Ten years appears to be the ideal age to reveal the magnificent palette of aromas that our Cognac can offer. Ten years of ageing in an oak barrel guarantee a subtle harmony between woody and floral flavours. This aromatic balance offers a generous, elegant Cognac. This Cognac lingers on the palette with a great deal of depth and languor.

This is a plum wine made with 100% domestic plums.  It is a low-alcohol wine with a refreshing aroma and acidity of plums. The label and carton illustration is by Ume Aoki, a popular artist. Please enjoy this ume wine with the illustration.

This Jules Gautret XO Cognac is a blend of several eaux-de-vie that are distilled, aged and combined through the years by our Cellarmaster. They reach a level of maturity that guarantees intense, smooth, languorous flavours thanks to a marvellous full-bodied character. Facilement

Just like gin by nature differs from other spirits, THORN stands out amongst gins with it’s sophistication.

A handcrafted union of juniper, dill seeds, and orange zest rewards you with a dangerously classical taste.

Produced in small batches, naturally distilled by hand.

A unique craft gin. Original & Profound.

Just like gin by nature differs from other spirits, THORN stands out amongst gins with it’s sophistication.

A handcrafted union of juniper, dill seeds and orange zest with refreshing note of strawberry. A delicate craft gin.

Produced in small batches, naturally distilled by hand.

A unique craft gin. Original & Profound.

Jules Gautret Extra Cognac is a blend of several eaux-de-vie selected and aged through the years by our Cellarmaster to express the terroir of our wine-making region. Jules Gautret Extra is the result of an expressive blend combining powerful tannins arising from long ageing in oak barrels with the daintiness of our eaux-de-vie.

The eaux-de-vie that are blended to create Jules Gautret Héritage were meticulously selected by our Cellarmaster among the oldest batches that have been protected with great care within Paradis cellar. The true choice of a connoisseur, Héritage offers an incomparable smoothness, expressing the pinnacle of artisanal expertise.

This is a plum wine made from carefully selected 100% domestic green plum (Shirokaga) and finished with grape juice. It is a refreshing plum wine with low-alcohol and a nice sourness. The label and carton illustration is by Ume Aoki, a popular artist.  Please enjoy the plum wine with the illustration.

Best way to drink:  on the rocks or with soda.  When you add hot water, it becomes aromatic.

Barbaresco DOCG

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: g/l

VINEYARDS:

Cultivation Area: Neive and Barbaresco

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification Vats: Stainless steel

Ageing: 18 months in oak barrels, followed by 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky Tannin

Tasting temperature: 8° C

Meal Coupling: Ideal with meat like Brasato and cheeses

Nebbiolo d’Alba DOC

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Alba area

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 2 years in Oak Barrel followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 20° C

Meal Coupling: Meat like Brasato, cheeses

Frankenstein was created from two elements: gin and bitter.

Gin is made from wild and mystical plant – juniper, its berries give the dry after-taste.

Bitter is created by infusing natural herbs and spices.

Gin and bitter twist together as the sky and earth to create unusual frankensteinish combination - strong alcohol with light after-taste with minimal sweetness.

• Trollberry is produced according old drink production tradition, using forest berries. 
• Intriguing name with mystical, cool-looking character.
• Handcrafted patterns of forest berries and flies.

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 14,5%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Alba Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 18 months in new French barrique followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected100% grain.

In the creation of this classic vodka, we use specially selected grain and the latest distilling technology. We always strive to achieve impeccable quality, so that those who taste our distilled product can be certain they are choosing a vodka that is as reliable as a nobleman’s word of honour.

Sweet & sour blackcurrant berries with subtle strength of Barska Classic. Perfect combination for sipping or shots.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

Barbera d’Asti DOCG

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera d’Asti  100%

Alcool: 13%

Colour: Ruby Red

Total Residual Sugar: 5 g/l

VINEYARDS:

Cultivation Area: Castagnole Lanze and Costigliole d’Asti

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification vats: Stainless steel

Ageing: 6 months in oak barrels Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Red fruit aromas, silky tannin, smooth

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato, chicken

Recipe that mixes delicate sweet of sun-matured plums and subtle strength of Barska Classic. All together makes the perfectly balanced taste.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

 Residual Sugar: 5 g/l

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Barbera / Nebbiolo/ Albarossa/Shiraz

Colour: Red

Alcohol: 13,5%

Total Residual Sugar: 17 g/l

VINEYARDS:

Cultivation Area: Langhe and South Asti Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: 8 days                   

Vinification Vats: Stainless-steel

Ageing: 3 months in French barrels followed by short period in bottle                               

Colour: Ruby red

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky tannins

Tasting temperature: 16-18° C

Meal Coupling: Entrees, Main courses, fresh game marinated in same wine

Fruity, mellow lemon taste perfectly mixed with Barska Classic. Perfect for drink in shots as well as for cocktails.

