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Categories

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)

Aerators, pumps and stoppers(0)

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)

Price

Range : 550 rsd - 153.900 rsd

Alcohol

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10 - 11%(6)
11 - 12%(13)
12 - 13%(70)
13 - 14%(139)
14 - 15%(119)
15 - 16%(22)
20%(11)

Aging

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10 months in newer oak barrels; a combination of Hungarian and French oak with partial malolactic fermentation(1)
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 French oak barrels(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 months in oak barrels(1)
5 months in steel tanks(1)
5 months in steel tanks and oak barrels(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 bottle (traditional method of secondary fermentation)(1)
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 additional aging after disgorgement(2)
No long ageing(1)
No long aging – wine ready for enjoyment, but develops well in the bottle(1)
On fine lees in the bottle without disgorgement, 'sur lie' style(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)
Second fermentation directly in the bottle using the ancestrale method without disgorgement; bottled during 2022 and aged.(1)
Short ageing in stainless steel vessels(1)
Short ageing on fine lees in stainless steel(1)
Short aging in barrels(1)
Short aging in the bottle on its own lees (sur lie)(1)
Short aging on fine lees(1)
Short bottle aging(1)
Spontaneous fermentation and second fermentation directly in the bottle using the ancestral method without disgorgement, followed by 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)
Aging lasts approximately 1 month in stainless-steel tanks.(1)
1–2 months in stainless-steel tanks(2)
3–4 months in stainless steel tanks(2)
3–4 months in egg-shaped concrete fermenters(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 months in oak barrels(3)
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)
9 months on the lees in the bottle(2)
11 months in concrete tanks(1)
12 months on lees in the bottle(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)
4 years in large oak casks(1)
10 years in wooden barrels(2)
20 years in wooden barrels(1)
12 years in old oak barrels(1)
30 years in wooden barrels(1)
30 years in old 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)
40 years in wooden barrels(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)
Long aging in wooden barrels (first in large barrels, then in smaller oak casks)(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)
After base fermentation, the wine undergoes secondary fermentation in the bottle (traditional method) and ages for several months before disgorgement.(1)
In American oak barrels(1)
In barrique barrels(1)
Aged in wooden barrels(1)
Aged in wooden barrels and further in the bottle.(1)
In traditional Armenian amphorae (karasi), followed by additional bottle ageing.(1)
In large oak barrels(1)
The wine can age for a long time and develop complex aromatic nuances over the years.(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(15)
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)
6–9 months in oak barrels(2)
6–10 months in old oak barrels(3)
6–12 months in stainless steel tanks(1)
6–12 months in oak barrels(3)
8 months in various old oak barrels(1)
8–12 months in used French oak barrels(1)
8–12 months in French oak(1)
9 months in oak barrels(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 older oak barrels(2)
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(7)
12 months in stainless steel tanks on fine lees(1)
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)
13 months on the lees before disgorging.(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)
The wine partially matured for 6 months (one part in Tava amphorae, the other part in wooden barrels with batonnage) before bottling.(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 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 to medium aging in stainless steel tanks and partially in small oak barrels(1)
Short aging in granite vessels before bottling (approximately 3 months)(1)
Skin maceration for about 30 days, followed by 8 months of aging in neutral oak barrels and concrete egg.(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)
Around 36 months before disgorging and bottling.(1)
Over 41 months on the lees in the bottle after the classic second fermentation(1)
Several months in stainless steel tanks(2)
Several weeks to a couple of months in stainless-steel tanks.(2)
Non-vintage, young wine(9)
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)
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)
The wine is not disgorged, so it contains a slight presence of residual yeast and minimal clarity(1)
The wine is aged in older oak barrels on fine lees, with minimal cellar intervention. The goal is to preserve the purity of the variety and its pronounced minerality, without dominant oak influence.(1)
The wine is bottled fresh and is not intended for long aging(1)

Preservation potential

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Style (sweetness)

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Dry wines(357)
Semi-dry wines(8)
Semi-sweet wines(1)
Sweet wines(15)

Type of wine

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Sparkling Wines(19)
Still wines(347)
Dessert wines(16)
Fortified wines(11)

Bottle size

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0.75l(362)
0.375l(3)
0.5l(2)
1.5l(8)
2.5 -3l(3)

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)

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 397–402 of 402 item(s)

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Gere Kékfrankos 2023 – Attila Gere Winery
3.300 rsd

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Gere Kékfrankos 2023 is a dry red wine made from 100% Kékfrankos, with pronounced aromas of ripe cherries and charred notes, produced by the prestigious…
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Gere Cabernet Sauvignon 2021 – Attila Gere Winery
2.100 rsd

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Gere Cabernet Sauvignon 2021 is an elegant and balanced dry red wine made from 100% Cabernet Sauvignon grapes from the Villány region (Hungary), featuring ripe…
(0)

Gere Athus Cuvée 2023 – Attila Gere Winery
1.580 rsd

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Gere Athus Cuvée 2023 is a dry red wine from the Villány region (Hungary), medium-bodied, made from a carefully balanced blend of Cabernet Sauvignon, Portugieser,…
(0)

Gere Olaszrizling 2024 – Attila Gere Winery
1.250 rsd

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Gere Olaszrizling 2024 is a fresh and balanced dry white wine from the Villány region (Hungary), made from 100% Olaszrizling grapes, featuring aromas of green…
(0)

Gere Rosé Frici 2024 – Attila Gere Pincészete Winery
1.400 rsd

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Gere Rosé Frici 2024 is a refreshing rosé frizzante (light sparkling wine) from the Villány region (Hungary) featuring fine bubbles and aromas of red berries,…
(0)

Gere Fehér Frici 2024 – Attila Gere Winery
1.400 rsd

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Gere Fehér Frici 2024 is a dry white frizzante (lightly sparkling) wine from the Villány region (Hungary) with aromas of ripe white fruit, mango and…

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