As dictated by our philosophy, our work with wines is done at the time of the full moon, when the wine is at its peak and can fully express its potential. Since we only follow its development and do not monitor it artificially, the wine arrives on the market when it is ready and thus every vintage shows its character in its own moment.
Younger vineyards and average vintages compose our classical line. Fresh wines matured in inox barrels are found here. They carry inside them the primary aromatics and are not suitable for prolonged ageing.
Sparkling wines from the Keltis wine cellar are made according to the classical method and without added liquors. They rest on yeasts for a minimum period of 2 years, while the fermentation happens within bottles. Varieties: chardonnay, Pinot noir, and rumeni plavec.
Our orange wine and wines macerated on berries rest from a few days to up to 8 months. Autochthonous yeasts are at work, there is no temperature control and no oenological additions and treatments.
Mario Extrême is our specialty; it is a macerated sparkling wine which is the upgrade of gentle macerations.
Our liquer wine (a merlot and cabernet sauvignon cuvée) is created by adding home-made pomace brandy. It matures in barrels for at least 5 years.