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Winemaker's Diary:
The grapes from under Zobor, grown on a warm substrate and with proper agronomic interventions, ripened significantly earlier than is typical for this variety. After hand harvesting, we gently processed the grapes and obtained the must, which we fermented with proven yeast for this variety. Fermentation took place at 18°C. After fermentation was completed, we clarified and trained the wine, and subsequently bottled it after achieving the desired parameters.
Wine Service:
At a temperature of 8 – 10 °C in slightly closed tulip glasses with a volume of 450 – 500 ml
Food Pairing Recommendation:
Butter-poached zander with black elderberry chutney, complemented by a delicate horseradish crust, seasoned with dehydrated black elderberry and red radish marinated in a ginger-elderberry extract enriched with ash from burnt parsley.
Recipe by Michelin-starred chef Pala Sekerka
https://www.youtube.com/watch?v=r7IjvnfCjcQ
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"TAJNA Winery delivers a superb experience with excellent wines, fine gastronomy, and a professional touch—all in a beautiful setting."- Marta Králiková
"Thank you for letting us celebrate our wedding in such a beautiful place. The atmosphere was unforgettable, and everyone left with wonderful memories—it truly felt like a fairytale."- Jana Farkašová
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