CHARDONNAY selected berries, dry 2005
Produced in the viticultural region of Moravia which includes: the Slovácko subregion, the wine villages of Mikulčice and Moravská Nová Ves, and the wine routes of Kněžské and Vinohrady. The grapes were harvested on the 15th of October 2005, the sugar content is 24.4 ° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 0.8 kg, the grapes were de-stemmed without crushing and immediately pressed in a hydropress, using mild pressure up to 0.3 MPa, the wine was decanted, the yeast starter was a pure yeast culture, and the fermentation was controlled. It is a rich, harmonious wine with an intense aroma – sugar-free extract 24.4 g/L, remaining sugar 1.7 g/L, acidity 7.3 g/L, 14% alcohol by volume, treated with a minimum amount of sulphur dioxide, the wine comes from a four-year-old vineyard with one trunk and one horizontal spur. The aftertaste of this rich and finely spiced wine with a mineral even silicious flavour is lingering with an elegant touch of acid. The aroma is dominated by green apples, locust, pear, hesperidia and the bouquet may pass into peach, cream, caramel, honey or even hazelnut. The wine is suitable to be served with thick soups, white meat, creamy sauces, seafood, and pates.
CHARDONNAY selected berries, dry 2005, BARRIQUE
Produced in the viticultural region of Moravia which includes: the Slovácko subregion, the wine villages of Mikulčice and Moravská Nová Ves, and the wine routes of Kněžské and Vinohrady; the wine has identical characteristics to the one mentioned above- it’s a finely spiced wine, rich, and linering in its aftertaste, whose fruitiness tenderly evokes a vanilla or chocolate aroma. Its taste is typical of a barrique barrel where it had been maturing for six months. Nadalie barrel – third filling and Mercure barrel- first filling.
CHARDONNAY selected berries, semi-dry 2004, KOSHER
Produced in the viticultural region of Moravia which includes the Slovácko subregion, the wine villages of Mikulčice and Moravská Nová Ves, and the wine routes of Kněžské and Vinohrady; the wine’s sugar content is 24° on the Standardized Czech Mustometer (ČNM), grapes were de-stemmed without crushing and immediately pressed in a hydropress, using a mild pressure of up to 0.3 MPa, the wine was decanted, the yeast starter was a pure yeast culture, fermentation was controlled, it is a rich, harmonious wine with an intense aroma, remaining sugar 3.4 g/L, an acidity of 8.25 g/L, 13.5% alcohol per volume, treated with a minimum amount of sulphur dioxide. The aftertaste of this finely spiced wine is lingering with an elegant touch of acid. Apart from the harvest, the wine was touched only by the Brno Jewish Community’s Rabbi Mosche Chaim Koller and the process of wine production was also supervised only by him. No preservatives were used nor did the wine go through a heat treatment process. The wine is therefore marked as ”not yaiyn mevushal“ („not treated by heat“ = unpasteurized) and it has been approved to be used for the Jewish feast day „sel Pésach“ (Kosher for Passover).
MORAVIAN MUSCAT selected berries, dry 2005
Produced in the viticultural region of Moravia which includes: the Slovácko subregion, the wine villages of Moravská Nová Ves, and the wine route of Vinohrady.
The grapes were harvested on the 1st of October 2005, its sugar content is 24° on the Standardised Czech Mustometer (ČNM), the average yield per shrub was 1.0 kg, grapes were de-stemmed without crushing and immediately pressed in a hydropress, using mild pressure of up to 0.3 MPa, the wine was decanted, the yeast starter was a pure yeast culture, the fermentation was controlled. It is a rich harmonious wine with an intense aroma – sugar-free extract 22.6 g/L, remaining sugar 1.4 g/L, an acidity of 7 g/L, 13.5% alcohol per volume, treated with a minimum amount of sulphur dioxide. The wine comes from a vineyard with one trunk and only one horizontal spur. This rich wine has a nicely spiced flavour whose bouquet is dominated by roses and muscat while an elegant touch of acid lingers in its aftertaste and it is considered a suitable appetizer. The wine goes well with poultry or seafood hors d'oeuvres. It pairs well with delicate patès and sweet courses of a more neutral taste.
RHEIN RIESLING late harvest, dry 2005
Produced in the viticultural region of Moravia: Slovácko subregion, the wine village of Dolní Bojanovice, and the wine route of Stará hora.
The grapes were harvested on the 21st of October 2005, its sugar content is 22° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.3 kg, the grapes were combine-harvested, de-stemmed without crushing and immediately pressed in a hydropress, using mild pressure of up to 0.3 MPa, the wine was decanted, the yeast starter was a pure yeast culture, the fermentation was controlled. It is a rich, harmonious wine – sugar-free extract 18.9 g/L, remaining sugar 1.7 g/L, an acidity of 6.7 g/L, 13% alcohol by volume, treated with a minimum amount of sulphur dioxide. This rich wine has a fresh, mellow touch of acid and lingering in its aftertaste is an aromatic bouquet as well as the taste of apples, peaches, apricots, pineapples, honey, almonds, or lime blossoms. Pair this wine with light poultry dishes, trout, or a similar fish.