This vodka combines all the best values of BARSKA brand: origin, distillation processes and selected 100% grain.

Combines the best values of BARSKA brand: nobleman heritage, Lithuanian origin, alpha quality distillation process and selected 100% grain.

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 14 %

Colour: Ruby Red

Total Residual Sugar: 8 g/l

VINEYARDS:

Cultivation Area: Alba, Castagnole Lanze, Costigliole d’Asti, Santo Stefano Belbo, Neive.

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification Vats: Stainless steel

Ageing: 6 months in stainless steel tanks Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with silky Tannin and low acidity, fruity

Tasting temperature: 18° C

Meal Coupling: Pasta, risotto, chicken, not aged cheese.

• Saint Pons of Cimiez is patron of herbalists, famous for his respect of nature and knowledge of herbs and spices.
• Saint Pons Herbs a liqueur, combining the best of the herbs from  the pure nature with a slight touch of  modernity.
• Refined and mild taste liquer is a perfect digestive or after-dinner. A perfect ending of the any moment: meal, day, conversation, sharing the secrets, silence, date.

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno, Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Stainless steel

Ageing: 3 years in French oak barrels followed by a short period in bottle

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

RENAISSANCE aged in oak casks under the supervision of master blender imparting a smooth and distinctive taste, exceptional aromas and a complex character of a brandy with a long finish.

Keeping up with the tradition of brandy making, the master blender has developed a unique recipes guaranteeing excellence in every drop.

IT‘S MASTER‘S SELECTION!

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Cortese 100%

Alcool: 12,5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Gavi Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Sandly-Clayey soil

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in steel tanks at low temperature

Ageing: 4 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Delicate, elegant, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Arneis 100%

Alcool: 13.5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Langhe Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: Vinification with skin contact for 36 hours at low temperature(5°C) followed by a classic white vinification         

Fermentation period: 15 days  in steel tanks at low temperature(15°C)

Ageing: 6 months on its own yeast

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with fruit and flower notes with good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 100%

Alcool: 7.5%

Colour: Straw yellow

Total Residual Sugar: 80 g/l

VINEYARDS:

Cultivation Area: Santo Stefano Belbo

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation period: 10 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruit, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Glera 100%

Alcool: 11%

Colour: Straw yellow

Total Residual Sugar: 16 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Primary Fermentation: 7 days in stainless steel      

Secondary Fermentation: 30 days in autoclave

Ageing: 1 month  

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with flower notes

Tasting temperature: 8-10° C

Meal Coupling: Aperitif, entrée, fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Santo Stefano Belbo

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation period: 10 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruit, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Glera 100%

Alcool: 11%

Colour: Straw yellow

Total Residual Sugar: 16 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Primary Fermentation: 7 days in stainless steel      

Secondary Fermentation: 30 days in autoclave

Ageing: 1 month  

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with flower notes

Tasting temperature: 8-10° C

Meal Coupling: Aperitif, entrée, fish

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Pinot Grigio 100%

Alcool: 12,5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Veneto

Vineyard Altitude: 200m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in steel tanks at low temperature

Ageing: 6 months on its own yeast

TASTING SUGGESTION

Tasting Impression: Smooth with fruit and flower notes. Good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Primitivo 100%

Alcool: 14%

Colour: Ruby Red

Total Residual Sugar: 4 g/l

VINEYARDS:

Cultivation Area: Puglia

Vineyard Altitude: 200m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 1 days        

Vinification vats: Stainless steel tank

Ageing: 8 months in French tonneaux

TASTING SUGGESTION:

Tasting Impression: Smooth with silky Tannin and low acidity, fruity

Tasting temperature: 18° C

Meal Coupling: Pasta, risotto, chicken, not aged cheese

TECHNICAL NOTES:

Brand: Magna Terra Italica

Grape Variety: Corvina 75%,Rondinella 25%, Molinara 5%

Alcool: 15%

Colour: Deep Red with purple notes

Total Residual Sugar: 8 g/l

VINEYARDS:

Cultivation Area: Valpolicella

Vineyard Altitude: 250m above sea level

Training System: Guyot

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Oak Barrel

Ageing: 24 months in oak barrels

TASTING SUGGESTION:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo  100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l Limited Production: 6850 bottles

VINEYARDS:

Cultivation Area: Verduno

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 15 days     

Vinification vats: Stainless steel

Ageing: 3 years of againg, 50% of wine in 5000 L Slavonian oak barrels and 50% of wine in 500L French tonneuax followed by a short period in bottle

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato, grilled meats.

