Wines

A refined blend of Merlot and Cabernet Sauvignon, hand-harvested and fermented in concrete and wooden tanks. Aged 12 months in oak barrels, it reveals aromas of cassis, red plum, violets, black cherries, licorice, and cedar. The medium- to full-bodied palate is layered with velvety tannins and a long aftertaste. Pairs beautifully with roasted lamb, filet mignon, beef tenderloin, T-bone steak, and gourmet hamburgers. A structured and elegant wine that brings out the best in rich meat dishes!

Delightful and elegant wine suitable to accompany moments of pleasure, accessible to all Mourvedre lovers. Beautiful color with purple highlights. Complex and fine nose. From fruits it is reminiscent of cherries and plums, from herbs we distinguish lavender, thyme and mint, from spices we can distinguish white pepper. Medium body, elegant acidity and wonderful aftertaste. Enjoy it with sausages, lamb, roast meats, game or even with a delicious beef burger.

Afianes Natural Sparkling is a rare sparkling wine from Ikaria, made from the local Begleri grape. Its bright gold color and elegant bubbles, forming a persistent "cordon" in the glass, are a perfect invitation to a unique experience. The unique taste and rich aroma come from its underwater fermentation and aging process. The wine's multi-layered and creamy character, with a long and complex finish, makes it ideal for special occasions or a seafood night. It pairs beautifully with coquilles St. Jacques, fresh oysters, and scallops with lemon. For the best experience, serve it chilled at 6-8°C.

Kalkofen GG is located on the plateau above Deidesheim. 65 year old vines grow on sandstone and limestone. It ferments spontaneously in 500 liter oak barrels and matures in yeast for 1.5 years. It has aromas of clove and vanilla and is dense, smooth, creamy, hedonistic with a full body and extremely juicy on the palate. It is a wonderful and delicious wine that you will surely enjoy!

Fruity Riesling with a dominant aroma of Mirabelle plum. With a full and rich body, refreshing acidity that makes it a very balanced wine. You can age it or enjoy it now, accompanied by salads, seafood, fish, sushi, fried chicken or pork.

This is a smooth and gourmet champagne. The first sensation on the nose is reminiscent of candied lemon and marzipan. It then opens with notes of peach and pear. Finally, the aromas of ripe and juicy fruits develop. The fruity roundness of Cuvee Brut Premier Cru "Alexandre" will seduce you.

Perfectly ripe grapes are carefully selected, gently harvested and vinified to give life to this exceptional Brunello di Montalcino. It ages a total of 5 years before being released, 36 months in French oak barrels and 6 months in the bottle. This wine has aromas of dried fruit, sultaninas and brown sugar. In the mouth it is full bodied with ripe tannins, chocolate, coffee and more dried fruit on the finish. It is impressively concentrated and refined. It is a great match for grilled meats, game and mature cheeses. The 2013 vintage was awarded the 2019 Decanter Wwa Silver Medal.

This is a wine that matures in oak barrels for 11 months on the lees and after desalination for another 8 months on fine lees. Finally, it is bottled unfiltered. It has an oily golden yellow color with green highlights. The nose shows yellow apples, ripe pears and dried fruits. It is a dense wine with a full body in the mouth and a silky texture. Mouth aromas reminiscent of apricot and lemon jelly, subtle earthy notes and smoke. Come along and enjoy it with Asian food!

Straw yellow color, typical varietal nose of dried apricots, juicy on the palate with high acidity and delicate sweetness are some of the characteristics of this wine. Approachable, rich, with a tight structure despite the light alcohol, a long salty and fruity finish. Accompany dishes of Asian cuisine!

Cloudy Bay Pinot Noir comes from one of the best Marlborough vineyards in New Zealand. Its low acreage yields and clay soils are the main culprits for this exquisite Pinot Noir. The stalks of the grapes are removed in the stainless steel tanks and after pre-fermentation cold extraction, the fermentation process started with yeasts that appeared naturally, at a maximum temperature of 32 Β° C. After three weeks of fermentation, the must and the grapes will be transferred to French oak barrels where they will mature for 12 months.