Manufacturing technology

We cultivate approximately 35 ha of our own vineyards. The entire grape production from these vineyards is processed by ourselves, using a new technology acquired in 2004 - a pneumatic press - providing for very considerate pressing; wine reservoirs from stainless steel - providing for the possibility of cooling down or warming up - make it possible to cool down the cider under the process of fermentation and, thanks to that, to achieve fragrant wines that are enjoyable to drink. Vinificators - vinification with making crushed grapes dive in a closed vessel, is an old and well-tried procedure to make red wine. Again, the lees may be cooled down or warmed up. The lees is subject to the fermentation process for approximately 12 to 20 days - to let the dye, tannins and aromatic substances get extracted. A stemmer/crusher + an olive pump - the most gentle grape processing and transport. Wooden and barrique French barrels to store red wine designed for archiving. While producing wine, we are striving to combine traditional procedures and new technologies - longer lees fermentation, avoiding the use of enzymes and other chemical ingredients. Thanks to that, we do our best to produce wine which is typical of its variety and which has its own personality.

Here you may find photos of our equipment.