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One of Czech natural wine pioneer Richard Stávek's flagship wines (the cuvée name, 'divyrysak,' is his Instagram handle, for reference). It's a co-fermented blend of Portugieser, Blaufränkisch, St. Laurent, Grüner Veltliner, Welschriesling, and 7% of a Franco-American hybrid called Isabella. These grapes are hand-harvested and whole-cluster fermented in 800-liter wood tanks for about 14 days; the grapes are then foot-stomped after fermentation completes, then the wine spends 10 months in 600L barrels. Unfined, unfiltered, zero SO2, and beats the pants off of other more experimental co-fermentations in terms of complexity and depth. It's sturdy, age-worthy rosé that hardly qualifies for the term. Decant, age, have with pork or autumn veggie stews.
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