Selection

Made entirely from Grechetto, grapes hand-picked in September undergo soft pressing, cold static clarification and fermentation in stainless steel. Maturation continues in tank with extended lees contact before bottling. The colour is deep straw yellow; citrus, peach, almond and hawthorn appear with fresh, fruity and floral character. The palate has good structure and pleasant freshness.

Salted herbs, butter and cheese rind meet fresh pineapple and lime. Citrus remains prominent, while peach gives the palate a full, rich feel against abundant acidity. Made entirely from Pecorino, the wine is fermented in temperature-controlled stainless steel. Its official profile also records ripe yellow fruit, floral character, freshness, persistence and a mineral note, with thirteen percent alcohol.

Epicure, La Crescent, Gewürztraminer, Pinot Gris and Riesling make up the blend. The wine receives between seven and twenty-one days of skin fermentation, then spends six months in qvevri and neutral barrels before being bottled unfined and unfiltered. Brisk acidity meets citrus, citrus peel, gentle tannins, savoury character and black tea, with only a small sulphur addition.

White apple, pear and fresh meadow herbs shape a medium-bodied profile. The fruit remains fresh and persistent, with 12.5 percent alcohol, 5.5 grams per litre of acidity and 3.2 grams per litre of residual sugar. Made from Grüner Veltliner in Kamptal, the dry white carries Kamptal DAC status and certified-organic designation AT-BIO-301. It is sealed under screwcap.

Apricot, lavender and nectarine skin shape this skin-contact orange wine. Sauvignette is also known as Epicure, and the wine comes from Salt Spring Island. The estate vineyard slopes gently south over mixed coarse soils and a deep sand deposit. At the winery, most wines ferment spontaneously and are bottled unfined with minimal sulphite additions. Alcohol is 12.5 percent.

Bright straw-yellow colour shows green reflections. The bouquet is intense and persistent, with vegetal sensations alongside delicate fruit. The palate is fresh, light and marked by acidity. Made entirely from Sauvignon Blanc, the grapes are harvested during the first week of September, then destemmed, crushed and gently pressed. A portion receives thirty-six hours of cryomaceration at four degrees.