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno Boscatto and Verduno Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 20 days     

Vinification vats: in wood barrel of 4000 L

Ageing:

Monvigliero wine: aged for 4 years in 5200 L wooden barrel.

Boscatto wine: aged for 4 years in 5200 L wooden barrel.

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Nebbiolo  100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Verduno Boscatto and Verduno Monvigliero

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 20 days     

Vinification vats: in wood barrel of 4000 L

Ageing:

Monvigliero wine: aged for 4 years in 5200 L wooden barrel.

Boscatto wine: aged for 4 years in 5200 L wooden barrel.

Yeasts: Indigenous yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin, full bodied

Tasting temperature: 20° C

Meal Coupling: Cheese, meat like brasato

TECHNICAL NOTES:

Producer: Bel Colle

Grape Variety: Verduno Pelaverga 100%

Alcool: 14%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

VINEYARDS:

Cultivation Area: Verduno area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 6 days        

Vinification Vats: Stainless steel, 8 days maceration at 25° C.

Ageing: 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Red fruit aromas, pepper notes.

Tasting temperature: 18° C

Meal Coupling: Cheese, pasta, risotto, meat like brasato, chicken

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14%

Colour: Garnet Red

Total Residual Sugar: 2 g/l

VINEYARDS:

Cultivation Area: Neive and Barbaresco

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification Vats: Stainless steel

Ageing: 24 months in oak barrels, followed by 6 months in bottle

Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Dry with silky Tannin

Tasting temperature: 18° C

Meal Coupling: Ideal with meat like Brasato and cheeses

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 16%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

Limited Production: 10.900 bottles

VINEYARDS:

Cultivation Area: Asti Area

Vineyard Altitude: 300m above sea level

Training System: Guyot

Harvest period: Beginning of September

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: 50% stays in drying room for 20 days, 50% on the vine. Maceration for 20 days using indigenous yeasts

Ageing: 24 months in French tonneaux and Slavonian oak casks Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: meat like brasato, grilled meats

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Barbera 100%

Alcool: 15.5%

Colour: Ruby Red

Total Residual Sugar: 3 g/l

Limited Production: 6.666 bottles

VINEYARDS:

Cultivation Area: Canale

Vineyard Altitude: 300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 6 months years in 5000 L Slavonian oak Barrels followed by a short period in bottle. Yeast: selected yeasts

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 18° C

Meal Coupling: meat like brasato, grilled meats

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Nebbiolo 100%

Alcool: 14,5%

Colour: Garnet Red

Total Residual Sugar: 2 g/l Limited Production: 12.960 bottles

VINEYARDS:

Cultivation Area: Canale area

Vineyard Altitude: 300/350m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 10 days     

Vinification vats: Stainless steel

Ageing: 6 months in 5000 L Slavonian oak Barrels followed by a short period in bottle.

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Dry with silky tannin

Tasting temperature: 20° C

Meal Coupling: Meat like Brasato, cheeses, Mushrooms

Roero Arneis DOCG

Passato

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Arneis 100%

Alcool: 13.5%

Colour: Straw yellow

Total Residual Sugar: 3 g/l

Limited Production: 4150 bottles

VINEYARDS:

Cultivation Area: Roero Area

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin Contact Period: Vinification with skin contact for 36 hours at low temperature(5°C) followed by a classic white vinification         

Fermentation period: 15 days  in steel tanks at low temperature(15°C)

Ageing: 6 months on its own yeast

Yeasts: Selected yeasts.

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Smooth with fruit and flower notes with good acidity

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Chardonnay 100%

Alcool: 14%

Colour: Straw yellow

Total Residual Sugar: 2 g/l

Limited Production: 2.600 bottles

VINEYARDS:

Cultivation Area: Neive

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: 24 hours at low temperature

Fermentation Period: 10 days in tonneaux  

Ageing: 8 months in tonneaux

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Smooth with fruit and flower notes. Good acidity and vanilla aftertaste

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or with fish

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Luca Bosio Vineyards

Grape Variety: Moscato 100%

Alcool: 5.5%

Colour: Straw yellow

Total Residual Sugar: 130 g/l

VINEYARDS:

Cultivation Area: Piemonte area

Vineyard Altitude: 100/200m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 5 days in steel tanks at low temperature(15°C) then real frozen fruit pulp is added for a contact period of 24 hours.

