{"title":"Country Slovakia","description":"","products":[{"product_id":"naboso-doma-2023","title":"DOMA 2023","description":"\u003cp\u003eAmber-gold like a jar of acacia honey held to the light.\u003cbr\u003ePeach, jasmine tea, white pepper, a whisper of sea salt.\u003cbr\u003eTextured. Spiced. Quietly powerful.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eDoma means \"at home\" in Slovak. For Nadja and Andrej, home is a 17th-century cellar on the main street of Svätý Jur — a building that has held wine since before anyone now alive was born. The stone walls regulate the temperature. Gravity moves the juice. Time does the rest.\u003c\/p\u003e\u003cp\u003eThis is four white varieties — Welschriesling, Roter Traminer, Rhine Riesling, Roter Sylvaner — fermented together on skins for two weeks, then aged a full year in oak and acacia. After that, it waits. Naboso won't release Doma until it's ready, which usually means another two years in bottle. The version you're drinking now was first planned in the vineyard in 2023, and has been patiently developing in a cellar older than Slovakia itself. That patience is not an affectation. It's the whole point.\u003c\/p\u003e\u003cp\u003eDoma is what Naboso tastes like when nobody's watching.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFour grape varieties fermented separately, 14 days on skins with stems in open 500–750L vats. Pressed, aged 12 months in neutral acacia and oak on lees. Full malolactic. Blended into tank, bottled by gravity. Unfiltered, minimal sulphur.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394588811596,"sku":"SW-NABOSO-DOMA-2023","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_5c7e29d5-4f59-499b-af52-0b6928913fc5.jpg?v=1783338485"},{"product_id":"naboso-spolu-2022","title":"SPOLU 2022","description":"\u003cp\u003eCherry juice in a wine glass. Raspberry, pomegranate, a flicker of grapefruit.\u003cbr\u003eJuicy. Light. Dangerously easy to drink.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSpolu means \"together\" in Slovak — and that's exactly what this is. Red and white grapes, grown on the same granite slopes, harvested and fermented side by side. The style is called Ryšak, which translates roughly as \"the rusty one\" — a traditional Central European field blend that was once common across Slovakia, Hungary, and Moravia, and then quietly disappeared when modernisation decided efficiency mattered more than flavour. Naboso's version is one of the best arguments for why it never should have gone.\u003c\/p\u003e\u003cp\u003eHalf the Blaufränkisch goes through carbonic maceration in a tank already full of direct-pressed Riesling and destemmed Grüner Veltliner juice. What comes out is a wine that has no right to be this fresh, this bright, this easy — and yet is also unmistakably serious. Drink it chilled. Drink it with friends. That's the whole point of Spolu.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSemi-carbonic: 50% Blaufränkisch undergoes carbonic maceration in direct-pressed Riesling and destemmed Grüner Veltliner juice. 2 weeks in 500–750L open vats. Full malolactic. 12 months in neutral oak on fine lees. Bottled Oct 2024. Unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589073740,"sku":"SW-NABOSO-SPOLU-2022","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_2bbe54c8-9b1e-4241-8a8f-8d7cca2200d2.jpg?v=1783334776"},{"product_id":"naboso-labyrint-ii-2022","title":"LABYRINT II. 2022","description":"\u003cp\u003eGranite in a glass. Green apple, lime zest, honey, a thread of chamomile.\u003cbr\u003eMineral. Elegant. Quietly complex.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eThe Labyrint series exists because sometimes a single barrel is too good to blend. No skin contact. No blending. Just one grape, one terroir, and time. Labyrint II. is 100% Grüner Veltliner from Naboso's granite-and-sand slopes in Svätý Jur — the same geological backbone that runs under Burgenland just across the border, expressed here with a cooler, more mineral precision. Overnight maceration, slow press, a full year in neutral oak and acacia on fine lees. Limited production. Each vintage different, each one only released when it's ready.\u003c\/p\u003e\u003cp\u003eThe label was made by Marija Reikalas — a Lithuanian artist based in Lisbon whose bold, high-contrast graphic style is as distinctive as the wine it wraps around. Bold lines, positive-negative space, imagery rooted in nature. You'll recognise her work before you know her name.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003e100% Grüner Veltliner from granite-and-sand soils, Svätý Jur. Overnight maceration, gentle pressing. 12 months in 225–600L neutral oak and acacia on fine lees. No skin contact. Unfiltered, minimal sulphur.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589303116,"sku":"SW-NABOSO-LABYRINT-II-2022","price":31.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_c4e11abf-4e46-4c8c-96ef-9a82b7f4f7fe.jpg?v=1783335026"},{"product_id":"naboso-zore-2024","title":"ZORE 2024","description":"\u003cp\u003eDawn in a bottle. Cranberry, sour cherry, wild strawberry, a brush of dried herbs.\u003cbr\u003eBright. Crunchy. Deceptively light for 14%.