Vinification: 1/3 of the
grapes were pressed, and
the remaining 2/3 was added
to the fermentation vats as
whole bunches for a sort of
‘partial’ skin contact. The wine
remained in contact with the
skins for 7 days, before being
pressed and returned to tank
to finish fermentation. It was
then transferred to oivoid eggs
where it stayed on the lees for
one year. unfined, unfiltered,
tiny sulphite addition.
Winemaker: Agnes Lovecka &
Mišo Kuropka
Region: Hlohovec region,
within Lesser Carpathian,
Slovakia (Malokarpatska)
Grapes: 100% Sauvignon Blanc
Alcohol: 13%
Sulphur: 31 mg/l (total)
Suitable for vegans: Yes
Altitude: 150m
Total Area Farmed:
17 hectares
Soils: Sedimented soils,
loess and clay.
Age of vines:
Average of 20 years
