CZECHIA
DVA DUBY
PETR KORÁB
JAROSLAV OSIČKA
PETRA BREDOVA
TŘI ČTVRTĚ
GEORGIA
AMIRAN VEPKHVADZE
CHITO'S GVINO
GOTSA FAMILY WINERY
JAKELI
GIA JAMBERIDZE
ORI MARANI
PAPARI VALLEY
GAIOZ SOPROMADZE
SLOVAKIA
PIVNICA ČAJKOV
DAVID KUŠICKÝ
MARVLA TINDO
UNITED CELLARS
OF TEKOV
SLOVENIA
KABAJ
KORENIKA & MOŠKON
ŠTEMBERGER
ZARO
COLLABORATIONS
BRDA BELO
CONSCIOUS EXIT
EAZY ORANŽNA
EAZY REFOŠK
GRAPE ALE
SHAVI K’RAVI
THE RIDERS
︎ ︎
OSIČKA
2020 MODRÝ PORTUGAL
STYLE: Dry Red Wine.
VINTAGE: 2020.
REGION, SUB-REGION & VILLAGE: Morava, Velkopavlovická & Velké Bílovice.
VINEYARD(S): Přední hora, planted 1994
ALTITUDE: 230-240 meters above sea level.
SOIL COMPOSITION: loess / clay & loam soil.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Continental climate, hot days, cool nights.
FARMING OF VINEYARD: Organic.
COMPOSITION: 100% Modrý Portugal (Blauer Portugieser).
HARVEST: September.
MACERATION: 8 days maceration of destemmed berries
mechanical press.
FERMENTATION/AGING: open oak vats/500 liter used oak, 7 months on fine lees
FINING & FILTRATION METHODS: none.
DATE OF BOTTLING: June 2021.
BOTTLES PRODUCED: 900.
VINTAGE: 2020.
REGION, SUB-REGION & VILLAGE: Morava, Velkopavlovická & Velké Bílovice.
VINEYARD(S): Přední hora, planted 1994
ALTITUDE: 230-240 meters above sea level.
SOIL COMPOSITION: loess / clay & loam soil.
PREVAILING CLIMATE & LOCAL CLIMACTIC: Continental climate, hot days, cool nights.
FARMING OF VINEYARD: Organic.
COMPOSITION: 100% Modrý Portugal (Blauer Portugieser).
HARVEST: September.
MACERATION: 8 days maceration of destemmed berries
mechanical press.
FERMENTATION/AGING: open oak vats/500 liter used oak, 7 months on fine lees
FINING & FILTRATION METHODS: none.
DATE OF BOTTLING: June 2021.
BOTTLES PRODUCED: 900.
Modrý Portugal or Portugieser is a red variety common to Hungary and surrounding with nothing to do with Portugal. Mostly it makes ordinary red wines of little excitement. However the issue may be that little is expected of it. Osička approaches the vines with the same care as all their vineyards and the results are reflected in this buoyant, cherried red. It could be compared to a Beaujolais, for its pronounced mineral edges and notes of dried roses. We enjoy it most just below cellar temperature with grilled mushrooms or a cheesy burger, things with smoke and umami.
