{"title":"Wines","description":"\u003cp\u003eNatural wine has one ingredient. Grapes. No additives, no filtration, no intervention — what grows in the vineyard ends up in your glass, sun, soil, and season included. The wine ferments on its own terms, which means every bottle tastes like a specific place, a specific harvest, a specific person's decisions.\u003c\/p\u003e\u003cp\u003eEvery vintage tastes different, because every year is different. And natural wine isn't automatically good wine — just like any wine, there's brilliant and there's boring. The difference is who guides you to the bottle. Every wine in this collection is one we'd open ourselves — and truly love.\u003c\/p\u003e","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":false}],"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":"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, disgorged. 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\u003eThis is a natural pét-nat — naturally sparkling, made without any added sulphites. That means there's one small thing to get right: follow this, and you won't lose a drop.\u003c\/p\u003e\u003cp\u003eGet it properly cold — 5°C or below. If it's just been sitting in the fridge with everything else, it's probably closer to 7°C, which works for a still white but not here. Fifteen minutes in the freezer fixes that.\u003c\/p\u003e\u003cp\u003eOpen at a 45-degree angle, always — just as important as the temperature. Mufi is disgorged, but the bottle still holds 3.5–4 bar of pressure: with no added sulphites, that pressure is what's keeping the wine fresh and away from oxidation. Get the chill and the angle right, and it won't foam over.\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, disgorged. 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\u003eThis is a natural pét-nat — naturally sparkling, made without any added sulphites. That means there's one small thing to get right: follow this, and you won't lose a drop.\u003c\/p\u003e\u003cp\u003eGet it properly cold — 5°C or below. If it's just been sitting in the fridge with everything else, it's probably closer to 7°C, which works for a still white but not here. Fifteen minutes in the freezer fixes that.\u003c\/p\u003e\u003cp\u003eOpen at a 45-degree angle, always — just as important as the temperature. Mufi is disgorged, but the bottle still holds 3.5–4 bar of pressure: with no added sulphites, that pressure is what's keeping the wine fresh and away from oxidation. Get the chill and the angle right, and it won't foam over.\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 spends 24 hours on its skins before pressing — just long enough to pull colour, aromatic oils and a little grip, without turning heavy. 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. 24 hours of skin maceration. 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: ten days on the skins build structure and a mineral tension from the marl soils, while the florals stay intact. 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. 10 days of skin contact. 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\u003eCopper-rose in the glass — from a grape most people call white.\u003cbr\u003eRed fruit, wild honey, a whisper of smoke, fresh-cut wood.\u003cbr\u003eTextured. Unexpected. Quietly rule-breaking.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSivi Pinot means Pinot Gris — and that's where the confusion starts. Pinot Gris is classified as a white grape, but its skin isn't really white at all: it's a dusty, greyish pink, closer to a blush than anything. Most producers press it off the skins fast, before that colour has a chance to show. The Kelhar family, at Keltis in Bizeljsko, does the opposite. Six days of skin contact pull colour, tannin, and texture straight out of that pink skin — turning a 'white' grape into something that pours somewhere between rosé and amber, and drinks closer to a light red than either. It's the kind of wine that makes you double-check the label. Marijan Kelhar has been farming this way since the 1980s; his son Miha now works the cellar alongside him, still coaxing the same trick out of the same hillside.