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Nestarec - 'Běl' - Grüner Blend - Moravia, CZ - 2021 - 1000ml
Nestarec - 'Běl' - Grüner Blend - Moravia, CZ - 2021 - 1000ml
Load image into Gallery viewer, Nestarec - 'Běl' - Grüner Blend - Moravia, CZ - 2021 - 1000ml
Load image into Gallery viewer, Nestarec - 'Běl' - Grüner Blend - Moravia, CZ - 2021 - 1000ml

Nestarec - 'Běl' - Grüner Blend - Moravia, CZ - 2021 - 1000ml

Regular price $42.00

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For that moment when magnum feels a tad too decadent but a regular 750 just won't do

My unassuming Moravian roots. Made with "common" local grapes (mainly Gruner Veltliner, our signature grape, plus Welschriesling, and Muller-Thurgau) that always used to be blended together for an everyday wine. It's only logical - these varieties don't overripe easily, so the wine is low in alcohol and easy to drink, an ideal combination for a wine that's drunk in masses by the masses.

It's a wine made in a very classical way, with no maceration, just gentle press and then some time in tanks. The idea here is to have wine that you can drink with literally everyone, be they natural wine fans or haters.

Běl used to have the same label as my White Label range, which actually didn't make much sense as its character and winemaking are quite different. So we came up with this brand new packaging, whose "rustic finesse" conveys better the message in the bottle. To make it really "us", the label is now a linocut made by my dear wife Mirka, and we found a cute plump bottle whose shape and crown cap transport me right to my childhood when we used to buy beer or juice in such containers. We kept the liter volume, of course, as it's an important part of Moravian wine heritage. Or you can call it “minimagnum”, like my Montréal friends.


Milan Nestarec is not a winery. I always correct people when they say that.

The older I get, the more I speak about my wine as being normal. Not authentic, natural, artisanal, idk. Not using herbicides & other industrial treatments? Normal. No fooling around in the cellar? Normal. Not adding sulfur? Normal.
The only thing I care about is quality. Consistency. Longevity. Being able to open a bottle of my wine in 5, 10 years from its vintage and be wowed and pleased by its energy and shape. Being able to serve my wine to all kinds of people, not just the well-heeled lucky few or the HC natty heads.
Is it boring? Is it mature? Idk. I just care a lot. Every detail counts. From the soil we grow the vines in through creators making my labels to the people we sell it to. I wanna always be one step ahead. Inspire. And be inspired. The full circle. Grateful to y'all who are part of it.

The place – or rather places – where it all begins. For me, the vineyards always come first. Even here on this website.

We do use some biodynamic practices, but tbh I don't like how it's become a bit of a marketing gimmick. When working this way in the vineyards, you usually don't have much time left to talk about it. We only use things that we understand, things I consider important, and things that react to what's happening in the vineyard at the given moment. “See what you’re looking at,” as chef Dan Barber writes in his book The Third Plate.
So this is it, my land of freedom. Playgrounds. Stories. Sometimes tabula rasa, sometimes historically conditioned and laid out. I won't tell you about the spacing, plantation density and other technicalities. What matters is my relationship with these places and what makes them produce wines that exceed the… well, normal.

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