THE WINE
Made from the heritage grapes of the region, Edgar's beloved Grünspitz and Feteasca Regala with the addition of a little Riesling, Furmint and Chardonnay.  The grapes are whole-bunch stomped and left to macerate for several hours to a few days. After pressing, the juice ferments and ages for eight months in a combination of stainless steel and used French and Austrian oak barrels. The wine is bottled naturally, without fining, filtration, or added sulfur.
 
THE PEOPLE
Edgar Brutler comes from a winemaking family whose roots in viticulture stretch back to the 1850s, when his ancestors moved from Stuttgart to Transylvania. After leaving Romania in the 1980s due to political upheaval, the family returned in 1997 to reclaim their vineyards. In 2018, Edgar established his own winery, dedicated to small-scale, organic production with hands-on care.
 
Situated in the foothills of the Carpathian Mountains in Romania’s Crișana region, his vineyards thrive on iron-rich soils and grow traditional local varieties such as Fetească Regală, Blaufränkisch, and his signature grape, Grünspitz. Farming organically without herbicides or synthetic sprays, the Brutlers prioritize the land’s natural balance.
 
With formal training from Geisenheim and experience at leading Austrian wineries, Edgar blends technical skill with intuition. His wines are naturally fermented in a 200-year-old cellar, unfiltered and unfined, crafted with minimal intervention to capture the pure essence of the land and its heritage.
 
THE PLACE
Transylvania, in central Romania, produces both fresh whites and increasingly notable reds. Indigenous grapes like Fetească Regală and Fetească Albă yield crisp, aromatic whites, while international varieties such as Sauvignon Blanc and Chardonnay also thrive. Reds, including Pinot Noir, Merlot, and Fetească Neagră, are gaining recognition for their structure and depth. The region’s cool climate and varied soils produce wines that are clean, expressive, and versatile.