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSivi Pinot (Pinot Gris), hand-harvested from vines on Bizeljsko's marl and sandstone slopes. Six days of skin maceration extract colour and tannin from the grape's naturally pink-grey skin, with spontaneous fermentation from ambient yeasts. The wine is aged for twelve months in used 500-litre oak barrels before bottling. No fining, no filtration, minimal sulphites added. Farmed organically, 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"},{"product_id":"soulstorm-2022","title":"SOULSTORM 2022","description":"\u003cp\u003ePale gold with fine persistent bubbles, clear and bright.\u003cbr\u003eGreen apple, fresh brioche, lemon curd, a hint of chalk and white flower.\u003cbr\u003eTense. Precise. Worth the wait.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eLuxembourg is the only country outside France permitted to use the word \"Crémant\" for its sparkling wines — a designation earned by the quality of the traditional method here. Soulstorm isn't a Crémant, but it's made by the same logic, taken further. The 2022 vintage spent 33 months on the lees in bottle before disgorgement in December 2025. For context: Champagne requires a minimum of 15 months. This is more than double.\u003c\/p\u003e\u003cp\u003eThree years of slow autolysis build the kind of fine, persistent bead and toasty complexity that can't be rushed. The blend is Elbling, Riesling, and Pinot Blanc — cool-climate varieties that bring natural acidity and mineral tension to the base wine. Zero dosage. 1,008 bottles made. What you taste is exactly what the wine is.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDirect press of Elbling, Riesling, and Pinot Blanc. 5 months élevage in 80% old oak barrels and 20% stainless steel. Traditional method: 33 months sur lie in bottle, disgorged December 2025. Residual sugar 0.4 g\/l. Total sulphites under 8 mg\/l. 12% alcohol.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750469968204,"sku":"SW-LU-RARE-SOUL-22","price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_45060c92-6c12-474c-8aee-885bbc105ba4.jpg?v=1783342345"},{"product_id":"lunatique-2024","title":"LUNATIQUE 2024","description":"\u003cp\u003eDeep ruby with a violet edge, translucent and alive.\u003cbr\u003eFresh cherry, wild berries, orange peel, a whisper of smoke and white pepper.\u003cbr\u003eDelicate. Spiced. Hauntingly precise.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRed wine from Luxembourg's Moselle is an exception, not a rule. The region is white wine country — Elbling, Riesling, Rivaner. Reds are rare here even in good years. In 2024, Kaja Kohv made Lunatique from St. Laurent, Pinot Noir, and Pinot Gris grown on ancient gypsum soil — and called it what it is: lunar, unpredictable, made against the odds.\u003c\/p\u003e\u003cp\u003eSt. Laurent is one of central Europe's most elusive red varieties. A direct offspring of Pinot Noir, it nearly went extinct in Germany — plantings once fell to just 27 hectares. What makes it worth the trouble is its ability to unite the structure of the Rhône with the elegance of Burgundy, at alcohol levels that feel effortless. Here, at 10.2%, on cool-climate gypsum, it delivers exactly that.\u003c\/p\u003e\u003cp\u003eEvery parcel was harvested and macerated separately — 5 to 13 days depending on ripeness — to manage tannin with precision. Twelve months on the lees in old oak, unfiltered, almost no sulphur. We have 6 bottles. That's not a marketing line.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHarvested by hand from 20 to 30-year-old vines on gypsum soil. 5 to 13 days skin contact depending on parcel, spontaneous fermentation in old oak barrels, 12 months sur lie, unfiltered. Zero residual sugar. Total sulphites under 8 mg\/l.\u003c\/p\u003e","brand":"Racines Rebelles","offers":[{"title":"Default Title","offer_id":57750475178316,"sku":"SW-LU-RARE-LUNA-24","price":43.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5ec291ed-e1fd-449f-a32d-f0f4e4244e43.jpg?v=1783361360"},{"product_id":"pet-nat-funky-mavrud-2024","title":"PET NAT FUNKY MAVRUD 2024","description":"\u003cp\u003ePale salmon-pink, gently hazy, with a delicate fizz that rises slowly.\u003cbr\u003eRaspberry, wild strawberry, cranberry, a hint of herbs and chalky mineral.