We are open for dine-in Fri-Sun from 5p-10p. Walk-ins always welcome. On Wed/Thu we operate as a natural wine bottleshop- no food service those days.

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Our wine prices reflect taxes and fees inflicted on us by the PLCB, which are substantially more damaging than any neighboring state's policies—it's our intention to price everything as affordably as we can within this system. PLCB sucks.

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Little Carpathians
Müller Thurgau, Grüner Veltliner, Moravian Muscat
granite mother rock, sand brown earth, granite skeleton
Avg. Age of Vines
33 years




“Nadja, originally from Germany, found her passion for wine a time ago. More as a hobby and semi-part of a winery in Austria, she started to make it to her job and life. While working in an amazing wine bar in Copenhagen, we started to build our new winery in Sväty Jur.

Falling in love with the man and the country, she moved to Slovakia and the journey of Naboso began. Beside making wine together with Andrej and taking care of the sales, she is also doing ceramics under her brand erdArbeit.

Andrej has been making wine for nearly a decade but more under the radar. In this time, he gained experience and improved his winemaking from year to year. His palate is extraordinary and his will to learn and improve is endless. With energy, charisma, technical understanding, and of course, with a smile on his face, he shows he just loves making wine.

Together we bring in our different knowledges and experiences from the wine business and build a perfect symbiosis to make for us the best wine as possible.

All work is done by the two of us and for us it is important to have the connection to every process in winemaking by ourselves.

Ryba is our so called ‘Security Manager’. Race: Vineyard Terrier. She is the beautiful soul of NABOSO and part of the family.”

All of the wines are spontaneously fermented, aged using neutral oak and/or acacia barrels. There is no mechanical stressing. The winemaking is carried out by gravity.

Whole bunch direct press fermented in stainless steel. After primary fermentation Pinot Gris direct press juice was added to start secondary fermentation and bottled within 24 hours.

-From the producer

Producer wine

Purchase Wine

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