re:vivre
Discover our selection by asking at the restaurant
The RE:Vivre range is about the joy of living in the present. About slowing down and rediscovering the pleasure of simple, authentic things, without excess and without artifice. They are modern, vibrant and friendly wines, created for urban restaurants and winebars that seek freshness, elegance and ease of expression, but also a partner winery with tradition in quality and style. RE:Vivre brings the energy of the new generation, supported by the experience of a house that knows how to make wine with rigor and consistency. Each bottle speaks of "together": with food, with friends, with peace and quiet. It is a wine that does not dominate, but accompanies. That does not impress with force, but with balance.
RE:Vivre
Fresh White
RE:Vivre Fresh White is a white wine, made from Sauvignon Blanc, Feteasca Alba, Riesling grapes, with a floral and fresh scent of elderflower, lime blossom, passion fruit, golden apple, green pepper, acacia honey. Best served at a temperature of 8°C–12°C, paired with spinach salad with goat cheese and pine buds, pan-fried shrimp with garlic, or chicken breast with gorgonzola.
RE:VIVRE
Rosé
RE:Vivre Rosé is a dry rosé wine, made from Merlot, Cabernet Franc, Cabernet Sauvignon grapes, with a fruity aroma of strawberries, Jonathan apple, floral, honeysuckle, rose, and vine blossom. Best served at a temperature of 8°C–12°C, paired with appetizers, cold cuts, white meat, seafood, or fresh cheese.
RE:VIVRE
Red
RE:Vivre Red is a dry red wine, made from Fetească Neagră and Merlot grapes, with a scent of black and red fruits, blackberries, currants, coffee, ripe plums, spices, red pepper. Best served at a temperature of 15°C–17°C, with 30 minutes aeration, paired with red meat dishes (beef, lamb), aged cheese, or chocolate desserts.
RE:VIVRE
Baric White
RE:Vivre Baric White is a white wine, made from Sauvignon Blanc and Chardonnay grapes, with a complex aroma of passion fruit, mango, elderflower, tomato leaves, Granny Smith apple, mowed hay, wood, and vanilla. Best served at a temperature of 10°C–12°C, paired with salmon teriyaki, sea bream in salt with rosemary potatoes, smoked salmon with horseradish, pasta carbonara, or baked turkey with vegetables.
