Academic Degree
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
About Me
I am Bolby Doe, web developer from London, United Kingdom. I have rich experience in web site design and building and customization, also I am good at WordPress.
Development
85%UI/UX design
95%Photography
70%198
Projects completed
5670
Cup of coffee
427
Satisfied clients
35
Nominees winner
Services
UI/UX design
Lorem ipsum dolor sit amet consectetuer adipiscing elit aenean commodo ligula eget.
Web Development
Lorem ipsum dolor sit amet consectetuer adipiscing elit aenean commodo ligula eget.
Photography
Lorem ipsum dolor sit amet consectetuer adipiscing elit aenean commodo ligula eget.
Looking for a custom job? Click here to contact me! 👋
Experience
2019 - Present
2017 - 2013
Bachelor’s Degree
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
2013 - 2009
Honours Degree
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
2019 - Present
Web Designer
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
2017 - 2013
Front-End Developer
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
2013 - 2009
Back-End Developer
Lorem ipsum dolor sit amet quo ei simul congue exerci ad nec admodum perfecto.
Recent Works
- Everything
- Art
- Austria
- Branding
- Creative
- Design
- Greece
- Hungary
- Italy
- Lebanon
- Slovenia
Greece
Siflogo
Siflogo
Siflogo is a small organic wine “workshop” (as their owners call it), which was founded in 1994 by Dionysis and Maria Papanikolopoulos, in the small, mountainous village “Platystoma”, on the island of Lefkada in the Ionian sea. Their son, Vasilis, is also involved and destined to take over after a few years.
Viticulture and winemaking has been a family tradition and occupation for many generations. Its production is limited to a handful of “pure” wine bottles. The family has been farming organically (certified) the island’s indigenous grapes: Vertzami, Vardea, but also more obscure grapes, like Mavropatrino, Chlori, Thiako, Apsrovartzamo, Kokkinostafylo.
At an altitude of 500m on the dry, poor, limestone rocky soils – which have never seen chemical fertilizers, pesticides, or any harmful intervention – the ungrafted vines struggle to produce low yields, which, however, lead to impressive results in the winery. Farming is done exclusively by hand, with only a little help from plant fertilization, bluestone, and sulphur.
The underground stone-built cellars are equipped with a few stainless steel tanks and old French oak barrels. The family has always been a stickler for tradition, and stubbornly chose the hard way of working manually, with no intervention, to preserve the expression of their place in their wines.
Dionysis Papanikolopoulos worked as a teacher for most of his life, and he has also published poetry books. After discussing with him, one understands his deep knowledge and sensitivity for his local heritage, culture and history, and his passionate effort to preserve through his own wines.
- Winery: Siflogo
- Focus: Natural monovarietals from Vertzami and Vardea
- Region: Lefkada (Ionian Islands)
- Year founded: 1994
- Size:1.8 hectares
- Grapes: Vertzami / Vardea / Mavropatrino
- Viticulture: Organic (certified)
- Climate: Mediterranean humid climate with average temperatures of 15° C, and 69% humidity
- Soil:Limestone rocks
- Vine age:Planted in 1988
- Altitude:500m
- Distance from coast: 2 miles
- Percentage of estate owned grapes: 100%
Slovenia
Štoka
Štoka
Wind, caverns and the Adriatic Sea define the Slovenian/Italian border region of the Kras. For over 200 years, the Štoka family has nurtured the native red Teran and white Vitovska in the iron rich “terra rossa” that the Kras is famous for.
At a Glance
1989
http://stoka.si/eng/stoka
Kras
Sub Mediterranean
Red Karst (Terra Rossa)
250-270m
Limestone karst plateau
Teran, Vitovska, Cabernet Sauvignon, Chardonnay, Merlot and Malvasia.
