Vienna DC, a. s.

Chardonnay ´17 Château Rúbaň

The wine was made using a combination of modern and traditional methods. Alcoholic fermentation took place in a reductive environment with a controlled temperature. After fermentation, 40% of the volume matured for 6 months in wooden barrels on yeast lees using the "sur lie" method. Thanks to it, the wine acquired richer secondary aromas, body and structure. At the end, both parts of the wine were combined and the wine matured in bottles for several months after bottling.

Mília sparkling ´18 Château Rúbaň

The wine from this new nobleman comes from a young vineyard harvested in the quality of selection from grapes. The hand-harvested grapes were processed gently and with limited access to atmospheric oxygen in all stages of wine production. Alcoholic fermentation took place in stainless steel containers at a reduced temperature below 14 °C, and then the wine was briefly left on pure yeast lees. The wine was then saturated with carbon dioxide (CO2).

Cabernet Blanc ´18 Château Rúbaň

The wine was made from hand-harvested and sorted grapes of the Cabernet Sauvignon variety without grinding, pressing and fermentation on the skins. The fermentation process took place using a pure culture of active wine yeast in stainless steel containers at a reduced temperature of 14-16 °C, where it was fermented to dryness.

Noria ´18 Château Rúbaň

The wine of the Czechoslovak nouveau nobleman comes from a young vineyard harvested in late harvest quality. Modern technology with the use of physical regulation of fermentation allowed us to produce a pleasant wine with an intense fruity aroma and taste in the category of semi-dry wines.

Rhenish Riesling ´17 Château Rúbaň

Perfectly ripe grapes were partially attacked by the noble mold botrytis cinerea persoon. It was processed sparingly and with limited access to atmospheric oxygen in all stages of wine production. Alcoholic fermentation took place in stainless steel vessels at a temperature below 14-16 °C, then the wine was left for 6 months on clean yeast lees and 10% of the volume matured in small oak barrels. This supported a richer flavor structure with an emphasis on herbal to creamy-spicy notes.

d´ balance ´17 Château Rúbaň

The grapes of the Devín variety were partially desiccated, attacked by the noble mold Botrytis cinerea, which gave it an unmistakable character and uniqueness. The hand-harvested grapes were processed gently and with limited access to atmospheric oxygen during the entire fermentation process, which took place in stainless steel containers at a temperature below 14 °C. The fermentation took place spontaneously, using our own yeast of the Devín variety. The Chardonnay variety, which forms the second component of the wine, also fermented in stainless steel containers at a reduced temperature, but the final fermentation phase took place in new wooden barrels with a volume of 225 l, where it then matured for 6 months.

Svoj Sen ´18 Château Rúbaň

The grapes of this little-cultivated nouveau noble (Rolandské gris x Leánka x Rynsky Riesling) were harvested at the best technological maturity. The ideal content of acids and natural sugars enables processing in reductive conditions with six months of lying on yeast sludge. 10% of the wine was also aged for 6 months in new wooden barrels made of a combination of agave and oak wood, which further enrich the whole structure of the wine with fine tannins and highlight fruity tones.

Muscat yellow First Bozk ’19 Château Rúbaň

Wine of a sparkling, light straw-golden color with a green reflection around the edges. Extremely attractive and intense aromatics, full of notes of nutmeg, meadow flowers, ripe yellow fruit and citrus, are accompanied by a juicy taste, full of fruit acids, fresh spices, a pinch of residual sugar and lingering notes of nutmeg in the aftertaste of the wine.

Veltlínske Zelené ´18 Château Rúbaň

The hand-harvested grapes were processed gently and with limited access to atmospheric oxygen in all stages of wine production. Alcoholic fermentation took place in stainless steel containers at a temperature below 14 °C, then the wine was briefly left on clean yeast lees.

Alibernet ´16 Château Rúbaň

The hand-harvested grapes, after being placed on a vibrating table, were de-stemmed and carefully ground. After being pumped into vinifiers, where after a short maceration at a low temperature, fermentation at 28°C and more than three weeks of fermentation on the skins followed. After pressing, the wine matured for a long time in oak barrels.

Dunaj ´17 Château Rúbaň

Hand-harvested grapes were de-stemmed and carefully ground after being placed on a vibrating table. Subsequently pumped into vinifiers, where after a short maceration at a low temperature, fermentation at 28°C followed by three weeks of fermentation on the skins. After pressing, the wine matured in small and larger oak barrels.

Dunaj ´17 in a Château Rúbaň gift box

Hand-harvested grapes at full maturity, attacked by the noble mold botrytis cinerea persoon, which, by gently disrupting the skins of the grapes, significantly helped the evaporation of water from the berries and the concentration of high sugar content. This noble mold also added to the wine itself, unmistakable taste and aromatic properties and significantly completes the complexity of the final product. Fermentation took place very slowly and gradually, while a large amount of natural residual sugar remained in the wine. After pressing, the wine matured in small oak barrels.

Frankovka Modrá ´16 Château Rúbaň

Hand-harvested and picked grapes from old vineyards from the best Góre hunting in Strekov, were carefully processed in a combination of traditional and modern production methods. After fermentation on the skins and malolactic fermentation, the wine matured for 12 months in new 1,300-liter barrels.

Cabernet Sauvignon Rosé ´18 Château Rúbaň

The wine was made from hand-harvested and sorted grapes of the Cabernet Sauvignon variety after several hours of maceration on the skins. The fermentation process took place using a pure culture of active wine yeast in stainless steel containers at a controlled temperature of 14-16 °C and was stopped before fermentation to dryness.

Sekt Chateau Rúbaň

Sparkling clear wine of bright greenish-gold color. Notes of agave flower, lemongrass, ripe citrus fruits and soft biscuit are present in the discreet, fruity-floral aroma. The taste is brilliantly fresh, juicy and at the same time intense with a long mineral clean aftertaste.

Sekt Noria ´18 Château Rúbaň

Wine of straw-golden color with a sparkling green reflection and fine, subtle pearling. The aroma of the wine is distinct, floral-fruity with notes of ripe pomelo, autumn pear and lime peel.

Gift set D'balance Château Rúbaň

Try unusual flavor combinations. This set contains products that harmonize and complete the taste of D'Balance. They are white chocolate flavored with dried fruit and spices, poppy seeds and dried mangalice ham.

Dunaj Château Rúbaň gift set

Try unusual flavor combinations. This set contains products that harmonize and complete the taste of the Danube. They are dark chocolate flavored with dried fruit and spices, poppy seeds and dried mangalice ham.

Mília Château Rúbaň gift set

Try unusual flavor combinations. This set contains products that harmonize and complete the taste of Milia. They are white chocolate flavored with dried fruit and spices, poppy seeds and dried mangalice ham.

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