\u003cbr\u003eFresh. Crunchy. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eMavrud is Bulgaria's most important red grape — tannic, deeply coloured, with a history stretching back to the ancient Thracians. It is grown almost exclusively in the area around Plovdiv, and for most of the 20th century it was processed industrially, buried in co-operative blends. Georgiev\/Milkov were the first producers to make a pét-nat from it.\u003c\/p\u003e\u003cp\u003eThe idea was simple: press the red grapes immediately, keep the juice white, and bottle before fermentation finishes. The result is a wine that carries the aromatic signature of Mavrud — wild red berries, herbs, mineral grip — without any of the tannin or weight. Blanc de noir from a grape nobody outside Bulgaria has heard of. 40-year-old vines on cinnamon-forest soils in Novi Izvor, hand-picked in crates, zero sulphites added at any stage.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-picked in crates from 40-year-old vines on cinnamon-forest soils, Novi Izvor, Plovdiv. Grapes pressed immediately with no skin contact to preserve the pale colour. Spontaneous fermentation. Bottled at the last stage of fermentation — fermentation finishes in the bottle. Disgorged at end of January 2025. No added sulphites. Unfiltered. 11.5% alcohol. Residual sugar 2.9 g\/l.\u003c\/p\u003e","brand":"Georgiev\u0026Milkov","offers":[{"title":"Default Title","offer_id":57757331816780,"sku":"SW-BG-GEMI-PFMA-24","price":18.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_8c67bc17-fcae-4660-8c4a-4e844681a690.jpg?v=1783361180"},{"product_id":"wait-what-dimyat-orange-2024","title":"WAIT WHAT? DIMYAT ORANGE 2024","description":"\u003cp\u003eDeep amber, hazy and warm, like autumn light through honey.\u003cbr\u003eDried apricot, quince paste, orange rind, beeswax, a grip of tannin.\u003cbr\u003eTextured. Fragrant. Surprisingly structured.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDimyat is one of Bulgaria's oldest white grapes — grown in the Thracian Valley for centuries, producing wines with natural freshness and a waxy, distinctive character. It is rarely taken seriously. Wait What? is the question Georgiev\/Milkov asked themselves when they first tasted what 35 days of skin contact could do to it.\u003c\/p\u003e\u003cp\u003eThe vines grow on limestone in Karabunar, over 40 years old. The wine spends 35 days total on the skins, ferments spontaneously, and ages for 12 months in oak and acacia barrels. No sulphites added at any stage, not at harvest, not at bottling. What you get is Dimyat at its most complex: not just a white wine with colour, but something with the structural grip of a red and the aromatic intensity of a winemaker who knows exactly what they're doing.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-picked in crates from 40-year-old vines on limestone, Karabunar, Plovdiv. Maceration with skins for 5–7 days initially, spontaneous alcoholic fermentation, then total skin contact of 35 days. 12 months ageing in oak and acacia barrels. No sulphites added at any stage. Unfiltered. 11.5% alcohol. Residual sugar 0.6 g\/l.\u003c\/p\u003e","brand":"Georgiev\u0026Milkov","offers":[{"title":"Default Title","offer_id":57757337583948,"sku":"SW-BG-GEMI-WWDI-24","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_ae136de8-52f8-4c42-97cf-810d16d4b8e7.jpg?v=1783361108"},{"product_id":"pink-side-of-rubin-2025","title":"PINK SIDE OF RUBIN 2025","description":"\u003cp\u003ePale salmon, clear and luminous, with a gentle copper tint.\u003cbr\u003eWhite cherry, wild strawberry, dried rose petal, a thread of vanilla from acacia.\u003cbr\u003eDelicate. Fragrant. Lingering.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRubin is a Bulgarian grape variety registered in 1944 — a cross between Syrah and Nebbiolo. It has the structure of one and the floral elegance of the other, which is what makes it so interesting for rosé. Pink Side is the lighter side of Rubin: 100% free-run juice, no skin contact, entirely spontaneous fermentation and ageing in 500-litre acacia barrels.