100% Montepulciano from a 0.5ha parcel planted in 1985, facing west at 250m, on silty clay with gypsum outcroppings.  The grapes are destemmed and crushed. Fermentation occurs spontaneously in stainless steel with a brief maceration of 3-4 days. Aging occurs in stainless steel and used barriques,...

100% Garnacha from very old vines (80+) grown on the clay and limestone soils of the Rivas de Tereso (650m elevation). Spontaneous fermentation in old used foudres, and elevage in clay amphorae.

50% Grenache 50% Cinsault. Direct press, stainless steel tank fermented. Certified Organic, Practicing Vegan. A medium-pale rose with zesty fresh strawberries in the nose, a round & dynamic mouthfeel and lasting, refreshing red fruits through the finish. Essentially, the perfect bistro wine.

Young-vine Castelão from “Quinta da Murta,” a vineyard located eight miles from the Atlantic coast in Montejunto region, north of Lisbon. Fermented with native yeasts in 1000L dornas and then pressed to age in old Burgundy barrels for 11 months. Malolactic completed.

This Gemischter Satz is named Kosmopolit as it comes from five sites on both sides of the Danube in Vienna. The grapes are picked on the same day by two teams, each consisting of approximately ten to twelve people. In the evening, all of the grapes go into the press together and the next day after...

Pentacrine is named for the small star-shaped fossils found in the vineyards. This is a blend of several parcels throughout Vergisson. Fermented and aged in demi-muids; floral with notes of strawberry and juicy pink grapefruit.

The 2020er Riesling Paradies Feinherb, as it is referred to on the consumer label, is an off-dry wine (with 21 g/l of residual sugar) with a very alluring and pure nose of pear puree, subtle herbal elements, a hint of whipped cream, and fine notes of smoke. A touch of creaminess makes the wine...

A blend of 80% Xarel-lo and 20% Malvasía de Sitges. The Xarel-lo comes from 50-year-old vines planted on chalky and clay soils, while the Malvasía was planted by Ramon and Jordi in 1996 on very deep alluvial loam and slate soils. Fermented and aged for six months in 100-year-old concrete tanks with...

100% Garnacha from a single parcel at 800 meters elevation. Soils are shallow granite rich in quartz and vines are dry farmed. Grapes are left whole cluster and are macerated softly for about 60 days. Aged for one year in used French Oak. 

90% Tintore di Tramonti and 10% Piedirosso from 3 parcels between 270-600m, planted in pergola, 1 hectare total. Vines age varies between 25-100+ years. Harvest was at yields of 4,000 kg/ha (about 25hl/ha).  Spontaneous fermentation in stainless steel with 15 days of maceration.  Aged in stainless...

Tempranillo with a little bit of Viura from vines that are around 35 years old on a mix of clay and limestone soils. Grapes are de-stemmed and fermented in cold temperatures from native yeasts. A slight maceration before the end of fermentation helps to make a delicate and fresh wine; no oak is...

The Zieregg "IZ" is a very special and limited wine. Manfred was very interested in achieving the greatest expression of origin in a bottle of wine. In 2005, he and Armin decided to experiment with intracellular fermentation. The grapes undergo an intracellular fermentation, hence "IZ" for...