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
︎ ︎
TINDO
Sedimental NV
DRY WHITE SPARKLING WINE
VINTAGE: 2020/2021
WINEMAKERS: Vlado Kuny and Martin Danelič
REGION: Slovakia, Nitra, Tekovský, SITNO, Levice
VINEYARD: Žemberovce - Near the cross
GRAPE(S): Rizling Vlašský (Welschriesling), 2 vintages from the same vineyard
TYPE OF FARMING: Ecological
FERMENTATION: Spontaneous Fermentation, brief skin contact.
AGING: 2020 was aged 1 year in used barrique. The 2020 harvest was added to the 2021 and allowed to ferment until it was bottled to achieve a Champagne like carbonation.
FINING AND FILTRATION: None
BOTTLED: October 2021
ALCOHOL: 12%
TOTAL PRODUCTION: 5,000 bottles
VINTAGE: 2020/2021
WINEMAKERS: Vlado Kuny and Martin Danelič
REGION: Slovakia, Nitra, Tekovský, SITNO, Levice
VINEYARD: Žemberovce - Near the cross
GRAPE(S): Rizling Vlašský (Welschriesling), 2 vintages from the same vineyard
TYPE OF FARMING: Ecological
FERMENTATION: Spontaneous Fermentation, brief skin contact.
AGING: 2020 was aged 1 year in used barrique. The 2020 harvest was added to the 2021 and allowed to ferment until it was bottled to achieve a Champagne like carbonation.
FINING AND FILTRATION: None
BOTTLED: October 2021
ALCOHOL: 12%
TOTAL PRODUCTION: 5,000 bottles
SEDIMENTAL is perhaps the greatest seafood wine ever made in a landlocked country. It is an inventive multi vintage cuvee made up of approximately 50/50 2020/2021 Rizling Vlašský (Welchrieling). The 20’ was fermented dry in large used oak barrels. After harvesting the fruit from 2021, the two vintages were combined in stainless steel and allowed to ferment almost to dryness. The wine was then bottled unfiltered with the fine lees to finish fermentation under pressure. The combination of volcanic soil, the neutrality of the grape variety and the unconventional vinification result in an original wine that exemplifies the subtlety of the grape.While it is possible to separate the wine from the sediment either by decanting or manually disgorging it, we recommend shaking the bottle before chilling it well so the yeast is incorporated. The finely integrated bubbles move slowly up the glass. The wine has an oiliness, but drinks quite light. The aromas are beguiling and ever changing. Ranging from pear, to hay to anise or tarragon. A sophisticated aperitif to serve alongside chilled shellfish.
