Dluhe Grefty
Dluhe Grefty (Dluhe – long, greft – a word from an old dialect in Mutěnice meaning “vineyard row”) Jaroslav Tesařík and his family are taking care of 2.5 hectares in Mutenice. The mission is to find the terroir of Mutenice village. They work on 8 different small plots, all treatments are done organically. The total production is 5000 bottles per year.
Enjoy a quick introduction story on Jaroslav and his wines
Alba Terra — Back to the top
Varieties: 70% Muller Thurgau, 30% Neuburger
Vinification Method: The grapes
are destemmed and pressed. The juice is fermented with the skins for 4 days, then the skins are removed, in 225 liter used oak barrels. Zero sulfur added, unfined and unfiltered.
Alba Rosales — Back to the top
Varieties: 40% Gewurtztraminer, 40% Pinot Gris, 20% Pinot Blanc
Vinification Method:
The grapes are destemmed and pressed. The juice is fermented with the skins for 3 weeks, then the skins are removed, in 225 liter used oak barrels. Zero sulfur added, unfined and unfiltered.
Rubra Mixtura — Back to the top
Varieties: St Laurent, Blauer Portugieser, Pinot Noir
Vinification method: The grapes are destemmed and foot stomped, and the juice ferments in 225 liter used oak barrels. Zero sulfur added, unfined and unfiltered.
Rosa Mixtura — Back to the top
Varieties: Blauer Portugieser, Blaufrankisch, Cabernet Sauvignon
Vinification method: The grapes are partly pressed directly, partly macerated for a short period of time. After blending the wine is aged in seasoned oak barrels. Zero sulfur added, unfined and unfiltered.
Helena Pet-Nat — Back to the top
Varieties: Saint Laurent (Svatovavřinecké)
Vinification method: The grapes are directly pressed and the wine then bottled while still fermenting. Zero sulfur added, unfined, unfiltered, undisgorged.
Personality: named after one of the winemaker’s daughters and just as happy-go-lucky. Joyful, fruity rosé with a slight fizz and immense drinkability.
Rufus — Back to the top
Varieties: Fieldblend including Riesling, Blaufrankisch, Pinot Blanc
Vinification method: The grapes are destemmed and foot stomped together, and the juice ferments in 225-liter used oak barrels for two weeks. Zero sulfur added, unfined and unfiltered.
Personality: “ryšák” aka ginger is the Czech term for a coferment of red and white grapes, resulting here in an unclassifiable idiosyncratic wine full of fresh berries and spicy notes.