We chose the most special wine tastes from different European regions for you

Czech Republic

Dluhe Grefty

Moravia, Czech Republic

2,5 hectares

Small authentic winery, producing wine from organically farmed grapes, with no added yeasts or chemical agents, not filtered. 

"We do not manipulate the wine, it contains only what it brought from the vineyard. It reflects the place, the time, the care put into it by the vignerone; ànd the balance of wine, its authenticity. Wine knows best what to add to itself."

Moravia, Czech Republic

4 hectares

A family of winemakers, cultivating grapes in old vineyards since 2006, using the path of spontaneous fermentation and authentic mindset. Gradually these people switched to organic growth and to a bio-dynamic philosophy.

"We're trying to find authetic ways, not just new methods, but also new old methods, as in ways used by our ancestors and  nowadays mostly forgotten and lost in today's  consumer frenzy regretfully. 'LIve Wine' is without a doubt one of these ways."

Moravia, Czech Republic

This family has been producing wine for nearly 500 years. Their grapes are grown in the most gentle way: without unnecessarily burdening the environment and with emphasis on improving the biodiversity in the landscape. Careful vinification is trumps, no additives are used, except an indispensable low quantity of sulphite, whilst taking advantage only of gravity during clarifying.

"We are convinced that wine is a living organism you may address and approach to when you need a helping hand."

1,5 hecatres

8,000 bottles/year

Very small winery run by Stanislav Charvat from the 80-s. Absolutely pure, very accurately and precisely made, and very humble, his wines are of the highest quality and represent the terroir with a great respect and quiet force. 



Martin Vajčner

Moravia, Czech Republic

about 2 hectares

These wines do not just reflect the origin and variety of the grapes they're made of, they also send us off on a stroll through history. Martin V's family has been involved in wine for several generations. After his graduation from viticulture school, he worked as a sommelier and agriculture inspector. Martin started his own winery in 1980. Vajčner has two 250 l clay containers similar to qvevri, made of Moravian Šatov clay and buried in his cellar. They are used for macerated wines.

"Wine in this natural form fascinates me no end, learning about it is a privilege.".


Jaroslav Osička

Moravia, Czech Republic

3 hectares

One of the pioneers of natural winemaking in Czech Republic, Jaroslav Osička works organically and tries to increase biodiversity in his vineyards for more than 30 years. His wines have their own uitspoken style and are very thoughtfully balanced. 

“The winemaker is only a shepherd in guiding the process and lets his wines develop their full character.”