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Region
Južnoslovenská
Grape
Alibernet (a cross between Alicante Henri Bouschet and Cabernet Sauvignon) and Dunaj (cross of Blauer Potugieser and Sankt Laurent)
Soil
Clay loam, loess
Age of Vines
6 years
Farming
Organic
Notes
Unfined/Unfiltered
37

Our company name contains the date of the first written notation of the village of Strekov. This is a symbolic expression of our loyalty to tradition, nature and values ​​in grape growing and Strekov’s wine making. We cultivate 12 hectares of our vineyards in an ecologically responsible manner. 5 ha of the vineyards are planted on wooden poles. Indigenous grape varietals, e.g. Rizling vlašský, Veltlínske zelené, Modrý Portugal, Frankovka modrá and Svätovavrinecké are preferred in our vineyards. All the work in our vineyards is done by hand. In the cellar, the wines ferment spontaneously in barrels and open vats without any intervention . Returning back to the ancient methods of wine production, we macerate the wine on the skins (i.e. Orange wine), under the “voile”, and bottle the wine with sediment without the use of sulphur. Long maturation of the sediment without the use of sulphur guarantees a strong terroir character of our wines. HEION, PORTA and NIGORI wines subtly express their archaic, refreshing touch in today’s “noisy” of modern world.

Our vineyards are located on the terraces of Pohronska pahorkatina. Ponds and marshland in the vicinity create a unique microclimate. The top layer of soil consists of clay-loam which lays above the marine sediments, sandstone and limestone veins. Deeper soil layers consist of yellow and blue-gray clay.

-From the producer

Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on the terraces of Pohronska pahorkatina, featuring ponds and marshland that creates a unique microclimate. The top layer of soil consists of clay-loam, which lays above the marine sediments, sandstone and limestone veins. Deeper soil layers consist of yellow and blue-gray clay. Zsolt’s fermentations take place in open topped barrels with no sulfur and no intervention, he also uses a lot of skin maceration, aging under voile to create naturally strong and stable wines. As of the 2017 vintage. Zsolt was very happy to vinify and bottle all of his wines with zero additions of sulfur.

-Jenny & Francois

 

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