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Grüner Veltliner
Calcareous and loamy-clay
Unfined/Unfiltered/2 weeks on skins

Orange Veltlín



The Kasnyik family is one of the founding members of the “Autentista Slovakia” association that has now
grown to include 5 producers including Slobodné Vinárstvo, Magula, Mátyás, and Strekov 1075. The
association has a detailed Charta (autentista.sk/charta) and strict guidelines on farming, cellar practices, and
how to ultimately restore and preserve the culture of wine along the Danube. The area is very much a
crossroads in Central Europe and the epicenter of winemaking in Slovakia. Strekov was first mentioned in
1075, but has more recently been influenced by the Kingdom of Hungary, the Austro-Hungarian Empire, the
Ottoman Empire, Czechoslovakia, and attempted Germanization by the Nazi’s. It became independent after
the Velvet Revolution in 1989. As with so much of this portfolio, we’ve found that wine regions along and
within contentious borders are almost always bound to result in something special. Brothers Gábor and
Tamás along with Gábor’s wife Virág are emblematic of this sentiment. Coupled with the aforementioned
Autentista Slovakia, the Kasnyik family is involved with, connected to, and invested in the success of
Slovakian wine as a whole. Founded in 2004, real change came in 2008 when they began firmly transitioning
to organic farming (certified in 2014) with a focus on native grapes fermented and aged exclusively in oak.
The COOP era had left many of the best vineyards largely forgotten, the rest farmed industrially, and native
grapes and winemaking traditions were ripe for resuscitation. Keeping all of this in mind, their overarching goal is to bring back the unique wildness that is the
connective genius loci of their region.

Strekov is one of the sunniest sub appellations in Južnoslovenská (Southern Slovakia). They farm 6 hectares in largely calcareous and loamy-clay soil between
200-250 meters above sea level. The main focus is on grapes like Ryzlink Vlašský (Olaszrizling), Veltlínske Zelené (Grüner Veltliner), Chardonnay, Devín,
Ryzlink Rýnský (Rhine Riesling), Frankovka Modrá (Kékfrankos), Tramín Červený (Gewürztraminer), Dunaj, Alibernet, Cabernet Franc, Cabernet Sauvignon,
Merlot and Pinot Noir. They do not use herbicides, synthetic insecticides, acaricides or any systemic fungicides. Other things prohibited under their self-imposed
charta include the use of synthetic fertilizers, a maximum yield of 40 hl per hectare and only harvesting by hand. New plantings must be at minimum 5000 plants
per hectare and dedicated to Central European varieties.

Gábor credits some early inspiration after tasting with Imre Kálo in Szomolya, Hungary. Imre is one of the characters of the Hungarian wine scene (we visited
back in 2016), who has since the late 1980s been making what we now call natural wines. He also garnered some inspiration from Oszkár Maurer in Serbia in
terms of low intervention and skin maceration. That said, Gábor’s wines are nothing like either of these, but the focus on spontaneous fermentation, skin
maceration and patience in both the vineyard and cellar are certainly shared. Adhering to the Autentista Charta, nothing is added apart from SO2 at bottling (if
at all), and filtration, centrifuges, temperature control, reverse osmosis, and so on are all also forbidden. All wines are fermented and aged in barrel (225L, 300L
and 500L Hungarian) and aged between 7-12 months. Total production is about 30,000 bottles per year.

As we move into our second vintage with the Kasnyik family, the Veltlín (aka Grüner Veltliner) was
something we didn’t get on the first round because there wasn’t much beyond a handful of cases to
import. Not so this time thankfully. Much like their other skin contact wines, the maceration is just over
2 weeks when the cap starts to show early signs of falling apart and geared toward lighter extraction.
This is then followed by 12 months on the lees in neutral oak and bottled unfiltered with a small SO2
addition. It’s not rushed in any way. And as with all of their wines, they also list the 2.40 mg of
histamines on the label which is a fun conversation starter. The 2019 Veltín is like a creamsicle
without the sugar – dense without being heavy and covered with a refreshing and spicy crust. It
doesn’t lose sight of the grape by way of process either.

-Dance & Granger Selections

Vineyard in Spring

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