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Making wine is a joy
and everyday inspiration for us

Viniculture is an eternal interplay of natural factors and cultural interventions. The goal should be a balanced and vibrant wine garden, in which the vineyards set the tone, but at the same time only form the basis for the most complex ecosystem possible.

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Kovář Winery was founded in 2012 by father Miroslav and son Miroslav, but the basics of winemaking were laid much earlier when the elder of Miroslav started working and learning in his first vineyards and gradually passed on his experience to his son. From the very beginning, the ecological principles of wine growing are important to us, as well as the examination of each individual grape, manual work and the effort to preserve the winemaking tradition in Vlčnov, where winemaking belongs.

P h i l o s o p h y

Vlčnov is the last wine-growing village in the southernmost part of eastern Moravia region (called Slovacko). It is a landscape with favourable but also extreme natural conditions for growing wines. We try to understand each individual vineyard, respect it and reflect its character in our wines as accurately as possible.
Making wine is a joy and everyday inspiration for us. At work, we follow the experience of generations before us and at the same time we try to apply the most modern knowledge from the world of oenology. With each new year we try to advance and increase the quality of our wines. Our goal is to produce wines sparingly and reflect the unique terroir of the Vlčnov vineyards and the Stará hora track.

Vineyard and culture

Wine making is an eternal interplay of natural factors and cultural interventions. The goal should be a balanced and vibrant wine garden, in which the vineyards set the tone, but at the same time only form the basis for the most complex ecosystem.
We do not use systemic crop protection or fertilizers. We treat the soil and vines exclusively with organic products, sulfur and copper (in the smallest possible amount). We do a lot of work in the vineyard by hand, the tractor only helps us with the transport of raw materials and the application of sprays. It is time consumable  and physically demanding, but it is also worth it. In this way, we can satisfy the individual needs of each individual vine and gradually learn about its properties. We work carefully on leaf walls to ensure proper ventilation and enrich the soil with other plants.
That – and much more – is the basics. The rest is wine.

W i n e r y

The metamorphosis of grapes into wine is a great natural process and we understand it that way. Each wine is carefully and individually selected based on the characteristics of the grapes from which it is made. The main strategy is to maximize the extraction of positive substances from grapes, long contact with yeast sludge and traditional production in acacia and oak wooden barrels. This creates an inimitable combination of the three most important elements in production. We minimize the content of sulfur dioxide and some wines are often not clarified, filtered or treated with sulfur dioxide. The annual production of about 12,000 bottles is divided into small batches, which gives us space for an individual approach to each raw material.
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