Part of vintage 2020 will be available in May 2021. Thank you for your patience.

Our wines ferments with indigenous yeasts. They usually age one year in old oak barrels (225 l) on lees without sulphur. Then they are bottled without fining and filtering (sometimes with a bit of sulphur added — up to 40 mg/l). We use only grapes from our vineyards farmed organically (contact spraying only and no use of herbicides). We strongly prefer a hands-off method of winemaking!

General guide to our wines

Alba Terra

White blend of Müller-Thurgau a Neuburger. 1 or 2 days on skins. 

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Alba Mixtura

White blend based on Pinot Blanc. 3 or 4 days on skins.

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Alba Tilia

White blend based on Riesling. 4 to 8 days on skins. 

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Alba Rosales

Orange blend based od Gewurztraminer. 2 or 3 weeks on skins.

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Non Grata

Orange field blend (wide range of white varietes). 6 to 8 weeks on skins.

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Rosa Mixtura

Rosé blend from juice immediately taken from crushed red grapes.

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Rufus

White and red grapes fermenting together. 10 to 14 days on skins. 

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Rubra Mixtura

Red blend. 2 to 3 weeks on skins. 

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Rubra Paulina

Pinot Noir. At least 3 weeks on skins. 

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Helena

Rosé pét-nat (naturally sparkling wine fermenting in a bottle) from red grapes (usually St. Laurent and Cabernet Sauvignon).

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