The priority is gentle processing focused on the naturalness and expression of the terroir. They harvest the grapes by hand. The result is a varietal wine that combines the work of a winemaker and a winemaker. The year 2018 will be the tenth for the Hubinský brothers. Every year, the quality of grapes and wine is constantly advancing.
In 2016, they produced two wines in which the fermentation took place spontaneously, and in 2017 most of the wines were already spontaneously fermented, and for the remaining ones they use selected "terroir" yeast with neutral strains. In 2017, they started using ecological means to protect vineyards, to more than 80%.
In the future, they plan to manage most of the vineyards in a 100% organic mode. Over the course of ten years, the variety profile will be narrowed to six varieties.
Slovak
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