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Viticulture

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About wine

I want to advance the outset, that in the following lines I will attend the wine a little differently than usual. The world destitisíce existing wineries, which during its existence has produced millions of different quality and good wines. Knowledge of wine for many of us consists of various ingrained practices degustátorských, often we are talking about the color of wine, buketu, viscosity and taste. In addition, we assess the overall impression and harmony, persistence and quality aftertaste. There are a number of words to describe the sensation of each wine for evaluation. We know indeed numerous types of wines and a lot more ( Wine that has been processed as a whole by the same production and oenological practices into its bottling). The world is a lot of wine experts, even larger group of people, which means the wine, But the largest group consists of people, who simply love wine. Regardless of our education, there are really just two kinds of wine. I feel like a lot of other people present only wines, that I taste and to me not taste. We disagree with that, We can argue against something, but that's all, What can we do. It is always a matter of how to allocate the threshold between these two values, but in real life this applies completely.

At the tastings you can learn a lot of interesting opinions on the wine menu, hear a subjective description, which will more or less define the wine, learn pedigree wine, You know his creator and his philosophy. You'll analytical values, and from which you can create your subjective sensation of the wine. This is all important, But leaving aside all the sauce chat you will always only one exit for the wine and it is delicious / disgusting.

The wine itself is composed of many chemicals. Here I will only indicative composition, which with some exceptions applies to all wines: alcohol(7-17%), sugar(0-300g / l), acid(4- 12 g / l), which are part of. sugar-free extract (17-45 g / l) balance water and almost negligible amounts of aromatics. Flavoring agents form a trace amount of volume of wine, but they are the most important for wine. It is the diversity and uniqueness of wines, the structure can be changed even in the same wine grapes produced by other oenological practices.

Pedigree wine

Creepin and summarize here briefly everything important that is good to know about wine.

Getting to the vineyard, which is precisely determined location in the wine region and the municipality, It has its own characteristics such as size, slope, orientation and type of soil. Other conditions are specified area, rainfall average annual temperature, the amount and distance of the groundwater from the ground surface.

After the purchase of land in the vineyard winemaker must first ensure appropriate the crop, he sows area, provide soil analysis to determine the amount of crude protein and minerals Ph. After lounging in the land proorán depth and sufficiently aerated. The plot is lay out the future shape of the vineyard and of course varietal. Vine seedlings are then planted in soil and přiorány. The seedlings must place the supporting rod. Creating the supporting structure is given a final shape vineyard. The supporting structure consists of columns and guidewires.

Vines per hectare can be placed ca. 4000 bush vine, where everyone will in future be able to produce about 3 kilograms of grapes. After year, z jara, must sestříhnout bushes just above the ground. During the year, it is necessary to cultivate a new vineyard as well as adult. It should bind to the support bush konstrkci, hoe rejects shoots and treat sprays. The second year is produced in the vineyard of the future trunk bushes and everything is subordinated to the development of the root system. All manual work is very demanding, but it needs high precision, because now it creates strain, where the vines bear at least the next twenty years. Operations such as weeding, hoe-work, mooring, osečkování and spraying the vineyard will haunt her life. The third year after planting the vineyard reward vinohradníkům first grapes, yield is weak, barely a quarter of normal, but it can be better. It is the fourth year yield stable and completely in the hands grower. After six years of work, "free" may finally come due reward in the form of quality grapes. All this ideally. In the less than ideal can come up dry too much cold water, hail, etc.. Many shrubs are not able to bear or fifth year of planting.

The cost of maintaining hectare vineyard for the first four years, Thus, in the first crop is about 1,5 one thousand. CZK/ha. Viticulture is significantly underrated and undervalued profession, by contrast, the winery produces much higher added value.

This brings the phase of the processing of grapes for wine. After the harvest is taken to the winery for processing purely know how each winery. Let's take a look at how a similar event occurs in the winery Maděřič.

it Is 15. October cellar is approaching collecting cars 100 hundred kilos of fruit Chardonnay, arrival is detected 10% damage to the mold Botrytis cinerea in sugar content was 23.6 ° NM, which corresponds to late collection. The following is the first treatment liquid sulfur in the amount of 35 g / tuna. Immediately ginned and the grapes are pumped into the press, which is obtained for 3 Hour relatively clear juice. The juice is then twisted into a sedimentation tank, and enzymes are added to obtain a sol with aromatics tannins preventing oxidation. On the second day from the tank must clear centrifuged and the sediment forming 30% the original amount through a vacuum filter for waste minimization. In the finals, we have 70 hl of pure cider, its clarity is important for the subsequent fermentation. If it was too high a risk of empty wine, Otherwise the danger of future diseases and defects. The bridge is now in the fermenter, to which is added the noble culture of yeast, Nutrition and again tannin. The container is henceforth to be cooled to 14-16 ° C. It takes itself leaven 14 days, during which passes through various stages burčák, followed by a twist of coarse sediments (dead yeast residues and solids from musts), tannin treatment, the wine is left to complete fermentation and lying on the fine lees (batonáž). Following 2 months promýcháváno wine in order to obtain fullness and an extract of yeast cell walls remaining. 12. January's wine zasířeno dose 5 g / hl, spun from fine sludge and treated with a mixture of bentonite for initial purification. 28. January is the wine bottled of bentonite and filtered kieselguhr filter "in a flash". Now, finally, the wine sparkle. Followed administrative work needed to bring the wine market, Commissioner SZPI paper check register basement economy and take samples. it Is 4. April and three bottles of wine before them first trip to the World. One goes to a laboratory for analysis and the remaining two on CAFIA in Brno, where their quality checked by the Commission. About a month 6. May comes the decision on classification. Now they can put into print labels, which will be finished in late May. In June, ending a saga first bottling.

Every year we create around 40 lots of wine, Not all are so long processed. Some must be poised 20. October (yes right wine St. Martin), others according oenological practice are offered in a range from November to June of the following year.

Remember, that wine, regardless of the effort and the effort of his creation, created especially for the enjoyment of people, who it is refreshing, It serves as a supplement or food desert. Wine should bring into our lives, peace and joy and pleasant and our brief earthly journey and rather than keep the wine lengthy calls, it may be better to stop for a moment and enjoy the moment with wine, that our tastes.

In conclusion, a simple but concise ... HEALTH

Jiří Maděřič

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Penzion Madeřič

The guesthouse is located in South Moravia in the Moravian Zizkov in eastern Moravia. There is available Lednice-Valtice and Wine Center in Moravia Great Bílovice. The village is located 9 km from the D2 motorway towards Bratislava, Brno.The village has a rich cultural tradition and a number of wine events. Passes through here backbone Moravian wine cycling route.
It is the ideal place for a restful stay and a center for cycling trip through the wine stezkách.Ludvík Maděřič also offers regular wine tastings awarded at many Czech and international exhibitions, a tour of the winery and vineyards.
accommodation 13 room for our visitors have the capacity to 50 beds. Low-energy concept and the heat recovery system are commonplace, pursuit of environmentally friendly operation is a priority for us, not only in the field of wine production. Each room has a private bathroom with a TV and WIFI.
There is a bike and bike storage. Large car park is monitored by CCTV. The house is a non-smoking restaurant with children's corner, wine shop with café, terrace with a playground and a smoking bar. There is a projection technology for seminars and conferences.

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Prices of accommodation

Penzion Madeřič – Surroundings