\u003c\/p\u003e\u003cp\u003eThe vines are over 50 years old, growing on brown forest soils in Brestovitsa near Plovdiv. This is the 2025 vintage — bottled in spring 2025, the freshest expression of the grape. Georgiev\/Milkov harvest in small crates, sort by hand, and let the acacia do the rest. The result is a rosé with genuine depth: not just pink and pretty, but textured, fragrant, and built to last in the glass.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-picked in crates from 50-year-old vines on brown forest soils, Brestovitsa, Plovdiv. Free-run juice, no skin contact. 100% spontaneous fermentation in 500L acacia barrels. 4 weeks on the lees after fermentation. Total ageing approximately 4 months in barrel, then blending and bottling spring 2025. Unfiltered. 13% alcohol. Residual sugar 2.9 g\/l.\u003c\/p\u003e","brand":"Georgiev\u0026Milkov","offers":[{"title":"Default Title","offer_id":57757343744332,"sku":"SW-BG-GEMI-PSRU-25","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_018f8b4a-6d8d-478b-98ee-7a934b9135f0.jpg?v=1783361027"},{"product_id":"rubin-brestovitsa-2023","title":"RUBIN BRESTOVITSA 2023","description":"\u003cp\u003eDeep ruby with a violet edge, translucent at the rim.\u003cbr\u003eBlack cherry, plum, dried rose, crushed pepper, a hint of cocoa and forest floor.\u003cbr\u003eStructured. Layered. Long.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eRubin is a grape registered in Bulgaria in 1944 — a cross between Syrah and Nebbiolo, created at the agricultural institute in Plovdiv. It has the spice and structure of Syrah, the floral lift and textural complexity of Nebbiolo. In the wrong hands it's a curiosity. In the right hands — 40-year-old vines, careful farming, restrained winemaking — it's one of the most interesting red wines in Eastern Europe that almost nobody knows about.\u003c\/p\u003e\u003cp\u003ePetar Georgiev and Radostin Milkov source Rubin from a single vineyard in Brestovitsa, south of Plovdiv, where vines have grown on light brown forest soils for over 40 years. Cold maceration for 5 to 7 days before fermentation preserves freshness and aromatics. Then spontaneous fermentation and malolactic in barrel — 40% Bulgarian oak, 60% used French oak. The result is a red wine with a confident structure but no heaviness, built for food and designed to age.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eHand-picked in crates from 40-year-old vines on light brown forest soils, Brestovitsa, Plovdiv. Cold maceration 5–7 days. Spontaneous alcoholic fermentation. Spontaneous malolactic fermentation in oak barrels. 40% Bulgarian oak, 60% used French oak. Unfiltered.\u003c\/p\u003e","brand":"Georgiev\u0026Milkov","offers":[{"title":"Default Title","offer_id":57757346365772,"sku":"SW-BG-GEMI-RUBI-23","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5436bb7f-55d9-4990-bf37-dc60fa0629f8.jpg?v=1783360951"},{"product_id":"forever-young-pet-nat","title":"FOREVER YOUNG PET NAT","description":"\u003cp\u003eForever Young is named the way a mixtape gets named — Tamara labels her Pét-Nats after the songs that were playing while she made them, cassette tapes printed right on the bottle. This one is a cuvée of Gelber Muskateller and Welschriesling, hand-picked from the steep slopes around Ratsch and finished entirely on the estate, because that's the whole point of Pét-Nat for Tamara: nothing has to leave the farm. The result is taut and dry, white apple and citrus zest, with a fine, persistent mousse.\u003c\/p\u003e\u003cp\u003eGrapes are hand-harvested from Kögl's biodynamic, Demeter-certified vineyards on the steep slopes around the Stermetzberg, farmed without synthetic inputs and worked almost entirely by hand due to the incline. Fermentation begins spontaneously with native yeasts and is bottled before it finishes, so the wine completes its fermentation inside the bottle, trapping natural CO2 and a fine sediment of lees. No dosage, no disgorgement, no filtration — sealed under crown cap.