After three years hard working in a Prague office, me and my wife Iva (Ivan + Iva = I2, that´s why this shortness) we decided go back to my roots to South Moravia, Zaječí which is in the middle of heart of south Moravian wine community. Fortunately, I've got there some small piece of a ground with a vineyard. And because before my staying in Prague I have worked for 15 years in a winery, I had enough experiences to run a little family winery. Must to say without any huge knowing about natural wine life. But yeah, it excited me a lot (and still do) big kind of freedom, detachment and doing things, wine things on my own. And last but not least fair relationship with the nature.

That time I met lots of natural winemakers, drank a lot of natural wine and I learned many books about. But as we know, the most important thing is to try it itself. So we did. We managed to rent an old, nonused, dirty but lovely and cosy wine cellar, from old neighbours we got. We bought 4 more old vineyards and start our first harvest in natural way.

Suprisingly it went better than we expected, because we let everything happen very spontaneously and the nature made it. We understood that year (2018), that this was the right way. Untill that time, the area of our vineyards grew up to 1,8 ha and year production of bottles is 10000 pcs. At the moment we worked on 7 small vineyards. Everything we do, is just by our hands. We don't have any tractor or machine. Our vineyards and everything that is on the ground beetwen rows is very hippie, no cultivation. Just once/ twice a year we used a scythe.

Our vineyards are full of terroir flowers and insects. We don´t have any BIO/ECO certification... Why? We don´t need it. We simply work so as to live together with our vineyards. When the weather is really complicating we used some own bio preparations based on nettles, wineoil and vinegar.

In our vineyards there are lots of varieties, that´s why we called ourselves Směska (in english: mixture) winery. Grüner Veltliner, Müller Thurgau, Irsai Oliver, Neuburgunder, Pinot blanc, Gewürztraminter, Welschriesling, Riesling, Sylvaner, Blaufränkisch, Blau Portugiess, Pinot noir, Zweigelt, André.

Our harvest depending only on our point of view. We didnť use any measurement for anything. When I see and feel that is a right time for picking up, we do it. The wine area of Zaječí has a great terroir very influenced by Pálava hills, which is the biggest hill around, great Pálava lakes which are surroundings this hill and warm winds blowing from the south.

We have old basket press for hand power and we use only used (second hand) oak barrels from France , year 2015/2016. We macerated white bubbles 2 - 7 days on skin in an open wood barrels. Depence on the consist of our mixtures. The fermentation is in progress straight in wooden barrels. Yeast are autochtonous, right from the vineyards. We don't use any kind of clarification (waste of time and wine). After fermentation process we decant all the wines once, gives them oxygene and then let them lie for 6 - 11 months in a barrel with just once a week batonage. Many of our wines have still after bottling a little pearl or are spontatneously malolacticly fermentated.