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White wine(121)

Sparkling Wines(20)

Natural wines(40)

Our Recommendation(1)

Award-winning wines(119)

Wine accessories(2)

Wine refrigerators(2)

Coasters, wine cases(0)

Aerators, pumps and stoppers(0)

Refrigerators and cooling bins(0)

Classic openers(0)

Electric openers(0)

Wine glasses and glassware(17)

Red wine glasses(9)

White wine glasses(5)

Sparkling wine glasses(3)

Decanters and carafes(2)

Price

Range : 780 rsd - 42.000 rsd

Alcohol

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10 - 11%(2)
11 - 12%(3)
12 - 13%(52)
13 - 14%(106)
14 - 15%(99)
15 - 16%(16)

Aging

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10 months on full lees in a stainless-steel tank and a further 10 months on fine lees in large wooden casks(1)
10 months on the lees in stainless steel tanks(1)
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 barrels and 6 months on the lees(1)
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 on "full lees" + 10 months on fine lees in oak vessels(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 oak barrels(3)
18–24 months in French oak barriques + 12–14 months in the bottle(5)
19 months ageing on its own lees in large wooden casks and amphorae before bottling(1)
20 months in French barriques + 12 months in bottle(2)
24 months in Hungarian and French oak barrels(3)
3-6 months in stainless steel tanks without oak contact(1)
4 months in stainless steel tanks(1)
4 months on fine lees(1)
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 months in stainless steel tanks(1)
6–9 months in French and American oak barrels(1)
7 months on natural yeasts in wooden vessels before bottling.(1)
9–12 months on fine lees in French oak barrels(2)
Aged for over a year in wooden fermentation vessels.(1)
Aged in small and large oak barrels for 2–3 years before bottling(1)
Aged in traditional Burgundy oak barrels (about 15 months), with no new oak, then the wine spends 2 months in tanks before bottling(1)
Approximately 18 months on fine lees in wooden barrels(1)
Fermentation and aging in steel on lees(1)
Fermentation and partial ageing in amphorae and/or oak(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)
In stainless steel tanks with possible brief contact with oak(1)
In stainless steel tanks, without contact with wood(1)
In stainless steel vessels(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 ageing(1)
No long aging – wine ready for enjoyment, but develops well in the bottle(1)
On fine lees, partially in oak barrels(1)
Part of the wine is aged in oak barrels for 12 months (228 L), while the rest ferments and ages in stainless steel tanks.(1)
Partial aging in oak barrels(1)
Partial maturation in stainless steel and wood, with fine lees contact(2)
Short ageing in stainless steel vessels(1)
Short ageing on fine lees in stainless steel(1)
Short aging in barrels(1)
Short aging on fine lees(1)
Short bottle aging(1)
Stainless steel tanks + ageing on fine lees for about 4 months(2)
Stainless steel tanks + aging on fine lees for approx. 4–5 months(1)
Stainless steel, short maceration and fermentation in steel tanks(1)
Standard, without long barrel aging.(1)
The wine was spontaneously fermented and aged in amphorae and large wooden barrels after a seven-day whole cluster maceration before bottling.(1)
4 months in French oak barrels(1)
6 months in oak barriques(1)
6 months on the lees in clay amphorae(1)
6 months in cement tanks(1)
6 months in French oak barriques(1)
6 months in French oak barrels(3)
6 months in stainless steel tanks on fine lees(1)
6-12 months in French oak barriques(1)
7 months partial aging in French oak(2)
30% of the wine was aged for 7 months in French oak barrels(1)
8 months in new American oak barrels, with sur lie aging and bâtonnage.(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)
11 months in concrete tanks(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 French oak barrels, then 4 months in stainless-steel tanks(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)
18 months in used French oak barrels with periodic lees stirring.(1)
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)
60 days of skin maceration in traditional Armenian amphorae (karas), then 9 months in amphorae and 10 months in bottle.(1)
9 months on fine lees in stainless steel tanks(1)
No oak aging; fermented in stainless steel tanks.(1)
Partial ageing in French oak barrels(1)
Partial ageing in oak barrels and stainless-steel tanks.(1)
A portion of the wine is fermented in stainless steel, and a portion in used 500 L French oak barrels with fine lees contact.(1)
A portion of the wine is aged in barrique barrels for 12 months(2)
Part of the wine is aged for about 6 months in French oak.(1)
Fermentation and maceration in traditional Armenian amphorae (karas), followed by bottle aging.(1)
Fermented in stainless steel and aged on fine lees.(2)
Stainless steel tanks, short ageing on fine lees (no oak)(1)
Minimal oak(4)
On fine lees in oak barriques(1)
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)
The wine is fermented and stored in stainless steel.(3)
14 months in French oak barrels (around 20% new)(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 and ageing for 9 months in large French oak barrels (456 L, 30% new), then 5 months in stainless steel tanks(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(4)
Fermentation started in stainless-steel tanks, then continued and finished in 228-liter oak barrels, followed by 12 months of oak aging(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)
Stainless steel tanks + short aging on fine lees (3–4 months)(1)
Stainless steel tanks, without oak influence(1)
In stainless steel tanks(13)
In stainless steel tanks and partially in oak barrels (mostly in stainless steel, a smaller portion in new barrels)(1)
In large French oak barrels(1)
6 months in stainless steel tanks before bottling(3)
Fermented and aged for 9 months in large amphorae (1,200 l) following manual fermentation(1)
Spontaneously fermented, then aged for ~9–12 months in stainless steel tanks.(1)
12 months in 500l oak barrels of various ages(1)
12 months in Bulgarian oak barrels(1)
12 months in oak barrels(6)
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)
Approximately 15–18 months in Bulgarian oak barrels after fermentation(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 new barrique oak barrels(1)
24 months in Bulgarian oak barrels(1)
Partially fermented and aged in oak barrels(1)
The wine partially matured for 6 months (one part in Tava amphorae, the other part in wooden barrels with batonnage) before bottling.(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 and aged in vessels that allow micro-oxidation, without significant wood influence(1)
Fermented and then aged for about 6 months – 50% in new 5 hl Hungarian oak barrels on fine lees and 50% in stainless-steel tanks.(1)
Fermented with grape skins for 1-2 weeks, then aged on fine lees (sur lie) for about 4 weeks – no oak aging(1)
Several months on the lees(1)
Fermented in stainless steel (inox) and oak barrels; aged for 6 months on fine lees (sur lie)(2)
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 aging in granite vessels before bottling (approximately 3 months)(1)
Following fermentation, the wine was briefly stabilized and bottled to preserve freshness(5)
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)
Non-vintage, young wine(6)
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)
Wine fermented and bottled without oak aging – the focus is on fresh aromas and fruitiness.(2)
Wine fermented in stainless steel tanks, without oak aging(1)

