The history of Pavel Binder's family winery dates back to 1999. The philosophy of Pavel Binder's family winery is to produce high quality wines in small batches with fresh and distinctive fruit bouquet, high extract and powerful flavour. Wines from these small batches will always be original and sought after in their own way, as evidenced by the growing interest in these wines from both trade and wine lovers. A speciality of the winery is the production of rare ice wines.
In 2008, the winemaker Pavel Binder started a transition period from classical vineyard management to organic vineyard management in his vineyards and in 2011 he obtained the first certification for wines produced from organically grown grapes.
The proof of the quality and the right philosophy of wine production is a number of awards from prestigious domestic and international exhibitions. An outstanding success was the placement of our biobased Veltliner Red Rané 2011 in the competition Organic Food of the Year 2011 - winner of the category Beverages.
Cider production has become a tradition and the winery now offers four varieties of this popular drink in a smaller 0.33l pack, which has been welcomed by our consumers. The musts are 100% grape juice, possibly with the addition of apricots, immediately pressed, without admixtures, without preservatives, flavourings and colourings. With one small exception, they contain no alcohol and are therefore suitable for children, pregnant women and drivers, but not only for them.
Another no less important specialty has become the production of fine sparkling wines called BUBLINKA in the version of ROSÉ and white sweeter wine. This product enjoys great popularity especially in spring and during summer, it is excellent for afternoon and evening gatherings at the grill or just with friends.
For very demanding consumers and especially for the gastro, Pavel Binder has started to produce wines in the top range, called NATUR. The wines of this range are produced in accordance with nature, with minimum intervention and sulphur during vinification and subsequent maturation for 18 months or more in new barrels on fine yeasts. These wines are truly an experience.