Ryšák 2021 Vino Bazalik


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Slovakia Southern Slovakia

Grape varieties: Kirari Leanica, Silvaner, Grüner Veltliner, Riesling, Cabernet Sauvignon

A field blend of Kirari Leanica, Silvaner, Grüner Veltliner, Riesling, and Cabernet Sauvignon .

Aromas of raspberry, black plum, red and black fruits. It has a fruity feel and a light attack, but it is characterized by its rich flavor and aroma. It has a clear and beautiful impression, but it has a moderate blueness and black stone-like minerals, and the second half has moderate tannins and umami like boiled black tea.

About 10ppm of antioxidant is added at the time of bottling, but you can't feel the nuance.
It has a very good balance without being worn out, and is recommended for everyone, whether you like nature or classics.

A field blend of all varieties (Kirari Leanica, Silvaner, Grüner Veltliner, Riesling, Cabernet Sauvignon) in our own fields (granite). Harvested at the same time, sorted, destemmed and crushed. Maceration periqueured for about 3 weeks and gently pressed gently. Transferred to 600L size oak and acacia barrels and aged for 1 year surreal. Bottled unfiltered.

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.