7 hectares
Organic
Animal manure
http://stoka.si/eng/stoka
Kras
Sub Mediterranean
Red Karst (Terra Rossa)
250-270m
Limestone karst plateau
Teran, Vitovska, Cabernet Sauvignon, Chardonnay, Merlot and Malvasia.
7 hectares
Organic
Animal manure
The People
The Štoka farm is located north-east of Trieste about 5 miles from the Adriatic in the village of Krajna Vas. The Kras, or “Carso” as it is called in nearby Italy, is Europe’s first recognized cross border wine region, the two countries even adhere to similar production regulations. Despite its excellent position, very little land in the Kras is suitable for grape cultivation, only 600 hectares of vines are planted between the 2 countries. The tiny amount of fertile soil is the result of various human and natural events. Historically oak forests dominated the land until the Venetians deforested nearly everything to build ships and city of Venice. The resulting erosion and the famously strong winds called the “burja” caused huge amounts of topsoil to simply blow away. People learned how to build stonewalls called “griže” to protect against the wind and small manmade lakes to gather rain called “kali” to keep crops alive. Farmers, including the Štoka family, even learned to transport soil to naturally protected locations.
Coupled with the regions already soluble bedrock (mostly limestone and dolomite) and lack of surface water, the Kras is riddled with sinkholes, cenotes, and massive mostly unexplored underground caves. It is one of the most severe and unique terroirs in the world. In addition to growing grapes and making wine, the Štoka family raise cattle and pigs. The pršut, or air-dried ham they produce is the ultimate compliment to their wines. Primož Štoka bottled his first wine 1989 just before Slovenia’s separation from former Yugoslavia. Today, his son Tadej, works alongside him in the vineyards and cellar.
Vineyards
Historically, Teran from Kras has been prized for its medicinal properties, it is one of Slovenia’s only wines of protected origin. Outside of Kras, the Teran vine is known as Refošk. The high content of aluminum and iron oxide in the Karst soil, gives the soil the characteristic red color and the wines their unusually high iron content. Conditions here are generally dry, windy and variable in temperature. The Štoka family farms about 25 hectares, Teran accounts for about half of this, the remainder is divided between Vitovska, Cabernet Sauvignon, Chardonnay, and Merlot. Most vineyards around 800 feet above sea level and sheltered by young oak forests that help tame the cool northerly winds, and trap the warm air of the Adriatic. All vineyards are dry-farmed, fertilized only with cow manure when necessary, and worked by hand. Averaging 20 years, vines are mostly mature, single gyot trained and planted to 5000 plants per hectare. Yields are severely restricted. Green harvest is typically performed in the Spring and then again just before veraison.
Winemaking
Grapes are hand harvested, sorted, de-stemmed, and fermented with native yeasts in temperature controlled stainless steel. Maceration of grapes during fermentation is practiced with white and red varieties alike, no sulfur is added until fermentation is complete. During vinification the wine is transported only with gravity. All Teran is aged in large used oak barrels. This is essential to tame the notoriously high acid of the variety. Used wood is critical so as not to disturb the delicate perfume of each variety. Wines are typically fined and filtered.
Slovenia
Črnko
Črnko
http://www.danchandgranger.com/producer/crnko#winery
Silvo Črnko beams with happiness and so do his wines. They are universally forward and fragrant but with an elusive mineral underpinning that demands serious attention. Črnko wines are an absolute joy to drink and as appropriate for the inexperienced and curious, as the serious enthusiast.
