This type is really popular. The extremely complex scent and bouquet comes after seasoning firstly in new oak barrels and then in bottles for a few years. It is a soft, fiery, deep-red red wine with characteristic scent and intensive bouquet, and long, fine tannic acid.

Special treatment processes: approx. 10-14 days of skin fermentation, then keeping on rape for 3-4 weeks, biological malic acid breakdown, followed by 16 months of maturing in wooden barrels. Its colour is intensive ruby red with a light crimson edge. Its scent is complex and opens up after prolonged airing. Its aroma resembles cherry and forest fruits but also displays noble oak. Its tannin is strong, but not offending. In all, it is a wine of good aroma and content. Special treatment processes: minimised chemical use, soil treatment with protected technology, plant protection with environment friendly technology. The wine will reach its peak around 2006. It is to be consumed at 17-18 degrees centigrade, with venison or beef dishes with intensive spices and prepared with forest fruits.

It is a green and yellow, spicy, aromatic white wine, which is excellent attendant of the dishes of fish, light meats. In its bouquet you can feel the aroma of fig and lemon. It is full-bodied, manly, and rich in tastes. White wines of exceptional quality are made of it.

Special treatment processes: minimised chemical use, Lenz-Moser cultivation is used, soil treatment with protected technology, plant protection with environment friendly technology. It has a light hay-yellow colour with a tinge of green and is a wine with a well visible glycerine ring. Its scent is clean, intensive and resembles freshly mowed grass. It is characterised by a light structure and mild acids, its aroma recalls green paprika. It is to be consumed at 8-10 degrees centigrade, and goes well with white meat and fish. The wine will reach its peak in 2007.