Slovakia Southern Slovakia
Grape Varieties: Lislink Blaszski (Welschriesling)
Juicy aroma of tropical fruits such as mango and apricot. The bitterness of osmanthus and Chinese medicine, as well as the spiciness of cardamom. The aftertaste has a slightly bitter tea flavor like oolong tea with gentle tannins. A very easy to understand, catchy and complex orange that is sure to please everyone.
We use Welschriesling (granite) from our own fields. Harvested by hand. MC for 1 month in all clusters after sorting. After a slow press, it is transferred to stainless steel tanks and aged surreally. Unfiltered and bottled without antioxidants.
Vino Bajalik (Michael Bajalik)
Michael of Slovakia, who was connected through the introduction of Nabosso (Slovakia), who was introduced by Joseph (Nibiru) . From 2009 to 2014, I studied brewing at Mendel University in the Czech Republic, and while I was in school, I received training in Alsace and Slovakia. In 2014 , he started working as a wine brewer in earnest , and since 2015 he has been making natural wines. Influenced by Slovenian winemaker Miha Batič, the maker is particularly particular about maceration.
From 2009 to 2014 he studied winemaking at the Mendel University in Lednice, Czech Republic, where he went on internships to Slovakia and Alsace, France, using Sur Li technology as an alternative method to minimize the use of SO2. learned to During his university days, he began tending and restoring a long-neglected and dilapidated vineyard in Sveti Juhl. In 2011, together with a friend, he started making wine using grapes from that field. Year after year, the production increased, and in 2014 winemaking became a job. In 2012, after a long maceration, we began to make wine without additives or SO2, and in 2015 we completed our first natural wine. Currently, he owns 3 ha of vineyards and does not use any pesticides or herbicides. A wide variety of herbs and flowers were planted, sheep were grazed, and the soil was of good quality and teeming with life. The grapes are naturally fermented in the cellar and aged in wooden barrels for at least one year. Bottling is unfiltered.