The lands of the winery are exceptional in their distribution on the slopes of Popričný vrch, near the extinct volcano Vihorlat with a view of the entire East Slovak lowland. Our vineyards are the easternmost vineyards in Slovakia. They lie at an altitude of 250 m above sea level. The climate in this area is very warm and slightly humid, while winter is very harsh. It is an area open to the southwest, while the winds are protected from the northern winds by the Carpathian ridge. All-day intense radiation is mitigated by the constant light wind. The vineyards are set in the bosom of unspoiled nature. Thanks to the constant flow of wind and the steep terrain of the vineyards, the vineyard is still healthy. We use only organic sprays to treat the vine, even only 2 times a year.
Volcanic soil is very difficult to cultivate, but it significantly enriches the character of the wine. The volcanic vineyard absorbs minerals that give our wines a specific terroir character. Stones and rocks in the soil act as heat accumulators. The heat accumulated during the day is transferred to the vineyard overnight, thus creating a precondition for high sugar content of the wine.
The roots of viticulture in Priekop go back to the 14th century. The coat of arms of the village Priekopa also bears the emblem of grapes. The key to the development of viticulture in this area was the Premonstratensian monastery in Leles (near Trebišov), where the first monks from France came in the 12th century. They brought a vineyard culture to the area. She later took over this role from the monasteries of the nobility. Wines from this area were exported to Poland, Ukraine and during the Czechoslovak Republic to Prague.
Our stainless steel wine technology is used to use the most perfect vinification technology - controlled fermentation process.
The grapes are harvested by hand and transported quickly to the place of processing. The grapes are then peeled off and transferred to a pneumatic press by means of a pump. Sometimes we also press whole tassels (year 2005, 2006). We ferment white wines straight in a closed pneumatic press. The musts are dewatered by cooling and physical sedimentation. The blue varieties pass through a vinifier, where cryomaceration takes place without enzymes and sulfur. Controlled fermentation at lower temperatures takes about 15 days. During this process, apple-milk fermentation takes place. White wines are aged in stainless steel tanks and some red ones in barriq barrels. Our extractive wines are intended for a sensitive and demanding customer, able to always look for new aromas and tastes in the wine.