Classification of wine according to sugar content, unfermentable cheese, pressure, colour of varieties, etc. Our regions and their terroir.
Flavour combinations of cheese and wine using 'bridges' - the strategy of the third perception ...(jam, wine jelly, oils, balsamic, fruit coatings, etc.).
A tour of the cellar of the Víno Hruška winery. Tasting of unfiltered wines, including refreshments.