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The grapes ferment with native yeasts and spend a long time on their skins in stainless steel
Fermentation begins spontaneously with native yeasts
loess soils and picked early to keep their natural energy and freshness
where grapes grow in volcanic soils at elevations between 700-900m
concentrated juice and a wine that needs time to open up – which is why Macchiona always spends many years resting in large old oak casks
Danger 380 Volts funky The grapes ferment with nativeDanger 380 Volts is Milan Nestarecs cult sparkling from the sandy Sahary vineyard in Moravsk ikov, Moravia. Its a field blend of three local grapes: Neuburger brings character and grip, Mller Thurgau keeps the wine light and easy to drink, and Muscat adds gentle floral and exotic notes. Made as an ancestral style sparkling wine (pet nat), it ferments spontaneously and is re fermented in the bottle with grape must from the same vineyard. The wine is
