From the Winemaker:
:Made with "common" local grapes (Gruner Veltliner, Welschriesling, and a lot of Muller, because Muller from old vines is just dope) that always used to be blended together for an everyday wine. (Gewurztraminer being the fancy Sunday-kinda-wine). It's only logical - these varieties don't overripe easily, so the wine is low in alcohol and easy to drink. They also have higher yields, so you can get more quantity. And they're neutral, so there are no intense aromatics to annoy you while drinking. In short, an ideal combination for a wine that's drunk in masses by the masses. An approach I like–and Běl and its 1-liter volume is my tribute to that.
It's a wine made in a very classical way, no maceration, just gentle press and then aging in stainless steel and neutral oak. The idea here is to have wine that you can drink with literally everyone, be they natural wine fans or haters. (I sometimes joke that I make this wine so that I have something to drink with my Bílovice neighbours.)
To keep it this approachable, Běl is our only wine with added sulfur (about 30 ppm total SO2). I don't use sulfur when I don't have to, but I'm not dogmatic about it– it goes well with Běl, especially if we want it to have this easy character. Otherwise, all is like you're used to with us, natural yeast, no fining or filter.
