Jakub Novàk

Jakub Novak 01

Jakub Novàk learned to make wine as the cellar hand at Dobrá Vinice and at a winemaking school under the tutelage of Jaroslav Osička. Jakub is slowly building the production of his winery up, where as right now he has about 1-hectare of his own vines and is buying a small amount of grapes from other growers that he works very closely with to ensure quality. The insiders in the Prague natural wine scene consider him to be a hidden talent, and we think he’s making some of the best wines in this small new community of natural winemakers.


Chardonnay — Back to the top

Novak White LabelAge of Vines: 13 years old

Yields: 7 tons per hectare

Soil: Gravel and Sand on Granite

Varieties: Chardonnay

Vinification Method: Grapes are hand harvested, destemmed and fermented in 228-liter oak barrels with indigenous yeast. The grapes macerate on the skins for just 24 hours, and after fermentation is complete the wine rests in barrel for about 1 year, during which batonnage is performed. The wine is bottled with a light filtration and a small addition of sulfur.


PBCH — Back to the top

Novak White LabelAge of Vines: 13 years old

Yields: 7 tons per hectare

Soil: Gravel and Sand on Granite

Varieties: 50% Pinot Blanc, 50% Chardonnay

Vinification Method: Grapes are hand harvested, destemmed and fermented in 228-liter oak barrels with indigenous yeast. The grapes macerate on the skins for just 6 hours, and after fermentation is complete the wine rests in barrel for about 1 year, during which batonnage is performed. The wine is bottled with a light filtration and a small addition of sulfur.


Pairing: PNFR — Back to the top

Novak Red LabelAge of Vines: 13 years old

Yields: 7 tons per hectare

Soil: Gravel and Sand on Granite

Varieties: 60% Pinot Noir, 40% Frankovka (Blaufrankisch)

Vinification Method: Grapes are hand harvested, destemmed and fermented in 500-liter open-topped laminate vats with indigenous yeast. The grapes macerate on the skins for 21-30 days with manual piegeage, and after fermentation is complete the wine rests in barrel for about 18 months, during which batonnage is performed. The wine is bottled without fining or filtration with a small addition of sulfur.


Gruner Veltliner I — Back to the top

Novak White Label

Total Production: 1000 bottles

Age of Vines: 31 years old

Yields: 7 tons per hectare

Soil: Sandy Loam and Loess

Varieties: 100% Veltlínské zelené (Grüner veltliner)

Vinification Method: Grapes are hand harvested, destemmed and fermented in 225-liter oak and acacia barrels with indigenous yeast. The grapes macerate on the skins for about 24 hours and after fermentation is complete the wine rests in barrel for about 12 months, during which batonnage is performed. The wine is bottle with a light filtration and a small addition of sulfur.


Gruner Veltliner II — Back to the top

Novak White Label

Total Production: 600 bottles

Age of Vines: 29 years old

Yields: 5 tons per hectare

Soil: gravel-sand terrace, loam-clay sediments, gneiss

Varieties: 100% Veltlínské zelené (Grüner veltliner)

Vinification Method: Grapes are hand harvested, destemmed and fermented in 225-liter oak and acacia barrels with indigenous yeast. The grapes macerate on the skins for about 48 hours and after fermentation is complete the wine rests in barrel for about 11 months, during which batonnage is performed. The wine is bottle with a light filtration and a small addition of sulfur.


Modrý Pinot — Back to the top

Novak White LabelAge of Vines: 29 years old

Yields: 6 tons per hectare

Soil: Sandy Loam and Loess

Varieties: Pinot Noir (this is a white wine)

Vinification Method: Grapes are hand harvested, and fermented as whole clusters in 225-liter oak and acacia barrels with indigenous yeast. The wine rests in barrel for about 11 months, during which batonnage is performed. The wine is bottle with a light filtration and a small addition of sulfur.