WINE SELECTION
WINES AGED IN ACACIA AND OAK BARRELS
The grapes for the production of wines of this series are processed by grape-stomping. Maceration of trampled grapes takes several hours to days. In exceptional cases, whole grapes are pressed. Furthermore, the wines mature on acacia and oak barrels (origin of wood in the Czech Republic, Hungary, Austria and France). No sulfur or other chemicals are added during the spontaneous fermentation and maturation of wine. The wines are bottled without filtration and without clarification. Wines of this series can be single-varietal or cuvée. We have also joined forces with local artists to create captivating labels inspired by local nature and the impressions of the wine.
BLAUFRÄNKISCH 2023 TĚŠETICE
Těšetice – Stará vinice
Dry light red wine. Made from Blaufränkisch from terroir Těšetice – Stará vinice. Made from vineyard in organic cultivation. Znojmo wine region. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Matured in French oaks. No filtration, no clarification. Zero added sulfur.
alk. 10,0 % vol., č.š. FR/23
FOSSILEX 2022
Tasovice - Stará hora
Dry white wine. Made from Chardonnay, Riesling and Traminer from terroir Tasovice – Stará hora. Znojmo wine region. Made from vineyard in organic cultivation. Maceration 12 months on the skins in Moravian amphorae. Matured in French oaks. Part of the grapes pressing whole grapes without maceration. No added yeast. No filtration, no clarification. Zero added sulfur.
alk. 11,5 % vol., č.š. FX/22
RIESLING 2023 DYJÁKOVIČKY
Dyjákovičky - U sklepů
Dry white wine. Made from Riesling and Welschriesling from terroir Dyjákovičky – U sklepů. Znojmo wine region. Made from vineyard in organic cultivation. Direct press. Fermented and matured in Austrian acacia and French oaks. No filtration, no clarification. Zero added sulfur.
alk. 11,5 % vol., č.š. DYJ/23
ŠATOV 2022 FIELD BLEND - SOLD OUT
White field blend
Dry white wine. Field blend from vineyard in Šatov. Riesling, Grüner Veltliner, Pinot Gris and Malvasia. Vineyard is in organic cultivation. Znojmo wine region. No added yeast. Fermented and matured in Moravian acacias and oaks. Part of grapes semicarbonic maceration. No filtration, no clarification. Zero added sulfur. The label was created by Kateřina Šrámková.
alk. 11,5 % vol., č.š. SAT/22
ŠEDÝ PINOT 2022
Tasovice, Konice & Jaroslavice
Dry white wine. Made from Pinot Gris. Znojmo wine region. Made from vineyards in organic cultivation. Maceration 12 hours on the skins. No added yeast. Fermented and matured in 225L French oaks. No filtration, no clarification. Zero added sulfur.
alk. 13,0 % vol., č.š. RS/22
TRAMINER 2023 KRAVÍ HORA
Konice - Kraví hora
Dry white wine. Made from Gewürztraminer from terroir Konice – Kraví hora. Znojmo wine region. Made from vineyard in organic cultivation. Maceration 12 hours on the skins. No added yeast. Fermented and matured in 225L and 500L French oaks. No filtration, no clarification. Zero added sulfur.
alk. 12,0 % vol., č.š. TR/22
TRAMINER 2023 TĚŠETICE - SOLD OUT
Těšetice - Stará vinice
Dry orange wine. Made from Gewürztraminer from terroir Těšetice – Stará vinice. Znojmo wine region. Made from vineyard in organic cultivation. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Finish fermentation in bottles. No added yeast. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. TR/23
VELTLINER 2023 KRAVÍ HORA
Konice - Kraví hora
Dry white wine. Made from Grüner Veltliner from terroir Konice – Kraví hora. Znojmo wine region. Made from vineyard in organic cultivation. Direct press. Fermented and matured in Austrian and French oaks. No filtration, no clarification. Zero added sulfur.
alk. 11,0 % vol., č.š. KH/23
QVEVRI AND AMPHORAE
We know from research that Georgia is considered to be the cradle of the early wine production. Wines called qvevri or kvevri were produced here in large amphorae as early as 6,000 years ago. The tradition of wine production by fermentation and maturation of trampled white and blue grapes in large clay vessels has been preserved to this day. The containers are buried underground and the largest ones can hold up to several thousand liters of mash (stomped grapes). In 2013, this method of production was included among the UNESCO heritage sites. The method of producing wines in kvevri vessels is called the Kakheti method - according to the Kakheti region of Georgia. We slightly adapted the production of these wines to the conditions of the Znojmo wine-growing sub-region.
Fermentation and maturation of grapes takes place in 250L - 600L containers for several months. Spontaneous fermentation. The wines mature in qvevri and amphorae without added sulfur. The wines are bottled without filtration and without clarification. For this series, I also produce wines in ceramic amphorae produced in a local Moravian ceramics factory.
DEKADENCE 2021 / 2023
Havraníky & Těšetice
Dry red wine. Made from Pinot Noir from terroir Havraníky – Staré vinice. Znojmo wine region. Made from vineyard in organic cultivation. Maceration 12 months on the skins in Moravian amphorae. Matured in French oaks. Playfulness, lightness and decadent aromas were added to the wine by the addition of a semi-carbonically fermented blend of Blaufränkisch and Welschriesling from terroir Těšetice. No added yeast. No filtration, no clarification. Zero added sulfur.
alk. 10,5 % vol., č.š. DEK/2123
QVEVRI 2021 - SOLD OUT
Tasovice & Havraníky
Made from Zweigeltrebe and Pinot Noir. Znojmo wine region. Maceration 12 months on the skins in local terracotta qvevri and than matured in French oaks. No filtration, no clarification. Zero added sulfur. Very aromatic pleasing wine with smooth tannins. Made from vineyards in organic cultivation. The label was created by Dante Minutello @danteminutello.
alk. 11,5 % vol., č.š. Q/21
PÉTILLANT NATUREL AND SEMI-CARBONIC MACERATION
Pétillant Naturel (pét-nat for short) is synonymous with the old method of natural sparkling wine production, known as the ancestrale method. Similar types of wine were probably produced in ancient Rome and are written about by the Roman historian Titus Livius. The wines are fermented in barrels or other containers and fermented closed in bottles. Unlike the traditional champagne method of secondary fermentation, this process is a so-called primary fermentation. Both methods differ in the aroma and taste of the finished wine as well. Pét-nat sparkling wines often have strong primary grape tones, expect playful, romantic, aristocratic wines, but also powerful, decadent, punk or elemental wines. There is a strong reflection of the terroir of the vineyard.
I let the wines of this series ferment under the crown cap in sparkling wine bottles. They are different and surprising every year. The appearance of the labels and their theme arises spontaneously only once sampled. Grapes are macerated together with the leaves for several hours to days, spontaneously fermented in barrels, glass or stainless steel containers. The wines are further fermented in a bottle and can be distinguished by a fine sparkling character. The fine yeast in each bottle adds a very interesting taste. Due to the production technology and fermentation, each piece is unique as each bottle contains a slightly different amount of alcohol, residual sugar and effervesce. Bottled without added sulfur and without filtration and clarification.
SUNNY SIDE UP 2023
pétillant naturel
Dry white wine. Made from Malvasia, Veltliner and Traminer from terroir Stará vinice in Těšetice. Znojmo wine region. Semi-carbonic maceration of whole grapes 10 days in wooden containers. Fermented in glass demijons. No filtration, no clarification. Zero added sulfur. The label was created by Kateřina Šrámková.
alk. 9,5 % vol., č.š. SUNNY/23