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our original wines are protected by the pater noster brand

quality distribution of pater noster wine

QUALITY OF GRAPES FOR WINE PREPARATION CATEGORY PATER NOSTER NOBLE MARGUE.


THE GRAPES ARE THE RESULT OF THE SECOND AND THIRD SELECTION. THE CONDITION IS FULL MATURITY, HIGH SUGARNESS, EXCELLENT HEALTH STATUS. THE DEADLINE IS DETERMINED BY THE WEATHER WEATHER AND THE LENGTH OF SUNLIGHT DURING PROCESSING


THE MUST IS FERMENTED WITH SHELLS AND A 24-HOUR RMUT.

PATER NOSTER 

NOBLE MARGUE CLASSIGUE


BOTTLE CONTENT 0.75L

MATURATION TIME BEFORE 5 MONTHS
MATURATION TIME AFTER BOTTLE INTO BOTTLE 1 MONTH
ALCOHOL CONTENT:        MIN 14%

PRICE                                      10.5 €

QUALITY OF GRAPES FOR WINE PREPARATION PATER NOSTER SELECTION SOLARIS


THIS IS A UNIQUE WINE SPECIALTY. THE GRAPES FOR THE PREPARATION OF THIS WINE ARE THE RESULT OF SEVERAL TESTS. THE CONDITION IS A FULLY MATURE RANGE WITH HIGH SUGARNESS LEAVED ON THE SHRUBS MINIMUM UNTIL OCTOBER.


THE MUST MUST BE FERMENTED ONLY WITH THE SCALE OF THE 24 HOURS ASSUMED.


PATER NOSTER SELECTION 

SOLARIS


BOTTLE CONTENT 0.5L

MATURATION TIME BEFORE BOTTLING: 7 MONTHS

MATURATION TIME AFTER BOTTLE INTO BOTTLE 2 MONTHS

ALCOHOL CONTENT: MIN 16%


PRICE                                        21€

                             

QUALITY OF GRAPES FOR WINE PREPARATION CATEGORY PATER NOSTER SELECTION MUSCAT BLANC


MUSCAT BLANC IS THE FIRST VARIETY FOR OUR VINEYARD AND WINES MANUFACTURED FROM THIS VARIETY ARE OBJECT TO AN EXTRAORDINARY INTEREST FOR THEIR QUALITY. THE PREPARATION itself IS A VERY COMPLEX AND COMPLICATED PROCESS INCLUDING SEVERAL TEN-TREE OF GRAPES FROM THE END OF AUGUST TO THE END OF OCTOBER AND NOVEMBER.

THE MUST IS FERMENTED ONLY WITH A RMUT OF 48 HOURS ASSUMED

PATER NOSTER SELECTION 

MUSCAT BLANC


BOTTLE CONTENT 0.5L

MATURATION TIME BEFORE BOTTLING: 7 MONTHS

MATURATION TIME AFTER BOTTLING INTO BOTTLE 4 MONTHS

ALCOHOL CONTENT: MIN 14%

PRICE                                             135€                                                                                 


QUALITY OF GRAPES FOR THE PREPARATION OF WINE CATEGORY PATER NOSTER EXCEPTIONNEL SOLARIS

 "FLEUR DE FOUGÉRE"


THIS IS A UNIQUE WINE SPECIALTY THAT DOES NOT HAVE A PERIOD IN THE CZECH COUNTRIES. THE GRAPES FOR THE PREPARATION OF THIS WINE ARE THE RESULT OF SEVERAL TESTS. THE RANGE WHICH REMAINS, AFTER ALL TESTS ACCORDING TO INDIVIDUAL QUALITIES, IS VISUAL, HEALTHY, STRONGLY SUGARY AT VINEYARD. THE TIME OF COLLECTION IS BETWEEN THE MONTHS OF OCTOBER AND NOVEMBER. THE GRAPES ARE TAKEN AGAINST BIRDS AND INSECTS. THE PLANT'S EXTRACT FROM BERRIES IS 30%.

THE MUST IS FERMENTED ONLY WITH A RMUT FROM 48 HOURS ASSUMED.


