunches from 50+ year-old organically certified vines on sandy soils in Němčičky. Field blend of Riesling, Grüner Veltliner, Večerka, Sylván, Milerka, Neuburské and Muscat. Semi-carbonic maceration on whole grapes. One year in old oak barrels. Unfiltered, unfined, no sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged hard cheese · Roast pork · Charcuterie · Spiced vegetable dishes\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220213580,"sku":"SW-CZ-STAV-SPBO-22","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_6f786ca5-0006-49d3-94aa-34017812ff6a.jpg?v=1783339953"},{"product_id":"rr-2022","title":"RR 2022","description":"\u003cp\u003e\u003cem\u003eGolden and luminous, with a warm amber edge.\u003cbr\u003e\nWhite peach, lemon curd, dried herbs, a firm tannic backbone.\u003cbr\u003e\nTextured. Saline. Long.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eRR stands for Ryzlink Rýnský — Rhenish Riesling in Czech. It is one grape, one plot, one idea: take Riesling from Němčičky, macerate it on the skins for two weeks, then let it rest in old acacia and oak barrels. No shortcuts, no additions.\u003c\/p\u003e\n\n\u003cp\u003eThe result is Riesling like you probably have not tasted it before. The aromatic intensity is still there — white peach, lemon, a mineral thread — but the skin contact adds weight and a gentle saline grip that makes each sip pull you back for the next. It is the most approachable wine in Richard's range at this price point, and one of the best arguments for what Moravia can do with a grape most people associate with Germany.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 100% Riesling (Ryzlink Rýnský) from organically certified vines in Němčičky. Destemmed grapes macerated on skins for approximately two weeks with indigenous yeast. Aged in old acacia and oak barrels. Unfiltered, unfined. Contains sulphites.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Grilled fish · Soft cheese · Asian cuisine · Roast chicken\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220475724,"sku":"SW-CZ-STAV-RR-22","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_a7be0aae-37b8-479f-896c-a7b57ba7fba0.jpg?v=1783339867"},{"product_id":"vesely-orange-2021","title":"VESELÝ ORANGE 2021","description":"\u003cp\u003e\u003cem\u003eRich amber with a copper sheen.\u003cbr\u003e\nQuince, dried apricot, walnut skin, a mineral thread.\u003cbr\u003e\nRich. Complex. Built for time.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe orange Veselý is the white counterpart to the red — same vineyard, same philosophy, completely different world. The plot called Veselý (\"merry\" in Czech) has been farmed by Richard since the 1980s. The white varieties here — Grüner Veltliner, Malvasia, Müller-Thurgau, Neuburger, Pinot Blanc, Traminer, Welschriesling — grow together in the old co-planted way, harvested in a single pass and fermented as one.\u003c\/p\u003e\n\n\u003cp\u003eThe 2021 is a skin-contact wine aged in old oak, earthy and textural, with the kind of savouriness that only old vines on sandy Moravian soil can produce. It is not a simple wine. It opens slowly, rewards patience, and changes significantly in the glass over an evening. Decant it, give it time, and it will keep surprising you.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Field blend of white varieties from 50-year-old organically certified vines on the Veselý plot, Němčičky. Grüner Veltliner, Malvasia, Müller-Thurgau, Neuburger, Pinot Blanc, Traminer, Welschriesling. Whole-bunch skin-contact fermentation with indigenous yeast. Aged in old oak. Unfiltered, unfined. Zero sulphites added.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Aged sheep's cheese · Roast pork · Mushroom dishes · Charcuterie\u003c\/p\u003e","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":57608220705100,"sku":"SW-CZ-STAV-VEOR-21","price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2db455d9-a55c-4c1e-8819-d7cfca9a9281.jpg?v=1783339758"},{"product_id":"mario-natur-2024","title":"MARIO NATUR 2024","description":"\u003cp\u003ePale lemon, alive with tiny persistent bubbles. Yellow apple, white peach, a spring morning breath of meadow flowers.\u003cbr\u003eCrisp. Bone-dry. Deceptively easy to finish.