Milan Nestarec

AUTENTISTE_logo-b

 

The “Autentisté” group is the name for natural winemakers in the Czech Republic. This movement was started by winemaker/Prague winebar owner Bogdan Trojak in the late 2000’s. The Autentisté manifesto, similar to that of other natural winemakers, states: “According to Authentic Winegrowers, genuine wine should be true drink acquired only from grapes, without excess technological intervention and additives – selected yeast, enzymes, tannins or clarifiers. In vineyards, they comply with rules valid for bio-production. Authentic Winegrowers perceive their work as a mission. It is not a business only – it is important that someone preserves the taste of traditional wines and ensures actual terroir thanks to gentle procedures.”

Most of the wineries are in Moravia, where grapes have traditionally been planted in the Czech Republic, with some in Bohemia, and a few added more recently from Slovakia. We are proud to be working with a large part of the group, available for the first time in the USA.


Autentista_Milan-Nestarec

Milan Nestarec’s vineyards comprise of 8-hectares across two wine growing municipalities: Moravský Žižkov and Velké Bílovice. No herbicides are used and the vines are worked organically. Milan believes that gentle methods of growing grapevines and grape processing gives the best result. All wines in the cellar are fermented spontaneously and they are usually vinified in oak and acacia barrels.

http://nestarec.cz/en/


Nach Musika — Back to the top

Age of Vines: 15 years

Yield: 40 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Pinot Noir/Zweigelt

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in 20-year-old 1500-liter open topped oak vats for about 20 days with indigenous yeasts, with occasional remontage. It then goes into 20-year-old 1000-liter oak barrels for about 18 months, where battonage is performed. The wine is bottled without fining or filtering and gets 20mg/liter of sulfur at bottling.


Bel — Back to the top 

Bel tech sheet

Total Production: 5000 bottles

Age of Vines: 7-35 years old

Vineyard size: 1.8 hectares

Yield: 25 hl/ha

Elevation: 230 meters above sea level

Soil: Loess

Varietals: One third of each: Gruner Veltliner, Muller Thurgau, Welschriesling

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in stainless steel tank for about 3 months without temperature control with wild yeasts. It rests in tank for about 6 months where occasional battonage is performed. The wine is lightly filtered and gets 30mg/liter of sulfur at bottling.


Forks and Knives White — Back to the top

Forks and Knives White tech sheet

Total Production: 4000 bottles

Age of Vines: 17 years

Yield: 40 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Gruner Veltliner

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in 2000-liter stainless steel tanks for about 10 days with indigenous yeasts. It then rests in tank for about 10 months with no interference with the wine until it is bottled. The wine is bottled without fining or filtering and zero sulfur is added.


Forks and Knives Red — Back to the top

Forks and Knives Red tech sheet

Total Production: 6000 bottles

Age of Vines: 15 years

Yield: 30 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Pinot Noir

Vinification Method: Grapes are hand harvested and destemmed. The wine is fermented in 2500-liter stainless steel tanks for about 10 days with indigenous yeasts. The skins remain in contact with the juice for about 3 days, for a light and soft extraction and occasional pigeage. Half of the wine stays in tank and the other half goes into used 225-liter oak barrels for elevage for about 13 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Antika Podfuck — Back to the top

Age of Vines: 15 years

Yield: 40 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Pinot Gris

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 4-year-old wooden barrels. The skins remain in contact with the juice for 3 weeks. The wine spends 16 months in the same barrels for 16 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Klasika Veltlin — Back to the top

Klasika Veltlin tech sheet

Total Production: 900 bottles

Age of Vines: 44 years

Yield: 20 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Gruner Veltliner

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 3-year-old wooden barrels. 40% of the skins are in contact with the juice for about 14 days, with occasional piegeage and indigenous yeast fermentation. Fermentation completes after about 5 months and the wine is left in the same barrels for elevage for about 12 months with occasional battonage. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Klasika Vlašák — Back to the top

Klasika Vlašák tech sheet

Total Production: 900 bottles

Age of Vines: 35 years

Yield: 25 hl/ha

Elevation: 220 meters above sea level

Soil: Loess and limestone

Varietals: Welschriesling

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 3-year-old wooden barrels. 30% of the skins are in contact with the juice for about 14 days, with occasional piegeage and indigenous yeast fermentation. Fermentation completes after about 3 months and the wine is left in the same barrels for elevage for about 12 months with occasional battonage. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Killer Thurgau — Back to the top

Total Production: 2600 bottles

Age of Vines: 37 years

Yield: 25 hl/ha

Soil: Quartz

Varietals: Muller Thurgau

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 1000-liter 6-year-old wooden barrels. The juice is fermented in contact with the skins for about 21 days without temperature control. The wine remains in the same barrels for elevage for about 18 months with occasional battonage. The wine is bottled unfiltered, unfined, and with zero sulfur added.


TRBLMKR — Back to the top

Total Production: 3900 bottles

Age of Vines: 16 years

Yield: 35 hl/ha

Soil: Loess

Varietals: Neuburger

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600 and 1000-liter 3-year-old wooden barrels. The juice ferments for about 1 month with occasional piegeage and indigenous yeast fermentation. The wine is left in the same barrels for elevage for about 19 months with occasional battonage. The wine is bottled unfiltered, unfined, and with zero sulfur added.


WTF (What the Flor)— Back to the top

Total Production: 2600 bottles

Age of Vines: 35 years

Yield: 25 hl/ha

Elevation: 220 meters above sea level

Soil: Loess

Varietals: Gruner Veltliner

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 5-year-old acacia barrels. 30% of the skins are in contact with the juice for about 14 days, with occasional piegeage and indigenous yeast fermentation. The wine spends 7 months under flor in the same barrels. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Love Me Hate Me — Back to the top

Total Production: 3000 bottles

Age of Vines: 42 years

Yield: 25 hl/ha

Soil: Clay

Varietals: Gewurtztraminer

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 4-year-old wooden barrels. The skins remain in contact with the juice for 1 month. The wine spends 16 months in the same barrels for 16 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.


Gin Tonic — Back to the top

Total Production: 1500 bottles

Age of Vines: 33 years

Yield: 25 hl/ha

Soil: Loess and limestone

Varietals: Sauvignon Blanc

Vinification Notes: The grapes are hand-harvested and destemmed. The juice ferments in 600-liter 3-year-old wooden barrels. The wine ferments  for about 3 weeks, with occasional piegeage and indigenous yeast fermentation. Fermentation completes after about 3 months and the wine is left in the same barrels for elevage for about 18 months. The wine is bottled unfiltered, unfined, and with zero sulfur added.