PATER NOSTER EXCEPTIONNEL SOLARIS

"FLEUR DE FOUGÉRE"


BOTTLE CONTENT: 0.375

MATURATION TIME BEFORE BOTTLING: 9 MONTHS

MATURATION TIME OF BOTTLE AFTER BOTTLE: 6 MONTHS

ALCOHOL CONTENT: 18%

THE WINE CAN BE PURCHASED IN THE EN PRIMEUR MODE

START OF PRODUCTION YEAR 2021


PRICE                                                          110€

Pater Noster wine production

Pater Noster wines are primitive wines of God's favor and are not chemically treated, sulfurized, stabilized or trained during all phases of their production (including green).

PRODUCTION OF OUR WINES PATER NOSTER

PATER NOSTER WINE IS PRODUCED IN A PRIMITIVE WAY (PRIMITIVE SIGNS RETURN TO ROOTS AND NATURAL PROCESSES). THIS MEANS THAT SOIL CONTRIBUTION, GRAPE HEALTH AND THE PSYCHICAL WELL-BEING OF VINOHRADNÍK'S ARE 60% SUCCESS. BECAUSE WE ARE A SMALL WINEMAKER AREA IS OUR ONLY WAY TO SUCCESS TOP QUALITY.

HEALTHY RECYCLING

EVERYTHING THAT IS BORN IN VINOHRAD IS RETURNED IN DIFFERENT FORMS, EVEN ACCORDING TO THE PLACE OF ITS ORIGIN. ALL THIS IS A VERY VALUABLE MATERIAL FOR THE STRUCTURE AND QUALITY OF THE SOIL IN VINEYARD.

HEALTHY WILD FERMENTATION

WILD YEASTS ARE PROVIDED ON INDIVIDUAL VINE FLOWERS AND RELIABLE ENSURE THE PERFECT PERFORMANCE OF OUR WINES. WE NEVER USE ANY "NOBLE" YEAST IN THE PRODUCTION OF PATER NOSTER.

THE BASIS IS FIRST CLASS MATERIAL

THE GRAPEES HAVE DIVIDED THE GREATEST CARE, IMMEDIATELY AFTER THE SOIL. THEY ARE HARVESTED IN THE MORNING HOURS, PLACED ON THE SAILS FOR DEPOSITION. LATER GETTED CAREFULLY AND BY HAND, RED OF CHRAPS AND TAKEN OVER. PRESSING IS PERFORMED BY HANDLY AND THE MUST MUST CONTACT WITH THE CRUSHED GRAPE FOR 24 TO 72 HOURS. WE PRESS AN AVERAGE COVER YIELD OF ABOUT 40% WHEN PRESSING. THIS WAY OF PROCESSING GRAPES IS THE ONLY OPPORTUNITY TO OBTAIN TOP MUST MUST WITHOUT MAGNESIUM, OIL DROPS, CHLOROPHYLIC GREEN AND GREEN. ANOTHER WAY CANNOT BE IMPLIED AND TECHNICALLY IMPLEMENTED AND CAN BE CARRIED OUT ONLY BY THE GROUP OF COMPLETELY EXCEPTIONAL WINES.

NATURAL CYCLES IN MATURATION OF MUSTS AND YOUNG WINE

THE TEMPERATURE IS KEEP COMPACTLY WITH RESPECT TO THE SEASON. WE NEVER REGULATE IT EXCEPT THE FREEZING DAYS WHEN THE MATURATION IS SUPPORTED BY TEMPERING THE AIR WITH CLEAN WOOD IN THE FIREPLACE. YOUNG WINES ARE ONE AIR TIME UNDER DEVELOPMENT BUT ARE REGULARLY SENSORALLY CHECKED. IN PARTICULAR, THE QUALITY OF THE YEAST LAYER THEY MATURE IS EVALUATED IN TASTE AND ODOR.