At a Glance
http://www.crnko.net/
Maribor
Continental, Alpine Influenced
Brittle marl soil
270-350m
Wine-growing hills and snowy mountains
Laški Rizling, Rhein Riesling, Sauvignon Blanc, Ravenec, Chardonnay, Pinot Blanc, Muscat
6 hectares
Sustainable
Commercial
Maribor
Continental, Alpine Influenced
Brittle marl soil
270-350m
Wine-growing hills and snowy mountains
Laški Rizling, Rhein Riesling, Sauvignon Blanc, Ravenec, Chardonnay, Pinot Blanc, Muscat
6 hectares
Sustainable
Commercial
The People
The Črnko farm is located on the eastern side of Slovenia, north of Maribor and just south of the Austrian border. It is a breath taking environment of endless rolling green hills lined with vineyards that stretch the length of the horizon. Until 1918, this area was known as Lower Styria (formally Austria) and had been for many centuries. Grapes have also been cultivated here for over 2,000 years in addition to famed aromatic hop fields and ethereal pumpkin seed oil; a real treat with the local wines. The rich agricultural diversity of these Slovenian Hills owes itself to fertile soils and the unique convergence of Continental, Alpine and Mediterranean climates. In large part it is the balance between these climates that make the wines of Slovenia so regional and so interesting. The bulk of Črnko’s production is divided between their line of single varietal premium bottlings and the easy drinking house cuvee Jareninčan. Small amounts of sweet wine and a sparkling wine called “Oceanus” that is aged 250 feet under the Adriatic are also produced. Not surprisingly, Silvo Črnko beams with happiness and so do his wines.
Vineyards
The two south/south west facing vineyards the Črnko family farms are planted to a specific form of marl. 16 million of years ago the region was part of the Pannonian Sea and exploding with life. Today it is 2.5 miles thick of sedimentary soil. It looks a lot like slate but is brittle and silty to the touch.
This unique soil is common to the famed vineyards of Brda, on the western side of Slovenia bordering Italy and lends the same mineral complexity to the wines, especially the whites. Jareninski Vrh is the hill the Crnko farm lies at the base of. Behind it, 3.5 hectares total of Yellow Muscat, Chardonnay, Pinot Blanc, Muscat Ottonel, Laski (Italian) Riesling, Riesling and Pinot Gris rise quickly to about 400 meter above sea level. The vineyard is pretty and steep. Even Silvo Črnko, who grows the grapes and makes the wine, gets winded during a stroll. Half a mile away is the equally steep vineyard Slatinek: 2.5 hectares of Yellow Muscat, Mueller-Thurgau, Sauvignon Blanc, Laski Riesling and Gewurztraminer.
Winemaking
Only estate fruit is used. Hand harvested by family and friends into small plastic bins that are then transported to the winery by tractor. Harvest is split between the best selection of grapes used to make the single variety wines. The remainder of the juice finds its way into Jarenincan. For the Jareninčan most grapes are co-fermented but others (usually the aromatic) are blended in after fermentation. Single variety wines rest briefly on the lees.
The Farm
Growing grapes and making wine is the main business of Silvo Črnko and his wife, Alenka but not the extent of what they do. Both are university trained agronomists who would doubtfully be content farming only one thing. So in addition to the wines, they also raise a variety of livestock for milk, meat, cheese and eggs, preserve a wide range of fruits and vegetables from their own garden and orchards and bake bread daily, from wheat they grew and milled themselves.
Hungary
Losonci
Losonci
http://www.danchandgranger.com/producer/losonci#winery
At a Glance
2009
http://www.losonci.hu/
Mátra
Continental
Andesite, red clay, and chalk
170-200m
Volcanic hills
Kékfrankos, Magyarfrankos, Pinot Noir, Furmint, Turan, Rhine Riesling, Szürkebarát, Hárslevelű, and Chasselas
8 hectares
Organic
Natural
http://www.losonci.hu/
Mátra
Continental
Andesite, red clay, and chalk
170-200m
Volcanic hills
Kékfrankos, Magyarfrankos, Pinot Noir, Furmint, Turan, Rhine Riesling, Szürkebarát, Hárslevelű, and Chasselas
8 hectares
Organic
Natural
The People
Bálint Losonci entered the wine business as a writer for the wine magazine Borbarát under László Alkonyi. He was exposed to a whole world of Hungarian wines in the late 1990s that was just waking up after Communism. He then apprenticed under Gábor Karner (whom he found via Borbarát), and joined a few other liked minded small producers who believed in the future potential of the Mátra appellation.