Ageing: Not aged

TASTING SUGGESTION BY LUCA BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

TECHNICAL NOTES:

Producer: Bosio

Grape Variety: Moscato 95%/5% Brachetto

Alcool: 7.5%

Colour: Rosè

Total Residual Sugar: 80 g/l

VINEYARDS:

Cultivation Area: Piemonte

Vineyard Altitude: 200/300m above sea level

Training System: Guyot

Soil: Clayey-Calcareous soil

VINIFICATION:

Skin contact period: Vinification without skins       

Fermentation Period: 8 days in steel tanks at low temperature(15°C)

Ageing: 3 months on its own yeast Yeasts: Selected yeasts.

TASTING SUGGESTION BY VALTER BOSIO:

Tasting Impression: Sweet, smooth with fruit and flower notes.

Tasting temperature: 8° C

Meal Coupling: Ideal as aperitif or at the end of the meal with fruits, aged cheeses or hazelnut cake

X-Gin is an innovative gin based on cocoa beans from Colombia, hazelnuts from Piedmont, almond nuts from Avola, wild pepper and vanilla pods from Madagascar. 

The link between Belgium and chocolate is obvious, but not key. Our logo design however holds subtle pictures from the Kamasutra, emphasising the aphrodisiac connection with chocolate.

X-Gin was launched early 2016 and is now already available in 18 countries in 3 continents. Furthermore, X-Gin has won 11 awards such as gold at the SIP award, silver at ISWC, etc.

Our awarded (bottle) design underlines the premium nature of the product/brand and has high stopping-power.

X-Gin is of the highest quality : not only is it a London Dry style Gin, it holds an extreme versatility as it can be paired with any style of tonic (indian, light, fruity or aromatic) = a very rare charachteristic in the world of gins.

RUMBL is an alcohol-free spirit, embodying all the classic elements of a true Carribean rum, such as sugar cane, wood, full caramel & vanille scent.

RUMBL combines perfectly with cola or ginger ale/beer, allowing each bartender or end-consumer to mix a true Cuban-style drink, but without the alcohol sensation.

With "Rum Punch" Karumba launches a unique dark rum from La Martinique that was matured in Cognac barrels.

The subtle aromas that are released as well as the addition of secret herbs and citrus marmalade provide a sensory stimulation "extra ordinary".

This premium rum has no equal and can enrich both a longdrink (with mixer), cocktail or "on the rocks".

ADAM&EVE is an alcohol-free spirit, which in a playful way refers to the well-known duo in the human history (at least according to the Biblical version).

The "innocent spirit" baseline has a double meaning; the name refers to the literal and figurative purity of these two figures, thus emphasizing the natural, and therefore harmless character of this drink.

ADAM has a spicy overtone, along with Citrus aromas - appealing to a more 'male' drinker.

EVE has a nice balance between the light spiciness of the juniper, along with a nice perfume of floral and sweet tones - appealing to a more 'female' drinker.

"Hyakunen Umeshu Pekora ver." is finally on sale in collaboration with Pekora Usada, a Hololive third generation, and Hyakunen Umeshu which became No. 1 at the world's largest plum wine event!  Illustration is done by Ume Aoki.

This project started on Twitter, and spent nearly a year in preparation hoping that all Pekora fans would "enjoy the streaming of Pekora with a delicious plum wine".  We are very pleased to deliver this to you.

This plum wine was developed as an original "Pekora ver." based on the taste of Hyakunen Umeshu which won the No.1 place in Japan, and aimed to achieve both of the freshness of green plum and a rich, profound taste.

Best way to drink:  on the rocks or with soda.  It becomes aromatic with hot water.

Normally, Imo Shochu is made by steaming sweet potatoes, but as the name implies, "Manyuki Yaki-imo (Roasted sweet potatoes) Shochu" is made from roasted sweet potatoes (sweet potatoes produced in Ibaraki Prefecture). It is one of the few syochu liqueur in Japan that uses roasted sweet potatoes, and it is characterized by the mellow aroma and rich taste of sweet potatoes.  

