J.STAVEK

 SPARKLING WHITE FIELD BLEND PET-NAT
WINE MAKER: J. Stavek PhD.
VINTAGE: 2022
LOCATION: Moravia, Ném¢i¢ky Village
VINEYARD (HA): Bo¢ky (4 ha)
ASPECT: strictly south
ALTITUDE: 190 - 310 m
YEAR(S) PLANTED: 1974 and 1980
SOIL COMPOSITION: sand soil with a huge compound of minerals (esp. calcium and magnesium)
PREVAILING CLIMATE: Continental, warm/hot summers, cold winters 
FARMING: Organic
GRAPE COMPOSITION: Veltliner, Moravian Muscat, Welschriesling, Pinot blanc, Neu- burger, Sauvignon etc.
HARVEST: by hand, beginning of Septem- ber
MACERATION: a few hours
FERMENTATION: 90% fermentation in stainless steel, 10% in bottle, not dis- gorged. FINING & FILTRATION: None 
S02: None 
ALC: 12%
BOTTLED: 9/24/2022
BOTTLES PRODUCED: 2450
LABEL ART: Dante Kukuruco 

A project born of art. Dante Kukuruco is a Czech artist, wine professional and friend. Pubertak, Czech for (adolescent angst) is a label he made for a wine that reminds him of his teens; confident, irreverent, smart, naive, vital, underesti- mated. The wine is a white sparkling field blend from Némcicky (neem-chich-key), “Village of the 9 Valleys”, an area of South Moravia celebrated for its long-lived and min- eral wines. The combination of Dante’s art and the wine to- gether, communicate some piece of growing up. That deli- cious moment between childhood and self realization. The Bocky vineyard Pubertak comes from is a southerly slope of magnesium and calcium rich sandstone planted with a mix of white Germanic varieties. Cultivation is organ- ic, biodynamic preparations are also employed such as teas of nettle, yarrow and equisetum. Green cover crops of dif- ferent herbs with long roots are planted between the vines. Horse manure is used as fertilizer. The area’s latitude com- bined with the breezy moderate climate and soils abundant in minerals give mature grapes with modest sugar and bright acidity well suited to making sparkling wine. The vineyard is picked in a single pass. The grapes are im- mediately taken to the winery, destemmed, briefly rested and gently pressed. Fermentation is with wild yeast in stain- less steel. The wine is bottled late in fermentation to finish in the bottle where it achieves 3.5 bars of pressure. The lemony, gulpable, intelligent and mineral. Suited to a cook- out near water with friends, drunk from paper cups, free of parents, where smoking is allowed. thelambs@blacklambwine.com