{"title":"Red","description":"","products":[{"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 Alicante Bouschet and Cabernet Sauvignon 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-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":"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":"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":"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":"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":39.0,"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":"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":"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":"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"},{"product_id":"kadarka-2024","title":"KADARKA 2024","description":"\u003cp\u003eRuby held up to a candle, thin enough to see through.\u003cbr\u003eSour cherry, redcurrant, dried rose petal, a snap of white pepper.\u003cbr\u003eBright. Delicate. Effortless.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKadarka is one of the oldest red grapes of the Carpathian Basin — Hungarian and Balkan in origin, thin-skinned, prone to rot, difficult to ripen evenly. For most of the 20th century it was treated as a workhorse: planted for cheap bulk cuvées and mass-produced table wine, then largely ripped out in favour of tougher, higher-yielding varieties better suited to industrial production. Kövesd grows it on 1.3 hectares in Garamkövesd, on the Slovak side of the border — hand-harvested and macerated on its skins for seven to eight days with careful remontage, just enough to build colour and grip without losing the grape's natural lightness. Eleven months resting in oak, then bottled unfined and unfiltered. 950 bottles made.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKadarka is hand-harvested from the Garamkövesd parcel and macerates on its skins for seven to eight days, hand-macerated with careful remontage, spontaneous fermentation, no cultured yeast, no temperature control. The wine ages eleven months on its lees in 300-litre oak barrels, then is 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 August 5, 2025; 950 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58588672852300,"sku":"SW-SK-KOVE-KDRK-24","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_76cdfa8b-d02b-4038-beea-d8f17c1d50a7.jpg?v=1788186770"},{"product_id":"cabernet-sauvignon-2020","title":"CABERNET SAUVIGNON NV 2020","description":"\u003cp\u003eDeep ruby, edging toward garnet after two years in barrel.\u003cbr\u003eBlack cherry, dried herbs and a savoury oak spice.\u003cbr\u003eIntense. Easy-drinking. Barrel-aged.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eTwo vintages, one wine. The Kelhar family blended 2019 and 2020 Cabernet Sauvignon from their marlstone and clay hillsides in Bizeljsko, the same land they have farmed for 240 years.\u003c\/p\u003e\u003cp\u003eThe grapes come in at the beginning of October. Before pressing, they spend 12 days macerating in cherry casks, not the vessel most people picture for Cabernet. After a gentle press, the wine ferments in small used oak barrels and stays there for 24 months.\u003c\/p\u003e\u003cp\u003eThe result is intense on the nose and on the palate, yet still easy to drink, at 12.0% alcohol. A Cabernet that is easier to drink than 24 months in barrel would suggest.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003e100% Cabernet Sauvignon, a non-vintage blend of the 2019 and 2020 harvests (labelled NV 19\/20), from marlstone and clay soils, harvested at the beginning of October. The grapes macerate in cherry casks for 12 days, then are gently pressed. Fermentation happens in small used oak barrels, where the wine also ages for 24 months before bottling. Labelled as a Dry Red Wine with RGI (Regional Geographical Indication) Posavje, certified organic, 12.0% alcohol. Keltis has been certified organic since 2009 and Demeter certified since 2022. Spontaneous fermentation with ambient yeasts, no fining and no filtration are standard practice at the estate, and no sulphites are added — as with the rest of the Keltis range, only what fermentation itself produces naturally remains in the bottle.\u003c\/p\u003e","brand":"Keltis","offers":[{"title":"Default Title","offer_id":58932678820172,"sku":"SW-SI-KELT-CASA-20","price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_7eea6135-7743-4bf6-b0d3-89be2a5d26ae.jpg?v=1790603844"},{"product_id":"controlled-chaos-2025","title":"CONTROLLED CHAOS 2025","description":"\u003cp\u003ePale ruby, translucent and bright.\u003cbr\u003eRed cherry, wild strawberry, a whisper of rosehip and crushed stone.\u003cbr\u003eJuicy. Crunchy. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eControlled Chaos is Kolonia 52's shape-shifting cuvée — a red built differently every year, always from whatever two plots feel right together that vintage. For 2025 it's Pinot Noir from the volcanic slopes of Szent György-hegy meeting Pinot Gris from Mount Csobánc, picked at the end of August and fermented as one.\u003c\/p\u003e\u003cp\u003eThe whole-bunch Pinot Noir goes into fiberglass tanks, topped up with directly pressed Pinot Gris juice, and the two sit together on the skins for a week before the free-run wine moves into a 600-litre barrel and a 500-litre amphora for eight months. Annamária Török and Attila Francisti keep their hands off from there — no pump, no sulphur, gravity does the rest. The result is a red with a white wine's lift: pale, juicy, and built for drinking with a slight chill.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole-bunch Pinot Noir from Szent György-hegy and direct-pressed Pinot Gris from Mount Csobánc, both volcanic sites, harvested at the end of August. The Pinot Noir ferments in fiberglass tanks topped up with the Pinot Gris juice, macerating on the skins for seven days. The free-run wine is then racked to a 600-litre barrel and a 500-litre amphora, where it ages for eight months before bottling in May 2026. No fining, no filtration, no added sulphur.\u003c\/p\u003e","brand":"Kolonia 52","offers":[{"title":"Default","offer_id":58972051079500,"sku":"SW-KOLONIA-52-CONTROLLED-CHAOS-2025","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_f0973afc-967e-452a-b351-7e757a7f0de7.jpg?v=1790608895"},{"product_id":"peter-nagyvaradi-karbon-2024","title":"KARBON 2024","description":"\u003cp\u003eRuby with a violet rim, light enough to read through.\u003cbr\u003eFresh red fruit, crushed cherry, a darker stony streak.\u003cbr\u003eJuicy. Light-footed. Chillable.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKarbon is Péter Nagyváradi's answer to the question of how light Kékfrankos can be. The grapes come from organically farmed parcels on the northern shore of Lake Balaton, where limestone lies over the sediment of an ancient inland sea. Part of the harvest goes straight into the press as whole bunches. The rest ferments as intact clusters, from the inside out — the carbonic method the name points to.\u003c\/p\u003e\u003cp\u003ePéter grew up near Villány, the son of a geologist, which shows in how closely he reads the ground under his vines. He worked harvests in Hungary, New Zealand and Chile before settling at Balaton in 2018, where he began by reviving a neglected parcel of old bush vines on weekends. In 2022 he rented his own cellar in Balatonfüred.\u003c\/p\u003e\u003cp\u003eThe result is Kékfrankos that runs instead of sitting heavy: bright red fruit up front, something darker and mineral underneath. Pour it cool.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING DETAILS\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKékfrankos from 10 to 15-year-old organic vines in Monoszló and Pécsely, on limestone and Pannonian sea sediment, picked by hand. Part of the fruit is pressed directly as whole bunches, the rest macerates carbonically as intact clusters for around twelve days. Fermentation runs on native yeasts in used barrels, where the wine stays on its lees for eleven months. Racked once and bottled unfined and unfiltered, with only a minimal dose of sulphur at bottling.\u003c\/p\u003e","brand":"Péter Nagyváradi","offers":[{"title":"Default Title","offer_id":59552597868876,"sku":"SW-HU-NAGY-KARB-24","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/111111111_7c0f9a08-2368-480b-9936-eafe93a2319c.jpg?v=1793044870"}],"url":"https:\/\/www.stranger.wine\/en-pl\/collections\/red.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}