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eMario is named after no one in particular — it's just a name that stuck, somewhere on the hillside above Bizeljsko, where the Kelhar family has been farming since 1776. Rumeni Plavec is the grape: an indigenous variety so naturally high in acidity that it keeps its tension even in the hottest summers, which makes it ideal for sparkling wine. Blended with Chardonnay and finished in bottle — no disgorgement, no dosage, no filtration. What you get is a wine that fizzes gently, tastes of its hillside, and disappears faster than expected.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRumeni Plavec and Chardonnay, hand-harvested from vines at 350 metres above sea level on south-west facing slopes. Directly pressed, spontaneous fermentation with ambient yeasts, aged in large oak with bâtonnage on fine lees. Bottled unfiltered before fermentation completes to create natural bubbles in bottle. No added sulphites, no fining, no filtration.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690581107020,"sku":"SW-SI-KELT-MANA-24","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_bacc941e-3896-42cf-a90d-c538b5007008.jpg?v=1783340972"},{"product_id":"mufi-pet-nat-2024","title":"MUFI PÉT-NAT 2024","description":"\u003cp\u003ePale peach with a haze, fine bubbles rising slowly. Citrus peel, nutmeg, ripe pear, a hint of brioche.\u003cbr\u003eAromatic. Playful. Named after a cow.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eMufi is one of the cows at the Kelhar farm — the estate has always kept cattle, and the manure goes back into the vineyards. It made sense to name a wine after her. This is a pét-nat built on Rumeni Muškat and Sauvignon: aromatic, naturally sparkling, completely dry because fermentation runs all the way through.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRumeni Muškat 80% and Sauvignon 20%, hand-harvested from north and east-facing slopes at 350 metres above sea level. Spontaneous fermentation in stainless steel with ambient yeasts. Bottled before fermentation completes — méthode ancestrale, crown cap, no disgorgement. Completely dry, with natural yeast sediment. No added sulphites, no fining, no filtration. Organic, Demeter certified.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eOPENING NOTE\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eChill upright for at least 30 minutes before opening. Open the crown cap slowly and carefully. Once open, you can swirl the sediment in if you'd like — or leave it. Up to you.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690601718092,"sku":"SW-SI-KELT-MUFI-24","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_167a5881-3a96-479a-84af-01563f5e8bea.jpg?v=1783340899"},{"product_id":"mufi-red-pet-nat-nv","title":"MUFI RED PÉT-NAT NV","description":"\u003cp\u003eDeep rose-red, semi-transparent with a pink foam. Ripe raspberry, red cherry, a wild herbal edge.\u003cbr\u003eJuicy. Lively. Dangerously drinkable.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe red Mufi follows the same logic as its white counterpart — a pét-nat made by the Kelhar family in Bizeljsko, named after one of the farm's cows. Where the white Mufi leans aromatic and floral, this one goes in the other direction: ripe red fruit, a touch of wildness, the kind of lightness that makes a bottle disappear at the table.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eIndigenous red grape varieties from Bizeljsko, hand-harvested. Spontaneous fermentation with ambient yeasts. Bottled before fermentation completes — méthode ancestrale, crown cap, no disgorgement. Unfiltered, natural yeast sediment. Organic, Demeter certified. No added sulphites.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eOPENING NOTE\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eChill upright for at least 30 minutes before opening. Open the crown cap slowly and carefully. Once open, you can swirl the sediment in if you'd like — or leave it. Up to you.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690602635596,"sku":"SW-SI-KELT-MUFR-NV","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_150d9c35-3981-4a29-a0f7-6b6238719dc6.jpg?v=1783340827"},{"product_id":"zan-white-2023","title":"ŽAN WHITE 2023","description":"\u003cp\u003ePale apricot-gold, slightly hazy. Tropical fruit, rose water, dried apricot, a mineral hum underneath.