Hungary’s Mátra appellation is quietly the second largest in the country (7500+ hectares), but has been dominated by just a few larger industrial players – perhaps a bit of a Soviet cooperative era hangover. The typical vine density is designed for large tractors and there’s a disturbing amount of Müller-Thurgau and Chasselas geared more for table grape yields than wine. He and others greatly increased vine density, planted native grapes, moved to organic farming, and drastically reduced yields. In the cellar, the main tenants are native fermentation and no other additions other than SO2. Given the wines typical of the area, all of this was somewhat unheard of on a commercial level. He continues to experiment and push himself, but what remains constant is his unwavering community oriented mindset and desire to put Mátra back on the wine map. His vineyards and wines reflect this drive, ambition and generosity.
Hungary’s Mátra appellation is quietly the second largest in the country (7500+ hectares), but has been dominated by just a few larger industrial players – perhaps a bit of a Soviet cooperative era hangover. The typical vine density is designed for large tractors and there’s a disturbing amount of Müller-Thurgau and Chasselas geared more for table grape yields than wine. He and others greatly increased vine density, planted native grapes, moved to organic farming, and drastically reduced yields. In the cellar, the main tenants are native fermentation and no other additions other than SO2. Given the wines typical of the area, all of this was somewhat unheard of on a commercial level. He continues to experiment and push himself, but what remains constant is his unwavering community oriented mindset and desire to put Mátra back on the wine map. His vineyards and wines reflect this drive, ambition and generosity.
Vineyards
Roughly 8 hectares are spread across the villages of Gyöngyöspata, Gyöngyöstarján and Nagyréde (single vineyards include Gereg, Tamás-hegy, Sárosberek, Peres, Virág-domb, Oroszi, and Lógi). The first thing Bálint did was plant in between the existing rows (pre Communist era vine density), retrained the vines to drop yield to maximum 1 kilo per plant, and transitioned to organic farming. Focusing on Kékfrankos, Magyarfrankos (cross between Muscat Bouschet and Kékfrankos), Pinot Noir, Furmint, Turan, Rhine Riesling, Szürkebarát, and Hárslevelű, he also grows a little Chasselas for good measure. Our current wines are mostly from the Gerag vineyard where he often doesn’t spray anything of any kind all year. It’s the right exposure and is protected from harsh weather on all sides with the tallest mountains in the country. The Gerag is also defined by andesite (volcanic), tons of iron/red clay, and chalk about 40cm beneath. Many underground springs give life to the hillside as well. He’s also planting pre phylloxera grapes like Purcsin and Tihany Kék among other international grapes geared towards tackling impending climate change.
Winemaking
Most wines are open vat fermented with native yeast before being pressed off into oak for aging. Most of the whites see extended skin contact whereas the reds are often less so. The PH is naturally very low (total acids usually between 7-8 g/l post malolactic), so acidity is not an issue and the wines are very stable. The only addition is SO2 at bottling and wines are bottled unfiltered.
Hungary
Bodrog Borműhely
Bodrog Borműhely
http://www.danchandgranger.com/producer/bodrog_bormuhely#winery
By maintaining tiny parcels of vineyards in historically great sites, Hajdú János & Farkas Krisztián are making pure, modern, yet classically inspired dry wines.
The Appellation
In North-Eastern Hungary, Tokaji - Hegyalja warranted the world’s first appellation system over 100 years before Bordeaux. For nearly 400 years, it has served as a diplomatic tool to court foreign powers, inspired countless artists and philosophers, and has become so ingrained in Hungarian identity that it’s part of their National Anthem. One of the key features of life and history in the region is the Bodrog River. It runs from the village of Sárospatak in the north east all to the way down to Tokaj Hill in the south. The name “Bodrog” dates back to the first Magyar conquest and the very first kings of Hungary. It’s also responsible for the moisture that along with a unique confluence of grapes and terroir, makes Botrytis so prevalent.
