The original idea for this wine was to make mead (water is added to honey to make mead) but instead he decided to add grape juice instead of water, so a combination of wine and mead was produced (a very small amount of honey is added)
Total Production: 1000 bottles
Age of Vines: 35 years old
Yields: 20 hl/ha
Soil: Loam with sandstone subsoil
Varieties: Muscat with some honey added
Vinification Method: Grapes are hand harvested and whole bunches are fermented in 800-liter open topped wood tanks for about 10 days with only indigenous yeast. The grapes are foot stomped after fermentation completes, where it then spend 10 months in elevage in 300 and 600-liter barrels, with battonage performed about 9-10 times. The wine has zero sulfur added and is unfiltered and unfined.
Richard Stávek is one of the pioneers of natural wine in Moravia, starting to produce in the mid 1990’s. Richard is a constant tinkerer and farmer of all sorts. He has begun drying wood staves that were used to make barrels for the world-renowned Austrian barrel-maker, Stockinger. He also makes honey and goat cheese, and farms all sorts of crops, not just grapes. He farms 15-hectares of land, with 4.5-hectares of grape vines featuring some little known indigenous grape varieties, where most of his wines are field blended.