GREEN VELTLINER late harvest, dry 2005
Produced in the viticultural region of the Slovácko subregion, the wine village of Josefov, and the wine route of Roztrhanské.
The grapes were harvested on the 15th of October 2005, its sugar content is 22.4° on the Standardised Czech Mustometer (ČNM), the average yield per shrub was 1.1 kg, the grapes were de-stemmed without crushing and immediately pressed in a hydropress, using mild pressure of up to 0.3 MPa, the wine was decanted , the yeast starter was a pure yeast culture, the fermentation was controlled, producing a rich harmonious wine, remaining sugar 1.5 g/L, an acidity of 6.3 g/L, 13.5% alcohol by volume, treated with a minimum amount of sulphur dioxide. The grapes grew in a 25 year-old vineyard with one trunk and only one horizontal spur. This wine with a fresh, mellow touch of acid lingers in its aftertaste and has spicy, even mineralising, notes.
Cuvée Lueur Rouge, reserva
The wine is a couvee of Merlot and Cabernets. These are wines of high attributes ageing for 2 years in barrique barrels made of French oak variety Allier. Coupage of the wines accentuates specific features of each variety. The resulting product is characterized by distinctive blackcurrent flavour, aroma or blackberries or jam as well as fine Cabernet tones with well structured tannins. Two-year ageing in barrique barrels lends the wine a flavour and aroma of vanilla, coconut, sweet tannins, caramel, roasted coffee beans or choccolate. Production is always limited to a charge of 777 bottles. The wines are suitable for a long-term archiving.
CABERNET SAUVIGNON, quality, dry, KOSHER 2005
Produced in the viticultural region of the Slovácko subregion, the wine village of Moravská Nová Ves, and the wine route of Vinohrady. The grapes were harvested on the 1st of October 2005, its sugar content is 18.5° on the Standardised Czech Mustometer (ČNM), the average yield per shrub was 2.1 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 110 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturaly reached apple-milk fermentation – an acidity of 4.35 g/L, it’s a rich harmonious wine – sugar-free extract 21.8 g/L, remaining sugar 1.4 g/L, 14% alcohol per volume, treated with a minimum amount of sulphur dioxide. The wine comes from a vineyard with only one trunk and only one horizontal spur. This dark garnet wine in colour has a long lingering finish of elegant black current, whose aroma is dominated by dark cherries, blackberries, tobacco or even marmelade. Serve with meat, lamb liver, beefsteaks or poultry. Apart from the harvest, the wine was touched only by the Brno Jewish Community’s Rabbi Mosche Chaim Koller and the process of wine production was also supervised only by him. No preservatives were used nor did the wine go through a heat treatment process. The wine is therefore marked as ”not yaiyn mevushal“ („not treated by heat“ = unpasteurized) and it has been approved to be used for the Jewish feast day „sel Pésach“ (Kosher for Passover).
CABERNET MORAVIA late harvest, dry 2004
Produced in the viticultural region of the Slovácko subregion, the wine village Mikulčice, and the wine route of Kněžské.
The grapes were harvested on the 30t of October 2004, its sugar content is 22.4° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 0.8 kg , the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 108 days on skins, then run off skins, and then pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 4.05 g/L, it’s a rich harmonious wine – sugar-free extract 23.8 g/L, remaining sugar 1.2 g/L, 12.5% alcohol per volume, treated with a minimum amount of sulphur dioxide. The wine originates from a vineyard with one trunk and only one horizontal spur. Dark garnet in colour, the wine has a long finish with lingering, tender cabernet notes, and sweet tannic acid. Pair this wine with meats, spicy sauces, and fatty cheeses.
ZWEIGELTREBE, quality, dry 2004
Produced in the viticultural region of the Slovácko subregion, the wine village of Moravská Nová Ves, and wine route of Vinohrady.
The grapes were harvested on the 15th of October 2004, its sugar content is 19° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.0 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 75 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 4.4 g/L, it’s a rich harmonious wine, remaining sugar 1.4 g/L, 12.7% alcohol per volume. The wine has a long finish with lingering, elegant fruity and spicy notes. Its taste is dominated by blackberries, cherries or cherry compote. Pair the wine with pasta, meats, and rich cheeses.
ZWEIGELTREBE, quality, dry, BARRIQUE 2004
Produced in the viticultural region of the Slovácko subregion, the wine village of Moravská Nová Ves, and the wine route of Vinohrady.