\u003c\/p\u003e","brand":"Weingut Kögl","offers":[{"title":"Default Title","offer_id":57941109440844,"sku":"SW-AT-KOGL-FOYO-23","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_06e8c9b7-bc40-40f3-9038-5e5e9cd9a5dd.jpg?v=1783361619"},{"product_id":"rose-pet-nat","title":"ROSÉ PET NAT","description":"\u003cp\u003eTamara calls this one R.E.S.P.E.C.T. — another cassette on the label, another mood in the glass. It's made entirely from Zweigelt, worked as a rosé Pét-Nat: own grapes, indigenous yeast, the same on-farm philosophy as Forever Young, but built around red fruit instead of white. Only 2,600 bottles of this vintage exist.\u003c\/p\u003e\u003cp\u003eUnlike her other Pét-Nats, this one is disgorged before release, giving it a cleaner, more precise finish while keeping the natural fizz from bottle fermentation. The colour is barely-there salmon pink, the nose all redcurrant and strawberry jam, and the palate is silky, mineral, tightly balanced between fruit and acidity.\u003c\/p\u003e","brand":"Weingut Kögl","offers":[{"title":"Default Title","offer_id":57941110358348,"sku":"SW-AT-KOGL-ROPN-24","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_fcf865dc-271b-48d2-81fb-e226a0a4684e.jpg?v=1783361684"},{"product_id":"morillon-kalkmergel","title":"MORILLON KALKMERGEL","description":"\u003cp\u003eKalkmergel is the name of the soil, and Tamara names this bottling after it directly — a Morillon (Styria's word for Chardonnay) grown on the limestone-marl slopes around Ehrenhausen and the Stermetzberg. Falstaff scored this bottling 92 points, describing it as juicy and finessed, with ripe stone fruit lingering into the finish.\u003c\/p\u003e\u003cp\u003eHand-harvested from biodynamic, Demeter-certified vineyards on the Kalkmergel soil around Ehrenhausen — organic since 2013, biodynamic since 2018. Vinified fully dry in the Austrian DAC tradition, with minimal intervention. It's the chalky, mineral-rich Kalkmergel underneath the vines that gives the wine its structure: a creamy, harmonious mid-palate balanced by a fine, precise acid line through the finish.\u003c\/p\u003e","brand":"Weingut Kögl","offers":[{"title":"Default Title","offer_id":57941112258892,"sku":"SW-AT-KOGL-MOKM-24","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_fb405a9a-38b2-41e4-a67d-856c58f63b42.jpg?v=1783361898"},{"product_id":"sauvignon-blanc-kalkmergel","title":"SAUVIGNON BLANC KALKMERGEL","description":"\u003cp\u003eSauvignon Blanc is Southern Styria's calling card, but Kögl's version comes from vines rooted directly in Kalkmergel — the chalky limestone-marl that gives the region's best whites their electricity. Tamara farms these slopes biodynamically, by hand, because the incline leaves no other choice. What lands in the glass is unmistakably Sauvignon Blanc — gooseberry, passionfruit, that green edge — but with a power and a salty, citrus-driven finish that comes straight from the soil underneath it.\u003c\/p\u003e\u003cp\u003eHand-picked from Kögl's Demeter-certified biodynamic vineyards on Kalkmergel soil around Ehrenhausen — organic since 2013, biodynamic since 2018. Fermented and matured with minimal intervention, letting the limestone-marl terroir drive the wine's structure: powerful fruit up front, a lively acid backbone, and a distinctly saline, citrus-tinged finish.\u003c\/p\u003e","brand":"Weingut Kögl","offers":[{"title":"Default Title","offer_id":57941113110860,"sku":"SW-AT-KOGL-SBKM-24","price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e4dd6625-bbad-4103-b1c3-70177e2ea276.jpg?v=1783362041"},{"product_id":"opera-i-2025","title":"OPERA I. 2025","description":"\u003cp\u003ePale gold with a fine, steady stream of bubbles.\u003cbr\u003ePear drops, quince, elderflower, a touch of cream.\u003cbr\u003e\u003cspan\u003eFloral. Fruity. Delicate.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOpera is where Naboso started singing. Nadja and Andrej — she from Germany, having found wine on an Austrian vineyard; he a Slovak winemaker with a decade of quiet, unglamorous experience — met and came back to his home village of Svätý Jur to build something together. Their first sparkling release took its name from what it does in the glass: bright top notes, a gentle fizz, a wine that performs. Opera I. leans into Moravian Muscat's aromatic lift, balanced by the greener structure of Müller-Thurgau, grown on the granite and sandy soils of the Little Carpathians. Made by the traditional method — the same patient process behind Champagne, just without the name rights — it's bottled bone-dry, Brut Nature, with zero dosage. Nothing added to soften it.