The Sparkling & the Yeast Collector
Bidule is a young, fiercely focused natural winery in Modřice and the surrounding villages of Velké Bílovice and Dolní Bojanovice, in the heart of South Moravia, Czech Republic. Founded in 2022 by three friends — led by experienced natural winemaker Zdeněk Omasta, who has been active in the natural wine scene since 2015 — the project was born from a shared obsession with sparkling wine and a conviction that the Czech market deserved high-quality, low-intervention bubbles. The name Bidule refers to the small device that collects yeast in the neck of a sparkling wine bottle before disgorgement — a nod to the winery's purpose. Working 7 hectares of estate-owned vineyards on quartenary loess soils under organic farming (in conversion), the team produces pét-nat and méthode traditionnelle wines that are elegant, precise, and alive — alongside select still wines. The philosophy is one of partnership, not domination: the vineyard is the artist, the cellar is the custodian, and the wine is a reflection of place, time, and the hands that tended it.
Three Friends & the Missing Bubbles
The story of Bidule begins in 2022 with a simple, urgent observation: there were woefully few high-quality sparkling wines with a natural philosophy on the Czech market. Zdeněk Omasta, who had been making and championing natural wine in Moravia since 2015, joined forces with two close friends who shared his obsession with bubbles. Together, they founded a winery whose entire identity would revolve around effervescence — not as an afterthought, not as a commercial sideline, but as the central artistic and agricultural mission.
The name Bidule is not a marketing invention. It is the technical term for the small device — a sort of yeast trap — that collects sediment in the neck of a bottle during the traditional method of sparkling wine production, just before disgorgement. In choosing this name, the founders made their intention unmistakable: this is a project about the mechanics of sparkling wine, the biology of yeast, and the patience of bottle ageing. But the name carries a second meaning too. Just as the bidule gathers yeast in the bottle, the winery gathers people — drinkers, growers, collaborators — around a shared love of wine. Yeast is the basic element of wine, giving it longevity. In Bidule, they understand all the people involved in the work as equally essential.
Zdeněk Omasta brought more than a decade of natural-winemaking experience to the project. His two partners brought complementary skills, resources, and an equal passion for sparkling wine. The result is a rare thing in the natural wine world: a collaborative project with clear leadership, shared ownership, and a singular focus. There is no inherited estate, no centuries-old cellar, no family tradition — only three friends, seven hectares of loess, and a conviction that Moravia's future is sparkling.
"While Bidule brings together yeast in bottles, Bidule, as a winery, brings together people with an interest in wine. Yeast is the basic element of wine, giving it longevity. In Biduli, they understand all the people involved in the work in the winery."
— Natural Wine Shop, Brno
Quartenary Loess & the Moravian Hills
Bidule's 7 hectares of estate-owned vineyards are spread across three distinct locations in the South Moravian wine region: the village of Modřice, where the winery is based, and the historic wine villages of Velké Bílovice and Dolní Bojanovice. These are some of the most established and respected vineyard areas in Moravia — rolling hills of quartenary loess that have been cultivated for wine since the medieval period. The loess here is wind-deposited, calcareous, and remarkably fertile, providing a stable, warm growing environment that builds sugar ripeness while preserving the acidity essential for sparkling wine base material.
The family farms under an organic regime (in conversion), rejecting synthetic herbicides, fungicides, and systemic chemicals in favour of biodiversity, cover crops, and natural vineyard health. The commitment to sustainability extends beyond the vineyard: the team uses eco-friendly packaging and designs every vintage with soil preservation in mind — ensuring that each harvest not only brings grapes into the cellar but also returns vitality to the land for the generations that will farm it next. The relationship between winemaker and vineyard is described as a partnership: if they want to take, they must also give.
The quartenary loess soils of Velké Bílovice and Dolní Bojanovice are particularly well-suited to the white varieties that form the backbone of Bidule's sparkling wines — Chardonnay, Pinot Gris, Rhein Riesling, and Welsch Riesling — providing the firm acid backbone, the mineral clarity, and the neutral aromatic profile that allow the winemaker to build elegance rather than correct flaws. The Frankovka (Blaufränkisch) for their still red comes from similarly situated parcels, where the loess warmth builds phenolic depth and the natural acidity preserves freshness. It is a terroir of balance: warm enough for ripeness, cool enough for structure, and honest enough to need no masking in the cellar.
