Sauvignon vs. Unification: The Importance of Tradition in Wine Production

Today is one of the “days” – International Sauvignon Day, which is celebrated all over the world on May 6th.

In today’s postmodern winemaking, there is a phenomenon of unified sauvignons. Sauvignons from different wine regions around the world are very similar, sometimes almost identical in aroma and taste. This phenomenon is even more noticeable within smaller wine regions. The characteristics of micro-locations are lost.

Sauvignon in freshly cut grass

However, our ecological production seeks to preserve them, and that’s what sets us apart from the trend of unification.

In our vineyard, we intentionally work “in an old-fashioned way.” Our ancestors planted the first sauvignons a long time ago in the Tabakar location, where tobacco was grown before the vineyards. For some time now, sauvignon has been grown there again in a traditional style, which we call fumé. Some associate it with the smoke of cigarettes in mature sauvignons, while young sauvignons smell like freshly cut grass.

Natural aromas in the glass

In the case of unified sauvignons, there is often a balanced blend of elderflower and pepper aromas, and even an unusual smell of cat urine.

Meadow in the glass

We advocate for the approach that does not require rejecting the good from tradition and unconditionally rushing down the paths of modernism, especially if the role models are “million here, million there”. Instead, we prioritize sustainability and degrowth for ecological reasons.

By preserving the traditional style of sauvignon production and avoiding unification, we believe that we are not only creating a unique experience for wine lovers, but also contributing to the preservation of ecological diversity.

Sauvignon reminds on something green