\u003cbr\u003eAromatic. Textured. A party in a glass.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eŽan is the skin-contact white of the Keltis range — a blend of pretty much every white variety on the estate: Rumeni Plavec, Muscat, Traminer, Pinot Blanc, Riesling, Kraljevina. Three days of skin contact, then stainless steel. The result is something that smells like a fruit market and drinks like a wine that knows exactly what it is. Completely dry, no sulphites, intensely aromatic. The kind of bottle that gets opened and then immediately discussed.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eBlend of indigenous and classic white varieties including Rumeni Plavec, Muscat, Traminer, Pinot Blanc, Riesling and Kraljevina. Hand-harvested. Three days skin maceration, spontaneous fermentation in stainless steel with ambient yeasts. Aged in stainless steel on lees. No fining, no filtration. No added sulphites. Organic, Demeter certified.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690604077388,"sku":"SW-SI-KELT-ZANW-23","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_c79ead45-c484-4a98-af30-942ef99896e2.jpg?v=1783340759"},{"product_id":"zan-red-2022","title":"ŽAN RED 2022","description":"\u003cp\u003eDeep garnet, almost opaque. Dark plum, dried blackberry, a thread of earth and dried herbs.\u003cbr\u003eFull. Savoury. Built to last.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eŽan Red is the Keltis red built entirely from indigenous Slovenian varieties — Zametovka, Kraljevina, Blaufrankisch, Welschriesling. These are grapes with very specific names and very specific characters: rustic, mineral, earthy in the way that wines from this corner of Slovenia tend to be earthy. The Kelhar family ages them in their own barrels, made from wood cut on the estate. It's a wine that comes from a complete place — a farm, a forest, a hillside, the same family for 240 years.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eZametovka, Kraljevina, Blaufrankisch and Welschriesling, hand-harvested. Spontaneous fermentation with ambient yeasts. Extended maceration for structure and colour. Aged in oak barrels made from estate-grown wood. No fining, no filtration. Minimal sulphites. Organic, Demeter certified.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690606567756,"sku":"SW-SI-KELT-ZANR-22","price":22.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_39dffcb3-641a-49c6-9096-997a76e625c4.jpg?v=1783340688"},{"product_id":"traminec-2023","title":"TRAMINEC 2023","description":"\u003cp\u003eDeep amber-gold, like old beeswax. Rose petals, lychee, dried orange, a warm spiced finish.\u003cbr\u003eGenerous. Complex. A Traminer that means it.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eTraminec is the Slovenian name for Traminer — a grape that has been grown in this part of Lower Styria for centuries. The Keltis version goes through extended maceration, which pulls the aromatic oils from the skins and builds the body that makes the wine table-worthy rather than just aromatic. The result lands somewhere between a white and an orange wine: floral on the nose, dry and structured on the palate, with a long finish that keeps changing. A grape with something to say.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eTraminec (Traminer), hand-harvested. Extended skin maceration — up to several months depending on the vintage. Spontaneous fermentation with ambient yeasts. Aged in oak barrels on lees. No fining, no filtration. Minimal sulphites. Organic, Demeter certified.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690607452492,"sku":"SW-SI-KELT-TRAM-23","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_9e70e378-2815-462f-9be3-0a5fe081d8f1.jpg?v=1783340612"},{"product_id":"rumeni-muskat-2022","title":"RUMENI MUŠKAT 2022","description":"\u003cp\u003ePale gold with a green shimmer. White peach, apricot blossom, honeysuckle, a mineral backbone.\u003cbr\u003eFloral. Precise. Dry where Muscat usually isn't.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eYellow Muscat — Rumeni Muškat in Slovenian — is one of the oldest grape varieties on the Kelhar estate. Most Muscat wines are made sweet or semi-sweet to show off the grape's floral aromatics. Keltis ferments it dry, which is the harder path but the more interesting one: the florals stay, but they're balanced by acidity and a mineral tension from the marl soils. The result is a wine that smells like a garden and drinks like a wine. Not a liqueur. Not an aperitif. A proper white wine from an aromatic grape.