Best way to drink:  on the rocks, with water or hot water

We are now BIO certified. B Corp remains our goal but being BIO, Oragnic was easy for us because of our philosophy.

Buyers Own Brand Orchid Wine Estate production chain offers an efficient one-stop shop for your wine export business. Having a confident buying experience is paramount to us. Delivery comes straight to your door.  

Product Design Our senior brand design team elaborate on original ideas to create a fresh image, leading to successful brand recognition. Your brand image will be unique to your business and can be tailored to your target market.

Information Management System

Advanced online quote & ordering system.

• Online ordering customized wine brand
• Real time order status tracking system
• Manufacturing Ordering system
• Wine label and trademark digital company-assets management

Contract Bottling (Wine)

Harbour Bottling's filling line is one of the most advanced filling lines in the world. This line is imported from Italy and can hold up to 3,000 bottles wine per hour.

De-Alcohol Shiraz, Sauvignon Blanc and Sparkling Wine.  

Real wine flavour without alcohol. 

Shiraz

McLaren Vale

Story: It’s no secret that McLaren Vale is home to some of the best Shiraz in Australia. And this Hand Crafted by Geoff Hardy Shiraz is no exception. 

Vintage: The 2018 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: The nose offers appealing aromas of cherries and plums with a hint of spice. 

Palate: The palate is vibrant with plenty of plums and a touch of black pepper, followed by a lingering finish.   

Food Pairings: This rich Shiraz is best enjoyed with a home made Beef Wellington. Bon Appetit!

Winemaker: Shane Harris

Cellaring: Drink now or to 2028

Alc: 14.5% pH: 3.47

TA: 6.42g/L RS: 2g/L

Montepulciano

Limestone Coast

Story: Montepulciano is likely to have originated in Tuscany and is now widely planted throughout central and southern Italy. It’s one of the dominant grape varieties in the Abruzzo region in central / eastern Italy and produces medium-bodied wines that are deep in colour with rich tannins and savoury flavours.  

Vintage: The 2018 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: The Hand Crafted Montepulciano offers interesting notes of blackberries, dried herbs and a hint of spice.

Palate: The palate is medium-bodied with elegant flavours of black fruits and spice, followed by drying tannins on the finish.

Food Pairings: This wine goes really well with Italian style lamb with a herbed couscous.

Cellaring: Drink now or to 2028

Winemaker: Shane Harris

Alc: 14% pH: 3.49

TA: 6.37g/L RS: 1.8g/L

Lagrein

Limestone Coast / Adelaide Hills

Story:  Lagrein is a relatively curious north east Italian grape variety well suited to Australian viticultural sites.

Vintage: The 2019 growing season started with mild weather and below average rainfall. Some late spring rain provided a bit of relief from the dry conditions. A heatwave in January was luckily too early in the ripening cycle to cause any damage to the fruit. This was followed by a very mild and dry finish to the vintage, allowing good hang time and flavour development to the smaller than average crop.

Nose:  The nose offers beautifully complex aromas of blackberries, plums and earth with a hint of spice.

Palate:  The palate is rich and opulent with smooth flavours of plums and spice, complemented by a tight, lingering finish.

Pairing:  Try with kangaroo fillet medallions served with a green olive, parsley and pine nut pesto.

Oak maturation:  21 months in seasoned French oak.

Cellaring:  Drink now or to 2028

Winemaker:  Shane Harris

Alc: 14.5% pH: 3.45

TA: 7.12g/L RS: 2g/L

Teroldego

Adelaide Hills

Story: Until recent times Teroldego was found exclusively in the Trentino region of Italy. It has a long, fascinating and well-documented history. Now that we have managed to pry a few cuttings from the hands of passionate Trentino producers, the 'Lucky Country' seems a likely place for this variety to flourish like the many talented Italian immigrants that have come before it.

Vintage: Spring and summer were cooler than normal with above average rainfall and the 2017 vintage happened much later than usual. The combination of those factors and dry weather for most of the harvest resulted in higher yields and excellent quality across regions.

Nose: The nose offers appealing aromas of sweet plums and dried herbs.

Palate: The palate is smooth with rich red berry flavours and tight, drying tannins.

Pairing: Try with soft shell blue swimmer crab in a tamarind sauce.

Cellaring: Drink now or to 2025

Winemaker: Shane Harris

Alc: 13.7% pH: 3.5

TA: 6.7g/L RS: 3.2g/L

Tannat

Adelaide Hills

Story: Originally from south-western France, Tannat produces powerful and full-bodied red wines.  

