
Sparkling wine – Michaelbrut nature
Sparkling wine produced according to the classic method from 'Rumeni plavec' (an old variety indigenous to the area of Bizeljsko). In spite of being entirely dry, brut nature sparkling wine Michael has enough freshness and fullness to satisfy a demanding lover of sparkling wines.We can serve it as an aperitif, cooled to an appropriate temperate, but also as a wine accompanying a main dish (chicken or turkey meat, rice...)

Sparkling wine - Katarinasuho
Production method – classical, at least three years of maturation on yeasts. The wine must be cooled before served.It can be offered as an aperitif, alone, or with food – softer dishes (oysters, seafood, or cheese with noble mould).

Sparkling wine - Anasuho
Sparkling wine Ana is an elegant and fuller rosé.Production method – classical
We can serve it as an aperitif. It goes well with desserts (e.g. ‘Over-Mura-Moving Cake’, a layer cake with walnuts, poppy seeds, and cottage cheese, or ‘Flancati’, Slovenian doughnuts) as well as
beef carpaccio, prosciutto...

Sparkling wine - Blažsuho
Muscat sparkling wine has a mature taste. We recommend cooling it down for optimal taste. Production method – classical.It can be served after a meal as a digestif with fruits and mature cheese.

Sparkling wine - Marcopolsladko
Muscat sparkling wine Marco is elegant and fuller with a sugar residue. Production method – classicalWe can serve it as an aperitif. The wine has the aromas of lemon blossom, rose, and peach. We can serve it with desserts (e.g. ‘Over-Mura-Moving Cake’, ‘Flancati’) as well as with beef carpaccio, prosciutto...

White Pinotsuho
Longer maturation with berries develops the potential of a beautiful flower and a pleasant acidity. Strawberry has given all the aromas which it contains. One can smell especially pear, quince, grapefruit, and caramel.It is recommended to serve it with poultry, various salads, pasta...

Rosépolsuho
The wine is gentle, it is recommended to be consumed in summer days, nicely cooled. It has a pleasant, harmonic taste and enough alcohol.We can serve it with canapé, salads, and lighter cheese.

Orange winepolsuho
Longer maceration of the Traminer variety expresses itself well on the wild rose flower. The wine has a fuller taste, the aftertaste is long and pleasant.We can serve it with salmon, cheese, tartar steak.

White master - cuvéesuho
Whiter master is a dry cuvée but it appears sweeter and is thus suitable to be consumed on its own. If drank with an addition of mineral water, it is also a good for quenching one’s thirst.It goes well with white meat, pasta, and rice.

Red master - cuvéesuho
The wine is full with a beautiful body. It has a stronger taste and a gentle acidity.It goes well with a combination of lighter grill dishes...

Modra Frankinja / Blaufränkischsuho
It is a full wine, marked by a pleasant plant-like character and a slight spiciness. It is a simple, drinkable and harmonic wine. We can find in it the aftertaste of a blackberry, mulberry, chocolate.We can serve it with lamb, black meat, grill dishes, stews...

Yellow Muscatpolsuho
Genuine muscat aroma, which blends with the smell of acacia, is a sign of a slightly longer maceration. The wine is pleasant, round, and harmonic.We recommend it to be served with desserts such as panna cotta or pancakes...

Antanavinjak
Home-made grape brandy, twice distilled ten years ago. It expresses a pleasant flower, which it gained throughout the years of lying in wooden barrels, and at the same time, the softness of alcohol and soft tannins. It was named after the parents Anton and Ana, who were the beginners of the wine story on our farm.We can serve it with seafood, cheese, and strawberries, raspberries, chocolate. You can also serve it simply as a digestif.

Balsamecobalzamični kis
Balsamic vinegar produced according to the Traditional Balsamic Vinegar of Modena method. Carefully chosen grape must is first cooked to a concentrate so that half of the liquid evaporates,then fermented and acidified. Afterwards, we continue with the maturation of balsamic vinegar in
small barrels, where the vinegar concentrates as it evaporates. After 12 years of aging in barrels, vinegar is ready for the lovers of this sweetly acidic gourmet speciality. In the Middle Ages, balsamic vinegar was used as an anti-inflammatory and anti-bacterial treatment for wounds. This is where its unusual name comes from.
It goes very well with poultry, pork and lentils. A real treat in combination with strawberries,
vanilla ice-cream and other deserts.

Cold pressed organic grapeseed oilbio olje
The seeds are derived from organically produced and homegrown grapes. Oil making isentirely produced at home. This is the only way to guarantee sustainability, integrity, and especially the temperature of compression, which is how we guarantee cold pressed oil.
Grapeseed oil is one of the best sources of antioxidants, a rich source of vitamins, minerals, vitamin E, and unsaturated fatty acids.
The smoke point of grapeseed oil is 216 degrees Celsius (420 degrees Fahrenheit). As a supplement, consume one teaspoon three times a day. The oil can be used to season salads and dishes, which can be consumed raw. The oil gives sauces and marinades a fruity aroma. It goes well with cheese, poultry, meat, and fish.
Store in a dark place.
3 generations for 50 years