We’d like to share with you our latest addition, our first winery from Slovakia into our portfolio. You may not be as familiar to wines from Slovakia as to those from her neighbours such as Austria and Hungry, but she has a truly blooming natural wine scene by winemakers that you should not miss – one of them is Strekov 1075. The winery’s name notes the village (Strekov) they are located, and the year (1075) when this village had its first written notation in history
On one of the coldest days in Hong Kong last month, we had a Whatsapp video call with Zsolt and Sára (his daughter) of Strekov 1075 – a typical method of communication nowadays. Zsolt is welcoming, warm-hearted, and just genuine – going back to his roots, origins, the value of the land and nature, etc... so you can already imagine the wine he produces.
在今年一月份我們與Strekov 1075的Zsolt和Sára（他的女兒）進行了Whatsapp視像通話，亦是疫情之下一種最典型的溝通方式。 Zsolt給我們的印象是一位熱情、友善、純樸的釀酒師。聊天之際我們談到了他的出身，他的家族，以及他對風土和自然的想法等……不難想像的是一位對風土和自然有堅持的釀酒師所釀製的酒必然不會差到那裡。
With 12 hectares of vineyards featuring ponds and marshlands, it has a unique microclimate – the top layer of soil consists of clay-loam with high level of calcium, which lies above the marine sediments. Fermentation usually takes places in open topped barrels without sulphur nor intervention. Watch Zsolt’s interview by the Terroir Squad:
Strekov 1075 擁有12公頃的葡萄園，當中有池塘亦有沼澤，並具有獨特的微氣候條件 － 它的土壤的頂層由含高鈣的粘土土壤組成，並位處於海洋沉積物之上。釀製方面，酒液的發酵通常在開放的橡木桶中進行，過程中不添加硫或其他人工添加劑。想更了解Strekov 1075的酒友們可觀看以上《Terroir Squad》對Zsolt的採訪。
Nigori 2018 (Welschriesling) – 300 bottles produced
The wine is cloudy because of the sediment. Unusual type of wine in which the sediment and the aging in new barrels highlights the terroir taste. It is advised to shake the wine before tasting.
Grapes were hand-harvested at the end of August 2018. Fermentation took place without added selected yeasts or other additives in new oak barrels without temperature control before ageing for 23 months on the sediment without added sulfites.
Veltín 2018 (Grüner Veltliner) – 2400 bottles produced
The wine is fresh with a strong terroir taste. Some barrels weren 't topped up, so the yeast blanket made the wine more spicy.
Grapes were hand-picked at the beginning of September and underwent fermentation for 6 years in old barrels under the flor without temperature control; racked to bottles without fining and filtering, bottled by gravitation in 23th of July 2019.
Fred #7 (40% Alibernet, 30% Dunaj and 30% Portugieser) – 8000 bottles produced
Grapes were fermented for 15 days in open casks, manually mixed, without added selected yeasts or other additives, without temperature control and pressing. They are then now aged in old 220L and 300L oak barrels for 9 months before bottled with crown craps for saving his freshness and fruitiness – without added sulfites. Taste is based on the structure of Alibernet, fruitiness of Dunaj and freshness of Portugieser.
Heion 2018 (Welschriesling) – 2400 bottles produced
2 weeks maceration on the skin in open casks without added sulfites – It is made the way the ancient wines used to be made, with a strong character and exotic, herbal tones. His archaic feeling is a great partner for meditation and well-being. ‘Heion’ means skin contact; this orange wine is dominated by flavours of orange peel, melon, fresh apricot, and lemon – incredible elegance and balance.
Rozalia 2018 (St. Laurent) – 2200 bottles produced
This is a rosé pet-nat based on the fresh acidity and fruitiness of St. Laurent. Fermentation took place in old 300L oak barrels and without disgorgement. Can get explosive.