Dobrá Vinice, Moravia, Czech Republic
DOBRA Vinice or the Good Winery, is Petr Nejedlik’s project. This is a 15-hectare property with vineyards in the Podyji National Park nearby Znojmo. Petr believes that vineyards and grapes are grown in harmony with nature, tended by biological means and not chemical. For spraying, products made from nettles, horsetail are used. Fertiliser is based on naturally available resources, such as horse and cow manure. Low yields are kept under 40hl/ha, with all work on the vines and grapes is done by hand.
The focus is not just on grape ripeness and achieving high sugar levels, but determined by real (oenological) ripeness of all parts, sugar content, acidity, tannin ripeness and the seeds and skin, which play a role in influencing the bouquet. When it comes to yeast, there in a painstaking focus on the health of grapes as they believe it helps the wine to evolve, make it stable and lead to the development of tertiary flavours. They depend on the yeast and lactic bacteria from their vineyards.
Long macerations are carried out on skins in barrels or on must in qvevris. No additives or sulphur is used during fermentation and elevage. Wine is unfiltered and bottled wines are rested in ideal conditions in their sandstone cellars.
The cellar conditions are ideal for both barrel and bottle ageing. For barrel ageing, regulated temperature for fermentation and ageing is around 10-20°C and humidity is at 70-90%. The bottles see a 9-12°C range all year around and 80-95% humidity.
Grapes are pressed mostly whole (with stems) they achieve a delicate character in the juice without any unwanted particles. In other cases, long maceration on wine must, sediment or grapes is followed.
Wines are fermented by yeast strains from our vineyards. Most of the wines are fermented and aged in new oak barrels 230, 500, 600 and 1000 litre made of French (85%), Slovenian, Austrian and Moravian oak. The use of Acacia barrels is also seen, which are known to be delicate and impart the least flavour.
Wines go through malolactic fermentation. In majority of the situations, wines aren't filtered, if yes, then roughly by a mechanical filter.
Petr was determined to get the original Georgian Qvevris in Moravia and is the first one in the Czech Republic to start using these ancient vessels. It took him five years to convince one of the Georgian families to get them. Currently, he has a 6,000 litre capacity in qvevris.
History of Qvevri
Ancient artefacts proves that the cradle of wine lies in today Georgia. The tradition of putting wine into earthenware pots is more than 7,000 years old. Thanks to the fusion of three elements — water, earth (soil) and fire, the Georgian craftsmen are able to create giant amphorae of unusual beauty. It truly reflects the history of ancient wine culture.
Qvevris are unglazed earthenware amphorae used for fermentation and long maceration of wines on skins. Unglazed earthenware lets the wine breathe gently and provides micro-oxidation, which ensures ideal ageing and stabilisation of wine. The amphorae are buried in the ground, as they need to be covered under sand.
Wines in the UK
Creme de Parc National 2017
Creme de Vin 2014
Blanc de Blancs 2015
Nejedlik Orange Qvevri 2011