Harvest and production

 0005 DSC 5443.NEFOf course, harvest of healthy grapes fully ripened is the most essential and that is why bushes are not overloaded (1,5 kg - max 2 kg of grapes). Leaves area is also considered to be important e.g. the ability to estimate the proper rate of healthy leaves to clusters. Grapes are harvested manually; it is immediately processed and carefully pressed.

Ciders are sludged, regulated fermentation with autochtonomous yeast follows. We apply minimal sulphuring of ciders and wines. We do our best to preserve their natural character of grapes and other features supported related to the sun, soil and rain. There are wines for long tasting and meditation. All varieties of white wine ripened for at least a year, red wines mostly for two or three years. Some red wines are left in barrique barrels for some time (225 l).

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