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eZore means \"dawn\" in Slovak. The name fits: there's something about this wine that feels like the beginning of something — a brightness that cuts through before anything else arrives.\u003c\/p\u003e\u003cp\u003eThe 2024 vintage was extreme. A long, hot summer pushed the Blaufränkisch to 14% alcohol — numbers that would make most natural winemakers nervous. Naboso's answer was carbonic maceration: whole bunches fermented at outdoor temperature, preserving the fresh red-fruit character and that impossible crunch. For the first time, Alibernet joins the blend — a crossing of Alicante Bouschet and Cabernet Sauvignon that pushes the colour deeper and adds a layer of dark fruit to the Blaufränkisch backbone. André, a local cross of Blaufränkisch and St. Laurent, brings its own floral note. Three grapes, one vineyard philosophy, one very good year for people who know how to handle heat.\u003c\/p\u003e\u003cp\u003eThink Beaujolais energy. Carpathian soul. Serve chilled and don't overthink it.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eWhole bunch fermentation, outdoor temperature, 8 days in 500–750L vats. Destemmed, pressed, fermented in 225L and 500L neutral oak. Aged on lees. Bottled May 2025. Unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":57394589368652,"sku":"SW-NABOSO-ZORE-2024","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_3d062a62-4436-4948-bf12-17038d6e01c1.jpg?v=1783335211"},{"product_id":"opera-i-2025","title":"OPERA I. 2025","description":"\u003cp\u003ePale gold with a fine, steady stream of bubbles.\u003cbr\u003ePear drops, quince, elderflower, a touch of cream.\u003cbr\u003e\u003cspan\u003eFloral. Fruity. Delicate.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eOpera is where Naboso started singing. Nadja and Andrej — she from Germany, having found wine on an Austrian vineyard; he a Slovak winemaker with a decade of quiet, unglamorous experience — met and came back to his home village of Svätý Jur to build something together. Their first sparkling release took its name from what it does in the glass: bright top notes, a gentle fizz, a wine that performs. Opera I. leans into Moravian Muscat's aromatic lift, balanced by the greener structure of Müller-Thurgau, grown on the granite and sandy soils of the Little Carpathians. Made by the traditional method — the same patient process behind Champagne, just without the name rights — it's bottled bone-dry, Brut Nature, with zero dosage. Nothing added to soften it.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe base wine is made from direct-pressed Moravian Muscat and Müller-Thurgau, fermented in stainless steel with a completed malolactic fermentation for roundness. A quarter of the blend is reserve wine from previous vintages, kept back to give Opera its consistent character year to year. The base wine then goes into bottle for its second fermentation — the traditional method — developing its bead slowly, undisturbed. No dosage is added at disgorgement: Brut Nature, exactly as fermentation left it.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001079894348,"sku":"SW-SK-NABO-OPI1-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_0d370d1d-d1f7-48fc-9d60-20d08ae2f6b5.jpg?v=1783433068"},{"product_id":"opera-ii-2025","title":"OPERA II. 2025","description":"\u003cp\u003ePale straw, crystal clear, a fine and steady bead.\u003cbr\u003eGreen apple, citrus zest, a mineral edge, barely-there florals.\u003cbr\u003eCrisp. Fresh. Precise.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eIf Opera I. sings, Opera II. speaks in a lower, quieter register. It's the newer addition to Naboso's traditional-method sparkling line — same house, same patient process, different grapes. Where Muscat gives Opera I. its aromatic lift, Sauvignon Blanc and Rhine Riesling pull Opera II. somewhere leaner and more mineral, closer to what Nadja and Andrej describe simply as ‘more neutral’. It's a deliberate contrast built into the range: two sparkling wines from the same granite hillsides above Svätý Jur, made the same exacting way, but pulling in opposite directions on the palate. Brut Nature, zero dosage, nothing to hide behind.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eSauvignon Blanc and Rhine Riesling, direct-pressed in equal parts, ferment in stainless steel through to a completed malolactic fermentation. A quarter of the blend is reserve wine, carried over to steady the character across vintages. The base wine is then bottled for its second, traditional-method fermentation, developing its fine bead slowly before disgorgement. As with the rest of the Opera line, there's no dosage — Brut Nature, unadorned.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001097949516,"sku":"SW-SK-NABO-OPI2-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_1a3a16a9-4641-4f74-83c8-299b49ec14ff.jpg?v=1783433238"},{"product_id":"opera-iii-2025","title":"OPERA III. 2025","description":"\u003cp\u003ePale salmon-pink, bright and clear, fine persistent bubbles.\u003cbr\u003eRed berries, cherry, a floral lift, a whisper of spice.\u003cbr\u003eCrisp. Fruity. