Vino Masarik s.r.o.

The wine from the boutique winery Vino Masarik from Blatnice pod Sv. Antonínkem will appeal to everyone who appreciates the tradition of Moravian winemaking and the peculiarities of wine in individual varieties and vintages. In the winery VINO MASARIK s.r.o. Vojtěch and Radim Masařík, the tradition of his father (he planted his first vineyard in the Floriánky area in 1968) and his mother (the daughter of the important grape breeder Václav Křivánek) came together. The winery processes grapes from hectares of vineyards and specializes in Riesling, Sylvan Green, Pinot Blanc and Pinot Gris. The flagship is Florianka, which was bred by Václav Křivánek and entered into the State Variety Book in 2010. Vino Masarik is a maintenance vineyard for this variety. You can taste Florianka unique - wine from the maintenance vineyard planted in 1989. The Vino Masarik winery is the only one in Blatnice pod Sv. Antonínkem that uses only its own indigenous yeasts isolated from the old Blatnice vineyards in the production of its wines. The vineyard is located in the Floriánky vineyard in the wine-growing village of Blatnice pod Svatým Antonínkem, a sub-region of Slovácké, Moravia. It is a southern slope, clay-clay soil with a higher lime content. The shrubs are on the middle line, established on one cumin with one renewable 'pull'. The main idea of our wine production is to follow traditional practices with the use of modern technologies. The frequency of spraying in the vineyard during the year is lower than in the so-called integrated production, all 'green work' is done by hand. In the cellar, we do not remove acids, but we regulate the acid/sugar ratio by the length of fermentation so that it is in balance with the taste. As a rule, we do not add enzymes, tannins, vitamins, etc. to the must or wine. The use of so-called noble yeasts is also unacceptable to us. We absolutely respect the things that have been known for a long time and this is how grapes are processed - no crushing of the berry, only lightly squeezing it, not absolute separation of the tassel, but only the majority, therefore pressing with a pneumatic press at low pressure, but over a longer period of time, therefore not absolute decanting of the must, but only separation of the heaviest impurities, therefore aging on fine yeast lees for several months, etc. These are principles that were commonplace for our winemaking ancestors and are commonplace for our winemaking. Enjoy a wine tasting or sitting in the wine cellar of the Vino Masarik winery with your friends or business partners. Choose one of the tasting programs and get to know traditional Moravian winemaking in its history, philosophy and taste. Our wines are small batches, they are unmistakable and always different!