1. Klabjan, Malvasia 2022

Aromas of white peach, citrus, apple, honey, apricot. Fresh full-bodied orange peel on the palate and a characteristic mineral and salty finish.

The pleasant fresh fruitiness and long aftertaste bring a nice roundness and multi-layered complexity. Amazing price quality ratio

3-4 days maceration. Aged in stainless steel and concrete for at least 12 months, sometimes with a few months in a large oak barrel before bottling.

2. BORAC by Rojac 2020

Sweet aroma of orange peel, peaches and vanilla. Palate is savoury, mineral with balsamic tensions and nice tannins. Great aging potential, but why wait?

5 months skin maceration from September to January in underground amphora, aged 18 months in large wooden barrel.

We are bringing back one of our most popular orange wines from our first drop! This excellent introduction to orange is the joint creation of two friends and excellent winemakers, Boris Novak and Uros Rojac, hence the name BORAC. Made with 100% Malvasia.

3. Der Rebenhof, Rock II

Aromas of ripe apples, apricots, darjeeling tea, cinnamon and some spices. Firm acidity, grippy tannins. Grapes are from biodynamic 20 to 40 years old vines from single vineyards. 

12 months maceration, aged for at least 24 months in stainless steel tanks and old barrels. The wines were blended in the winter of 2023 and aged for six months before bottling in the spring of 2023. The wine then aged for two years in the cellar before being released.

The wine's name comes from the title of a song by winemaker Harti’s favorite band, AC/DC, and is a deep, rock-like orange wine.

Weingut Rebenhof is located along the southern Styrian wine route in Austria and winemaker Harti emphasises natural practices such as biodynamic farming, no additions (e.g. enzymes, cultured yeasts), low yields, long aging in both steel and Austrian oak, and wines that often lean into skin contact and field blends rather than strict varietal conventions. His philosophy is one of connectedness to the land and experimentation, pushing the boundaries of what Styrian wine can express while maintaining rigorous biodynamic methods and sustainable practices.