7 Řádkü, meaning ‘7 Rows,’ began as a project between two friends, Filip Nagy and Honza Šlancar, in 2014 while the duo were viticulture at Mendel University in Brno, Czech Republic. Filip has since taken over the full production of the wines, but his journey began much earlier - in 1997, making a single annual barrel from PiWis grown in front of his grandparents home in Nizne-Nemecké on the Slovak-Ukrainian border. The work done each year with his grandfather inspired Filip to learn more about farming and wine production, eventually choosing to go to to college and establish a foundation for a life of winemaking. It was there, at school, where the inspiration for the 7 Řádků project first presented itself.

While studying in Moravia, a classmate shared that a local grower in Modré Hory had passed away, leaving behind 7 rows of vines that were available to rent. Filip dismissed the notion initially, feeling he was not yet ready to take on the burden of managing the property and seeing the fruit from ground to glass. He was just a student, after all, with no cellar, no tools, and virtually no experience. But, after tasting the deceased growers wine, there was no question that the vines had to be procured, and Filip immediately converted them to organic farming, and eventually biodynamic practices in 2018.

Filip now farms a full 7ha in Devin, Slovakia (certified organic, practicing biodynamic) where he lives, and less than 1ha in Moravia, Czech Republic (practicing organic, practicing biodynamic), his original 7 rows. The Czech Republic and Slovakia are both post Soviet nations that still feel the effects of communism when it comes to farming and winegrowing. Heavy chemical use was traditionally viewed as technological advancement, and seen as something that was favorable for large scale production where quantity was valued over quality. It’s taken hard work from pioneers of organic farming and natural wine production in the region like Richard Stávek, Zsolt Süto (Strekov 1075), and more recently, wonder-kid Milan Nestarec to bring these ideas into the mainstream. Even so, many growers are still chided for working without chemical additions in the vineyard and the cellar. Filip has taken inspiration from these vanguards and now employs cows, horses, goats and bees in his biodynamic vineyard work.

Both vineyard sites have rather warm Pannonian climates. Cold winters with deep snowfall were traditional, but recently winters have been significantly milder, and in particular, drier. Luckily, they still see consistent rainfall in the spring and at the beginning of the growing season, allowing them enough water during flowering to support the vines through long dry summers. Warm winds, strong diurnal shifts, vineyards with good drainage and sharp elevation changes allow for ideal conditions for organic grape production. In the cellar, all fermentations are done with native yeasts, and the wines are never filtered, fined or manipulated save small sulfur additions prior to bottling.

These wines are deadly serious, and while they’re drinking well now, posses the ability to further unravel as they age in bottle. There is no analogous winegrower that comes readily to mind in the region. While influence at large may be due in part to some of the pioneers of natural wine in Central Europe, Filip is showing that new and unique expressions of this terroir is possible. Filip’s are polished wines, that show elegance and composure against what is typically a more rustic and wild profile. We are thrilled to be representing these wines in New York and New Jersey, and are very excited to share them with you. Just know, this is the very tip of the iceberg here. Filip has a deep profile of compelling wines, and his story is just beginning to unfold.