Our winery and vineyards are located on the southern slopes of Vinica
Láva Cuvée
2025
Láva Cuvée is made using the schiller process, according to which we harvest 4 types of red grapes at the same time, 70% Bleu Frankish, 30% André, St. Laurent and Cabernet Sauvignon. Together, the 4 varieties are put into the press and kept cold on the skins for 2-3 days, thereby extracting color, flavors and aromas from the skins, but we make sure that tannin does not dissolve. At the end of the soaking, the must is extracted with a gentle press and spontaneously fermented to a fruity character. Its aroma and taste are dominated by the notes of Blue Frankish, with cherry fruitiness, and while enjoying the sip, the creamy strawberry finish of the Cabernet Sauvignon hits its head at the end. The schiller style is placed between rosé and classic red wines. A light red wine for hot summer evenings, based on fruitiness and acids.
Láva Cuvée 2025
semi-dry
- Retail price with VAT: 15,00 €
- Limited edition: 1467 bottles
- Subsoil: Volcanic
- Vineyards: Guard Mountain, Pacso, Hugyika
- Altitude of vineyards: Above sea level from 250 m to 300 m
- Age of vineyards: 40 years
- Grape per vine: 0,7 kg/vine
- Grape juice sugar level: 21 °NM
- Fermentation method: Natural yeast fermentation
- Style of wine: Reductive
- Alcohol: 12,50 %
- Total acidity: 6,39 g/l
- Extract: 26,3 g/l
- Residual sugar: 7,5 g/l
- Size: 0,75 L
Schiller processing
Schiller’s recipe is not defined, but it is certain that it should cover a light fruity red wine. Traveling around the world, we tasted several styles, someone harvested unripe grapes for rosé, took part of the juice for rosé and left the rest on the skins for schiller, these wines were tannic. Others harvested ripe grapes for red wine, removed the must from it to schiller and left the rest for classic red wine, but these wines were heavy due to the high alcohol content and had notes of overripe fruit. Each style has advantages and disadvantages, we found the key to the style in choosing the time of the harvest for schiller, which is a little more mature than a rosé base material. We put the varieties together in the press and cool it down to 5 Celsius, thanks to the low temperature it does not ferment. During the cold soaking, or in winemaking slang kyro maceration, the flavors, aromas and color are extracted from the skin. Thanks to the fact that it does not ferment, tannin does not dissolve from the peel. There is a bit of a downside to this, as tannin stabilizes the color of red wine, if you make tannin-free Schiller, then 70% of the coloring matter will settle to the bottom of the container. At first it hurt that the siller was lighter in color, but today I think we don’t drink it because of its color, but because of the refreshing fruity experience.
Junibor - Association of young winemakers
It was founded with the aim of creating a community that ensures the professional development of the future generation of winemakers. The most important thing for us is to help each other and thus make better and better wines that are loved by consumers. In addition to our own learning and further development, it is not a secret that we also want to be able to appeal to our own generation in the matter of cultured wine consumption and wine culture, so we put a lot of emphasis on maintaining contact with young wine drinkers.
HONT - Regional product
We are growing the grape on the territory of the historic Hont county, which trademark ensures that the product is made only from grapes grown in the Hont county. We further tightened this regulation for ourselves, according to which we only work with grapes harvested from Vinica. This guarantees that you will get the best from the treasure of Hont county, from Vinica.