Today, only 20+ years after the reestablishment of private and family wineries Hungary is in the midst of a wine renaissance. Bodrog Borműhely, or “Bodrog wine(bor) workshop” started by János Hajduz and Krisztián Farkas is emblematic of this new era. By maintaining tiny parcels of vineyards in historically great sites, they are making pure, modern, yet classically inspired dry wines. Knowing when to pick and where, avoiding Botrytis, and then fermenting with native yeasts in local oak barrel are the means to this end.
Vineyards
On the west side of Tokaj Hill near the village of Tarcal lies the historic Deák Vineyard, classified as a 1st Class site in 1798. The soil is thick with loess, rich in minerals, and with a solid bedrock of dacite. Most of the Furmint is located on a steep slope about 100-150 m above sea level.
The Dereszla vineyard has a Southwest exposure about 120-150 meters above the village of Bodrogkeresztúr and the Bodrog River. Its climate is temperate and very breezy. The soil is loess (3-5 meters) that the rhyolitic volcanic debris and richly grained perlite. The base rock is andesite. János and Krisztián work a small 0.65 hectare area planted in the early 1980’s with about 70% planted to Hárslevelű and the rest Furmint.
The Lapis Vineyard is near the town of Bodrogkeresztúr and looks down onto the Bodrog River and its floodplains. Despite being near to all of this moisture, Botrytis only hits certain parts of the vineyard. The 0.7 ha that they farm is 155m up and in a breezy spot making dry wines possible. The soil is a mixture of rhyolite with strong brown clay soil and tufa. If there were to be reclassification of the Tokaji vineyards, this would be a strong contender for a Great Growth.
The Halas (Fish) vineyard is just southwest of Lapis near the town of Bodrogkisfalud. The vineyard is covered with a think layer of Nyirok - a rich reddish clay unique to Tokaji over a base of hardened rhyolite (volcanic) rock. The microclimate is relatively warm compared to other parts of the appellation, but the vines are 40-50 years old and well adjusted. In addition to Furmint, there is also a small plot of Pinot Noir, which will soon be ready to make wine for the very first time.
Winemaking
All wines are hand picked and sorted in the vineyard and then again in the winery. After settling for at least a day after crush, wines are barreled down into local Szerednye Oak Barrels (3-4 years old) and left to ferment on their own yeasts. After regular batonnage, full malolactic fermentation and 9 months of aging sur lie, all wines are gently filtered and sulfured before bottling.
Hungary
Heimann & Fiai
Heimann & Fiai
http://www.danchandgranger.com/producer/heimann#winery
"Our goal is to transform Szekszárd into an internationally recognized, high-end wine region capable of appealing to the most sophisticated and curious wine lovers.” — The Heimann family
At a Glance
http://www.heimann.hu/
Szekszárd
Cool continental with dry warm summers
Mainly loess with Terra Rossa
150-260m
Rolling hills and valleys
Kadarka, Kékfrankos
Organic
Natural
Szekszárd
Cool continental with dry warm summers
Mainly loess with Terra Rossa
150-260m
Rolling hills and valleys
Kadarka, Kékfrankos
Organic
Natural
The People
The 2018 vintage marks the beginning of a dual Heimann family approach. Heimann and Fiai (Heimann and Sons) and Heimann Családi (Heimann Family). The Heimann family has been pioneering in bringing many clones of Kadarka (and some Kékfrankos as well) back to life from the verge of extinction during Communism. This is a grape that once covered over 60,000 hectares in Hungary was less than 400 hectares in the early 1990s. Zoltán Jr. has been particularly drawn to this part of the business. In addition to spearheading Kadarka research and planting, Zoltán Sr. and his wife Ágnes had also built an impressive business centered around Bordeaux varieties, some Viognier, and even a little Sagrantino. These have been iconic wines for the estate and have shown fidelity to the Szeskzárd appellation for over 20 years.
