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Red dry
Magula Carboniq 2023 is an ideal choice for those seeking maximum freshness. Thanks to its incredibly swift journey from the vineyard to the bottle, this wine retains the primary energy and lightness of the berries. This creation from a Slovak family estate reflects a modern approach to natural winemaking: you will find no artificial additives here, only the pure taste of the grapes and the expressiveness characteristic of a biodynamic estate.
The aroma of "Carboniq 2023" is a true celebration of wild berries: notes of wild strawberries, alpine strawberries, and juicy forest raspberries unfold most prominently. On the palate, the wine is surprisingly fresh and soft, with its lightness accentuated by perfectly balanced acidity and an almost complete absence of sugar (residual sugar is a mere 0.2 g/l), giving the wine a "dry" and perfectly clean profile.
The wine's style is dictated by the carbonic maceration method, most commonly associated with the famous Beaujolais Nouveau. The finest and healthiest grape bunches are gently placed, uncrushed, into a vat filled with carbon dioxide. Fermentation begins not by yeast acting on the juice, but rather inside each individual berry. This is a process driven by the grapes' own indigenous yeasts. After about two weeks, the grapes are pressed, and fermentation is completed in the traditional manner.
Serve this wine chilled to 12–14°C; it pairs perfectly with a platter of light appetizers, soft cheeses (such as Brie or Camembert), and grilled poultry with a berry sauce.
The history of Magula winery began in 1931, when Joseph Husar purchased land in the village of Suchá nad Parnou, in the northern part of Slovakia, in the Carpathian Mountains – a region already known in the wine world at the time. The family’s winemaking tradition was interrupted during the communist era, but in 2001, Joseph Husar’s descendants decided to revive the estate. The first significant breakthrough came in 2011, when a ‘Blaufränkisch’ wine reached the glasses of wine enthusiasts.
The family chose a unique path – learning from renowned masters of natural and organic winemaking such as Ibor Melecsky, Zsolt Sütö, anti-interventionist and biodynamic leaders Claus Preisinger and Toni Hartl, as well as Ondrej Korpás, Karol Braniš, Tibor Ruman, and Zoltán Tamašek. These experiences shaped the estate’s philosophy: biodynamics, organic viticulture, and minimal intervention.
Magula values are rooted in naturalness and transparency. Only a minimal amount of necessary sulfites is used in the winery (10 mg/l), compared to the EU’s permitted and commonly used limits of 100–200 mg/l. This gives the wines authenticity and exceptional purity.
Magula wines stand out for their vibrancy, clarity, and the natural expression of grape and terroir. They are crafted without excessive intervention, maintaining a natural balance of flavors and authentic character.
Red wine – produced mainly from ‘Blaufränkisch’. It features pronounced dark berry, spice, and herbal notes, fresh acidity, and smooth tannins.
Special cuvée – limited releases made from select harvests to highlight the distinctiveness of specific vineyards.
The winery works exclusively with its own vineyards in the Suchá nad Parnou area, where fertile soils and the Carpathian microclimate give the wines both structure and freshness. The plots are farmed biodynamically, without the use of synthetic chemicals.
The most important vineyard is Suchá nad Parnou Blaufränkisch, known for its balanced acidity and aromatic depth.
The wines are naturally fermented without the addition of cultured yeasts and are often aged in neutral oak barrels or clay amphorae to preserve the grape’s character. Sulfite use is kept to an absolute minimum.
Most Magula wines are intended to be enjoyed young for their freshness and vibrancy, but some reds, especially ‘Blaufränkisch’, can age gracefully for 5–8 years.
