Forget cider. UTOPIA is still and dry. Not masked by standard layers of carbonation and sweetening, UTOPIA provides an authentic, nothing-to-hide-here glou-glou experience resembling natural wines rather than common ciders.
In the age of industrial denaturation, UTOPIA emerges close to utopicaly. 12 months in oak casks, UTOPIA ferments spontaneously by wild yeasts, not by lab-selected or GM strains. We do NOT KILL it by filtration, fining, pasteurisation, sulphites, sweetening, force carbonation nor by adding enzymes, acids or preservatives. The level of UTOPIA’s unfuckedwith-edness is rare.
Reception of vintage 2016
★ In wine pairing of Michelin-starred
La Degustation Bohême Bourgeoise in June/July 2018.
"Definitely a piece that you should try. This is a cider that tastes almost as good as white (wine) on cask."
Jan Čeřovský, wine writer
"Bonedry, sophisticated and delicious."
Jan Čulík, sommelier, natural wine bar Thir
“Utterly complex, yet completely straightforward and simple in the best way possible. Downright delicious, the acidity carries it forward and it bodes perfectly well when being served at a higher temperature as well. If anyone has ever said they don’t like cider, try this and then get back to me. A touching embodiment of family and nature at work.”
Valentína Kasperová, wine writer
"This is the religion of natural winemakers and some people would probably struggle to tell this apart from a white (wine) on skins“
Ondra Kopička, winemaker
"So many archaic tastes and aromas, in such a fickle drink. Nice work.“
Jakub Novák, natural winemaker
UTOPIA makes itself.
UTOPIA emerges with minimal intervention but painstaking care. In natural succession a multitude of wild yeast cultures (cultures naturally present in our valley and on our fruit) spontaneously, slowly ferment UTOPIA to complete dryness from autumn till spring. When temperatures rise in early summer, wild cultures of lactic acid bacteria work their magic of spontaneous malolactic* fermentation, which rounds UTOPIA in taste and enriches it aromatically. After 12 months in oak, we blend harmonically complementing casks and bottle.
*Malolactic fermentation transforms harsh malic acid into a much more pleasant lactic acid. Cultures of wild lactic acid bacteria spontaneously perform malolactic fermentation in ciders with no sulphites added during the spring/summer warm up. After long months of winter hibernation, casks come back to life with delicate sparkling. It was believed that the blossoming of apple trees is what metaphysically awakens this second life in casks.
Cellar-releasing now. Vintage 2016, cuvée nr.7.
blend of 4 casks • Czech heritage apple varieties • blended and bottled in October 2017 • alc. 6.2 % vol., res. sugar 0 g/l, glyc. 7.9 g/l, lac. a. 2.6 g/l, mal. a. 1.9 g/l • no pesticides (confirmed at ALS Laboratories, United Kingdom) • contains sulphites, but none added (solely natural sulphite products of fermentation)
UTOPIA is live! Care for it and enjoy as follows: Store in dark, cold place (below 8°C) • enjoy from wine glass above 16°C (you wouldn’t enjoy most of its aromas below 16°C) • pour with sediment, or without (just give it a rest) • smell the poured glass, swirl it and smell one more time. After you finish the glass, let it dry a bit and smell again.