When Aleš Svatoš and his wife were looking to relax on the weekends, he was thinking to maybe also make some wine for their own use. He found a plot in the Bohemia region with 900 vines and was immediately hooked with his family. Something which was intended as a weekend hobby in 2005 is slowly becoming a serious winery. As a scientist, he loves experimenting with techniques, and now the winery has grown to 4.5 hectares. Initially, they made conventional wine, but fairly soon started the transition to organic and low or no sulfur wines. Currently, they are building a new wine cellar because they've outgrown there old and small one.
The grapes for this red were picked in early October and macerated for roughly one month. He punched down four times a day to extract as much flavor and tannins from the skins as possible. The wine aged for almost two years in used French oak. Nothing was added during bottling, meaning you get a very pure Pinot. We recommend opening this at least an hour before you intend to drink it. This way, the tannings go in the background, and you get to taste more of the fruity berry side. This is very good with most French bistro fare, or you could try it with some nice fatty grilled Salmon.