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRumeni Muškat (Yellow Muscat), hand-harvested. Spontaneous fermentation in stainless steel with ambient yeasts. Aged on lees in stainless steel. Fermentation pushed to complete dryness. No fining, no filtration. Minimal sulphites. Organic, Demeter certified.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690611188044,"sku":"SW-SI-KELT-RUMU-22","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0a11bd59-61ec-4284-a34f-c671cdf369b3.jpg?v=1783340533"},{"product_id":"sivi-pinot-2020","title":"SIVI PINOT 2020","description":"\u003cp\u003eDark ruby with a violet edge, almost opaque. Dried cherry, clove, forest floor, a long savoury finish.\u003cbr\u003eStructured. Deep. Worth waiting for.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSivi Pinot is Pinot Gris — but not Pinot Gris as most people know it. In Bizeljsko, the Kelhar family puts it through a full red wine vinification: extended maceration, oak ageing, years in bottle before release. The result has nothing to do with the pale, aromatic whites this grape usually produces. Instead it's dark, structured, and serious — a wine that uses the grape's natural texture and the estate's marl soils to build something unexpected. The 2020 vintage has been ageing since bottling. It's ready now, but won't mind waiting longer.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSivi Pinot (Pinot Gris), hand-harvested. Extended skin maceration — red wine method — for colour extraction and tannin structure. Spontaneous fermentation with ambient yeasts. Aged in estate oak barrels for an extended period. Released when ready. No fining, no filtration. Minimal sulphites. Organic, Demeter certified.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":57690614006092,"sku":"SW-SI-KELT-SIPI-20","price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_441c0e0e-ebaa-4f4e-be98-562d9e279a35.jpg?v=1783340444"},{"product_id":"synergie-sauvage-2024","title":"SYNERGIE SAUVAGE 2024","description":"\u003cp\u003ePale gold with a faint haze, like sunlight through linen.\u003cbr\u003eDried apricot, white peach, fennel seed, a lift of orange zest.\u003cbr\u003eTextured. Aromatic. Grounded.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRivaner — also known as Müller-Thurgau — has a reputation problem. It is the workhorse grape of Central European cooperatives, planted everywhere for volume. What Kaja Kohv does with it is different. Grown on ancient gypsum soil, blended with Auxerrois, given 12 days of partial skin contact and a full year on the lees: it becomes something aromatic, textured, and genuinely surprising. Synergie Sauvage is the most experimental wine in the lineup — the blend shifts every vintage depending on what the season gives. The name means \"wild synergy.\" That's what it is.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 30-year-old vines on gypsum soil. 80% direct press, 20% whole-cluster skin contact for 12 days. Spontaneous fermentation in old oak barrels, 12 months on the lees, unfiltered. Zero residual sugar. Total sulphites 14 mg\/l.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750441918796,"sku":"SW-LU-RARE-SYSA-24","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e4546976-0df1-453f-91cf-e1bfd9ad156a.jpg?v=1783360774"},{"product_id":"roche-liquide-2024","title":"ROCHE LIQUIDE 2024","description":"\u003cp\u003eClear pale straw, almost water-white at the edges.\u003cbr\u003eChalk dust, green apple, fresh lemon zest, a thread of wet stone.\u003cbr\u003eTaut. Mineral. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRoche Liquide means \"liquid rock.\" The name is literal. Elbling is one of the oldest cultivated grape varieties in Europe — it has been growing along the Moselle since Roman times and survives almost nowhere else. Most producers who still grow it blend it away or use it for Crémant base. Kaja Kohv gives it a solo performance: direct press, 12 months on the lees in a single 500L old oak barrel, nothing else. No skin contact, no manipulation. The wine is the grape and the geology — clay over limestone that was the floor of a Jurassic sea 200 million years ago. At 9.5% alcohol, it is one of the most precise and least-interfered-with wines in the range.