Bignay wine offers a bright, slightly tart taste with hints of berries and a smooth, balanced sweetness. It has a light to medium body with a refreshing acidity that makes it crisp and vibrant. 

Duhat wine, made from Philippine java plum, has a deep, earthy flavor with a bold, slightly tannic finish. It’s often described as having subtle notes of plum and cherry, with a mild sweetness. 

Guyabano wine offers a unique tropical flavor with a blend of sweet and sour notes, reminiscent of a combination of pineapple and citrus. It has a light, refreshing body with a hint of creaminess. 

Recipe: Combine equal parts chilled Bignay wine and sparkling water. Add a splash of pomegranate juice and garnish with fresh mint and berries for a refreshing twist.

Pairing: Ideal as an aperitif with light appetizers like cheese and charcuterie boards.

Recipe: Muddle mint leaves, lime slices, and a bit of sugar. Add ice, Guyabano wine, and a splash of club soda. Stir well and garnish with lime.

Pairing: Complements spicy dishes or grilled seafood for a tropical vibe.

Recipe: Mix Duhat wine with sliced oranges, lemons, and a handful of berries. Add a splash of brandy and chill for a few hours. Serve over ice.

Pairing: Perfect with roasted meats or hearty pasta dishes.

Recipe: Blend Mango wine with a bit of tequila, lime juice, and ice. Serve in a salt-rimmed glass with a mango slice garnish.

Pairing: Pairs beautifully with tacos, nachos, or any Mexican-inspired dish.

Recipe: Warm Apple wine with a cinnamon stick, cloves, and a touch of honey. Garnish with a slice of apple and enjoy!

Pairing: Great with autumnal dishes like roasted chicken or pork.

Recipe: Mix Tropical wine with pineapple juice, a splash of coconut water, and serve over ice. Garnish with orange slices and dragon fruit for a visual treat.

Pairing: Try with barbecue or tropical-inspired salads.