Old-vine grapes are selected berry by berry, macerated for 40 days and naturally fermented in large conical oak. Matured for 36 months in French oak and bottled unfiltered, this is a deep, distinctive expression of Goričko.
Old-vine Riesling receives brief skin contact, natural fermentation and 24 months on the lees before unfiltered bottling. Apple, apricot, quince, flowers, herbs and flint meet a dense, fresh palate with a mineral finish.
Matured for eight months in un-toasted 500-litre oak. Nectarine, hay, grapefruit and flint express the Haloze hills, while a full palate, gentle sweetness and fresh acidity create a modern, attractive style.
A field-inspired blend from the Haloze hills, harvested in stages and protected from oxygen to preserve fruit. Lemon-green, with citrus, white flowers, green apple, tropical fruit and white peach. Balanced, harmonious and highly drinkable.
Crafted with both traditional and modern techniques, including low-temperature fermentation and maturation in large oak. Peach, apricot and flowers are lifted by fresh acidity, producing a harmonious, elegant Riesling.
A vivid varietal Sauvignon with passion fruit, grapefruit, gooseberry, elderflower and green pepper. Full and rounded, with fresh acidity that complements the aromatic intensity and clean finish.
Produced only in the finest vintages. Fermented on skins in seasoned French oak and matured on the lees. Deep lemon in colour, with dried rose, lime, lemongrass, ginger, dried orange peel and clove.
Matured in Slovenian oak, combining protective modern winemaking with tradition. Wild rose and exotic lychee define the aromatic profile, while fruit richness and freshness maintain clarity and balance.
Citrus, fresh flowers and dried orange peel express perfectly ripe Muscat fruit. Sweetness and acidity complement one another, creating an aromatic, uplifting and beautifully balanced semi-sweet wine.
A premium, delicately yellow sparkling wine made by the traditional method. Fruit, mature yeast, toasted almond and hazelnut create a refined aromatic profile with depth, complexity and an elegant semi-dry finish.
Produced by the traditional method with 24 months of secondary fermentation in bottle. Fine bubbles, attractive berry fruit and mature yeast notes combine in a polished, harmonious brut rosé.
Hand-selected berries are fermented with wild yeast, skins and seeds in 300-litre oak, then matured on lees for ten months. No preservatives, intervention or filtration. Golden, full and gently tannic, with citrus, dried flowers and oak.
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