Strekov 1075

Zsolt Sütó cultivates 12 hectares of vines in the village of Strekov, in Slovakia. The vineyards are located on the terraces of Pohronska pahorkatina, featuring ponds and marshland that creates a unique microclimate. The top layer of soil consists of clay-loam, which lays above the marine sediments, sandstone and limestone veins. Deeper soil layers consist of yellow and blue-gray clay. Zsolt’s fermentations take place in open topped barrels with no sulfur and no intervention, he also uses a lot of skin maceration, aging under voile to create naturally strong and stable wines.

http://www.strekov1075.eu/en


Nigori — Back to the top2014_Nigori

Nigori tech sheet

Total Production: 500 bottles

Age of Vines: 5 years

Soil: Clay Loam

Varieties: Rizling vlassky (welschriesling)

Vinification Method:  Grapes are hand harvested and destemmed. The grapes are fermented in 300-liter open topped barrels. Elevage takes place in the same barrels for about 4 months during which time battonage is performed just three times. The wine is bottled unfined and unfiltered with a small addition of sulfur.


Nigori Rosé — Back to the topnigori_rose_2015

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Svätovavrinecké ( St.Laurent )

Vinification Method: Grapes are hand harvested and left in whole bunches. The bunches are pressed and the juice ferments in a 220-liter open topped barrel for about 2 months. The wine is aged only in bottle, unfined and unfiltered, on the sediment with zero addition of sulfur.


Vavrinec — Back to the top2014_Vavrinec_04_clear.cdr

Vavrinec tech sheet

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Svätovavrinecké ( St.Laurent )

Vinification Method: Grapes are hand harvested and destemmed. The juice is fermented in 500-liter open tubs for about 3 weeks. The wine is aged in 220-liter barrels for about 10 months, with the last 4 of those months taking place under a voile of yeast that forms. The wine is bottled unfined and unfiltered, with a small addition of sulfur.


Veltlin Ouillé — Back to the top 

Veltlin Ouillé tech sheet

Total Production: 800 bottles

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Gruner Veltliner

Vinification Method: Grapes are hand harvested and destemmed. The juice is fermented in 3-year-old 225-liter barrels with no added sulfur. The wine is topped off, but then ages under flor for 2 months and bottled unfined and unfiltered. 


Portugal — Back to the top

Portugal tech sheet

Total Production: 1400 bottles

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Blauer Portugieser

Vinification Method: Grapes are hand harvested and destemmed. The juice is fermented in open casks for about 15 days, punched down by hand. The wine is aged in 220-liter barrels for about 3 months. The wine is bottled unfined and unfiltered under crown cap, with zero addition of sulfur.


Porta #3 — Back to the top

Porta #3 tech sheet

Total Production: 900 bottles

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Gruner Veltliner, Welschriesling, Devín (a cross of Gewurtztraminer and Roter Veltliner produced for use in Slovakia), Aurelieus (a cross of Neuburger and Riesling produced for use in the Czech Republic)

Vinification Method: Grapes are hand harvested and destemmed. The Gruner spends 6 months under flor, the Welschriesling and Devín spends 5 months on the sediment and the Aurelieus had some botrytis and spends one month macerating on the skins. The wine is bottled unfined and unfiltered, with a small addition of sulfur.


Heion — Back to the top

Heion tech sheet

Total Production: 800 bottles

Age of Vines: 6 years

Soil: Clay Loam

Varieties: Welschriesling

Vinification Method: Grapes are hand harvested and destemmed. The juice is fermented in open casks in contact with the skins for about 2 weeks, punched down by hand. The wine is aged in 500-liter barrels for about 9 months on the sediment. The wine is bottled unfined and unfiltered under crown cap, with zero addition of sulfur.


Rozalia — Back to the top

Rozalia tech sheet

Total Production: 500 bottles

Age of Vines: 6 years

Soil: Clay Loam

Yields: 20 hl/ha

Varieties: 94% St.Laurent, 6% Alibernet (a cross between Alicante Henri Bouschet and Cabernet Sauvignon)

Vinification Method: The St Laurent grapes are hand harvested then direct press from whole clusters into 225 liter 20 year old barrels. The wine ferments for about 40 days without temperature control. When it is fermented dry, unfermented alibernet juice is added to provide the sugar for the bottle fermentation and the wine is moved into bottle under crown cap to finish as a pet nat. The wine is undisorged with zero additions.


Don Zsolt — Back to the top

In the past when Zsolt tried to make Riesling, it always ended up with residual sugar. So starting in 2013, he decided to bottle the wine as a petnat. He figures probably something similar happened to Dom perignon, thus the name Don Zsolt.

Total Production: 1500 bottles

Age of Vines: 10 years

Soil: Clay Loam

Yields: 50 hl/ha

Varieties: Riesling

Vinification Method: The grapes are hand harvested then destemmed. The wine ferments for about 40 days without temperature control. The wine is fermented in stainless steel tank and just before it is finished fermentation it is moved into bottle under crown cap to finish as a pet nat. The wine is undisorged with zero additions.


Fred — Back to the top

Total Production: 1500 bottles

Age of Vines: 6 years

Soil: Clay Loam, Loess

Yields: 50 hl/ha

Varieties: Alibernet (a cross between Alicante Henri Bouschet and Cabernet Sauvignon) and Dunaj (cross of Blauer Potugieser and Sankt Laurent)

Vinification Method: Grapes are hand harvested and destemmed. The juice is cofermented in open casks for about 15 days, punched down by hand. The wine is aged in 220-liter barrels for about 3 months. The wine is bottled unfined and unfiltered under crown cap, with zero addition of sulfur.