Due to not owning any land for growing grapes, I process grapes from winegrowers, mostly from the Malokarpatska region. 15 years of trading with winegrowers and winemakers taught me to cooperate and connect between the vineyard and the cellar. The production of wine was initially focused on wines mostly young with flowery, fruity aromas and lower color. In 2006, I focused on creating wines from varieties suitable for longer storage. The grapes themselves, intended for wine for longer storage, must come from a vineyard with suitable conditions. Agrotechnics and protection must be carried out primarily in harmony with nature. Bottled wines are only made in good years, with a suitable ratio of sugar and acids. Wines ferment without the use of replacement yeasts. They mature min. 2 years in the cellar, only then are they filled into bottles. Musts and wines are not clear. Filtration takes place only just before filling. Wines contain only small amounts of sulfur. Subsequently, the wines mature in the cellar. about winemaking I built a winery with a capacity of up to 100 people. Old farmhouse with a wine shop and stylish seating for up to 40 people. The outdoor seating is made of old wooden barrels. The whole pergola is planted with vines and is covered with a transparent covering.
Slovak
Czech
Hungarian
German