Vintage: The 2018 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: The nose offers beautifully soft aromas of ripe berries with a hint of forest floor earthiness. 

Palate: The palate delivers big flavours of blackberries and red berries with a tight, lingering finish. 

Food Pairings: This wine works exceptionally well with Argentinian grilled beef ribs.

Oak Maturation: 24 months in seasoned French barriques and hogsheads.

Cellaring: Drink now or to 2028

Winemaker: Shane Harris

Alc: 15% pH: 3.48

TA: 6.4g/L RS: 2g/L

Verdelho

Limestone Coast

Story:   The Verdelho grape’s history in Portugal dates to the 17th century, at least. On the island of Madeira, Verdelho is considered a noble grape, alongside Sercial, Bual and Malvasia. The outbreak of phylloxera had a devastating impact on these noble grapes. Verdelho was brought to Australia in the 1820s by James Busby and John Macarthur. It was used in the production of fortified wines primarily in the Hunter Valley before spreading to South and Western Australia where today it tends to be made into clean crisp white wine styles.

Vintage: 2021 will be one for the record books in more than one way but as far as vineyards across South Australia are concerned it was near perfect. Higher than average rainfall over winter allowed vines to produce good canopy and the cool – dry summer gave us beautiful even ripening conditions. This slow ripening allows great flavour development and retention of natural acidity.   

Nose: Pineapple, citrus, apple, lemongrass, melon, and spice with hints of banana and mint.

Palate: This medium bodied fruit driven wine displays loads of pulpy tropical fruits accentuated by fruit derived spice elements that dance softly across the tongue to a dry crisp finish.

Pairing: Fresh pesto pasta with grilled chicken and blistered cherry tomatoes                 

Cellaring: Drink now or to 2025                   

 Winemaker: Shane Harris

Pinot Grigio

Limestone Coast

Story: Pinot Grigio and Pinot Gris are two sides of the same coin. Different names for the same varietal. Since the grape has cultural significance in both Italy and France the name used in Australia is often indicates style. To that end, we use the term Pinot Grigio in our Hand-Crafted range to indicate a light to medium fruit forward style that finishes clean crisp and dry.   

Vintage: 2021 will be one for the record books in more than one way but as far as vineyards across South Australia are concerned it was near perfect. Higher than average rainfall over winter allowed vines to produce good canopy and the cool – dry summer gave us beautiful even ripening conditions. This slow ripening allows great flavour development and retention of natural acidity.   

Nose: Pear, white nectarine, and lemon with hints of apple blossom and spice.

Palate: Vibrant Nashi pear and green apple with hints of citrus fruits with a dry crisp finish.

Pairing: Crispy skinned Salmon with wilted greens tossed in lemon caper butter                 

Cellaring: Drink now or to 2025

Winemaker: Shane Harris

Alc: 12.5% pH: 3.1

TA: 5.6g/L RS: 1.2g/L

Arneis

Adelaide Hills

Story: Arneis is a rare variety originating from Piedmont in Northwest Italy. After WWII Arneis almost became extinct as it is notoriously difficult to grow, hence it has earned the nickname “Little Rascal”. Luckily a few viticulturists around the world have rediscovered this exceptional variety and are now producing stunning wines from this little rascal.

Vintage: 2021 will be one for the record books in more than one way but as far as vineyards across South Australia are concerned it was near perfect. Higher than average rainfall over winter allowed vines to produce good canopy and the cool – dry summer gave us beautiful even ripening conditions. This slow ripening allows great flavour development and retention of natural acidity.   

Nose: The nose displays beautifully vibrant aromas of citrus and stone fruits.

Palate: The aromas follow through to the crisp and refreshing palate with a little textural mouthfeel for added palate weight.

Pairing: Try this wine with garlic butter chargrilled king prawns fresh off the barbeque dipped in your favourite home made aioli.

Cellaring: Drink now

Winemaker:  Shane Harris

Alc: 12.8% pH: 3.01

TA: 7.2g/L RS: 2g/L

Fiano

Adelaide Hills

Story: Fiano is a white Italian variety grown primarily in the Campania region in the south, and also on the island of Sicily. Known for its low yields, strong flavours and intense aromas, this is a variety to watch in the years to come.

Vintage:  2021 will be one for the record books in more than one way but as far as vineyards across South Australia are concerned it was near perfect. Higher than average rainfall over winter allowed vines to produce good canopy and the cool – dry summer gave us beautiful even ripening conditions. This slow ripening allows great flavour development and retention of natural acidity.  

