Momentine

Reittiohjeet Verkkosivusto Ota yhteyttä: Yritys

We bring authentic w**es, new taste experiences and precious moments to you!

08/09/2026

New w**es from Milan Nestarec just arrived, and we’re already rearranging shelves to fit them all.

The four one-liter staples came in first: Běl (Grüner Veltliner, Welschriesling, Müller Thurgau), Okr (Grüner Veltliner, Sauvignon Blanc, Chardonnay, Gewürztraminer, Pálava), Růž (Blaufränkisch, Zweigelt) and Nach (Blaufränkisch, Pinot Noir, Blauer Portugieser). White, orange, pink and deep red, in that order, all built for pouring generously on a random Tuesday rather than saving for something special.

Then the solera crew. Dopamin is Milan’s ongoing white project, Grüner Veltliner, Chardonnay and Riesling blended from barrels that never quite fit anywhere else, a slightly different mix every bottling and somehow always recognisably itself. Hedonista is the skin contact white he calls an ode to finding joy in small things, Veltliner led and built to simply make you feel good. Postmoderna takes years of his Blaufränkisch experiments and lets them argue it out in one blend, friendly and easy despite all that debate.

And the ones you pour because the label is basically daring you to: Danger 380 Volts (Neuburger, Müller Thurgau, Muscat), TRBLMKR 2022 (Neuburger) and G&T 2021 (Riesling, Sauvignon Blanc, Pinot Blanc). No further explanation needed, honestly.

Ten bottles, one w**emaker, zero interest in doing anything the boring way. Get in touch if you’d like to taste through the lineup.

07/09/2026

Meet Milan Nestarec, the newest name in our portfolio.

He’s from Velké Bílovice, Moravia, the biggest w**e village in the Czech Republic, and his family’s vineyard has a proper backstory: confiscated under communism, handed back after the Velvet Revolution in 1989, and rebuilt from almost nothing by his father. Milan took over at 16. By 2001 he was running the whole thing his way, and he hasn’t really stopped experimenting since.

Ask around the low intervention w**e world about him and people just grin. He farms organically, lets wild yeast do the work, leaves the w**e alone rather than fining or filtering it, and barely touches sulfur. But none of it is precious. His bottles carry names like GinTonic, TRBLMKR, and WTF, and he’ll tell you straight up that w**e is just an idea that happens to come in a bottle. No posh terms needed to enjoy it.

What lands in the glass drinks like the guy who makes it: loose, energetic, a little unpredictable, always honest. Some bottles are built for a Tuesday dinner. Some are built for arguing about at 1am. Either way, nothing here is trying to impress you. It just wants to be opened.

We think he’s about to become one of your favourites. His w**es are landing in our portfolio soon, stay tuned.

02/09/2026

New arrivals — the full Šumenjak lineup has landed

Wines from Srečko Šumenjak’s farm in Jakobski Dol, Slovenia, where vines share the land with beehives, orchards, and dairy cows. Everything here starts in the vineyard: old vines, organic and biodynamic farming, nothing rushed.

Meet the lineup:

• Riesling — crisp, precise, made for another glass

• Sauvignon Blanc — herby and bright, more discovery than drama

• Pinot Grigio — easy, honest, everyday brilliance

• Alter — orange, textured, a little wild at heart

• Extreme — the deep end. Skin contact turned all the way up

• Pinot Noir — light, savory, a red for people who think they don’t like red

01/09/2026

New in the portfolio — Šumenjak, Slovenia 🇸🇮

Up in Jakobski dol, just outside Maribor, Srečko Šumenjak and his family farm 14 hectares, only 5 of them vines. The rest is beehives, dairy cows, orchards. A farm first, a w**ery second, and you can taste that whole ecosystem in the glass.

No herbicides, no synthetic sprays, nothing added in the cellar — old vines (15-30 years), spontaneous fermentation, patience. Their orange cuvée ALTER macerates for days before resting 18 months in old oak. No fining, no filtration, no added sulfites.

