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White wine(123)

Sparkling Wines(20)

Natural wines(43)

Our Recommendation(1)

Award-winning wines(119)

Wine accessories(2)

Wine refrigerators(2)

Coasters, wine cases(0)

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Refrigerators and cooling bins(0)

Classic openers(0)

Electric openers(0)

Wine glasses and glassware(19)

Red wine glasses(11)

White wine glasses(5)

Sparkling wine glasses(3)

Decanters and carafes(2)

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Range : 1.000 rsd - 42.000 rsd

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11 - 12%(1)
12 - 13%(19)
13 - 14%(63)
14 - 15%(112)
15 - 16%(21)

Aging

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10-12 months in oak (partially French barrique), followed by several months in the bottle(1)
10-12 months in oak barrels, several months in the bottle(1)
10-12 months in oak, followed by 6 months in bottle.(1)
10–12 months in oak barrels (mostly barriques) and several months in the bottle(2)
12 months in French and American oak(1)
12 months in French oak (new and used barrels)(2)
12 months in French oak barrels(1)
12 months in French oak barrique barrels(2)
12 months in oak barriques and additional bottle aging.(1)
12 months in used oak barrels, then at least 3 years in bottle(1)
12 months, of which 70% was aged in stainless steel tanks and 30% in used 300 l oak barrels(1)
12–15 months in French oak barrels + additional bottle ageing(1)
12–16 months in French oak barriques (30–40% new) before bottling(1)
12–16 months in traditional Burgundian oak barrels (approx. 30% new)(1)
12–18 months in French and American oak barrels, then 2–3 years of bottle ageing(1)
14 months in French oak barrels (10% new) after fermentation(1)
14 months in oak barrels(1)
15 days of maceration, followed by 12 months of aging in Burgundian oak barrels (approx. 20% new).(1)
18 months in French oak barrels(1)
18 months in oak barrels(2)
18–24 months in French oak barriques + 12–14 months in the bottle(5)
20 months in French barriques + 12 months in bottle(2)
24 months in Hungarian and French oak barrels(3)
4–5 months in large oak vats(1)
5–6 months in French oak + part of the wine from the previous vintage aged for 12 months(1)
5–6 months in French oak barriques(1)
6–9 months in French and American oak barrels(1)
7 months on natural yeasts in wooden vessels before bottling.(1)
Aged for over a year in wooden fermentation vessels.(1)
Aged in small and large oak barrels for 2–3 years before bottling(1)
Fermentation in clay amphorae(1)
Fermentation with maceration and aging in oak.(1)
Fermented with a mix of stainless steel and French oak.(2)
In French oak barrels (~12 months) with ~25% new oak; 2 months in tanks before bottling(1)
In French oak barrels after fermentation.(1)
In new 300 L oak barrels(1)
Intended for consumption after a short maturation in vessels(1)
Malolactic fermentation, followed by ageing in barrique oak barrels and/or larger wooden vats.(1)
Malolactic fermentation, followed by aging in oak barrels(2)
No additional aging after bottling(3)
No long aging – wine ready for enjoyment, but develops well in the bottle(1)
Partial aging in oak barrels(1)
Short aging in barrels(1)
Short bottle aging(1)
Stainless steel, short maceration and fermentation in steel tanks(1)
The wine was spontaneously fermented and aged in amphorae and large wooden barrels after a seven-day whole cluster maceration before bottling.(1)
1–2 months in stainless-steel tanks(1)
4 months in French oak barrels(1)
6 months in oak barriques(1)
6 months in cement tanks(1)
6 months in French oak barriques(1)
6 months in French oak barrels(1)
6-12 months in French oak barriques(1)
30% of the wine was aged for 7 months in French oak barrels(1)
45% of the wine ages for 8 months in French oak barrels, while the remainder matures in stainless steel tanks.(1)
8 months in French oak barrels(1)
12 months in American oak barrels(1)
12 months in two-year-old American oak barrels(1)
12 months in French oak barrels.(1)
12 months in French and Hungarian oak barrels(1)
12 months in a combination of new and used French oak barrels(1)
12 months in old wooden barrels + additional bottle aging(1)
12 months in barrique barrels, followed by 48 months in large oak casks and further aging in the bottle(1)
12 months in barrique barrels, then 2–4 years in large oak casks, plus additional bottle ageing(1)
1 year in Serbian oak barrique + additional bottle ageing(1)
13 months in barrique barrels, then about 12 months in large wooden casks, plus an additional 6–12 months in bottle(1)
13 months in second and third-fill French oak barrels(1)
14–16 months in French oak barrique barrels(1)
15 months in second-fill French oak barrels(1)
16 months in French and Slavonian oak barriques(2)
16 months in French and Hungarian oak barrels(1)
16 months in Slavonian and French oak barrels(1)
17 months in French oak barrels(1)
18 months in French oak barrique barrels(6)
26 months in new French oak barrels(1)
30% of the wine is aged for 10 months in French oak barrels, while the rest matures in stainless-steel tanks.(1)
Partial ageing in oak barrels and stainless-steel tanks.(1)
A portion of the wine is aged in barrique barrels for 12 months(1)
Fermentation and maceration in traditional Armenian amphorae (karas), followed by bottle aging.(1)
