Slovakia Southern Slovakia
Grape varieties: Solaris, Muscari, Aletta Johannita, Hibernal, Bianca
Cloudy lemon yellow. Aromas of pear, pineapple and acacia. It has a sweet and rich aroma, and the taste is tropical and juicy . The flavor of Yakult and the aftertaste of lychee.
A field blend of all varieties (Solaris, Muscari, Aletta, Johannita, Hibernal, Bianca) in our own field (granite). Harvested at the same time, sorted, destemmed and crushed. Make skin contact for 6 hours and gently and slowly press. Transfer to stainless steel tank for fermentation. Bottled unfiltered, without antioxidants, and aged in the bottle before fermentation is complete. No disgorgement.
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.