The Bidule vineyards are located across three villages in the South Moravian wine region: Modřice, where the winery and cellar are based; Velké Bílovice, one of Moravia's largest and most historic wine villages; and Dolní Bojanovice, a respected sub-region with deep viticultural tradition. The sites consist of rolling loess hills with excellent sun exposure and natural drainage, providing ideal conditions for both sparkling wine base material and still red production. The vineyards are estate-owned, giving the team complete control over farming decisions, harvest timing, and grape quality. The surrounding landscape is agricultural, with a dense patchwork of vineyards, orchards, and the characteristic wine-cellars that define the Moravian countryside.
The Bidule terroir is defined by quartenary loess soils — wind-deposited, calcareous, and rich in minerals — that provide a warm, stable growing environment with excellent water retention and natural fertility. The loess builds sugar ripeness and body in the grapes while preserving the acidity that is fundamental to sparkling wine production. The estate is farmed organically (in conversion), with no synthetic herbicides, fungicides, or chemical fertilisers. Cover crops, biodiversity corridors, and natural soil health are prioritised. The team views the vineyard as a living ecosystem and the winemaker-vineyard relationship as a partnership: if they take grapes, they must return vitality to the soil. Eco-friendly packaging and sustainable cellar practices extend this commitment from vineyard to bottle.
Bidule's farming philosophy is rooted in the belief that the relationship between winemaker and vineyard should be a partnership, not an extraction. The team focuses on balance between the vine and the surrounding ecosystem, respecting biodiversity and allowing natural cycles to dictate vineyard work. Quality of vine growing conditions gives quality of grapes — the fundamental essence of the wine. The organic conversion is not a certification chase but a practical expression of this philosophy: remove synthetic inputs, build soil life, and trust that healthy vines will produce grapes that need no correction in the cellar. The result is fruit with natural acidity, clean aromatics, and the structural integrity required for low-intervention sparkling wine.
In the cellar, Bidule practices minimal intervention with absolute clarity of purpose. The team sees themselves as custodians — carefully guiding the transformation of grapes into liquid art — rather than manufacturers imposing a style. No additives, no shortcuts. For the pét-nat, primary fermentation is completed in the bottle, capturing natural CO₂ without disgorgement. For the méthode traditionnelle wines, the second fermentation is managed with precision. The base wines are stored in inox to preserve purity and freshness. Sulphites are kept to an absolute minimum (22 mg/l in the pét-nat). The goal is not to transform the wine into something it is not, but to preserve the artefacts of place and vintage — stories in the bottles.
Pét-Nat, Méthode Traditionnelle & the Art of Storage
For Zdeněk Omasta and his partners, the cellar is not a place to create wine; it is a place to store and protect what the vineyard has already made. The guiding principle is radical minimalism: from the first minute of harvest, the team acts as custodians, carefully guiding the transformation of grapes into liquid art without imposing a manufactured style. No additives, no shortcuts — only the grape, the yeast, the time, and the pressure of the bottle.
Bidule's signature is pétillant naturel — pét-nat — made by bottling the wine while primary fermentation is still active, allowing the natural CO₂ produced by the yeast to be captured inside the bottle. The result is a wine with natural effervescence, undisgorged, containing its own yeast sediment. The drinker can choose: pour carefully for a clean, bright expression, or shake gently for a more textured, autolytic character. The base is a blend of Chardonnay, Pinot Noir, Pinot Gris, Rhein Riesling, and Welsch Riesling — whole grapes directly pressed, fermented and aged in inox, bottled in October with 0.24 MPa of pressure and only 22 mg/l of sulphites. It is a wine of 12.0% alcohol, 6.0 g/l acidity, and 0.1 g/l residual sugar — precise, dry, and alive.
Alongside the pét-nat, Bidule produces méthode traditionnelle sparkling wines — wines that undergo a controlled second fermentation in bottle, aged on lees, and disgorged with the same minimal-intervention discipline. The portfolio is rounded out by a still Frankovka (Blaufränkisch) — a natural red that carries the same loess-mineral DNA and low-sulphur ethos. Every wine shares a common cellar philosophy: store more than influence. The team does not seek to transform the wine into something fashionable or internationally recognisable; they seek to preserve the authentic character of the vineyard and the vintage, allowing each bottle to tell its own story.