The grapes were harvested on the 15th of October 2004, its sugar content is 19° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.0 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 75 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 4.4 g/L, it’s a rich harmonious wine, remaining sugar 1.4 g/L, 12.7% alcohol by volume. After pressing, the wine was matured in barrique barrels for 12 months –Stockinger (oak Allier, 3rd. filling) and St.-Chéne (oak Allier, 2nd.filling). The wine has a long finish with lingering, elegant fruity and spicy notes. Its taste is dominated by blackberries, cherries or cherry compote achieved by suitable barrel wood toasting. This wine would be a perfect match for pastas, meats, and rich cheeses.
SAINT LAURENT, quality, dry, KOSHER 2005
Produced in the viticultural region of the Slovácko subregion, the wine village Moravská Nová Ves, and the wine route of Stará Hora.
The grapes were harvested on the 1st of October 2005, its sugar content is 18.5° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 0.8 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 106 days on skins, then run off skins without pressing. The wine thus naturally reached apple-milk fermentation – an acidity of 4.4 g/L, it’s a rich harmonious wine –with sugar-free extract of 24.4 g/L, remaining sugar 1.7 g/L, 14% alcohol per volume, and treated with a minimum amount of sulphur dioxide. The wine comes from a vineyard with only one trunk and one horizontal spur. This wine with a lingering aftertaste has an expressive colour and a wide palette of sweet tannic acid. The aroma is dominated by cherries or black currents. Pair the wine with meat, beefsteaks or poultry. Apart from the harvest, the wine was touched only by the Brno Jewish Community’s Rabbi Mosche Chaim Koller and the process of wine production was also supervised only by him. No preservatives were used nor did the wine go through a heat treatment process. The wine is therefore marked as ”not yaiyn mevushal“ („not treated by heat“ = unpasteurized) and it has been approved to be used for the Jewish feast day „sel Pésach“ (Kosher for Passover).
ZWEIGELTREBE, late harvest, dry, 2005
Produced in the viticultural region of the Slovácko subregion, the wine village Mikulčice, and the wine route of Kněžské.
The grapes were harvested on the 22nd of October 2005, its sugar content is 22.4° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.3 kg , the grapes were de-stemmed without crushing, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 65 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 3.8 g/L, it’s a rich harmonious wine – sugar-free extract of 23.5 g/L, remaining sugar 1.5 g/L, 12.5% alcohol per volume. The wine has a long finish with lingering, elegant fruity and spicy notes. Its taste is dominated by blackberries, cherries or cherry compote. Pair the wine with pastas, meats, and rich cheeses.
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CABERNET MORAVIA late harvest, dry 2005
Produced in the viticultural region of the Slovácko subregion, the wine village Mikulčice, and the wine route Kněžské.
The grapes were harvested on the 22nd of October 2005, its sugar content is 22.6° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.3 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter is a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 65 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 4.0 g/L, it’s a rich harmonious wine – sugar-free extract 23.9 g/L, remaining sugar 1.4 g/L, 12.5% alcohol per volume, treated with a minimum amount of sulphur dioxide. The wines comes from a vineyard with one trunk and only one horizontal spur. Dark garnet in colour, the wine has a long finish with lingering, tender cabernet notes and sweet tannic acid. Pair this wine with meats, spicy sauces, and fatty cheeses.
CABERNET MORAVIA late harvest, dry 2005, KOSHER
Produced in the viticultural region of the Slovácko subregion, the wine village Mikulčice, and the wine route Kněžské.
The grapes were harvested on the 22nd of October 2005, its sugar content is 22.6° on the Standardized Czech Mustometer (ČNM), the average yield per shrub was 1.3 kg, the grapes were de-stemmed without crushing, sweetened, the yeast starter was a pure yeast culture, and the fermentation was controlled. After the process of fermentation was finished the wine was macerated for 65 days on skins, then run off skins and pressed in a hydropress, using mild pressure of up to 0.2 MPa. The wine thus naturally reached apple-milk fermentation – an acidity of 4.0 g/L, it’s a rich harmonious wine – sugar-free extract 23.9 g/L, remaining sugar 1.4 g/L, 12.5% alcohol per volume, treated with a minimum amount of sulphur dioxide, the wine comes from a vineyard with one trunk and only one horizontal spur. Dark garnet in colour, the wine has a long finish with lingering tender cabernet notes and sweet tannic acid. The wine goes well with meat, beefsteaks, and marinated poultry meat. Apart from the harvest, the wine was touched only by the Brno Jewish Community’s Rabbi Mosche Chaim Koller and the process of wine production was also supervised only by him. No preservatives were used nor did the wine go through a heat treatment process. The wine is therefore marked as ”not yaiyn mevushal“ („not treated by heat“ = unpasteurized) and it has been approved to be used for the Jewish feast day „sel Pésach“ (Kosher for Passover).