When I think about the term terroir in the wine terminology, this term for the aggregate influence of natural conditions goes a little further for me. When we were equipping the cellar with the first barrels we did not think about French barrels, barrique or qvevri.. My idea was to make wine in the way to accurately reflect our location – no foreign yeast cells, no excessive interventions and no foreign wood. We started the cooperation with the barrel maker from the neighbouring village of Čejkovice who focuses on the production of barrels from the surrounding forests. We have not changed „our“ barrel maker so far.

The „single wine“ series is about choosing varieties from our vineyards, long lying in acacia barrels or stainless steel tanks on fine lees and long time in the bottle.
The key varieties for me and our conditions are especially Grüner Veltliner, Blaufränkisch and André.