Selected series

The wine goes excellently with traditional Slavonian meals. It also finely complements white meat dishes and pasta.

Best served cooled at a temperature of 10-12 °C

The ripe grapes are picked at the Busija locale. It is at a height of 140 metres above sea level. Due to the mild slopes the vineyards are exposed to sunlight throughout the daytime which contributes to the quality of the grapes.

It is made from grapes at specially selected locations in our vineyards at their peak of technological maturity. The grapes are pressed and the must sediments for 24 hours at low temperatures. It is then decanted into inox vats where a 7-10 day controlled fermentation is performed at a temperature of 15-18 °C.

The wine ripens in inox wats and oak barrels.

It is best to consume the wine immediately, or keep it in appropriate storage for maximally two years.

0,75 l

Best served alongside pasta, white meat or fish meals.

Best served cooled at a temperature of 10-12 °C

The grapes are picked at Mali Varod, at the most prominent spot of the Erdut peninsula on the Danube. Mali Varod has been a vineyard location for over 300 years.

Made from grapes of the same name. They are picked at their full technological maturity, pressed, and as must decanted into inox vats where the controlled fermentation develops.

It first ripens in inox vats and later in oak barrels. The oak barrels contribute to the harmony of colors, tastes and scents of the famous Erdut chardonnay.

The wine can be drunk immediately, but an excellent harmony of tastes and aromas may be appreciated after several years of storage.

0,75 l

Best served with seafood, escargots, venison, smoked, cooked and fried fish, asparagus and white meat.

Best served cooled at a temperature of 10-12 °C

The grapes are grown in a vineyard at Busija. It is at a height of 130 meters above sea level. The sloping terrain assures complete days of sunlight, which is reflected in the quality of the grapes.

After pressing, the wine is fermented in inox vats.

The wine ripens in inox wats and oak barrels.

Thanks to its high acidity the wine has a high ripening potential.

0,75 l

A pleasant and refreshing wine for the summer months. Best served alongside Mediterranean and exotic foods as well as along cheese desserts.

Best served cooled at a temperature of 10-12 °C

The pinot noir grapes are picked from the Busija locale. It is at a height of 130 meters above sea level. The sloping terrain assures complete days of sunlight, which is reflected in the quality of the grapes.

The rosé is made by pressing grapes as one would do in red wines and a brief cold maceration. The must remains in contact with the skin for 24 to 48 hours. The intensity of the color is determined by the length of the contact. The must is then drained and fermented separately in the vinification process. 

The wine ripens in inox vats.

Best consumed immediately or stored maximally for two years in the appropriate conditions.

2017 – silver medal – Osječko-baranjska County Days of wine and tourism

Bottle - 0,75 l

Best matched with dark and spicy food, especially those made from Slavonian venison.

Best served at a temperature of 16 °C

The grapes are grown in a vineyard on the slopes of Dalj Mountain, at Busija.

The grapes are picked during nighttime because of the temperature. The maceration lasts from 10 to 14 days in the vinificators. After that follows the fermentation in the inox vats.

The wine ripens in oak barrels in a wooden cellar.

The wine becomes more harmonious as it ripens.

0,75 l

Best drank alongside dark meats and stronger meals of venison and aromatic cheeses.

Best served at a temperature of 18 °C

The grapes are picked in their ripe phase on the slopes of Dalj mount, at Kraljevo brdo. The exceptional quality is preserved with the constant quality control of the production process and the careful machine processing of the vineyard.

The grapes are picked during nighttime so that the temperature in the grape isn't too high. The maceration lasts from 10 to 14 days in the vinificators. After that follows the fermentation in the inox vats.

Cabernet Sauvignon acquires its full richness in oak barrels in the Erdut winery cellars.

Best between the second and fourth year because at that time it acquires an exceptional harmony.

Bottle - 0,75 l