History With more than 20 years of experience and a past as co-owner of the Strekov 1075 project, Tibor Melecsky has been making wine since 2012 from his small vineyard in the Strekov area of the Južnoslovenská region in southwestern Slovakia. Tibor makes wines with his hands and feet (see the field & cellar work section) in the old way, actually a thousand-year-old tradition. He does not use machinery or modern technology in either the field or the basement, and the only technical aid he has is a CD player. Because as he says, the wines need music! On his only 2 hp fields, he uses the classic Central European grape varieties such as Grüner Veltliner, Traminer, Welschriesling, St. Laurent, Zweigelt, Pinor Noir and Frankovka Modra (Kékfrankos/Blaufränkisch). For the vast majority of the wines, these are micro-productions, where the result is approx. 500 fl. per wine. However, individual cuvées are also made in slightly larger quantities. Terroir In the Strekov area, there is siltstone, sandstone and loess under a clay upper soil layer. There are high concentrations of calcium, which contribute a distinct minerality to the wines. Field work All work in the field is done by hand, and work is done with very low harvest yields, which results in approx. 500 fl. of each of the top wines is a direct consequence of. For his macerated Tramin Korenistý 2018, for example, only 300 g of grapes were harvested per cane, where several of them are more than 40 years old, which corresponds to just a single cluster! Basement work Throughout Tibor's production, machines are not welcome, and for the work in the cellar, this means that the wines are created without electricity, including that all grapes are processed manually by e.g. stomping. Both the green and blue grapes are treated in the same way: after stomping the grapes, the must is fermented in open vessels with skins and stems. After fermentation, the wines are transported naturally to e.g. acacia or old oak barrels without the aid of a pump, where they are then matured sour lie (on the yeast). The wines are not clarified and filtered, and a minimum of sulphites are added at bottling. The wines The precision in Tibor's wines is expressed in the great clarity and purity that they possess. The fruit and the differences of the grapes stand out very clearly, and there is no doubt about the skill and dedication behind each individual wine. There is intensity in each and every wine without going beyond the elegance.

Information

Domain Name:
Alternatívna výroba vína - Tibor Melecsky
Winemaker's Name:
Tibor Melecsky
Country:
Slovakia
Region:
Region of Nitra
Appellations:
Region of Nitra
Grape varieties:
Frankovka, Traminer, Veltlínske Zelené, Tramín Korenisty, Zweigelt

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History
With more than 20 years of experience and a past as co-owner of the Strekov 1075 project, Tibor Melecsky has been making wine since 2012 from his small vineyard in the Strekov area of the Južnoslovenská region in southwestern Slovakia.

Tibor makes wines with his hands and feet (see the field & cellar work section) in the old way, actually a thousand-year-old tradition. He does not use machinery or modern technology in either the field or the basement, and the only technical aid he has is a CD player. Because as he says, the wines need music!

On his only 2 hp fields, he uses the classic Central European grape varieties such as Grüner Veltliner, Traminer, Welschriesling, St. Laurent, Zweigelt, Pinor Noir and Frankovka Modra (Kékfrankos/Blaufränkisch). For the vast majority of the wines, these are micro-productions, where the result is approx. 500 fl. per wine. However, individual cuvées are also made in slightly larger quantities.

Terroir
In the Strekov area, there is siltstone, sandstone and loess under a clay upper soil layer. There are high concentrations of calcium, which contribute a distinct minerality to the wines.

Field work
All work in the field is done by hand, and work is done with very low harvest yields, which results in approx. 500 fl. of each of the top wines is a direct consequence of. For his macerated Tramin Korenistý 2018, for example, only 300 g of grapes were harvested per cane, where several of them are more than 40 years old, which corresponds to just a single cluster!

Basement work
Throughout Tibor's production, machines are not welcome, and for the work in the cellar, this means that the wines are created without electricity, including that all grapes are processed manually by e.g. stomping. Both the green and blue grapes are treated in the same way: after stomping the grapes, the must is fermented in open vessels with skins and stems. After fermentation, the wines are transported naturally to e.g. acacia or old oak barrels without the aid of a pump, where they are then matured sour lie (on the yeast). The wines are not clarified and filtered, and a minimum of sulphites are added at bottling.

The wines
The precision in Tibor's wines is expressed in the great clarity and purity that they possess. The fruit and the differences of the grapes stand out very clearly, and there is no doubt about the skill and dedication behind each individual wine. There is intensity in each and every wine without going beyond the elegance.

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