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOpera III. is the rosé in Naboso's traditional-method sparkling trio — and the boldest departure from the other two. Blaufränkisch and Cabernet Sauvignon give it its colour and its red-berry backbone, while Rhine Riesling, direct-pressed and blended in, is most likely responsible for the wine's lifted, floral edge. Unlike its siblings, this base wine skips malolactic fermentation entirely, keeping its acidity sharper and its fruit brighter. It's Nadja and Andrej's most fruit-forward Opera, built for the moments Opera I. and II. are almost too serious for — the picnic, the aperitivo, the glass poured before anyone's decided what they're actually eating.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eBlaufränkisch, Cabernet Sauvignon, and direct-pressed Rhine Riesling ferment together in stainless steel, without malolactic fermentation, keeping the acidity crisp and the colour bright. Ten percent of the blend is reserve wine — less than in the other two Operas — letting this vintage's fruit speak more directly. The base wine is then bottled for a second, traditional-method fermentation, developing its bead before disgorgement with zero dosage — Brut Nature, true to the rest of the range.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001108173132,"sku":"SW-SK-NABO-OPI3-25","price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_311eb4b4-fe0a-44a4-8958-f3fcfe11e63f.jpg?v=1783433291"},{"product_id":"norma-2025","title":"NORMA 2025","description":"\u003cp\u003ePale gold, soft-edged and glowing.\u003cbr\u003eBaked apple, honeyed pear, toasted almond, a creamy finish.\u003cbr\u003eSoft. Creamy. Velvety.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eNorma is Naboso's answer to what patience does to Grüner Veltliner and Welschriesling — two grapes usually prized for their tension, given here nine unhurried months to soften instead. Half the blend ages in acacia and oak, half in stainless steel, all of it left on its fine lees without racking, so nothing is rushed and nothing is disturbed. The result is unlike most of what comes out of the Little Carpathians: round where the region's whites are usually taut, creamy where they're usually mineral. It's the wine Nadja and Andrej reach for when a lean, high-acid white would say too little.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eGrüner Veltliner and Welschriesling are direct-pressed and fermented separately — half the blend in acacia and oak barrels, half in stainless steel — then left on the lees for nine months without racking, allowing a full malolactic fermentation to soften the wine's edges. Twenty percent of the final blend is reserve wine from earlier vintages, added to smooth out any year-to-year variation. The two portions are then blended before bottling, unfiltered.\u003c\/p\u003e","brand":"Naboso","offers":[{"title":"Default Title","offer_id":58001113088332,"sku":"SW-SK-NABO-NORM-25","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_4792418e-acb6-4f43-b794-81d82fe165e6.jpg?v=1783433363"},{"product_id":"flo-2024","title":"FLO 2024","description":"\u003cp\u003ePale garnet, sunlight caught in a glass held too long.\u003cbr\u003eRed cherry, cranberry, wild strawberry, a dusting of white pepper.\u003cbr\u003eJuicy. Light-footed. Alive.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eFlo takes its name from the way it's made: a flotation technique that sends 100% whole-bunch Pinot Noir into the vat, topped up with press juice from Szent Lőrinci (Saint Laurent) — two vines that don't usually share a glass. The must ferments spontaneously for two weeks before a gentle basket press, then rests eleven months on the lees in a mix of 300 and 225-litre oak barrels. No pumps, no fining, no filtration — just gravity and time. It comes from Attila Sánta and Zoltán Varga's Bajta-Garampáld parcel at Kövesd, southern Slovakia. Only 650 bottles exist.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003ePinot Noir, left 100% whole-bunch, is topped up with press juice from Szent Lőrinci (Saint Laurent) and fermented spontaneously in vat for two weeks using a flotation technique, then pressed in a traditional basket press. The wine ages eleven months on its lees in a mix of 300-litre and 225-litre oak barrels. No added yeast, no temperature control, no pumps — gravity moves the wine at every stage. Bottled unfined and unfiltered, with a minimal 15 mg\/l of sulphur added at bottling. Farmed organically and biodynamically (Bio and Demeter certified), trained under the Simonit system. Hand-bottled June 19, 2025; 650 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58586704085324,"sku":"SW-SK-KOVE-FLO-24","price":24.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_89101040-4687-42e0-914e-9eeac1971721.jpg?v=1788186185"},{"product_id":"kadarka-2024","title":"KADARKA 2024","description":"\u003cp\u003eRuby held up to a candle, thin enough to see through.\u003cbr\u003eSour cherry, redcurrant, dried rose petal, a snap of white pepper.\u003cbr\u003eBright. Delicate. Effortless.