Kamil Prokeš, Pinot Noir

Quality Wine with Special Attributes (from grapes min. 21 °NM) year: 2017 Volume: 0.75 l

German, as ever, has a very precise word for the overripe, dried on the vine "raisinated" grapes (often infected with "noble rot") which are used in the production of certain specialist wines. It is this "zibebe" from which a legally-defined category of Czech wines (equivalent to the Trockenbeerenauslese of Austrian and German classifications), takes its name. This wine, not itself a "výběr z cibéb" - literally a selection of these raisinated grapes - nonetheless brings this very specific punchiness to mind. Alongside this then is a note of candied strawberries, harmonically completed by a delicate honey-punch aroma. The flavour is ripe, bringing to mind plum butter, with a pleasantly balanced tannicity and a gentle chocolate finish.

6 12 290 CZK The product is intended for persons over 18 years. ID will be requested during collection.

Delivery options (confirm the prefered option in the second step of order processing)

Still wine
Moravia, Czech Republic
colour red
alc/vol 13% volume
residual sugar dry
country of origin Czech Republic
bottled see label
batch no. see label
allergens see label

About the winery

The history of this winemaking family goes back to 1884 when the founder of the family winemaking tradition, Bartoloměj Stávek moved from Čejkovice to Němčičky in the Velkopavlovická wine making area of South Moravia. The father of Kamil Prokeš, František, continued in this family tradition in Velké Němčice, and was helped by Kamil from his eighth year. In 1999 Kamil began to dedicate himself full-time to viniculture and in 2004 he planted his first vineyard over 33 hectares of the Punta vineyard track in Velké Němčice.

Winery Kamil Prokeš was established in 2015 and focuses on a minimal "enological impact" (ie. minimising the use of contemporary chemical methods), the maintenance of the region's terroir, and, of course, on high quality. It produces excellent sparkling wine, produced using the classic method of a secondary fermentation in the bottle, and wine produced without any chemical additives and a minimal amount of sulphur dioxide.