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Nestarec - 'Youngster' - Rosé of Pinot Noir, Zweigelt, Blaufränkisch - Moravia, CZ - 2020
Nestarec - 'Youngster' - Rosé of Pinot Noir, Zweigelt, Blaufränkisch - Moravia, CZ - 2020
Load image into Gallery viewer, Nestarec - 'Youngster' - Rosé of Pinot Noir, Zweigelt, Blaufränkisch - Moravia, CZ - 2020
Load image into Gallery viewer, Nestarec - 'Youngster' - Rosé of Pinot Noir, Zweigelt, Blaufränkisch - Moravia, CZ - 2020

Nestarec - 'Youngster' - Rosé of Pinot Noir, Zweigelt, Blaufränkisch - Moravia, CZ - 2020

Regular price $45.00

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Total Production: 6000 bottles Age of Vines: 19 years Yield: 35 hl/ha Soil: Loess, clay, loam Varieties: field blends. White – Riesling, Neuberger, Pinot Gris; Rose (direct press)- Pinot Noir, Blaufrankisch, Zweigelt; Red – Zweigelt, Cabernet Sauvignon, Dornfelder Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 2000-liter stainless steel tanks. The wine ferments for about 2 months, with occasional pigeage and indigenous yeast fermentation. Elevage takes place in the same tanks for about 2 months. The wine is bottled unfiltered, unfined, and with zero sulfur added. --- Milan Nestarec has quickly become the star winemaker of the Czech republic during the time we’ve been working with him. His wines display so much life, vitality, and originality, that they have become very sought after all over the world in a very short time. We are honored to have been working with his wines since 2014. The wines we are selling now represent the full evolution of his original vision: a full range of wines, from quaffable yet energetic and inexpensive wines like the Forks & Knives and liter bottlings of Nach and Bel to the amazingly expressive skin-fermented wines, made entirely without additions of sulfur.  Milan’s father planted 8 hectares of vines in 2001 across two wine-growing municipalities: Moravský Žižkov and Velké Bílovice. No herbicides are used and the vines are worked organically and biodynamically. He believes that gentle methods of growing grapevines and grape processing give the best result. All wines in the cellar are fermented spontaneously and they are usually vinified in oak and acacia barrels.
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