Minimal oak(2)
In American oak barrels(1)
In barrique barrels(1)
Aged in wooden barrels and further in the bottle.(1)
In traditional Armenian amphorae (karasi), followed by additional bottle ageing.(1)
36 months in oak barrels + approx. 10 months in the bottle(1)
Partially aged in oak barrels(1)
Partially in stainless steel tanks and partially in French oak barrels.(1)
Fermentation of each grape type separately in stainless steel tanks, followed by 18 months of aging in new French and American oak barriques.(1)
Fermentation in stainless steel tanks(1)
Bottled shortly after fermentation, without long aging in wood(1)
Grapes are fermented separately in small tanks for ~10 days, followed by 6 months of aging in French oak barrels before blending and bottling.(1)
Natural vinification with maceration and aging for approximately 9 months, 20% in barrique barrels, 80% in stainless steel tanks(1)
Standard ageing before bottling under controlled conditions(1)
Aged in French oak barrels(12)
In stainless steel tanks(3)
In stainless steel tanks and partially in oak barrels (mostly in stainless steel, a smaller portion in new barrels)(1)
6 months in stainless steel tanks before bottling(1)
8–12 months in used French oak barrels(1)
8–12 months in French oak(1)
Fermented and aged for 9 months in large amphorae (1,200 l) following manual fermentation(1)
9–12 months in French oak barrels(1)
Spontaneously fermented, then aged for ~9–12 months in stainless steel tanks.(1)
10 months in large oak barrels(1)
10–12 months in oak barrels(1)
12 months in 500l oak barrels of various ages(1)
12 months in barrique barrels(1)
12 months in Bulgarian oak barrels(1)
12 months in oak barrels(6)
12 months in new barrique barrels, then 12 months in traditional oak barrels(1)
12 months in large oak barrels after fermentation(1)
12 months in large oak and barrique barrels(1)
12 months, half in stainless steel tanks and half in large barrels (2000 l and 3000 l) to develop structure(1)
12‑16 months in oak barrels(1)
14 months in small oak barrels(1)
Approximately 15–18 months in Bulgarian oak barrels after fermentation(1)
16 months in oak barrels(4)
16 months in small barrique oak barrels(1)
16–18 months in new and partially used barrique oak barrels(1)
Aged for 18 months in 500 l oak barrels.(3)
18 months in Bulgarian oak barrels(4)
18 months in oak barrels of various sizes(1)
18 months in used barrique barrels(2)
18 months in new barrique oak barrels(2)
19 months in barrique barrels(1)
20 months in barrique barrels(1)
24 months in barrique oak barrels(2)
24 months in barrique oak barrels, then at least 1 year of aging in the bottle before sale(1)
24 months in Bulgarian oak barrels(1)
24 months in new barrique oak barrels(3)
Partially fermented and aged in oak barrels(1)
Partially in oak barrels(1)
A portion of the wine was aged in large oak barrels of various capacities following fermentation(1)
Fermentation took place with skin contact for about a week in tanks, followed by malolactic fermentation and ageing in stainless-steel tanks before bottling in July 2024.(1)
Fermented in stainless steel tanks without oak aging – focusing on the purity of fruit and spice notes.(1)
Fermented with 15 days of skin maceration in stainless steel tanks and bottled early to preserve freshness.(1)
Short to medium aging in stainless steel tanks and partially in small oak barrels(1)
In oak barrels(9)
Following fermentation, the wine was aged for 24 months in 300 l and 500 l barrels(1)
After fermentation, the wine aged for 24 months in 500 l oak barrels.(2)
Several months in stainless steel tanks(1)
Non-vintage, young wine(1)
Aged in oak barrels to round out the tannins and achieve greater complexity.(1)
Aged in oak barrels before bottling to develop complexity and structure.(3)
Aged in a combination of stainless steel and large barrels, without intensive aging in small barrels, to preserve freshness and accessibility(1)
No oak contact – fermentation and maceration in stainless-steel tanks.(1)
The wine is ready to drink now, but will reach its peak between ~2032 and 2037.(1)
The wine is ready to drink now, but will reach its peak between 2031 and 2036.(1)

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Dry wines(215)
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0.75l(207)
0.375l(1)
1.5l(6)
2.5 -3l(2)

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Brands

Attila Gere Pincészete(12)

Bergkellerei Passeier(5)

Bogle Family Vineyards(7)

Chateau Burgozone(6)

Château de Chamirey(10)

Château Purcari(29)

Domaine de l'Accent(7)

Domaine de Rombeau(5)

Domaine Garon(12)

Domaine Pierre Girardin(5)

Erzsébet Pince(7)

Fred Loimer(13)

Jakab Badacsony(3)

Maxime Dubuet-Boillot(7)

Natural Grape Concept(3)

Tilia Estate(11)

Vida Borbirtok(12)

Villa Melnik(20)

Wassmann Weingut(6)

Yedibilgeler (7 Bilgeler)(10)

Zsirai Pincészet(10)

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Showing 217–217 of 217 item(s)

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Yeraz Areni Noir Field Blend 2019 – Zorah Winery
12.000 rsd

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Zorah Yeraz 2019 is a premium red wine from Armenia, made from 100% Areni Noir, featuring aromas of red cherry, berries, and spices, with an…

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