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|Vineyard/Cellar Practices||Biodynamically Grown, Low-Intervention/Natural Wine, Vegan|
Egg-shaped vessels (Qvevris) have been used for ageing wine for thousands of years, at least in the country of Georgia. Modern winemakers, especially those disposed toward biodynamic growing practices and low-intervention vinification, have rediscovered the benefits of the egg. The winemakers of Slobodné Vinárstvo have implemented all of the above on their estate in western Slovakia. Some say that the rounded shape of an egg provides the opportunity for continual circulation of the fermenting wine inside the container, as well as for the lees to remain in suspension (rather than sinking to the bottom). This “vortex” phenomenon adds texture and builds flavor. Here the winemaking sisters Katarina Kuropkova and Agnes Lovecka—along with their partners Miso and Andrea—employ another ancient Georgian tradition of skin-macerating white wine grapes. This orange riesling naturally ferments and receives no additives. A beautiful mix of stone fruits, smoke, citrus peel, and spice aromas and vibrant on the palate with just the right acid-tannin balance. Biodynamically grown, low-intervention/natural wine, vegan.