Bruno Dry Riesling - KarthäuserhofWhile winemaking in this place can be traced back to Roman times, most consider the official founding of the estate as we know it to be 1335 when the vineyards were given to the Carthusian monks. A little known fact is that the Carthusian monks have a monastery in our very own state of Vermont! This riesling displays notes of peach, with lime zest and citrus. Pair it with anything from spicy asian cuisine to fried seafood, or a German bratwurst.

The juice sits on a thin lees before it’s bottled and cellared for 3 months

This is a 50/50 blend of Lambrusco Salamino and Lambrusco Grasparossa

These are smaller blends

with plummy fruits and a little gaminess

10% Muscat

” They believe that despite whatever is thrown at them during each and every growing season the wine should ultimately be the best they can produce

and honeysuckle aromas

persistent foam

where the bear lives

organic ingredients and probiotics

A blend of Corvina

Intense aromas of black cherry