The Gelber Muskateller comes from seven of Tement's best single vineyards, grown on sandy ("Sand“) and schist ("Schiefer“) soils.The grapes are harvested by hand and fermentation happens spontaneously, It's aged for six months on lees in stainless steel tank. A true reflection of South Styrian...

The part of single-vineyard Zieregg where the Morillon is planted changes from limestone to marl, which has more heat storage capacity and is ideal for a full-bodied wine. Cool winds also favor the aromatic expression of the grape. After natural fermentation, the wine was aged for 20 months on the...

Morillon is the local name in Styria for Chardonnay. The "Muschelkalk" Morillon is a regional wine that comes entirely from Sudsteiermark vineyards. It's predominantly grown on coralline limestone soil, or  Muschelkalk in German. After natural fermentation, the wine is aged for 18 months on the...

Morillon is the local name in Styria for Chardonnay. The "Muschelkalk" Morillon is a regional wine that comes entirely from Sudsteiermark vineyards. It's predominantly grown on coralline limestone soil, or  Muschelkalk in German. After natural fermentation, the wine is aged for 18 months on the...

100% Sauvignon Blanc. Water repellent heavy clay & loam on coral limestone (primordial sea 16 million years. Ried ZIEREGG KAPELLE is a high plateau above the winery, at the foot of the Karmeliter Chapel. After natural fermentation 30 months in big neutral oak casks sur lie; bottled unfiltered. ...

"Kalk & Kreide" is the flagship of the Tement winery. It's 100% Sauvignon Blanc, mainly grown on coralline limestone soil (kalk in German) with some chalk (kreide in German). After natural fermentation, the wine spends six months on the lees in stainless steel tanks. Certified biodynamic.

The Gelber Muskateller comes from seven of Tement's best single vineyards, grown on sandy ("Sand“) and schist ("Schiefer“) soils.The grapes are harvested by hand and fermentation happens spontaneously, It's aged for six months on lees in stainless steel tank. A true reflection of South Styrian...

The Tement wines make up the base wine for the Vermouth and the brandies are made by Manfred Tement's friend, Alois Gölles, who makes lively and fine brandy. The "Alfred" Dry is made with wormwood, cardamom, thyme, fennel, coriander, rose petals, and orange peel. 

Ried Zieregg is perhaps Tement's most well-known wine. Zieregg is classified as a Grosse Lage or grand cru. Tement has 16 parcels in the Zieregg vineyard, 13 of which are planted to Sauvignon Blanc, and the sites are characterized by steep slopes, old vines, and coralline limestone. Like all of the...

Ehrenhausen is one of the main villages where Tement has vineyards. The vineyards in Ehrenhausen are characterized by fertile coralline limestone soil that contains fossilized seashells, called muschelkalk in German. The mineral soil requires a particularly slow and gentle maturation time. After...

Ehrenhausen is one of the main villages where Tement has vineyards. The vineyards in Ehrenhausen are characterized by fertile coralline limestone soil that contains fossilized seashells, called muschelkalk in German. The mineral soil requires a particularly slow and gentle maturation time. After...

100% Pinot Blanc from granitic, gravel, and limestone soils in three villages Turckheim, Ingersheim, and Sigolsheim. Fermented spontaneoulsy and aged in stainless steel tanks before the second fermentation in bottle. Bottled with zero dosage. Bone dry, with minerals in the midpalate and a bright...

Altenbourg has always been very special for the Sparr family. While not grand cru, Altenbourg is considered one of the best lieu-dits in Alsace. Charles' grandfather was the first to plant riesling here 60 years ago, a limestone soil, in the village of Kientzheim. Charles farms .6 hectare here...

An outstanding, limited Pinot Noir, from an exceptional limestone plot in Sigolsheim that sits just next to the grand cru Mambourg. Charles recently planted Pinot here, using grafts from the Clos des Epeneaux vineyard in Burgundy. He planted densely one vine per every meter and he plows by horse....

100% Pinot Blanc from a gravel plot in Sigolsheim. Aged in stainless steel tanks. Toasty almond notes with yellow fruits and a punchy energy.

25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...

Canaiolo, usually one of the prime blending partners for Sangiovese, is seen here in purezza. Canaiolo may take its name from “rosa canina” (rosehip), and those bright, brambly flavors are certainly on display in this focused, energetic wine. 3 weeks of maceration.  Aging in cement for 10 months. ...

The Riserva is 100% Sangiovese from the estate’s oldest vines, planted in 1993.  Maceration lasted a month.  Aging was for 16-18 months, first in cement, and then in a new chestnut wood botte of 1000L. 3,000 bottles made.  It is deeper and more savory than the ‘normale.’  The inscription on the...

80% Sangiovese, 20% Canaiolo from 3km outside Siena.  Each variety was separately destemmed and crushed.  After 4 hours of maceration, pink juice was bled off of each tank and a blend was made. This is textural, medium-deep in color, and extremely Tuscan.  3,000 bottles made.  Certified organic.

In this bottle you will find spices and herbs from the Mediterranean scrub and Southeast Asia: lemongrass, rosemary, sage, laurel, mint, chamomile flowers, Assan black tea, juniper berries, lemons, cinammon, fennel seeds, cloves and basil.