Preservation potential

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Grape variety / Varieties

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Style (sweetness)

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Dry wines(273)
Semi-dry wines(5)
Sweet wines(1)

Type of wine

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Still wines(279)
Dessert wines(1)

Bottle size

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0.75l(264)
0.375l(2)
1.5l(8)
2.5 -3l(2)

Country and region of origin

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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)

Tilia Estate(11)

Vida Borbirtok(12)

Villa Melnik(20)

Wassmann Weingut(6)

Yedibilgeler (7 Bilgeler)(10)

Zsirai Pincészet(10)

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Showing 97–108 of 279 item(s)

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Heritage Sireni, Ararati 2020 – Zorah Winery

Red wine
6.600 rsd
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Hermitage Blanc “Fossyl” Marsanne, Roussanne 2023 – Domaine Garon winery

Award-winning wines
8.750 rsd
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Hermitage Rouge “Colysee” Syrah 2022 – Domaine Garon Winery

Award-winning wines
8.700 rsd
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Hidaspetre Kékfrankos 2021 – Vida Borbirtok Winery

Red wine
3.160 rsd
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Hidaspetre Prémium Kékfrankos Rosé 2024 – Vida Borbirtok Winery

Rosé wine
1.950 rsd
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Hidden Garden Olaszrizling 2023 – Turay Winery

White wine
3.100 rsd
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Hippocrates Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Shiraz 2023 – Yedibilgeler Winery

Red wine
3.100 rsd
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Hysteresis 2022 Tamjanika – Yotta Winery

White wine
3.900 rsd
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Ice Wine de Purcari 0.375 L Muscat Ottonel, Traminer 2017 – Château Purcari Winery

Award-winning wines
3.900 rsd
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Idyll Bikavér Kékfrankos, Merlot, Cabernet Franc, Cabernet Sauvignon, Kadarka, Syrah 2023 – Vida Borbirtok Winery

Red wine
1.400 rsd
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Is Solinas 1.5L Carignano 2019 – Argiolas Winery

Red wine
15.000 rsd
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Is Solinas Carignano 2019 – Argiolas Winery

Red wine
7.500 rsd

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