Blend: Moscato Giallo 100%

Mode of production: the wort is clarified by flotation. The primary fermentation process takes place within 7-9 days at a temperature of 14-16ºC. The second fermentation takes place under pressure in special tanks for 3 months.

Tasting notes: a beautiful, brilliant pale yellow wine with a subtle play of bubbles in a glass. The aroma is intense, with floral and spicy nuances. The taste is citrus, with notes of mandarin, orange and lychee, as well as pronounced honey notes. The taste is very good balance between sweetness and acidity. The finish is not sugary, refreshing and long lasting.

Gastronomy: combines with desserts and fruits.

Wine Serving Temperature: 6°-8°С.

Blend: Bonarda (Croatia) 100%

Mode of production: primary fermentation in large steel tanks. Tincture on the pulp takes about 20 days at a controlled temperature. After filtration, the wine is placed in acratophore tanks for secondary fermentation for a period of at least 21 days.

Tasting notes: the color is bright dark cherry, with a beautiful play of bubbles. The aroma of berry juice. The taste is berry and rich.

Gastronomy: combines with cold cuts and cold meats, game, complex meat dishes and sauces.

Wine Serving Temperature: 10°-12°С.

Blend: Pinot nero (Pinot noir) 100%

Mode of production: grapes are harvested by hand. After 24 hours of cold decantation, the juice is fermented at a temperature of 14º–16ºC for 20 days. The second fermentation takes place under pressure in special tanks for 6 months.

Tasting notes: light straw colored wine. The aroma is light and gentle tones of hay and grass, as well as yellow fruits. Very delicate, creamy shades are felt in the taste.

Gastronomy: combines with oysters, with fish slices and cold fish appetizers, as well as with seafood salads.

Wine Serving Temperature: 6°-8°С.

Blend: Garganega, Trebiano

Mode of production: after 24 hours of cold decantation, the juice is fermented at a temperature of 14º-16ºC for 20 days. The second fermentation takes place under pressure, in special tanks, for 30 days.

Tasting notes: the wine is light straw color, with excellent perlyazhem. It has a good bouquet, light fruity notes. The taste is fresh, pleasant and very balanced.

Gastronomy: an excellent aperitif, and also combines with seafood and light snacks.

Wine Serving Temperature: 6°-8°С.

Blend: Pinot Bianco, Chardonnay

Mode of production: after 24 hours of cold decantation, the juice is fermented at a temperature of 14º-16ºC for 20 days. The second fermentation takes place under pressure, in special tanks, for 30 days.

Tasting notes: the wine is light straw color, with excellent perlyazhem. It has a good bouquet, has a fruity aroma. The taste is fresh, pleasant and very balanced.

Gastronomy: an excellent aperitif, and also combies with seafood and light snacks.

Wine Serving Temperature: 6°-8°С.

Blend: Riesling 100%

Mode of production: after 24 hours of cold decantation, the juice is fermented at a temperature of 14º-16ºC for 20 days. The second fermentation takes place under pressure, in special tanks, for 30 days.

Tasting notes: the wine is light straw color, with excellent perlyazhem. It has a good bouquet, has a fruity aroma. The taste is fresh, pleasant with a very balanced acidity.

Gastronomy: an excellent aperitif, and also combines with seafood and light snacks.

Wine Serving Temperature: 6°-8°С.

Blend: Voskehat 60%, Khatun Kharji 40%.

Mode of production: secondary fermentation in the bottle. Aged on lees for 20 months.

Tasting notes: wine has light straw color with a beautiful bubble play.Complex in aromas – floral and citrus notes, soft touch of fresh baguette crumbs, the traces of aging. On the palate – medium-bodied, mineral and fresh, accompanied with mineral tones in aftertaste.

Gastronomy: combines with cold appetizers and seafood salads, with sliced fish, with oysters.

Wine Serving Temperature: 10°-12°С.

Awards: silver – TexSom 2020

89 points – Decanter Caroline Gilby 2020

91 points – Jeb Dunnuck 2018

gold – CERVIM 2016

Blend: Voskehat 70%, Khatun Kharji 30%.

Mode of production:  secondary fermentation in the bottle. Sedimentation for at least 36 months.

Tasting notes: The wine is light straw color with a beautiful play of bubbles.In the aroma there is a green apple with light flower tones, a gentle shade of crumb fresh baguette. In taste, mineral, medium-sized, fresh, crisp with the continuation of mineral tones and light bitterness in aftertaste.

Gastronomy: It is combined with cold appetizers and salads with seafood, with fish cuts, with oysters.

Wine Serving Temperature: 10°-12°С