Juicy Fruit


The taste is gonna move you!


Is it blasphemy? To me, it's just who we are. We have no intention of mimicking the Burgundy style. These grapes were just historically planted on our vineyards, and are in good shape, so we work with what we’ve got. I like the thrill of it, though - when you don't have any expectations of what it should taste like, a tradition to honour, there's always an element of surprise. Which I love. I know you can find these grapes from Australia to Dresden and a lot of people try to project some standardised international style on them, often including new barrels. Even I drink such wine, occasionally. When it's really good. But even then, it just feels so… made up, to my taste. Like wearing a suit. Trust me, I feel terrible in one. My vineyard-work clothes are who I am, my day-to-day dress code. And that's what Juicy Fruit is about.


From 2018 onwards, all the White Label wines are field blends from old vines grown on a single vineyard (or two neighboring plots). In this case, Oplocenka & Achtele sites complanted with Pinot Gris, Blanc, Noir, Veltliner and Welschriesling. We chose our top vineyards to endow the wines with maximum longevity & genius loci, and use minimum skin contact (10% max and even that very rarely), in order to showcase this unique, beautiful material without a heavy orange-styled veil. Spontaneous fermentation with indigenous yeast in bigger old barrel from local oak or acacia wood, where it then lays undisturbed for ~2 years on its fine lees. No fining or filtration, no sulfur addition. The normal way, simply put.