Milan on this wine: “Back in the 90s, my dad used to work in a German vine nursery. One of the consequences of this experience was his decision to plant a whole lot of Dornfelder in 2001 – a bold red German-born hybrid, fashionable back then. Tbh, I don’t love it and it took me quite some time to come to terms with it. Influenced by great wines from areas like Jura, Mosel or Burgundy, I wanted to get rid of it and replant it with something else. But – the vineyards are in great shape and it felt so wrong to uproot them. And then, something happened in my head. I lost any ambition to mimic wines made elsewhere and realized that there are other grapes than Pinot Noir and Riesling in the world. What a relief!”
The name means “color-enhancer” in Czech (teinturier in French), as Dornfelder is one of the red grapes that also has red pulp and hence gives wines of intense ruby-violet hue, used sometimes in blends to deepen the color.
Grapes: roughly half Dornfelder, third Zweigelt, and the rest is a blend of secret white varieties
Soil: loess and clay
Making of: The grapes are hand-harvested and gently destemmed. For the reds, classic maceration with gentle punch-downs in open-top vats, spontaneous fermentation and aging in tanks and old barrels for about 10 months. At bottling, the juice is blended with a little bit of white wine (undisclosed varieties) to get an acid/energy lift. Zero sulfur added, unfined, unfiltered..
Personality: ink-black, with low tannins, low alcohol, and high drinkability. Best served chilled, with just about any easy meal.
The name means “color-enhancer” in Czech (teinturier in French), as Dornfelder is one of the red grapes that also has red pulp and hence gives wines of intense ruby-violet hue, used sometimes in blends to deepen the color.
Grapes: roughly half Dornfelder, third Zweigelt, and the rest is a blend of secret white varieties
Soil: loess and clay
Making of: The grapes are hand-harvested and gently destemmed. For the reds, classic maceration with gentle punch-downs in open-top vats, spontaneous fermentation and aging in tanks and old barrels for about 10 months. At bottling, the juice is blended with a little bit of white wine (undisclosed varieties) to get an acid/energy lift. Zero sulfur added, unfined, unfiltered..
Personality: ink-black, with low tannins, low alcohol, and high drinkability. Best served chilled, with just about any easy meal.
