Vineyards

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Geological factors

Geological and pedological factors, the unique microclimate caused by the presence of the rivers Danube and Moravia, these are the factors that create unique and unrepeatable conditions for growing grapes. With the respect and the humility for the nature we try to transform a unique terroir into our wines.

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GOLDECK

Vineyard was planted in 2016, light soil with limestone subsoil, 5600 plants per ha, double guyot, 1.5kg yield per one plant

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PURWEG

Vineyard planted in 2016, clay soil with a limestone subsoil, 5600 plants per ha, double guyot, 1.1 kg yield per one plant

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Veltlínské zelené

Darker golden color. Wider and deeper expression, creamier taste. Tons of yellow exotic fruit with
a more spicy finish, e.g. white pepper. Energetic, fresh and juicy wine with full character. Unclarified and unfiltered.

Pairing

Veltlin has an herbal touch and pairs beautifully with dishes that contain herbs, especially dill, tarragon, mint and parsley. Suitable, for example, for
chicken with herb crust.

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Riesling

Golden color with significant viscosity.
Intense aroma, gradually opens up and gains in complexity.
A fuller, creamier expression -
vineyard apricot, lime peel, light "natural" wildness. Honeycomb. Clean, balanced wine with nice acidity. Unclarified and unfiltered.

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Pairing

Pork, especially fatty cuts like pork belly, even better if accompanied by some
a kind of apple puree or sauce.

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Blanc

A blend of Veltín green and Riesling varieties. The color of
this wine is golden with beautiful
reflections.Thicker, more expressive aromatics - after yellow fruits, citrus and hazelnuts nuts. With a pleasant touch of wood. Lively, energetic, juicy and at the same time balanced wine. Unclarified and unfiltered.

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Pairing

Cream sauces. You can think of a softer, creamier white like chardonnay, which certainly works, but cuvee blanc offers more contrast. It's a pairing they like in Alsace, where you'll find coq au riesling, as well as poultry served with creamy sauces.

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Pinot Noir

Pinot Noir is prepared partly from unstemmed bunches. The color of this wine is youthful, cherry with subtle highlights. Intense wine rich in cherry aromas, spiciness
and wildness. Clean and fuller wine with a sweeter expression. Excellent acid that is well balanced.
Excellent drinkable wine. Unclarified and unfiltered.

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pairing

Cold cuts, ham and other cold cuts. Pates and terrines. classic French dishes with light creams
sauces such as rabbit or kidneys with mustard sauce. Goat cheese. Grilled asparagus. Spring
vegetables like peas.

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MERLOT CABERNET

Blend of Cabernet Sauvignon and Merlot varieties. However, they were processed separately, combined for further ripening only in March. Darker ruby-purple color. On the nose we can smell small stone fruits like plums and overripe sour cherries. More expressive spiciness like star anise, licorice, poppy and green jalapeños. Fuller and juicy wine with delicate fruitiness and a sweet finish. Unclarified and unfiltered. The taste is full, with sweet tannins and a firm body.

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pairing

Grilled chops - veal, pork or lamb - especially with herbs such as thyme and Rosemary Steak, especially in a red wine sauce Beef Wellington Roast beef or lamb with a simple jus or mushroom sauce.

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PET NAT

Light pink, clear wine color with a pleasant sparkling. At the beginning, a delicate aroma prevails in the fragrance ripe strawberries and raspberries alternating with toast with a hint of roasted almonds. The taste is mild and nicely balanced with a nice fruitiness complemented by a silky texture and a persistent aftertaste
after brioche.

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pairing

A light summer dessert made from rhubarb ice cream with mint or beet macaroni with fresh goat cheese.