Content: 0,75 L (33,20 € / L)

Characteristic: A fine scent of vanilla and dried fruit accompanies blackberries and forest fruits with a hint of dark chocolate. Roasted and woody aromas are added in the finish.
Ideal with: with autumn-winter cuisine, with game and lamb dishes or with beef fillet.
Winemaking: The upcoming vineyard work was discussed and checked in joint vine inspections. The harvest took place on a mutually agreed reading date. The fermentation took place in a wooden fermentation rack with subsequent fine yeast storage in small 225l wooden barrels. After 24 months of aging in barrels, the wine was bottled. True to the motto "We are not alone", this wine was created by the young winemaker group "CreatiWi".
Maturation: 24 months of aging in small 225l wooden barrels.

Country: Germany
Growing area: Baden/Ortenau
Grape variety: Pinot Noir
Alcohol: 14,5 %
Residual sugar: 6,0 g / l
Acid: 5,0 g / l
Closure type: cork

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Content: 1,5 L (24,60 € / L)

Characteristic: Dark ruby red, bright, strong color. The vanilla and roasted aromas elegantly complement the fruit bouquet. Fine cherry tones in the fragrance. A fiery finish with a hint of pepper and paprika.
Winemaking: From Pinot Noir vineyards in older vineyards with low yields, we get the best grapes for a special wine. These grapes absorb more minerality and aromas from the soil due to the deeper roots of the vines and the reduced yield. With a lot of dedication, our winemakers cultivate these vineyards with great effort all year round in order to harvest fine grapes for a special Pinot Noir red wine in autumn. Our cellar master Michael Huber and his team carefully and passionately vinify wines of the highest quality.
Maturation: barrique barrel

Country: Germany
Growing area: Baden/Ortenau
Grape variety: Pinot Noir
Alcohol: 14,0 %
Residual sugar: 6,8 g / l
Acid: 5,6 g / l
Closure type: cork

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Content: 0,75 L (25,20 € / L)

Characteristic: Dark ruby red, bright, strong color. The vanilla and roasted aromas elegantly complement the fruit bouquet. Fine cherry tones in the fragrance. A fiery finish with a hint of pepper and paprika.
Winemaking: From 25-year-old Pinot Noir vineyards with a yield of 30 hl / ha, we get the best grapes for a special wine. Due to their deeper roots, these grapes absorb more minerality and aromas from the soil. This Pinot Noir was in barrique barrel to complete its maturity!
Maturation: barrique barrel
Awards: GOLD at the state wine awards

Country: Germany
Growing area: Baden/Ortenau
Grape variety: Pinot Noir
Alcohol: 14,5 %
Residual sugar: 5,5 g / l
Acid: 5,7 g / l
Closure type: cork

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Content: 0,75 L (21,20 € / L)

Characteristic: This Pinot Blanc shows its filigree finesse in the fragrance through delicate apple aromas. Its high presence on the palate comes from the aging in barrique barrels. The long-lasting aftertaste speaks for the high quality of this wine!
Ideal with: Strongly spicy starters, fish variations, goat cheese.
Winemaking: From vineyards in older vineyards with low yields, we get the best grapes for a special wine. These grapes absorb more minerality and aromas from the soil due to the deeper roots of the vines and the reduced yield.
Maturation: aging in barrique barrels
Awards: GOLD at the regional wine awards, SILVER at the federal wine awards

Country: Germany
Growing area: Baden/Ortenau
Grape variety: Pinot Blanc
Alcohol: 15,0 %
Residual sugar: 3,8 g / l
Acid: 5,3 g / l
Closure type: cork

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Content: 0,75 L (21,20 € / L)

Characteristic: golden, radiant color, fruity in the fragrance, with hints of banana and almonds, smoky with a lot of creamy finish. Ideally integrated wood nuances from aging in barriques.
Ideal with: Dishes with quail breast, poulard, tuna.
Winemaking: A dry Riesling - kissed by the barrique. Gives the sparkling drops, strength and fullness as well as minerality through the additional storage in the granite barrel. From vineyards in older vineyards with low yields, we get the best grapes for a special wine. These grapes absorb more minerality and aromas from the soil due to the deeper roots of the vines and the reduced yield. Our winemakers care for these vineyards all year round with a great deal of dedication in order to harvest fine grapes for special white wines in autumn. Our cellar master Michael Huber and his team vinify gently and with a lot of passion.

