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Items 1-15 of 51
In order to be a representative of the whole Danube appellation KAMPTAL, vineyards and grapes from the lower part of the valley, as well as grapes from the upper and higher altitude part of valley are used. The grapes from the lower part bring the maturity, whereas grapes from the upper part of the valley brings us the freshness in this wine. The ‘classical’ KAMPTAL wine is low in Alcohol (11,5 – 12,5%) and has a pleasant but not obtrusive aroma and fruit character and therefore is a perfect food companion.
Dry, clean, and crisp with citrus notes, yellow plum, light green apple, & a hint of white pepper. The latin for Hungarian cricket roughly means clever cricket. Its favorite food includes the leaves of vine tedrils. Research has shown that there are certain varieties of grapes whose leaves the clever cricket will not touch. These are primarily the leaves of the Grüner Veltliner grape.
Pink-hued and funky, this skin-contact orange wine brims with clementine and orange peel notes on the nose, supported by an overtone of honeysuckle. The light palate has a texture reminiscent of citrus pith and tingles with freshness, while clementine and white pepper notes are highlighted by the bone-dry nature. It is compelling and wonderfully light. - Anne Krebiehl MW, 92 Points
Appellation controlled white dry wine produced from specially selected Rkatsiteli and Mtsvane grapes grown in Tsinandali appellation of Kakheti region. This wine perfecty preserves aroma typical to these varieties displayed with fresh grapes, quince and wild flowers flavor deliciously combined with oak and vanilla notes remaining with long finish. Recommended serving temperature 52-54°F.
Aromas of ripe peach, apricot, pear and jasmine. Distinguished by the pleasant fruit tones and cheerful, refreshing and harmonious taste. A balanced fresh white.
Semi-sweet white wine made from grapes of the varieties of Rkatsiteli and Mtsvane. It is produced in the traditional way: after harvesting, grapes undergo destemming and crushing process, and then undergo fermentation at a controlled temperature. The wine is served as an aperitif and is also combined with seafood, salads, poultry meat, vegetables, fruit and ice cream.
The wine is made from specially selected Kisi grapes in Akhmeta region. It is characterized by a light straw color, a refined and harmonious taste, aromas of field flowers and citrus.