Nose: The nose offers subtle, attractive aromas of peaches with a twist of lime.

Palate: The palate is elegant and crisp with appealing stone fruit flavours and a refreshing, zesty finish.

Food Pairings: Try this wine with fried whitebait and a roast garlic aioli.

Cellaring: Drink now

Winemaker: Shane Harris

Alc: 13% pH: 3.12

TA: 6.41g/L RS: 2.3g/L

Cabernet Sauvignon

Adelaide Hills

Story: Sourced from a selection of premium Adelaide Hills Cabernet Sauvignon vineyards, produced to showcase the regions ability to balance flavour and structure with finnese and elegance

Vintage: The 2019 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: This wine offers restrained cool climate Cabernet aromas of cassis, herbs and blackberries.

Palate: The palate is structured and elegant with blackberries, cassis and chocolate complemented by fine tannins and a touch of mint on the long finish.

Food Pairings: perfect  with a herb crusted lamb rack.

Oak Maturation: 10% new French oak for 12 months.

Cellaring: Drink now or to 2030

Winemaker: Shane Harris

Alc: 14.5% pH: 3.35

TA: 5.89g/L RS: 0.4g/L

Shiraz

Adelaide Hills

Story: Sourced from a selection of premium Adelaide Hills Shiraz vineyards, produced to showcase the regions ability to balance flavour and structure with finnese and elegance

Vintage: The 2019 growing season started slowly, but warmer weather eventually helped to speed things up. Fruit set throughout the region was good and the low rainfall and warm weather from January to April resulted in great sugar development, while a cooler than average March offered ideal night temperatures for colour and flavour development.

Nose: This wine offers restrained cool climate Shirazaromas of red and blue berries

Palate: The palate is structured and elegant with fine chalky tannins and a long fruit driven finish.

Food Pairings: perfect with a selection of hard cheeses.

Oak Maturation: 10% new French oak for 12 months.

Cellaring: Drink now or to 2030

Winemaker: Shane Harris

Alc: 14.5% pH: 3.52

TA: 6.32g/L RS: 2.2g/L

GRAND CEP FRENCH RED WINE ,  IGP pay d'oc  merlot ;  AOP Costieres de nimes et AOP cotes de rousillion .  fruite , balanced

AOC Fronton "Mavro" 2019, red wine, available in blend or single grape, medium-dry to full-bofy, 93pts Wine Enthusiast

AOC Fronton 2019, red wine, blend of Negrette, Syrah, Cabernet Franc  and Cabernet Sauvignon, medium-dry. No oak.

AOC Fronton "la Foret Royale" 2018, red wine, blend of Negrette and Syrah, medium-dry to full-body. No oak.

Private Label lager beer in different alc strengths

from 1 till 15%

Private Label 0.0 beers

Private Label Flavored beers

Humboldt Gin - Made on a rye distillate basis refined with exotic botanicals; including 5 plants that Alexander von Humboldt himself collected on his South American journey - Congona (cinnamon pepper), Angostura bark, Guaraná seeds, cinchona bark and allspice. Created in close collaboration with the Botanical Garden Berlin for the 250th anniversary of Alexander von Humboldt. Drinking suggestions: as a long drink or in cocktails.

Appearance/color: bright, water bright Aroma: typical of juniper, spicy, fruity, floral Taste: typical of juniper, spicy, fruity, floral Alcohol content: 43% vol.

Made from organically grown grapes and with a strong commitment to the animal cause, this cuvées reflects the progress of our winemaking techniques, which today allow us to produce with respect for each individual.

Made from organically grown grapes and with a strong commitment to the animal cause, this cuvées reflects the progress of our winemaking techniques, which today allow us to produce with respect for each individual. 

Made from organically grown grapes and with a strong commitment to the animal cause, this cuvées reflects the progress of our winemaking techniques, which today allow us to produce with respect for each individual.

Made from organically grown grapes and with a strong commitment to the animal cause, this cuvées reflects the progress of our winemaking techniques, which today allow us to produce with respect for each individual.

Made from organically grown grapes and with a strong commitment to the animal cause, this cuvées reflects the progress of our winemaking techniques, which today allow us to produce with respect for each individual.

SeaFood&Co is the brand dedicated to wine and seafood lovers.  Discover a selection of wines that will perfectly match with fish, seafood and other shellfish.

