Stávek is one of the pioneers of natural wine in the Czech Republic, focusing on obscure, indigenous Moravian varietals but he also produces honey, goat cheese and all sorts of crops to promote biodiversity on his land. The Vesely red is a field blend of Frankovka (Blaufrankisch), Svatovavřinecké (Saint Laurent), Modrý Portugal, Cabernet Moravia and André, that’s whole-cluster, co-fermented, semi-carbonically in large, old wood tanks with indigenous yeast. The grapes are foot-stomped during fermentation then spends 10 months in 600 liter barrels with occasional battonage. The result is a wild, unique, medium-bodied red with piercing acidity, brambly berry flavors, fairly firm dry tannins and some savory, black olive notes. Pairs wonderfully with game, strong, stinky cheese or Moravský vrabec, a local pork dish with sauerkraut and dumplings.