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base wine is made from direct-pressed Moravian Muscat and Müller-Thurgau, fermented in stainless steel with a completed malolactic fermentation for roundness. A quarter of the blend is reserve wine from previous vintages, kept back to give Opera its consistent character year to year. The base wine then goes into bottle for its second fermentation — the traditional method — developing its bead slowly, undisturbed. No dosage is added at disgorgement: Brut Nature, exactly as fermentation left it.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001079894348,"sku":"SW-SK-NABO-OPI1-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0d370d1d-d1f7-48fc-9d60-20d08ae2f6b5.jpg?v=1783433068"},{"product_id":"opera-ii-2025","title":"OPERA II. 2025","description":"\u003cp\u003ePale straw, crystal clear, a fine and steady bead.\u003cbr\u003eGreen apple, citrus zest, a mineral edge, barely-there florals.\u003cbr\u003eCrisp. Fresh. Precise.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eIf Opera I. sings, Opera II. speaks in a lower, quieter register. It's the newer addition to Naboso's traditional-method sparkling line — same house, same patient process, different grapes. Where Muscat gives Opera I. its aromatic lift, Sauvignon Blanc and Rhine Riesling pull Opera II. somewhere leaner and more mineral, closer to what Nadja and Andrej describe simply as ‘more neutral’. It's a deliberate contrast built into the range: two sparkling wines from the same granite hillsides above Svätý Jur, made the same exacting way, but pulling in opposite directions on the palate. Brut Nature, zero dosage, nothing to hide behind.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSauvignon Blanc and Rhine Riesling, direct-pressed in equal parts, ferment in stainless steel through to a completed malolactic fermentation. A quarter of the blend is reserve wine, carried over to steady the character across vintages. The base wine is then bottled for its second, traditional-method fermentation, developing its fine bead slowly before disgorgement. As with the rest of the Opera line, there's no dosage — Brut Nature, unadorned.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001097949516,"sku":"SW-SK-NABO-OPI2-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_1a3a16a9-4641-4f74-83c8-299b49ec14ff.jpg?v=1783433238"},{"product_id":"opera-iii-2025","title":"OPERA III. 2025","description":"\u003cp\u003ePale salmon-pink, bright and clear, fine persistent bubbles.\u003cbr\u003eRed berries, cherry, a floral lift, a whisper of spice.\u003cbr\u003eCrisp. Fruity. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOpera III. is the rosé in Naboso's traditional-method sparkling trio — and the boldest departure from the other two. Blaufränkisch and Cabernet Sauvignon give it its colour and its red-berry backbone, while Rhine Riesling, direct-pressed and blended in, is most likely responsible for the wine's lifted, floral edge. Unlike its siblings, this base wine skips malolactic fermentation entirely, keeping its acidity sharper and its fruit brighter. It's Nadja and Andrej's most fruit-forward Opera, built for the moments Opera I. and II. are almost too serious for — the picnic, the aperitivo, the glass poured before anyone's decided what they're actually eating.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eBlaufränkisch, Cabernet Sauvignon, and direct-pressed Rhine Riesling ferment together in stainless steel, without malolactic fermentation, keeping the acidity crisp and the colour bright. Ten percent of the blend is reserve wine — less than in the other two Operas — letting this vintage's fruit speak more directly. The base wine is then bottled for a second, traditional-method fermentation, developing its bead before disgorgement with zero dosage — Brut Nature, true to the rest of the range.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001108173132,"sku":"SW-SK-NABO-OPI3-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_311eb4b4-fe0a-44a4-8958-f3fcfe11e63f.jpg?v=1783433291"},{"product_id":"norma-2025","title":"NORMA 2025","description":"\u003cp\u003ePale gold, soft-edged and glowing.