Grape: 50% Sauvignon Blanc, 50% Müller Thurgau
Vineyard: loess with sand and humus, planted in 2002
Cellar: the grapes were harvested together by hand and gently pressed with stems after few hours of maceration. The juice is bottled while still fermenting (indigenous yeast only), to finish the fermentation in bottles as pet-nat. Undisgorged, unfined, unsulfured.
Personality: cloudy aromatic fizzy fun! “The fermentation was really fast, so the wine didn’t have a lot of time to sediment”, the creators explain – and we predict that given its chuggability, this wine won’t spend much time in your glasses and bottles either.
Fun facts:
- The Herzánovi winery started as a small family affair in 1997 when Jakub and Zuzana’s father planted their first wines in Kobylí
- The current generation took the helm of the family estate in 2012, faced with a sudden challenge after Mr. Herzán’s Sr. untimely death
- Jakub and Sandra are both trained winemakers who met while studying at the winemaking college in the nearby Lednice
- Part of the wines are made in Georgian qvevri, as a consequence of Jakub’s PhD. research on maceration and its influence on wine
- The trio are strong believers in biodynamics and count among the founders of the Czecho-Slovak Demeter group
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