With 20+ years of lessons learned about which clones work best and where they should be planted, it’s finally become time for Heimann & Fiai to focus exclusively on Kadarka and Kékfrankos. Along with conversion to organic farming, the winemaking also reflects a different approach geared towards freshness and aromatics. Multiple passes for picking, using more whole clusters, open vat fermentation, less extraction, and moving the wine manually in lieu of pumps. All fermentation are spontaneous, zero fining, coarsely filtered if at all, and a minimal use of SO2 at bottling. They are also aging wines in clay in addition to Hungarian oak and stainless steel.
The Appellation
The Szekszárd appellation was originally established by the Celts, flourished under the Romans (Emperor Probus), continued under the Cistercian Abbeys, and even survived Turkish occupation due to the high tax revenue the wines generated. Once the Turks were pushed out, modern day Serbians were being pushed north by said Turks and brought the Kadarka grape with them. Up until this point, the appellation was almost entirely white wine. Since then, Kékfrankos and a variety of Bordeaux varieties (Cab Franc and Merlot mostly) have taken firmly to the region. These grapes in particular also survived under Communism while many of the native white and red grapes did not fair so well, namely Kadarka.
Backing up a bit, after the Turks were pushed out, the very wine savvy Swabians from southwestern Germany were also incentivized to resettle the area. Where the Serbians brought a key red grape, the Swabians brought superior winemaking skills. Their influence is still felt today. Case in point, the Heimann family is intensely proud of their Swabian roots and have been making wine here since 1758.
This sense of regional pride is alive and well with the current Heimann family as well. Zoltán Sr. is the acting Chairman of the Szekszárd Appellation. He is also a founding member of Pannon Winemakers’ Guild and Vindependent. Ági, his wife, is the founding member of Pannónia Női Borrend, which puts on a wonderful series of cultural events. Zoltán Jr. is a member of Junibor Association of Young Winemakers. He has also studied viticulture and enology at Geisenheim, Montpellier, Bordeaux and Udine in addition to internships in Australia (Mac Forbes) and visiting top estates in Italy like Foradori. Zoltán Sr., Jr., and Ági are all active members of the Szekszárd Winemakers’ Guild which gathers the best winemakers in Szekszárd to develop the region as a whole. In 2016 Heimann was chosen as the “Winery of the Year” in the Gault-Millau Guide.
Vineyards
Heimann farms roughly 23 hectares spread over the Baranya, Porkoláb and Iván Valleys in addition to some rare hillside plantings on Batti. The soil is overwhelmingly Loess in Szekszárd, but you can also find Terra Rosa (iron rich soil also dominant in Istria, Croatia) if you get deep enough. If you’re approaching the appellation from the Great Plain to the East, you first hit the River Danube and then the first hills are Szekszárd. It’s a fairly dramatic change in the landscape and an obvious place for multiple exposures. Currently most plantings are Kékfrankos with smaller amounts of Merlot, Cab Franc, Tannat, Sagrantino (from Umbria!) and now more than ever re-plantings of Kadarka are underway.
Winemaking
All fermentation are spontaneous, zero fining, coarsely filtered if at all, and a minimal use of SO2 at bottling. They are also aging wines in clay in addition to Hungarian oak and stainless steel..
Pricing Plans
Recommended
Premium
Unlimited product including apps integrations and more features
Mon-Fri support
$49Month
Get Started
Clients & Reviews
John Doe
Product designer at DribbbleI enjoy working with the theme and learn so much. You guys make the process fun and interesting. Good luck! 👍
John Doe
Product designer at DribbbleI enjoy working with the theme and learn so much. You guys make the process fun and interesting. Good luck! 🔥
Latest Posts
Get In Touch
Let's talk about everything!
Don’t like forms? Send me an email. 👋
[contact-form-7 id="387" title="Bolby contact form"]