\u003cbr\u003eBaked apple, honeyed pear, toasted almond, a creamy finish.\u003cbr\u003eSoft. Creamy. Velvety.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eNorma is Naboso's answer to what patience does to Grüner Veltliner and Welschriesling — two grapes usually prized for their tension, given here nine unhurried months to soften instead. Half the blend ages in acacia and oak, half in stainless steel, all of it left on its fine lees without racking, so nothing is rushed and nothing is disturbed. The result is unlike most of what comes out of the Little Carpathians: round where the region's whites are usually taut, creamy where they're usually mineral. It's the wine Nadja and Andrej reach for when a lean, high-acid white would say too little.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eGrüner Veltliner and Welschriesling are direct-pressed and fermented separately — half the blend in acacia and oak barrels, half in stainless steel — then left on the lees for nine months without racking, allowing a full malolactic fermentation to soften the wine's edges. Twenty percent of the final blend is reserve wine from earlier vintages, added to smooth out any year-to-year variation. The two portions are then blended before bottling, unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001113088332,"sku":"SW-SK-NABO-NORM-25","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_4792418e-acb6-4f43-b794-81d82fe165e6.jpg?v=1783433363"},{"product_id":"pn-2022","title":"PN 2022","description":"\u003cp\u003e\u003cem\u003eLight ruby, translucent at the rim.\u003cbr\u003e\nRed cherry, wild strawberry, a floral lift.\u003cbr\u003e\nBright, juicy, gently structured.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003ePN is Richard Stávek's varietal Pinot Noir — a rarity in his range, which leans heavily on field blends and indigenous Czech-bred crosses. It comes from a single one-hectare plot on loess and clay with a south-west exposure, planted in 2005.\u003c\/p\u003e\n\n\u003cp\u003eGrapes are hand-harvested and fermented whole-bunch, semi-carbonically, for about ten days using only indigenous yeast — a method that favours brightness and light red fruit over heavy tannin. After pressing, the wine spends ten months ageing in 600-litre barrels with batonnage performed six times.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e 100% Pinot Noir from a single organically farmed plot in Němčičky, planted 2005. Hand-harvested, whole-bunch, semi-carbonic fermentation (~10 days, indigenous yeast). Foot-stomped and pressed after fermentation. 10 months elevage in 600L barrels, batonnage x6. Unfined, unfiltered. A small amount of sulphites added before bottling.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Charcuterie · Roast poultry · Mushroom dishes · Soft-rind cheese\u003c\/p\u003e\n","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":58362490814796,"sku":"SW-CZ-STAV-PN-22","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_e7f98609-bb8a-4942-9acd-091461e4914f.png?v=1786618359"},{"product_id":"divy-rysak-2022","title":"DIVÝ RYŠÁK 2022","description":"\u003cp\u003e\u003cem\u003ePale pink with a coppery, orange-tinted edge.\u003cbr\u003e\nLoads of ripe red fruit, juicy and wild on the nose.\u003cbr\u003e\nEasy-drinking, with more depth than it first lets on.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eRyšák means \"ginger-haired\" in Czech — an old regional name for a style that mixes red and white grapes in the same ferment. The result drinks like a rosé, but carries a touch of orange-wine grip from the skin contact on the white varieties.\u003c\/p\u003e\n\n\u003cp\u003eThis is a field blend of many red and white grapes grown together across several plots around Němčičky, on loam and sandy soils, from vines averaging over 45 years old. It's a wilder, more playful bottle than Richard's single-varietal work — built for easy drinking first, with enough structure underneath to reward a slower glass too.