Born of a winemakers indecision, Barvířka came about when Milan couldn't make up his mind about whether to rip out the Dornfelder his father had planted. Finally instead of ripping it out, he decided to blend it with Zweigelt and a secret blend of white wines. Classical maceration on skins, with gentle punch-downs in open-top vats, then rest on lees for a bit less than a year. No carbonic, no tinkering in the cellar, just time, old-school "normal" methods and simplicity.
It has low tannins, high colour, low alcohol and high drinkability; Serve hell-chilled with an open mind.
