Non-vintage 100% Riesling from our Babušák plot, with delicate fizz coming from secondary fermentation in the bottle.
To avoid using any artificial sugar, we did this: first, in 2018, we made the still wine, aged for about a year in local acacia barrel. The year after, we took the freshly fermenting must from the same plot and used it instead of liqueur de tirage. Bottled in October 2019, laying on its fine lees since. Undisgorged and meant to remain such; I see lees as the mother of the wine, nourishing and keeping it in good shape. Which is important because this wine surely has the potential to get better over years. (Once you decide to open it, I recommend storing it upright for a day before, to sediment the lees; it makes the flavour experience more delicate.)