Varieties: 50% Alibernet, 25% St. Laurent, 25% Blauer Portugieser
Vinification Method: Grapes are hand harvested and destemmed. The Alibernet juice is fermented separately without maceration, so is very close to a white wine. The St. Laurent and Blauer Portugieser grapes are foot stomped and fermented in open casks for about 15 days. The wines were blended together in May and bottled unfined and unfiltered under crown cap, with zero addition of sulfur.
Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on the terraces of Pohronska pahorkatina, featuring ponds and marshland that creates a unique microclimate. The top layer of soil consists of clay-loam, which lays above the marine sediments, sandstone and limestone veins. Deeper soil layers consist of yellow and blue-gray clay. Zsolt’s fermentations take place in open topped barrels with no sulfur and no intervention, he also uses a lot of skin maceration, aging under voile to create naturally strong and stable wines. As of the 2017 vintage. Zsolt was very happy to vinify and bottle all of his wines with zero additions of sulfur.
Check out this amazing profile of Zsolt by the Terroir Squad:
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