SYFANY winery, which is now run by a young winemaker Jakub Zborovský, is convinced that wine is a living organism that can tell itself when it needs a helping hand in its development and when it should be given peace and enough time. Thanks to careful practices in the vineyards and cellar, very distinctive wines are created that will present themselves to you in all their naturalness and peculiarity. The emphasis is on the maximum quality of the grapes from the reduced harvest, their gentle processing using original production methods, without modern technology.
The SYFANY winery was established in 2009 as part of a family farm in Vrbica, in the Blue Mountains micro-region. "Our family has been making wine for nearly five hundred years. And that is why we are also aware that our vineyards, where all our wines come from, must be treated with due respect and care. Thanks to this approach, they give us a quality and natural harvest every year, without unnecessarily burdening the environment and depleting the biodiversity of the landscape." Gentle practices in the vineyards and cellar produce very distinctive wines that will present themselves to you in all their naturalness and distinctiveness. These wines are also full of the energy they have absorbed from the people whose efforts have brought them into the world.
The grapes from which this wine comes were grown and matured in a vineyard whose location was carefully chosen to meet the specific requirements of this variety. Thanks to proper care throughout the year, the grapes are of the highest quality. By processing the grapes according to the original methods used by our ancestors, the wine has a full and distinctive flavour. Apart from the necessary SO2, no other additives have been used during the creation of the wine, which have a major influence on its character. All handling is carried out mainly by means of self-preservation. The wine is aged until barrel maturity in a wooden barrel specially designed for the variety. We do not use any modern winemaking technology or controlled fermentation and selected yeasts, the wine acquires its quality mainly by the correct handling of fine lees, which are absolutely essential for its development.