For that moment when magnum feels a tad too decadent but a regular 750 just won't do
Müller, Gruner Veltliner and Welschriesling from our Sahary and Slovenské vineyards. Local grapes that always used to be blended together for an everyday wine (Gewurztraminer being the fancy Sunday-kinda-wine). It's only logical - these varieties don't overripe easily, so the wine is low in alcohol and easy to drink. They also have higher yields, so you can get more quantity. And they're neutral, so there are no intense aromatics to annoy you while drinking. In short, an ideal combination for a wine that's drunk in masses by the masses. An approach I like - and Běl is my tribute to that. To keep it this approachable, it is our only wine with added sulfur (about 30 ppm total SO2). I don't use sulfur when I don't have to, but I'm not dogmatic about it - and it goes well with Běl, especially if we want it to have this easy character.
I remember hearing the word “másnica” used for a bottle of wine when I was a kid. Only as an adult did I learn that it derives from the German Mass, an old volumetric unit roughly equalling 1 liter, which used to be a standard size of bottle for a guy working in the field (mixing it with water to get more quantity, lol). Hence the 1-liter bottle here. I do love the term “minimagnum” too, though, courtesy of my Montréal friends.
I confess to liking the screw-cap: it's user-friendly, just like this wine. And I’m speaking about a true friendship here - nothing pandering or calculated. “Wine is supposed to be drunk” - a super simple yet super truthful claim that has always been part of my life.
The story behind the White Label I'm 200% positive that the most important thing is the person who makes the wine. It’s not about a varietal, or a famous village in a famous region - because even those wines can get the bad karma of being massacred in the cellar. It's all about the name on the bottle. A name you can trust, because you know how the winemaker works and that it's a style you enjoy. Hence the Nestarec white label, with my signature on it. (A tad prettier than IRL because my usual scribble is unreadable.) Together with Tereza, my graphic designer, we started taking out elements that weren’t essential - until only “Nestarec” and the name of the wine remained. A purist approach to both what's in the bottle and on it. Because, as they say, perfection is achieved not when there is nothing more to add, but when there is nothing left to take away.
I don't wanna look like a natural born sage - it took me some time to get there. My journey, like many others, has been paved with gold engravings and curlicues, like on a fancy tombstone. “Nestarec, a wine for funerals”, as a friend of mine dubbed it back then. Oops. But I remember that period fondly - it's a part of my evolution. No regrets, like in that famous Edith Piaf song.
All the wines are made without any added sulfur (with the exception of Běl). Spontaneous fermentation with indigenous yeast, mostly a year or two in bigger old barrels from local oak or acacia wood. No fining or filtration. The normal way, simply put.
Wanna drink this? These are the guys to ask where to get my wine in your country.
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