2018 Petrussa, Sauvignon - Friuli-Venezia Giulia - 6 Pullot (0.7 L)
Nro. 82786241
2021 Martin Vajcner: Sauvignon, Chardonnay, Veltlinske Zelene & Tethys Tretihorni Cuvée - Moravia - 4 Pullot (0.7 L)
Nro. 82786241
2021 Martin Vajcner: Sauvignon, Chardonnay, Veltlinske Zelene & Tethys Tretihorni Cuvée - Moravia - 4 Pullot (0.7 L)
Martin Vajcner is a young vigneron
of a family with strong ties to the
wine – both grandfathers and father are
involved in the production chain – and it is
grew up in a region, Moravia Me-
district and in particular the district of
Znojmo, where viticulture is practiced
for a very long time as witnessed
nian the ancient cellars of the Monastery
of Louka, where historically it was done
wine and which today host the stocks of
local wineries. Martin farms
9 plots located in different villages
already in the vicinity of Znojmo, of which the flower
the buttonhole consists of the old vi-
gna of 1970 from Kravi-Hora (0.8 ha) with
gruner veltliner screws, located in Konice;
and that of Hananice (0.7 ha), younger
vane, from 1993, immersed in the Na-
tional of Podyjì, surrounded by the woods and
planted with welchriesling. They are cultivated
mainly the traditional varieties
them of the area and the philosophy of Martin, in
vineyard as in the cellar, it is that of the
no interventionism and to accompany
the nature. The cellar where wine is made and yes
refines the wine is in Hodonice, a small town
if at the gates of Znojmo, and it is that of
grandfather, buried, very cold, with a
low average temperature during the year
no, which Martin prefers (and seeks)
for natural settling and maturation
ration of the wines on their lees which pre-
so liveliness and tension are needed. All the
operations are manual starting from
harvest and the grapes, both white and
of the reds, are still pressed with their feet
Of. The musts remain in contact with the
peels and stems for a few hours or more
days then ferment in large barrels
of acacia or in singular wax tubs-
not Breclaz 500 liters (which they have
great thermal inertia and transpiration
similar to wood but less so than amphorae)
built by a local craftsman; or for,
some wines, in buried amphorae where the
macerations also reach 12
months. The transfers of the masses are carried out
no by gravity and an ancient press is used
to press. Refinement takes place in
barrels and tonneaus of acacia wood from
Moravia (mainly) or oak
French, Austrian and Hungarian. Not yes
adds sulfur nor in fermentation
neither nor in the barrels during maturation
on the fine lees. Only on a few cu-
vée sulphites are added before im-
bottled (between 30-40 mg/lt max),
however, most of the wines are on the
fites free. Steel is not used except for
pre-bottling assembly.
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