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 40-year-old vines on clay over limestone. Direct press, spontaneous fermentation in a 500L old oak barrel, 12 months sur lie, unfiltered. Zero residual sugar. Total sulphites 14 mg\/l. 9.5% alcohol.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750447128908,"sku":"SW-LU-RARE-ROLI-24","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0e7758ac-29fd-4a42-b6c6-e5c37fa2efec.jpg?v=1783360699"},{"product_id":"sur-la-peau-2024","title":"SUR LA PEAU 2024","description":"\u003cp\u003ePale straw, barely touched by eight days on the skins.\u003cbr\u003eQuince blossom, wet stone, a whisper of smoke, fine grip on the finish.\u003cbr\u003eElegant. Precise. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSur la Peau means \"on the skin.\" Elbling almost never gets skin contact — it's a thin-skinned, high-acid variety that winemakers typically press straight and bottle young. Eight days of maceration is a deliberate act of curiosity. The strange part: even eight days barely tints the wine. It's hard to call this orange by colour, but by technique, that's exactly what it is.\u003c\/p\u003e\u003cp\u003e2024 was a hard year for this parcel. A late spring frost wiped out more than half the crop. What survived came from golden, healthy bunches on low-vigour old vines, the same parcel as Roche Liquide. The cold, wet vintage left the skins more fragile than usual, giving the final wine finer tannins and a slight smokiness — an extra dimension without tipping into orange wine.\u003c\/p\u003e\u003cp\u003eThe vines are over 40 years old, on clay over limestone. Fermented spontaneously in a 400L old acacia barrel, 12 months on the lees, unfiltered.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 40-year-old, low-vigour vines on clay over limestone, the same parcel as Roche Liquide. 2024 saw over half the crop lost to a late spring frost. Grapes were destemmed and macerated on the skins for 8 days with a gentle hand punch-down once a day. The cold, wet vintage gave the skins a more fragile texture, resulting in finer tannins and a light smokiness in the finished wine. Fermented spontaneously in a 400L old acacia barrel, 12 months sur lie, unfiltered. Zero residual sugar. Total sulphites under 8 mg\/l. 9.3% alcohol.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750453420364,"sku":"SW-LU-RARE-SLPE-24","price":33.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_58ca8720-50de-41b7-8c5c-aa36f62c696b.jpg?v=1783360601"},{"product_id":"la-source-2024","title":"LA SOURCE 2024","description":"\u003cp\u003eGolden and warm, with a slight amber tint from brief skin contact.\u003cbr\u003eWhite nectarine, honeysuckle, almond skin, a fine thread of chalk.\u003cbr\u003eRound. Generous. Grounded.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLa Source means \"the spring\" — the origin, the beginning. It is the fullest wine in the Racines Rebelles range, and the only one built around Pinot Blanc. Where the Elbling wines are lean and mineral, La Source offers texture: three days of skin contact on 70% of the blend adds body and warmth without adding weight. The result is a wine that opens up slowly in the glass, revealing layers that the other wines don't have. Forty-year-old vines on clay over limestone, spontaneous fermentation in large old oak barrels, 12 months sur lie. The entry point into the range for anyone who prefers their natural wine with a little more flesh on the bones.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 40-year-old vines on clay over limestone. 70% with 3 days skin contact, 30% direct press, spontaneous fermentation in large old oak barrels, 12 months sur lie, unfiltered. Zero residual sugar. Total sulphites 12 mg\/l. 11.7% alcohol.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750462136652,"sku":"SW-LU-RARE-LASO-24","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0f4b686c-8409-4060-9b21-35d97becfa7e.jpg?v=1783360482"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/stranger-wine-club-5-discount.oembed?page=3","provider":"360 Stranger Wine","version":"1.0","type":"link"}