The grapes are hand-harvested then destemmed. The wine ferments for about 40 days without temperature control in stainless steel tanks. Just before it finishes fermentation, it is moved into bottles under crown cap to finish as a pet-nat. Undisorged, zero additions.
 
Zsolt Sütő started to work on 12 hectares of land near the village of Strekov in Slovakia in 2002. 7 years later he converted his plots to sustainable farming. The region has a microclimate that allows a long ripening season as the temperature is moderated by the Danube river. Clay-loam soils. The vines are trained into bush vines which mean yields are kept very low with extremely good quality. 
 
The winery name contains the date of the first written notation of the village of Strekov. This is a symbolic expression of loyalty to tradition, nature and values ​​in grape growing and Strekov’s wine making. 
 
All 12 hectares of vineyards growing indigienous varieties in an ecologically responsible manner. 5 ha of the vineyards are planted on wooden poles. All the work in the vineyards is done by hand. In the cellar, the wines ferment spontaneously in barrels and open vats without any intervention. 
 
Only 400 bottles produced.