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKadarka is one of the oldest red grapes of the Carpathian Basin — Hungarian and Balkan in origin, thin-skinned, prone to rot, difficult to ripen evenly. For most of the 20th century it was treated as a workhorse: planted for cheap bulk cuvées and mass-produced table wine, then largely ripped out in favour of tougher, higher-yielding varieties better suited to industrial production. Kövesd grows it on 1.3 hectares in Garamkövesd, on the Slovak side of the border — hand-harvested and macerated on its skins for seven to eight days with careful remontage, just enough to build colour and grip without losing the grape's natural lightness. Eleven months resting in oak, then bottled unfined and unfiltered. 950 bottles made.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eKadarka is hand-harvested from the Garamkövesd parcel and macerates on its skins for seven to eight days, hand-macerated with careful remontage, spontaneous fermentation, no cultured yeast, no temperature control. The wine ages eleven months on its lees in 300-litre oak barrels, then is bottled unfined and unfiltered, with a minimal 15 mg\/l of sulphur added at bottling. Farmed organically and biodynamically (Bio and Demeter certified), trained under the Simonit system. Hand-bottled August 5, 2025; 950 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58588672852300,"sku":"SW-SK-KOVE-KDRK-24","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_76cdfa8b-d02b-4038-beea-d8f17c1d50a7.jpg?v=1788186770"},{"product_id":"olasz-skin-2024","title":"OLASZ SKIN 2024","description":"\u003cp\u003eCopper-gold, like tea steeped too long in the afternoon sun.\u003cbr\u003eBruised apple, dried apricot, chamomile, a touch of beeswax.\u003cbr\u003eTextured. Grippy. Honest.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOlasz Skin is two wines in one bottle. After harvest, the Olaszrizling — Welschriesling by its German name — is divided into two lots: one macerated on its skins for fourteen days, the other for 222. One ages in 300-litre oak, the other in stone amphora, before the two are blended into a single wine with real depth and structure. It comes from Attila Sánta and Zoltán Varga's Bajta parcel at Kövesd, in southern Slovakia — certified organic and biodynamic, hand-harvested, hand-bottled. Only 870 bottles exist.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOlaszrizling is hand-harvested from the Bajta parcel and split into two lots: one hand-macerated on its skins for fourteen days, the other for 222 days. Both ferment spontaneously with ambient yeast, then age separately — one in 300-litre oak barrels, the other in stone amphorae — before being blended. No cultured yeast, no temperature control, gravity-moved throughout. Bottled unfined and unfiltered, with a minimal 15 mg\/l of sulphur added at bottling. Farmed organically and biodynamically (Bio and Demeter certified), trained under the Simonit system. Hand-bottled August 20, 2025; 870 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58588680421708,"sku":"SW-SK-KOVE-OLSK-24","price":26.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_b7457d5e-2dfe-43b7-98b9-2b0b18fe034d.jpg?v=1788185347"},{"product_id":"olasz-pet-nat-2025","title":"OLASZ PÉT NAT 2025","description":"\u003cp\u003ePale straw, gently hazy, with a fine natural mousse.\u003cbr\u003eGreen apple, white flowers, a hint of honeyed sweetness.\u003cbr\u003eOff-dry. Lively. Effortless.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eTHE STORY\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOlasz Pét Nat comes from Kövesd's Garampáld parcel — loess soil, different ground from the volcanic slopes their reds and skin-contact whites grow on. The Olaszrizling is picked early, and the wine finishes its fermentation in bottle rather than in tank — the traditional route to natural sparkle. Aged on its own lees before disgorgement, it comes out off-dry and lively rather than bone-dry, with just enough residual sweetness to soften the acidity. Only 450 bottles of the 2025 vintage exist. Hand-harvested at the start of September and hand-bottled March 21, 2026, it's built for pouring without ceremony.\u003c\/p\u003e\u003ch4\u003e\u003cstrong\u003eWINEMAKING\u003c\/strong\u003e\u003c\/h4\u003e\u003cp\u003eOlaszrizling is hand-harvested from the Garampáld parcel on loess soil and fermented spontaneously with ambient yeast. The wine finishes its fermentation in bottle, ageing on its own lees before disgorgement — the traditional method behind natural sparkling wine, left off-dry (7.45 g\/l residual sugar) rather than pushed fully dry. No cultured yeast, no added dosage, no filtration. Farmed organically and biodynamically (Bio and Demeter certified), trained under the Simonit system. 2025 vintage: hand-harvested September 1, hand-bottled March 21, 2026; 450 bottles.\u003c\/p\u003e","brand":"Kövesd","offers":[{"title":"Default Title","offer_id":58588690088268,"sku":"SW-SK-KOVE-OPNT-25","price":23.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1032\/0360\/2764\/files\/Frame20_574dae4b-afc4-4cff-8313-196b5e01c3e7.jpg?v=1788184975"}],"url":"https:\/\/www.stranger.wine\/en-pl\/collections\/slovakia.oembed","provider":"360 Stranger Wine","version":"1.0","type":"link"}