This approach places Bidule among the most exciting young sparkling-wine producers in Central Europe — not because they are chasing Champagne, but because they are building a Moravian language for bubbles. Zdeněk's decade of natural-winemaking experience gives the project technical confidence; the three-partner structure gives it energy and reach; and the quartenary loess of Velké Bílovice gives it a terroir that is unmistakably Czech. The result is wine that is natural not by naivety but by intention, and that carries the unmistakable signature of Moravian loess: mineral, precise, juicy, and true.
Natural Effervescence, No Disgorgement & the 22 mg/l Rule
The guiding principle of Bidule is that the wine is made by the vineyard, spoken by the quartenary loess of Velké Bílovice and Dolní Bojanovice, and bottled with nothing corrected. The organic conversion provides healthy, acid-retaining grapes. The direct-press method preserves purity. The inox ageing maintains freshness. And the bottle — whether pét-nat or méthode traditionnelle — provides the quiet, pressurised place where yeast transforms sugar into bubbles, texture, and time. The pét-nat is not disgorged: the yeast remains, a living sediment that the drinker can embrace or avoid. With only 22 mg/l of sulphites, no additives, and no shortcuts, Bidule proves that Moravian sparkling wine, when handled with patience and zero compromise, achieves an elegance and regional truth that transcends conventional expectations. The cellar is not a factory; it is a continuation of the vineyard — a place where partnership, pressure, and the refusal to homogenise translate Moravian loess into wine that is effervescent, honest, and unmistakably of its place.
Pét-Nat, Frankovka & the Moravian Bubbles
Bidule produces a small, focused portfolio built around sparkling wine — pét-nat and méthode traditionnelle — with a single still red. All wines come from the estate's 7 hectares of organically farmed quartenary loess vineyards in Modřice, Velké Bílovice, and Dolní Bojanovice. The white varieties — Chardonnay, Pinot Noir, Pinot Gris, Rhein Riesling, and Welsch Riesling — are direct-pressed, fermented in inox, and bottled with minimal sulphur. The Frankovka is hand-harvested and handled with the same low-intervention discipline. The result is a range that is as site-specific as it is honest: mineral, precise, effervescent, and deeply rooted in the loess hills of South Moravia — a testament to the conviction that the best sparkling wines are those that need no explanation, only a glass and the patience to let the bubbles speak.
Modřice & the Yeast Collector
Bidule is not merely a winery; it is a proof that three friends, a decade of natural-winemaking experience, and seven hectares of quartenary loess can produce sparkling wine of genuine elegance and regional truth. In an era when the Czech natural wine scene is dominated by still wines — orange, red, and skin-contact white — Bidule has staked its entire identity on bubbles, filling a gap that Zdeněk Omasta identified as urgent and unjust. The result is a project that is young in years but old in intention: a winery that treats the vineyard as partner, the cellar as custodian, and the bottle as a story.
The legacy of Bidule is the legacy of collaborative focus. Zdeněk's experience since 2015 gives the project technical authority; the three-partner structure gives it resilience and shared purpose; and the organic conversion of their 7 estate hectares gives it a foundation that will deepen with every vintage. The pét-nat — undisgorged, alive, and deliberately unpolished — is not a rejection of refinement but an embrace of honesty. The méthode traditionnelle is not an imitation of Champagne but a Moravian answer to it, made with local grapes, local loess, and local patience. The Frankovka is a reminder that still wine, too, can be precise and mineral when the farming is clean and the cellar is disciplined.
The future of the estate is tied to the future of Moravian sparkling wine and the three friends who champion it. As the organic conversion progresses, as the vineyards mature, and as the bottle library of pét-nat and traditional-method wines grows, Bidule remains what it has always been: a gathering place for people who love wine, just as the bidule gathers yeast in the neck of a bottle. The story of Bidule is the story of a missing piece — the realisation that Moravia had the grapes, the soil, and the talent for world-class natural bubbles, but no one was making them with singular focus. Now they are. And the best glass of Bidule is the one that needs no explanation — only a bottle, a friend, and the patience to let the yeast settle, or not.
"The wine is a reflection of the place, time, and skills of the person who worked on the vineyard. We see the relationship between winemaker and vineyard as partnership. If we want to take, we must also give."
— Bidule