Wine from Southeast Europe
Unknown wines. Honestly made. For great gastronomy.
We are a small, independent wine distributor based in the Cologne/Düsseldorf region, bringing fresh perspectives from Southeast Europe to restaurant wine lists. Our focus is on biodynamic and natural wines – handcrafted, full of character, and anything but generic.
Many of these wines are still true hidden gems in Germany, yet they hold enormous potential. That’s exactly what drives us: we’re not looking for mainstream labels, but for wines with personality, a clear sense of place, and a strong philosophy. Quality always comes before quantity – a tight, well-curated portfolio instead of a large, interchangeable selection.
We work closely and long-term with local winemakers who know their vineyards intimately and farm them with care and intention. Trust, transparency, and honest craftsmanship are at the core of everything we do – from vineyard to glass.
For our partners in gastronomy, we are more than just a supplier. We see ourselves as a long-term partner, offering personal advice and wines that tell a story, stand out on the wine list, and stay in guests’ minds.
Our Winemakers
KELTIS – Lower Styria / Slovenia
Keltis is a small, family-run winery from the rolling hills of Bizeljsko in eastern Slovenia, rooted in more than two centuries of local winegrowing tradition. The estate works organically and biodynamically, with a strong belief in minimal intervention—from vineyard to cellar. Grapes are grown with deep respect for nature, harvested by hand, and vinified with spontaneous fermentations, long macerations, and little to no filtration. The result is a limited production of expressive, energetic wines that reflect their place of origin and the family’s long-standing commitment to authenticity, patience, and living soils.
Bozidar Zorjan
In Slovenia, many winemakers work under an organic label, but only a few remain truly uncompromising in their approach. Božidar Zorjan belongs to this rare group. His wines are made without shortcuts, shaped by patience rather than technique. Fermented naturally and aged for three years in amphorae, they stand apart as profound, singular expressions of origin—authentic, unpolished, and of remarkable depth and quality.