80% Riesling, 20% Müller Thurgau

Harvested in early September from two vineyards in Kremstal and Kamptal. The grapes were crushed separately by feet and left on the skins for seven to ten days as both fermented in steel tanks.

The Riesling finished fermentation in December and remained on the gross lees until March 2026 where it was racked and combined with the Müller Thurgau in both a steel tank and a glass demijohn until bottling. 12% ABV.

Nose: Marmalade, Apricot

Palate: Tangerine, Ginger

100% Riesling

The fermentation was rather slow moving starting on 24 September followed by MLF which only finished in early December, not unusual for Riesling, but stressful nonetheless. The wine was aged in amphora on the gross lees until bottling.

Nose: Lime Peel, White Peach

Palate: Lemon, Green Apple

Enjoy chilled (7-13C, 45-55F) and perhaps let it rest in the bottle for a few months before popping the cork. If you want to reduce the cloudiness, you can decant.

Due to their mouth watering, crisp acidity, I think both wines pair nicely with oysters, flakey fish or spicy Thai and Indian dishes. Bottled on 2 September 2025. 12% ABV.

“We tried the wine this evening with some pasta with seafood! We love it, tastes very natural and it went really well with the fish. We look forward to the next one! ”

— Mirela, Switzerland, 1/2026

87% Grüner Veltliner, 7% Chenin Blanc, 3% Roussanne and 3% Sémillon.

The organic grapes for “No Alibi” were handpicked on several days in mid-September 2024. The must underwent spontaneous fermentation for 14 days followed by malolatic fermentation (MLF) after which it aged in amphora on the gross lees (yeast) until bottling.

Nose: Pineapple, Green Apple

Palate: Lemon, Grapefruit

Enjoy chilled (7-13C, 45-55F) and perhaps let it rest in the bottle for a few months before popping the cork. If you want to reduce the cloudiness, you can decant.

Due to their mouth watering, crisp acidity, I think both wines pair nicely with oysters, flakey fish or spicy Thai and Indian dishes. 13% ALC.

Bottled on 2 September 2025.

“Just opened and yet again an excellent wine.. this is medal winning stuff. Fantastic. ”

— Ken, England, 12/2025

90% Grüner Veltliner, 10% Chenin Blanc

Our premier vintage was handpicked on 10 October 2023. The must underwent spontaneous fermentation for 10 days followed by malolatic fermentation where it aged in amphora for 10 months. 

This is a low intervention wine with notes of butter cream, brioche and lemon curd. 12.5% ALC.

“Just had your 2023 vintage with lobster and salmon for Christmas lunch with my parents - absolutely loved it. Spectacular wine!”

— Ken, England, 12/2024

“Natural vinification, amphora but no skin contact, generous mouthfeel with good acidity kickback at the end of the mouth, very enjoyable”

— Bertrand, @Wineterroirs, 2/2025

“Just enjoyed the bottle by myself and really enjoyed the wine. Clearly you taste the lees, almost a non carbonated champagne.”

— Anne, The Netherlands, 3/2025