New at Spring SITT 2022 and a huge success with UK customers since launch. A level of complexity that's unusual to find at this price point thanks to winemaker Ralph's blend of Zweigelt from two regions. Older Zweigelt vines on hard granite with sandy soil in Kamptal lend a lovely minerality and freshness this combines with Zweigelt from the Felser Schafberg vineyard, which is pure loess creating super ripe Zweigelt. Add in 15% Cabernet Sauvignon and you have a crowd pleasing Rosé with aromas of red fruits and a hint of stone fruit.

Ralph's Kamptal DAC Riesling is grown almost entirely on gneiss primary rock around the village of Obernholz, where the family Heurige is based. The vines grow 10m below soil surface, yielding minerality, it's a very warm site with south facing slopes, so produces a ripe style of Riesling, with lovely stone fruit notes yet balanced with freshness and lovely acidity. This comes from the wide diurnal range and high altitude in Obernholz 316-410m. Sustainable Wine Austria Certified.

Husband and wife team Rudolf and Verena Kiss create low intervention wines in the Leithaberg village of Jois. This spring and summery Welschreisling is crisp, aromatic with notes of apple and pear infused with wild herbs and some minerality.

A classic mineral style of Chasselas from legendary Valaisan winemaker Gilles Besse. This Fendant perfectly illustrates the schist terroir of the slopes of the Vétroz vineyard. with structure, freshness and minerality the three pillars that make up this wine. A lively and racy Fendant; a Fendant of terroir. A great aperitif or with lake perch or classic cheese fondue!

Doral is a Chardonnay x Chasselas cross created in 1965. Vineyards are on the northern shores of Lake Geneva. Grapes come from various parcels located in the La Côte AOC. An aromatic variety. Fruits include apricot, peach and pear. Also some tropical notes of papaya, guava and star fruit. Aromas of yellow and white flowers with aromatic spices such as nutmeg.

Petite Arvine is an indigenous Swiss variety grown in Valais and is perhaps the most acclaimed obscure grape variety in the world if we judge by the number of medals in major competitions.. Since the early 90s it has been replanted a lot and there are more than 200 hectares actually in Valais. This lovely example from Varone exhibits the classic aromas of citrus lemon ,rhubarb, grapefruit and a saline finish.

Grows exclusively in the Rieds ( single vineyards) of Scheiben, Brunnthal and Hammergraben. These are the core parts of the wine growing area of Wagram, here even the deepest soil layers consist of pure loess. A combination of various factors such as south-facingvineyards, good water supply, warm winds due to the Pannonian climate and the vicinity to the temperature-balancing Danube enable the production of a unique, strong, yet creamy Grüner Veltliner. At harvest all 3 vineyards picked and fermented separately then blended. The fermented wine spends 6 months on lees with batonnage before bottling. An excellent food friendly full bodied white wine. Sustainable Wine Austria Certified.

The name 'Arenis' comes from Italian "arenaria rossa", or red sandstone. This rock lends the sandy and loamy soils of the eastern-facing vineyards their striking color. The vineyards between 300 and 400m a.s.l. in the south of Alto Adige are not only considered the ideal terroir, but also the native habitat of the Gewürztraminer grape with its demanding site requirements. Due to the heavily reduced yield of the vines, Arenis is very complex in aromas: roses, lychee, jasmine and exotic spices. A decisive mineral backbone gives the full-bodied wine prolonged freshness. Arenis is expressive yet highly drinkable and maintains the perfect balance between intensity and elegance.

100% Roussanne. Organic and Biodynamic in conversion, grown on predominantly limestone earth with some clay which creates specific aromas and mineral characteristics. The 2023 vintage will be the first one to get the AB certification. Whole bunch pressed with spontaneous fermentation from wild yeasts. Alcoholic fermentation is 80% in stainless steel vats and 20% in barrel (without new barrels) Matured on fine lees with batonnage for between 4 to 9 months. Very low use of sulphites.

The 13 acre Domaine de Milleranche was formed when nine generations of winemakers from two families joined together to produce wines of which they are proud. They are in transition to Organic or biodynamic viticulture, and highly respectful of their terroirs. Bright red fruit and crunchy Gamay!

Indigenous Savoie red grape variety with grippy tannins, a spicy fruit character and notes of berries and violets. Fantastic with raclette and cheese sauces!

100% Nebbiolo grown at altitude between 300m-700m above sea level made by Valtellina supremo and winemaking legend Mamete Prevostini. After a gentle de-stemming, the grapes, lightly pressed, are transferred into stainless steel containers where the alcoholic fermentation takes place over 6 days, during which time they macerate in juice. After the pressing, the wine, is always placed in stainless steel vats, where MLF is also carried out. Here it remains for further 8 months of aging. The process is completed with a period of 6 months bottle ageing.

Family have been making wines in Rust in Burgenland since 17th century. Following sustainable viticulture principles They comply with 25/26 regulations that are required for organic certification since 1971. They have voluntarily stopped using synthetic fertilisers since 1971 only using organic material where necessary. They use no herbidicides to clear weeds below the vines only using mechanical methods. They also mitigate soil erosion by planting non vine species between the rows of vines. They use no insecticides instead choosing to use pheromone based pest management to discourage pests like the grape moth. The principle reason for not applying for full organic certification is the prohibitive cost which would make the winery less economically viable Harvested at the end of September 2021. Loamy soils from the single vineyard Umriss, Bandkräftn, Mitterkräftn and Gemärk. De-stemming, closed mash fermentation over 12-15 days at a temperature of up to 30 °C (88 °F), 3 days of maceration after the end of fermentation, followed by gentle pressing. Malolactic fermentation partly in large, used oak casks and partly already on mash. Stewed sour cherries accompanied by a touch of violet and gentian, spicy-dense, sun-drenched blackberries.

Talented winemaker Matthias Bechtel works 3.6 ha of steeply terraced vineyards around the historic Rhine town of Eglisau near Zurich. . He uses natural processes such as gravity instead of mechanical stress on the grapes. This enables an even gentler production of his wines. He has won a host of awards including 2017 Great Gold Pinot Noir, 2019 Rookie of the Year Gault & Millau and 2021 Best Swiss wineries Gault & Millau. This Blauburgunder has pigeage by hand for exceptionally fine tannins.

Situated in Julienas. The Matray have been working the vines for 5 generations. Today their daughter Celia leads the winemaking; From 75 year old vines, hand harvested and then semi-carbonic maceration. Then 10 months in 215L oak barrels. It is a full-bodied, tannic, rich in substance and fleshy wine with great cellaring potential although drinking well now.