Filip Nagy

Coming Up

At Mendel University in Brno, Filip Nagy built the technical base for a career defined by precision, patience, and a low-tolerance approach to unnecessary handling. That training shows up in the way he frames the work: cellar decisions are not meant to impose style, but to let it emerge with as little distortion as possible. The line he uses for that approach is plain: "No chemical shortcuts, no needless intervention." He has also pointed to a more personal driver behind the work: "I was driven by a very strong emotion from my grandfather."

Where They Are Now

At Zlatý Roh in Devín, the site itself is part of the method in Filip Nagy’s thinking. He describes Devín as "an extremely distinctive place. It’s the confluence of two rivers, with a limestone subsoil. When I taste wines blind, this very place should immediately spring to mind." In trade terms, the point is not scenery but recognition: a wine should carry place so clearly that the site reads before the label does. He has also been direct about the limestone’s role in the glass: "The limestone subsoil gives the wines a character that is unmistakable. Some people confuse it with Burgundy, but the reality is that Devín is mistaken for Burgundy, not the other way round."

In Their Words “The limestone subsoil gives the wines a character that is unmistakable. Some people confuse it with Burgundy, but the reality is that Devín is mistaken for Burgundy, not the other way round.” “Devín is an extremely distinctive place. It’s the confluence of two rivers, with a limestone subsoil. When I taste wines blind, this very place should immediately spring to mind.”