Riesling, Sauvignon, Pinot Noir, Chardonnay, and that legendary ALTER now available for restaurants and w**e bars across Finland. Get in touch for samples and pricing 📩

07/08/2026

Portfolio Tasting — hospitality only

we’re pouring through the latest arrivals for anyone building a list right now: new w**es from Naboso, 7 Rows, Markus Altenburger, and Rosi Schuster (Hannes’ latest vintages) — thirteen bottles across whites, reds, and sparkling, all in one room.

come taste what’s landing on Momentine’s shelves before it lands on yours.

📅 Monday, 24 August 📍Officine Brera Officine Brera
🥂 Trade only — reach out to reserve your spot

**es

07/08/2026

New arrivals from Markus Altenburger

Two very different moods this time:

• Weiss PRICKELND 2022 — a pét-nat with a “sparkle without regrets” philosophy: no added sugar, no shortcuts, just the w**e’s own fizz. floral, dry, a little orange-tinted from skin contact.

• Rosé PRICKELND 2022 — the sparkling rosé sibling — strawberry, raspberry, watermelon, crisp enough to disappear fast.

come work your way through all.

**e

06/08/2026

New arrivals with names we can’t stop saying
Naboso just landed; Norma, Opera I, Opera II, Opera III.

we’re not going to pretend we’ve got the whole story on the names yet (we’re working on it), but we’ve tasted all four and they’re worth your evening.

• Norma 2025
• Opera I. 2025
• Opera II. 2025
• Opera III. 2025

come taste your way through the ensemble.

-intervention

05/08/2026

the Hannes Schuster w**es just landed
remember Hannes? Third generation-ish, 14 organic hectares in Sankt Margarethen, chasing the grapes everyone forgot about. his new arrivals are on the shelf now:

• Aus den Dörfern Weiss 2025 — the easy, keep-pouring white

• Furmint Burgenland 2025 — zesty, precise, a little electric

• Aus den Dörfern Rot 2023 — the everyday red that’s better than ”everyday” suggests

• Blaufränkisch Burgenland 2023 — structured, serious, the one to sit with
come work your way through all four.

**e **es

20/07/2026

Meet Hannes Schuster.

Third generation, sort of — his mom Rosi started this vineyard in 1979 with 3 hectares in Sankt Margarethen, Austria. Hannes grew up in it, started experimenting on the side in 2000, and took over for real in 2007. Now it’s 14 hectares, fully organic, and entirely his.

He’s chasing grapes most people have never heard of — Blaufränkisch, Sankt Laurent, old-vine Grüner Veltliner, Furmint. Austro-Hungarian varieties that almost disappeared. Low-tech in the vineyard, hands-off in the cellar — he’s not trying to make a statement, he’s trying to get out of the way.

This is the first of many introductions. Welcome to the family, Hannes.

**es **e

26/11/2025

New arrivals Kolonia 52 are in stocks!

North of Lake Balaton, on the volcanic slopes of Szent György-hegy, Annamária Török and Atilla Francisti produc low-intervention w**es under the name Kolónia 52.

Their first official vintage was in 2021, but they bring solid experience from top Austrian producers such as Gut Oggau, Heinrich, and Michael Gindl. They farm small organic and biodynamic parcels on the hill’s northern side, where basalt soils provide freshness and minerality.

Fermentation is spontaneous, no additives are used, and the focus is on native varieties like Furmint, Hárslevelű, and Kékfrankos, with some grapes sourced from like-minded growers.

Optimum Acidum Pét Nat 2024
Sauvignon Blanc and Riesling, directly pressed and fermented in large barrels. Bottled the following March. Slow fermentation creates smooth, fine, long-lasting bubbles.
Controlled Chaos 2024
Now a rosé-style cuvée made entirely from Pinot varieties. Whole-bunch Pinot Noir soaked in direct-press Pinot Gris juice, co-fermented for 10 days, then aged 9 months in 600 L barrels and a 500 L amphora. Bottled with no additions.

Lime 2024
A new Riesling–Furmint cuvée, directly pressed and aged on lees in 500–600 L barrels and a 300 L amphora. From volcanic basalt soils, showing minerality, floral notes, and fresh acidity.

Cabernet Franc 2023
Hand-destemmed grapes fermented in open fermenters with mostly intact berries. After 10 days maceration, gently pressed and aged 11 months in 400–500 L oak barrels. Bottled without additions. Classic Cabernet Franc with smooth fruit and gentle spice.

Osoite

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00170

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