2018 Naboso, Doma White, Slovakia Guillot-Broux destemmed and fermented with native

destemmed and fermented with native yeasts in tank

The body shows bitter notes from the maceration of botanicals like gentian root

and green banana—carried by an oily texture and a persistent

then 7 months in neutral French oak

had an opportunity to learn how to distill grain whisky in a Coffey still firsthand from craftsmen at James Calder in Bo'ness in 1919

2018 Naboso, Doma White, Slovakia Guillot-Broux destemmed and fermented with nativeRegion: Little Carpathians Grape: Welschriesling, Grner Veltliner, Red Traminer, Red Sylvaner Vineyard Size: 2 hectares Soil: granite mother rock, sand brown earth, granite skeleton Average Age of Vines: 33 years Farming: organic Harvest: by hand Winemaking: 14 day maceration, spontaneous fermentation in vats with indigenous yeasts Aging: 12 months in acacia barrels Fining: none Filtration: none Added S02: 15 20 mg L