WONDERFUL VEIL

RULES APPEAR OVER MATURING YOUNG WINES IN A FEW MONTHS. PROTECTS MATURING WINES AGAINST THE LOSS OF FRAGRANCES, COLORES THEM WITH WARM PASTEL COLORS AND ENHANCES THEIR VISCOSITY. WE PREVENT OXIDATION BY USING BEAUTIFUL STOPPERS EVEN WHEN THE "WEALTH" OF WINE RELIABLE PROTECTS AGAINST IT.

SWEET WINES FROM THE FOURTH PROCESS OF GRAPES

THE MUST MUST THEREEN FOR SEVERAL MONTHS. THE COURSE OF ITS DEVELOPMENT IS COMPLETELY DIFFERENT FROM OTHER WINES WITH LOWER GRAPE SUGARITY.

NOBLE MARGUE SCREENING

BEFORE SCREENING THE WINES FOR THE NOBLE MARGUE CATEGORY, AN EXTRAORDINARY EVENT HAS BEEN ENERGYED. THEN THEY ARE THEN BOTTLE INTO THE BOTTLES, AND THE LAYER OF YEAST, WHICH WILL REMAIN ON THE BOTTOM, forms the basis for the production of OUR TOP VINEYARDS WITH THE V50 AND V64 MARKINGS. WE HAVE, UNTIL, NOT ALLOWED FOR SALE IN CZECHZ REPUBLIC

PATER NOSTER SELECTION

WINE PRODUCTION IS A LUXURY WORK. IF THE GRAPES FOR THE PREPARATION OF THESE PURE VARIETY WINES (AND THERE ARE MADE OF EMERGENCY CARE AND SEVERAL STAGE TESTS) HAVE BEEN COLLECTED, THE MUST AND YOUNG WINE ARE LEAVED ON YEAST I. TO PRESERVE THE VARIETY CHARACTER AND AT THE SAME TIME OF PLEASANT ACID, THE HARVEST IS DIVIDED INTO SEVERAL PERIOD. THE SHARE OF GRAPES OF DIFFERENT LEVELS OF MATURITY IS A CRUISING BUT STRICTLY SECRETED SECRETS OF ITS PRIMARY QUALITY.

PATER NOSTER EXCEPTIONAL

THE WINE IS ONE OF THE TOP AND QUALITY WINES THAT CAN BE PURCHASED ON THE COUNTERS OF EUROPEAN WINE SHOPS. HE HAS A FAME IN FRONT OF HAS ONLY ONE WINNER (AS THE CLASSIC SAID). IT IS EVIDENCE THAT THE CZECH WINE REGION IS A TERRITORY WHERE GRAPES ARE BORN FOR WORLD IMPORTANCE (WE THEREFORE FOLLOW THE CZECH HISTORICAL WINE TRADITION). THE SECRET OF HIS QUALITY IS A LINK BETWEEN GOD'S FAVOR, DILIGENCE, CARE AND THE RELATIONSHIP BETWEEN HUMANS AND PLANTS.

What are primitive wines?


If someone calls us a primitive, it is probably an insult to behavior or intellect. However, there are fields where it is a high honor in terms of return to roots, original practices, nature and originality.
We know from the history of wine production that not much has changed (nor can it change). Even in the world of technology, the starting material is still must, from which wine is made by spontaneously breaking down sugars into alcohol and carbon dioxide, with the help of yeast cultures living on grape berries. Nothing more, nothing less.
Everything else is the result of human perception of progress (all progress comes mainly from convenience) the endless sulphurization, sweetness adjustments, sweetness adjustments, stabilization, training, use of "noble yeast strains", coloring, controlled fermentation ... Although these actions prolong the life of the final product, but irreparably affect or rather destroy its character.

Another separate chapter is working with soil. These are the times when manure and manure were introduced to the vineyards with a hobby on a wagon, composts were set up and deep plowing was carried out in wide staples. The times when weeds in the vineyard were a disgrace to the winemaker. No machine and granular fertilization, weed spraying, miraculous chemical concentrates with a measured need for fertilizer for the vineyard for the whole year, weed mulching, surface and shallow digging, artificial irrigation (even drip irrigation). It is certain that there must be a change in the understanding of the relationship with nature, because the current situation is no longer sustainable.