Ćilibar – organic orange wine
- Maceration 10-14 days
- Fermentation on wild yeast
- Maturation on the lies 6 months
- Unfiltered.
- Total acidity 6 – 7 g/l
- Sugar 0 – 3 g/l
- Alcohol 11,5 – 13,5%
- Average retail price €28,00
Recent awards: Gold at Berliner Wine Challenge 2024; 92 points Darrel Joseph; Silver at WineVision 2024.
Ćilibar (pronounced chilly-bar) is a dry certified organic orange wine from Panonia grapes. It is grown without any spraying in most years.
Beth Willard, Decanter Co-Chair says: Offering real personality, this organic Panonia combines orange citrus and apricot fruit with a gentle thread of honey. Despite two years in bottle, it retains impressive freshness and vitality, and there is a subtle mineral edge. The finish is pleasantly bitter with a Campari-like twist that adds complexity and gastronomic appeal. Lively, characterful and nicely balanced, with a slightly savoury edge. 90 points.
Ćilibar should be served not too cold. Keep it in the fridge and then let it warm to about 9ᴼC in the glass. Aeration will help it develop its full aromas.
It goes well with richer food, oily fish, fowl in white sauce, pasta carbonara, roast pork. Excellent with Asian dishes, especially spicy ones. Serve with very sweet, white deserts (such as baklava)
Ćilibar may contain some sediment and CO2 in the bottle.
Selena – organic orange wine
- Maceration 6 – 9 days
- Fermentation on wild yeast
- Maturation on the lies 6 months
- Unfiltered.
- Total acidity 5 – 6 g/l
- Sugar 1 – 3 g/l
- Alcohol 12,5 – 14%
- Average price €28,00
Recent awards: Gold at Berliner Wine Challenge 2024; Gold at EcoWine Fest 2024, Zagreb; Gold at WineVision 2024; Gold at EcoWine Fest 2026, Zagreb.
Selena is certified organic orange wine from the grape variety Tamjanika that is endemic to Serbia, Macedonia and Bulgaria. Selena, apart from being a beautiful female name, means the Moon in Greek and this name and the picture of full moon on the label is a tribute to biodynamic principles applied in growing Tamjanika that goes into Selena.
Golden color comes from prolonged skin contact and suggest richness in aromas and taste. The expectation is fully satisfied with aromas of ripe peaches, apricots and a hint of dried hay. After a while, elderberry starts to dominate, typical for Tamjanika variety.
Full bodied with ample acidity Selena has a long finish, with aftertaste of roasted hazelnuts and walnuts, with just a hint of astringency.
Selena improves with aeration and decanting it an hour before drinking will give the best satisfaction to all the senses.
Selena served with food is best enjoyed not too cold, at 9ᴼC-11ᴼC. For aperitif it should be somewhat chiled. Pair it with goat cheese, as well as those with blue and green mold, skewered lamb, grilled squid and chocolate mousse.
Selena may contain some sediment and CO2 in the bottle.
Good boy Bruno – organic orange Pét Nat
- Maceration 6 – 9 days
- Fermentation on wild yeastin open tanks, continuing in bottles
- Disgorged after 6 months to 1 year
- Total acidity 6+ g/l
- Sugar 10 – 13 g/l
- Alcohol 12,5 – 14%
- Average price €28,00
Good boy Bruno is fun and refreshing sparkling wine made in Pét Nat style. It is made in limited quantities from Tamjanika grapes.
Floral aromas, where elderberry dominates, and soft white fruit with gentle bubbles make it ideal as starter. But citrusy long finish makes it capable of handling serious food as well.
Serve very cold.
Indigo – organic red wine
- Maceration 14 – 20 days
- Fermentation on wild yeast
- Maturation on the lies 3 years
- Maturation in bottle 6 months
- Unfined and unfiltered.
- Total acidity 6 – 7 g/l
- Sugar 2 – 4 g/l
- Alcohol 12,5 – 14%
- Average price €32,00
Indigo is a modern certified organic red wine from Regent grapes. At opening, blackberries and sour cherries dominate, while secondary aromas of pomegranate develop after some aeration. It has a medium body and soft tannins, but with enough acidity to be refreshing.
Indigo goes well with roasted game or fowl, red meats, curries, stews, strong sauces (including spicy hot) and with dark chocolate deserts. Indigo needs to be decanted and allowed to breathe at least an hour before enjoyment. It is best served at 16ºC – 17ºC.