MARTIN VAJČNER

winery

I manage 2.3 hectares of vineyards in the Znojmo wine region. I have been dedicating my time to the production of wines which the area of ​​origin of the grapes can be detected from. Each area and vineyard route is characterized by a different soil composition, different altitudes, different amounts of precipitation, or even the amount of sunbeams. I strive to make wine in a way that manifests all these factors. Nature itself determines how the wines will taste as a result so my goal is to minimize interference in the process. The range of colors, flavors and aromas brings endless variety and this brings me endless joy as well. At the same time, I try to make my activities in harmony with nature in the vineyards as well, I take care of the vineyards in the BIO mode. I try to preserve the species diversity of nature in the vicinity of the Podyjí National Park, healthy and living soil can produce grapes of the highest quality. I return the pulp from the pressed grapes to the vineyard as fertilizer. By cultivating vineyards and working in the cellar, I try to burden the environment as little as possible and reduce the carbon footprint to a minimum.

  • The wines are based on grapes from traditional vineyards in the Znojmo wine region.

  • The grapes are from organic vineyards and are processed by hand.

  • I cultivate the vineyard in Konice on Kraví hora and in Havraníky according to the biodynamic calendar of Maria Thun.

  • The grapes are harvested by hand with the emphasis on ideal varietal maturity (especially according to the acid content).

  • The grapes are transported in crates to a grape press in Hodonice.

  • I use the method of grape-stomping.

  • The mash is macerated for several hours to days on the skins and cones. In the case of clay qvevri vessels and amphorae, the maceration on the skins and cones takes at least 6 months.

  • Then the material is lowered into oak and acacia barrels.

  • Spontaneous yeast fermentation follows.

  • The wines mature for a long time and are mixed as needed.

  • Malic acid is usually broken down due to its own bacteria from the vineyard.

  • Wines are not depleted by filtration or clarification and contain either very little (up to 50 mg/l total) or no added sulfur.

  • Before being marketed, bottled wines remain in the cellar for some time.