The Cellars behind the label is wine travel in six countries, Austria, Hungary, Czechia, Switzerland, Germany and Italy, with growers who pour their own wine in cellars and vineyards you would never find alone, and the producer at the table in every one. It is available all year, and Avellera arranges it privately within a tailor-made journey.
By Clemens & Kamilla Sengwein-Réti, Co-Founders
Growers who pour their own wine, in cellars and vineyards you would never find alone. Six countries, and the producer at the table in every one of them.
Private, arranged by Avellera as part of your tailor-made journey
Good to know
Frequently asked questions
Can you visit private wine cellars in Austria and Hungary?
Yes. With The Cellars behind the label, Avellera takes you to growers who pour their own wine, in cellars and vineyards you would never find alone. The producer sits at the table with you. Austria and Hungary are part of it, along with Czechia, Switzerland, Germany and Italy, and Avellera arranges every visit privately within a tailor-made journey.
Which Central European countries are best for a wine trip?
The Cellars behind the label covers six wine countries: Austria, Hungary, Czechia, Switzerland, Germany and Italy. Each has its own grapes and landscapes, and in every one the producer pours for you personally. The experience is available all year, and Avellera picks the regions that fit your route and the styles of wine you enjoy most.
How do I add private wine tastings to a trip to Central Europe?
Tell Avellera your travel dates and wishes, and the Vienna team builds The Cellars behind the label into a private, tailor-made journey through Central Europe, together with hotels, transfers and guides. Tell the team which wines you love. Planning is free, and the online planner on avellera.com returns a personal trip idea and PDF right away.
In a private kitchen, with a cook who has done it their whole life. Apfelstrudel and Schnitzel in Vienna, Mozartkugeln in Salzburg, pesto above Cinque Terre, Brezel in Munich, pierogi in Poland, goulash in Hungary.
Up to a working alpine dairy while the milk is still warm. You watch the wheel come together, turn it yourself, and eat what came off the shelf last summer.
Behind the workshop door of the great Swiss houses, where movements are still assembled by hand. We open it, and introduce the dealers who hold pieces that never reach a window.