2022

Spolu 2021

Naboso Spolu 2021

2021

Spolu 2021

Spolu means together. The word itself has a strong meaning for us and our wine deserves this name because here we have white and red varieties together. Blaufränkisch, Grüner Veltliner & Riesling.

Semi-Carbonic (50% of Blaufränkisch) fermentation in direct pressed juice of Riesling and de-stemmed Grüner Veltliner and Blaufränkisch. Fermented for 2 weeks & aged for 1 year in neutral oak barrels 12,5% alcohol.

CHARACTERISTICS

In Spolu, compared to the previous edition, the proportion of Frankovka increased while the share of Riesling decreased. Traditionally, it’s an entertaining “red-headed” wine. It has a scent of red, a taste of red-white. Pinot-like color of cherry compote. Pleasantly decent fruity aroma, with notes of red fruit pulp, wild strawberries, cherries, raspberries, and cherries along with touches of dried herbs and spices. Light to medium-full body, with juiciness in the mouth. The fruity taste has good structure and adequate depth. On the palate, red fruit, complemented by fine-grained tannins. Freshness is ensured by well-integrated acidity. Pleasantly long refreshing fruity finish.

Description

Wine region Južnoslovenská
Grape varieties Aurelius/Devín/Welschriesling
Vintage NV
Volume 0,75 l
Alcohol 14,0%
Residual sugar 1,4 g/l
Total acids 6,18 g/l
Total sulfur dioxide 22 mg/l
Added Sulfur 0 mg/l

Wine maker

Naboso

Our wine must be stable, without faults, drinkable, enjoyable and above all: we must like it, otherwise it will not leave our cellar.

Naboso, a project by the couple Nadja and Andrej in the Slovak town of Svätý Jur, is a 5 ha vineyard on the western foothills of the Carpathians, near the Austrian border, their vineyards feature Welschriesling, Traminer, Blaufränkisch, Grüner Veltliner, and a touch of Müller Thurgau, thriving on sandy granite soils.

Naboso follows low-intervention practices in both the vineyard and cellar. With Andrej’s 10 years of winemaking experience and Nadja’s German roots, combined with patience and gentle aging, they produce stable, flawless, and delicious wines.

Cellar work is precise, utilizing gravity for must transfer to barrels. The wines, aged for about 3 years, include whites with extended maceration and reds matured in used oak and acacia barrels, bottled unfiltered. A minimal amount of sulfur is added judiciously before bottling.

Described as supple, energetic, and ever-evolving, Naboso’s natural wines reflect the character of the region. The couple takes pride in creating great wine, with each bottle leaving their cellar meant to excite and delight.