characteristics of plot

The land is located above the village of Pavlov in altitude 300 when 330 meters and a slope jihojihovýchodní. Against the north winds are protected Pálava Děvín massif, dominated by the ruins Děvičky which also creates a rain shadow. Therefore, rainfall does not exceed 400 mm per calendar year, which significantly affects the management of the vineyard. Topsoil and subsoil consists zvětrávající limestone with clay, Therefore, it is a stony soil. It was a great calcium content gives our wines a distinctive smell and taste. Another important element for the quality of wine is sunshine, which is most pronounced around Palava and is also reinforced by the mirror effect of reflection from the surface of the dam dame. This fact was well caught by the name of vineyard “sunny hill”.
Continental climate is characteristic for our area. In winter, temperatures can drop to minus 20 degrees Celsius and vice versa in the summer routinely exceed 30 degrees. At the time of ripening – 9 a 10 calendar month – there are significant differences between day and night temperatures, which promotes the formation of aromatic substances. Melted rocks Palava provide a gentle breeze and calm during and thereby positively affect the health of the vineyard.

Vineyard

The first planting has concrete pillars and dosadba 4 ha has oak posts that are closer to nature. The management of the vineyard is medium, the line width is 2 when 2,2 m distance bushes in a row 1 m. It is 5000 pieces on 1 he has. The rows are oriented towards the north-south, therefore they have exposure on both sides. The incision is performed manually on a drawing and deposit. Deleted cuttings are crushed and before the onset of droughts, including the undergrowth incorporated into the soil, thereby protects vineyards from scarcity of water and is fertilized with organic material, which is the staple diet of shrubs, which complements the natural fertility of land Vine. Treatment lies between them 100% mechanized and in rows on 80%. The greatest demand for manual labor is cut vines, Binding Towing and green work such as maintenance trunk, plugging shoots between the wires with double podlomem, lighting and removing bushes zálistk including a possible reduction in crop.

To damage vines and red spider hálčivci vineyard is protected predatory mite Typhlodromus pyri and other predatory insects as lady beetles and lumčíky. Against fungi and fungal diseases used permissible sulfur preparations and copper (Cu up to 3 kg per year). Botrytis (Botryotinia fuckeliana) used microbial Ibefungin (Bacillus subtilis). The objective of the whole exercise is to keep a vineyard grapes in good health with the desired sugar content for the wines of.

Harvesting and processing

Harvesting is carried out exclusively by hand in buckets which vysýpají to forestry bath. Since the start of the harvest processing is not longer than half an hour. After stemming and upset berries mash is left white varieties go through its own autolysis, because they are not permitted enzymes. After the actual disruption of cell membranes and release the aromas and good all of the berries is carried out pressing, drainage and must be allowed to spontaneous fermentation, because varietal wine yeasts do not give the character of the wine region, subregions, municipalities and trails, variety and vineyard.

After the final fermentation and racing the first ripening process is carried out over the wine, sulfur dioxide gas in stainless steel containers. Another maturing process in oak barrels. This whole wine maturation takes one year and then can follow the vacuum filling bottles of 0,75 l under the cork. After adjusting bottles and packaging into cardboard after 6 pieces wine is ready for the customer. Red wine after ginned fermented mash to them under the covers which forms the actual protective atmosphere of carbon dioxide (kvasného product of the process). During fermentation, it is important to regularly mixing cake matlinového. After pressing and treated with sulfur dioxide first maturation phase is carried out in stainless steel containers and their own maturation in oak barrels. The whole process again takes at least one year.

Growing and processing herbs

In 1990 we submitted a project to build a fruit drying, vegetables and herbs. Following the successful adoption of the project we bought drying BEFI and started trial operation. Unfortunately dryer did not work as producer sliboal. In order not to lose the roof over your head, we have chosen an alternative program of growing and drying herbs, that could be dried and drying outside.

In 1991 We entered the organic farming system and in 1993 We had the first certified products. Right designation BIO carry all our products.
We started on half a hectare of leased property and we gradually Increase magnification acreage for today 5,5 he has. There was also a transfer of growing herbs on land lying near the dam New Mills.
In 2008 She took over management of herbs growing segment of our son Joseph Abrle ml., who built a new plant for drying herbs.

Nowadays we grow 13 when 14 herbs, upon request. Part of the dried herbs are supplied to the Sun Gate of Čejkovice for further processing and part of the process at home for the final product. 10 single-spice, 6 spice mixtures and 5 kinds of herbal baths.
This is also trying to fulfill one of the missions of organic agriculture and processing production on farms, which entails the employment of people in rural areas and thus contributes to rural development.