SeaFood&Co is the brand dedicated to wine and seafood lovers. Discover a selection of wines that will perfectly match with fish, seafood and other shellfish.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

Our Firebird range is our premium range of wines sources 100% from our own vineyards.  The focus of these wines is to let the vineyard and where possible the single block be the expression of the wine rather than winemaking practices.  Our aim is to make wines with elegance and balance and a sense of scrumptiousness (i.e. drinkability).  The Firebird wines are single variety wines made with love and care from our vineyards.  In total we make 10 wines in the Firebird range – Sauvignon Blanc, Pinot Gris, Rose Pinot based), Sparkling Chardonnay/Pinot, Gruner Veltliner, Chardonnay, Sangiovese, Pinot Noir, Cabernet Sauvignon and Shiraz.

The Project K range of wines is Nova Vita’s natural wine project and was born in January 2019 when Mark Kozned and Chris Parsons were looking for a new challenge beyond the Firebird range and the opportunity to use fruit from the Woodlands Ridge Vineyard as it went through the organic transition process and other select parcels of Adelaide Hills grapes from vineyards with similar philosophies.  Project K wines are Lo-Fi “laneway style” that evolve and never stay the same as we experiment with different varieties, different blends and different winemaking approaches so you should expect the unexpected each year. 

Project K - The GV Project K - The GTR Project K - The SPN Project K - The MPN

The Project K range of wines is Nova Vita’s natural wine project and was born in January 2019 when Mark Kozned and Chris Parsons were looking for a new challenge beyond the Firebird range and the opportunity to use fruit from the Woodlands Ridge Vineyard as it went through the organic transition process and other select parcels of Adelaide Hills grapes from vineyards with similar philosophies.  Project K wines are Lo-Fi “laneway style” that evolve and never stay the same as we experiment with different varieties, different blends and different winemaking approaches so you should expect the unexpected each year. 

Project K - The GV Project K - The GTR Project K - The SPN Project K - The MPN

The Project K range of wines is Nova Vita’s natural wine project and was born in January 2019 when Mark Kozned and Chris Parsons were looking for a new challenge beyond the Firebird range and the opportunity to use fruit from the Woodlands Ridge Vineyard as it went through the organic transition process and other select parcels of Adelaide Hills grapes from vineyards with similar philosophies.  Project K wines are Lo-Fi “laneway style” that evolve and never stay the same as we experiment with different varieties, different blends and different winemaking approaches so you should expect the unexpected each year. 

Project K - The GV Project K - The GTR Project K - The SPN Project K - The MPN

The Project K range of wines is Nova Vita’s natural wine project and was born in January 2019 when Mark Kozned and Chris Parsons were looking for a new challenge beyond the Firebird range and the opportunity to use fruit from the Woodlands Ridge Vineyard as it went through the organic transition process and other select parcels of Adelaide Hills grapes from vineyards with similar philosophies.  Project K wines are Lo-Fi “laneway style” that evolve and never stay the same as we experiment with different varieties, different blends and different winemaking approaches so you should expect the unexpected each year. 

Project K - The GV Project K - The GTR Project K - The SPN Project K - The MPN

Abstraction is removing all parts that aren’t necessary to show the essential features of an idea. We brewed our version to be keep the essence of our award winning hoppy beer Hallucination. We reduced the alcohol content and the bitterness and kept all of the hoppy, juicy, freshness that we love so much. The result is a super juicy and refreshing 5.5% pale ale that is perfect as the days get warmer and longer. Cheers!

Silky and soft porter with an exciting malt profile that makes this beer especially easy to drink. Deliciously sweet and soft aroma of coffee, bitter chocolate and cocoa. Full bodied on the palate, with rich coffee and chocolate flavours in the taste.

A delightful brew, Brew Me a River is a traditional Belgian wheat beer spiced with coriander and fresh orange peel. Light and crisp up front, it features smooth bready flavors, bright citrus notes, and spicy fruit accents from the coriander and traditional wit yeast. Sessionable, light coloured, effervescent and refreshing.

Imagine the whole world beer selection as a FM broadcast band. Some frequencies just give you noise and can harm your hearing. Some provide the best signal-to-noise ratio. We made your frequency tuning a bit easier by creating the number one craft beer station to start with. Tune your mind to craft beer by starting from the very first channel. This will make your life easier when choosing another craft beer later. Craft FM is an easy drinking 3.5% ABV beer with a refreshing citrus and grapefruit flavor. It’s perfect for relaxing and enjoying some tunes or hanging with friends.