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Field blend of red and white grapes, co-fermented across several organically farmed plots in Němčičky, vines 45+ years. Hand-harvested, whole-bunch fermentation in open-top barrels for 2–3 days, indigenous yeast. Foot-stomped, then aged 1 year in old acacia barrels of various sizes, with regular batonnage. Zero sulphites added, unfined, unfiltered.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Charcuterie · Grilled vegetables · Soft cheese · Light summer dishes\u003c\/p\u003e\n","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":58362492059980,"sku":"SW-CZ-STAV-DIRY-22","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_bef4418a-8e22-473f-befb-f79306b05d63.png?v=1786459903"},{"product_id":"odmery-2020","title":"ODMĚRY 2020","description":"\u003cp\u003e\u003cem\u003eBright, vivid orange with real depth to the colour.\u003cbr\u003e\nPronounced mineral edge mingling with citrus and a touch of spice.\u003cbr\u003e\nFirm tannic grip, refreshing acidity.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003eOdmery is a single-vineyard cuvée from a one-hectare plot on loess, planted in 1977 — old-vine Pinot Blanc with a small amount of Chardonnay blended in. Yields are tiny: only around a thousand bottles come off this hectare each vintage.\u003c\/p\u003e\n\n\u003cp\u003eIt's one of the more serious, textural wines in Richard's range — twenty days on the skins gives it real structure, while the old vines and single-plot focus bring a precision that his field blends don't aim for. A wine built to reward attention, not just easy drinking.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWinemaking:\u003c\/strong\u003e Predominantly Pinot Blanc with 5–15% Chardonnay, from a single organically farmed 1-hectare plot (Odměry, loess soil, north\/north-east\/east exposure, planted 1977). Hand-harvested, whole-bunch fermentation in old open-top barrels for ~20 days, indigenous yeast. Foot-stomped, then aged 10 months in old 600L barrels with regular batonnage. Little to no sulphites added at bottling, unfined, unfiltered.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePairs well with:\u003c\/strong\u003e Roast chicken · Aged cheese · Root vegetables · Spiced dishes\u003c\/p\u003e\n","brand":"Richard Stávek","offers":[{"title":"Default Title","offer_id":58362496549196,"sku":"SW-CZ-STAV-ODME-20","price":32.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_597641ec-0749-44bd-a2ea-054ff9a9f906.png?v=1786459709"},{"product_id":"flo-2024","title":"FLO 2024","description":"\u003cp\u003ePale garnet, sunlight caught in a glass held too long.\u003cbr\u003eRed cherry, cranberry, wild strawberry, a dusting of white pepper.\u003cbr\u003eJuicy. Light-footed. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFlo takes its name from the way it's made: a flotation technique that sends 100% whole-bunch Pinot Noir into the vat, topped up with press juice from Szent Lőrinci (Saint Laurent) — two vines that don't usually share a glass. The must ferments spontaneously for two weeks before a gentle basket press, then rests eleven months on the lees in a mix of 300 and 225-litre oak barrels. No pumps, no fining, no filtration — just gravity and time. It comes from Attila Sánta and Zoltán Varga's Bajta-Garampáld parcel at Kövesd, southern Slovakia. Only 650 bottles exist.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003ePinot Noir, left 100% whole-bunch, is topped up with press juice from Szent Lőrinci (Saint Laurent) and fermented spontaneously in vat for two weeks using a flotation technique, then pressed in a traditional basket press. The wine ages eleven months on its lees in a mix of 300-litre and 225-litre oak barrels. No added yeast, no temperature control, no pumps — gravity moves the wine at every stage. Bottled unfined and unfiltered, with a minimal 15 mg\/l of sulphur added at bottling. Farmed organically and biodynamically (Bio and Demeter certified), trained under the Simonit system. Hand-bottled June 19, 2025; 650 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58586704085324,"sku":"SW-SK-KOVE-FLO-24","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_89101040-4687-42e0-914e-9eeac1971721.jpg?v=1788186185"}],"url":"https:\/\/www.stranger.wine\/en-de\/collections\/wines.oembed?page=3","provider":"360 Stranger Wine","version":"1.0","type":"link"}