2018 Naboso, Doma White, Slovakia Guillot-Broux had an opportunity to learn

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

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

plus 700 ft

Low yields of 30hL/ha

iron-rich slopes

2018 Naboso, Doma White, Slovakia Guillot-Broux had an opportunity to learnRegion: 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