We are a small winery that offers a wide range of wines made from grapes from local growers. Our wines, although classified as Czech regional wines, have the quality of appellation wines. In our winery you can enjoy not only great wines, but also the possibility of accommodation.

Winery operations.

Operation of a winery.

We are engaged in the production and sale of wines. We offer white and red varieties. The range includes Müller Thurgau, Riesling, Pinot Blanc, Tramin, Blue Portugal, St. Lawrence and Pinot Noir. We organize vintage parties, wine tastings and excursions to historic cellars.

Operation of the winery.

Production of rosehip wine from local products. Fermentation is done by natural method, without chemicals and preservatives. The addition of specific fruits creates unique variations of flavours. Customers refer to the wine as 'Czech port'.

We are engaged in the cultivation of fruit trees, vines, wine and cider production. We also provide horticultural services and expert advice. We focus on growing apples, pears, apricots, peaches, plums, cherries and nectarines. We grow Kerner and Müller Thurgau grapes.

Operation of a winery.

A modern Czech winery, located along the historical vineyard line Pod Chlumem. The area is one of the natural monuments specific for its microclimate and especially the volcanic soil rich in minerals that give the wines their specific taste.

We operate a family winery. Vines are grown on 12 hectares. The wines produced are dry, varietal, with regional character. The cellar is worked with oak barrels and stainless steel tanks. We produce classic still wines, also bottle-fermented sparkling wine, fortified port-style wine, wine brandy.

Production and sale of wine from own production. Organizing events in the vineyard, private tastings.

Production and sale of wines.

We grow and produce wine mainly of the Riesling variety. The wines are produced using the old method without the use of plastics, stainless steel containers, pumps or filtration. It is aged in old oak barrels on fermentation lees for at least 6 months, then bottled and kept in barrels for about 1 year.