The world of wines can be divided into natural and modern production. Modern winemakers try to produce wines of the same quality - taste every year, for which they use the latest scientific knowledge, technology and industrially produced yeast.
Natural winemakers, including us, follow natural processes and enjoy traditional practices. These wines are more influenced by the grapes themselves and the climatic conditions, which is reflected in the resulting quality of the wine in each year. The term "natural wine" can be used for wines made in the traditional way with minimal technological intervention, while nothing is added (with the exception of sulfur) or taken away from the wine.
Natural wines use spontaneous fermentation, where the process of converting sugar into alcohol (so-called fermentation) is ensured by yeasts that are found on the skins of the grapes and create the so-called typical "terroir" of wine quality.
We produce white wines by pressing whole bunches - berries and bunches - in a pneumatic press using a gentle method. We do not further settle the pressed cider in this way, and within the next 48 hours it will begin to ferment spontaneously. In the case of red wines, the grapes are destemmed after harvesting and the berries are left to ferment in vinifiers for 7 to 12 days. The next step is pressing this mash in a pneumatic press. Since the sugar content of our grapes at harvest reaches a value of 21 to 26 °NM, fermentation sometimes takes up to 2 months.
Fermentation takes place in 1090l tanks and we influence this process only by cooling to maintain the ideal temperature - we do not interfere in the process of turning grape juice into wine. The yeast lives its own life until it either consumes all the sugar or produces enough alcohol to kill it and the fermentation ends. Subsequently, according to the cellar master's decision, the wine is pumped to separate from the thick lees into new tanks, where they mature on fine yeasts for at least 6 months.
The final operation is bottling, which takes place without filtration. Wines produced in this way have the potential to mature in the bottle for years to come and are suitable for long-term archiving. When working with wine in the cellar, we consider it most important to maintain cleanliness as a prevention against unwanted fermentation processes, thanks to which we do not use any chemical preparations and we ensure the cleanliness of the used tools and tanks with hot steam at a temperature of 160°C.
The result is wines with an adjective designation, with each adjective indicating the sugar level of the grapes at harvest. The attribute "late harvest" means a sugar content at harvest of 21 to 22 °NM, "grape selection" has a sugar content value at harvest of 23 to 25 °NM and "berry selection" a value of 26 to 27 °NM.
