# Mira Sav Blanc (2024)

- **Producer:** Mirka Nestarcová
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Moravia, Czechia
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** gooseberry, elderflower, peach, grapefruit, grass, bell pepper, fennel, biscuit, butter

## About this wine

Mirka Nestarcová is the sister of the renowned Czech natural winemaker Milan Nestarec. Under her own label, Mira, she crafts highly personal, expressive wines from the family's vineyards in Moravia, Czech Republic. This Sauvignon Blanc comes from a 25-year-old vineyard planted on clay soils. Mirka's philosophy centers on spirituality, mysticism, and deep thinking, which translates into a minimal-intervention approach in the cellar. The wine represents a modern, thoughtful expression of Moravian terroir, showcasing the grape's vibrant character without industrial manipulation.

## Interesting facts

- Mirka Nestarcová is the sister of Milan Nestarec, one of the most influential natural winemakers in Central Europe.
- The wine is fermented and aged in a 1000-liter acacia barrel, which respects the aromatic purity of Sauvignon Blanc better than oak.
- A portion of the grapes is fermented as whole berries, a technique that adds unique texture and herbal complexity.

## Food pairing

The high acidity and textured mouthfeel of this natural Sauvignon Blanc make it an exceptional partner for dishes with herbal elements, goat cheese, and light proteins. The subtle texture from the acacia barrel and partial whole-berry fermentation allows it to stand up to slightly richer dishes like butter-sauced fish or roasted poultry, while its vibrant acidity cuts through fat and cleanses the palate.

## Wine making process

The grapes are harvested by hand from 25-year-old vines grown on clay soils. In the cellar, a portion of the Sauvignon Blanc grapes undergoes fermentation as whole berries, adding texture and complexity. The wine is fermented and aged in a 1000-liter acacia barrel, which imparts a subtle, non-toast wood character compared to traditional oak. It is bottled unfined, unfiltered, and with zero or minimal sulfur added, preserving its natural energy and cloudy, textured profile.