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White dry
This is an exceptional, natural, and profound take on the classic ‘Grüner Veltliner’ grape variety. This limited-edition wine (with a production of just 1,750 bottles) originates from an exceptionally old vineyard in Slovakia's Wolf Valley. It is crafted applying a philosophy of minimal intervention, whole-bunch fermentation, and extended aging on the lees.
In the glass, the wine showcases a highly expressive and multifaceted aromatic palette. The initial aromas of green apples, lemon zest, and crisp, unripe peaches are soon subtly complemented by more mature notes of almonds, cream, and gentle honey, which emerge from the prolonged contact with the lees. On the palate, the wine impresses with a precise dryness (residual sugar of just 1.9 g/l) and a vibrant, crisp acidity.
The wine is aged on its natural lees and then transferred to mature in old oak barrels for an additional three months. To preserve the full spectrum of flavors, the wine is bottled unfined and unfiltered, with only the minimal amount of sulfites added to ensure stability (37 mg/l).
We recommend serving this wine chilled to 10–12 °C. It will pair beautifully with roasted poultry, richer fish dishes with creamy herb sauces, veal cuts, and a classic Wiener Schnitzel.
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.
