Umami 2018

In 2018, I started to make the White Label wines a bit differently, as field blends of old vines grown on a single vineyard (or two neighboring plots). We chose our top vineyards to endow the wines with maximum longevity & genius loci, and use minimum skin contact (10% max and even that very rarely), in order to showcase this unique, beautiful material without a heavy orange-styled veil.

In this case, it's our Slovenské vineyard, thanks to my tipsy father who once mistakenly planted Riesling right next to older Traminer vines there, which is actually an old trick that simply works (the grape combination, not planting vines under influence). Spontaneous fermentation with indigenous yeast in bigger old barrel from local oak or acacia wood, where it then lays undisturbed for ~2 years on its fine lees. No fining or filtration, no sulfur addition. The normal way, simply put.