Country: Germany
Growing area: Baden/Ortenau
Grape variety: Riesling
Alcohol: 13,5 %
Residual sugar: 5,2 g / l
Acid: 6,2 g / l
Closure type: cork

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Content: 0,75 L (€ 23,87 / L)

Aroma: stone fruit notes.
Taste: a mineral and crispy long finish on the pallet. We can feel the oak, on a very well integrated and elegant way.
Ideal with: grilled fish, soft pastas, cheeses or white meat dishes.
Winemaking: After grapes arrive at the winery, we eliminate clusters which are not in perfect co ndition following total destemming, smooth crushing and skin maceration for about 12 Hours. After this period in inert atmosphere, pressing takes place in a pneumatic press. The wines are clarified for 24 to 48 hours, depending on the variety and state of ripeness of the grapes. Hyper-reduction pre-fermentative followed by alcoholic fermentation at 12-14ºC.
Maturation: 8 Months in 300L French oak barrels

Country: Portugal
Growing area: DOC BEIRA INTERIOR
Grape variety: Síria, Fonte Cal and Arinto
Alcohol: 13,00 %
Residual sugar: 3,2 g / l
Acid: 5,95 g / l
Closure type: Cork

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Content: 0,75 L (€ 23,87 / L)

Aroma: very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. The aroma becomes more complex due to subtle notes of wood.
Taste: fabulously concentrated, hot, showing firm tannins and a smooth texture, as well as a very persistent finish that strongly displays the intensity of the wines from the Douro Superior.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: The grapes are then vinified with total destemming, soft crushing and thermal shock followed by a period of cold prefermentative maceration in the wine press for about 12 to 24 hours. The must is transferred to broad and low fermentation tanks, where the wines ferment for about 10 days at temperatures between 24 and 26º C. Malolactic fermentation occurred naturally and is finished in late December. Part of the fermentation process was made in oak barrels.
Maturation: 12 Months in American and French barrels

Country: Portugal
Growing area: DOC DOURO
Grape variety: 75% Touriga Nacional, 15% Touriga Franca and 10% Tinta Roriz
Alcohol: 14,10 %
Residual sugar: 0,6 g / l
Acid: 5,8 g / l
Closure type: Cork

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Content: 0,75 L (€ 15,33 / L)

Aroma: ripe blackberry, fig and black cherry aromas with lightly integrated oak.
Taste: It is a medium body, with and elegant texture and forward fruits on the palate.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: After total destemming, the grapes are crushed softly and pass through a thermal shock, followed by a period of cold prefermentative maceration for about 12 to 24 hours. The must is transferred to broad and low fermentation stainless steel vats, where the maceration occurs for 8 days at 22ºC.
Maturation: in stainless steel and 12 months in American and French barrels.

Country: Portugal
Growing area: DOC DOURO
Grape variety: 50% Touriga Nacional, 25% Tinta Roriz and 25% Touriga Franca
Alcohol: 14,00 %
Residual sugar: 3,2 g / l
Acid: 5,7 g / l
Closure type: Cork

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Content: 0,75 L (€ 15,33 / L)

Taste: Vinha da Urze Reserva white is a well-balanced wine with hints of stone fruits and mineral qualities. These complexities integrated with light oak notes make this wine a perfect match for fish and sea food dishes.
Winemaking: After grapes arrive at the winery, we eliminate clusters which are not in perfect condition following total destemming, smooth crushing and skin maceration for about 12 Hours. After this period in inert atmosphere, pressing takes place in a pneumatic press. The wines are clarified for 24 to 48 hours, depending on the variety and state of ripeness of the grapes. Hyperreduction pre-fermentative followed by alcoholic fermentation at 13ºC.
Maturation: Stainless steel (50%) & French oak Barrels (50%), battonage for 5 months.

Country: Portugal
Growing area: DOC DOURO
Grape variety: Códega de Larinho, Rabigato and Viosinho
Alcohol: 12,30 %
Residual sugar: 3,4 g / l
Acid: 5,7 g / l
Closure type: Cork

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Content: 0,75 L (€ 26,00 / L)

Aroma: On the nose is very fresh and intense with notes of wild black fruits and black cherries balanced with seductive hints of licorice. is also very complex due to subtle notes of oak.
Taste: In the mouth, the wine is fabulously concentrated, hot, showing firm tannins and a smooth texture, as well as a very persistent finish, showing the intensity of the wines from the Douro Superior.
Ideal with: meats, cheeses and most Mediterranean cuisine.
Winemaking: Grapes are then vinified with total destemming, soft crushing and thermal shock, followed by a period of cold prefermentative maceration in the wine press for about 12 to 24h. The must is transferred to broad and low fermentation tanks, where the wines ferment for about 10 days at temperatures between 24-26ºC. Malolactic fermentation occurred naturally and is finished in late December. Part of the fermentation process was made in oak barrels.
Maturation: 12 Months in French and American barrels

Country: Portugal
Growing area: DOC DOURO
Grape variety: 75% Touriga Nacional, 1 5 % Touriga Franca and 10% Tinta Roriz
Alcohol: 14,50 %
Residual sugar: 0,6 g / l
Acid: 5,5 g / l
Closure type: Cork

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