The Uncle & the Nephew
Nešpor & Rajský is a boutique organic winery in Moravská Nová Ves, in the heart of South Moravia, Czech Republic — founded in 2010 by Jan Rajský, a veteran winemaker with decades of experience, and his nephew Jaroslav Nešpor, a young, ambitious vigneron with a passion for natural wine. Their partnership is a compelling union of experience and youthful drive: Jan brings the wisdom of tradition, the patience of age, and the memory of a cellar built by his father in 1939; Jaroslav brings fresh energy, a fascination with orange wines, and a commitment to pushing boundaries. Together, they farm approximately 4 hectares of vineyards with organic and biodynamic principles, producing around 15,000 bottles annually of pure, expressive wines that reflect the local climate, the soil, and their own hands. Their philosophy is radical in its simplicity: organic wine is not a fad — it is roots. Their wines are not the creation of modern products and technologies, but the creation of the local climate, the soil, and their own vineyards. The result? Healthy soil, clean water, and the smell of thyme and sage instead of sulfur.
The 1939 Cellar & the New Generation
The story of Nešpor & Rajský begins in a cellar built in 1939 — a short, vaulted wine cellar constructed by Jan Rajský's father in the courtyard of the family home in Moravská Nová Ves. For decades, this cellar was the heart of the family's winemaking, a place where generations of Rajskýs pressed grapes, fermented wine, and stored barrels through the cold Moravian winters. Jan Rajský grew up in this cellar, learning the craft from his father, absorbing the rhythms of the vineyard, and developing the deep, intuitive understanding of wine that only comes from decades of hands-on experience. He became a respected member of the Collegium Vinitorum — an association of winemakers from Moravská Nová Ves and the surrounding villages that has been producing and evaluating wines together for over 40 years.
But by 2010, Jan felt the need for something new — a project that would combine his lifetime of experience with the energy and ambition of a younger generation. He turned to his nephew, Jaroslav Nešpor, a young winemaker with a passion for natural wine, orange wines, and the possibilities of organic viticulture. Jaroslav had grown up watching his uncle work, but he had also traveled, tasted, and studied the natural wine movement that was sweeping through Europe — from the Loire to Slovenia, from Georgia to Catalonia. He believed that Moravia, with its rich winemaking tradition and diverse terroirs, could produce wines that were not just good, but truly alive — wines that spoke of their place without the mask of chemicals and technology.
The partnership was formed: Jan would provide the experience, the vineyards, the cellar, and the deep knowledge of Moravian terroir; Jaroslav would bring the fresh perspective, the commitment to natural methods, and the ambition to create something unique. They named the winery Nešpor & Rajský — a double name that reflected their dual identity, their shared blood, and their complementary visions. The original 1939 cellar, which had seen so many vintages, was renovated and expanded — but its soul remained intact. The vaulted stone walls, the cool earth floors, the quiet darkness that is the essence of any great wine cellar — all of it was preserved, honored, and given new purpose.
The winery quickly established itself as one of the most exciting producers in South Moravia. Jaroslav's fascination with orange wines — white grapes fermented on their skins, creating amber-colored wines with tannin, texture, and phenolic complexity — became a signature of the estate. The Pálava Orange, made from the aromatic Pálava grape with extended skin contact, became their calling card — a wine that challenged preconceptions about what Moravian wine could be. At the same time, Jan's classic whites and reds continued to express the purity and elegance that had defined his career. Together, they created a portfolio that spans tradition and innovation, classic and natural, the expected and the surprising.
"Organic wine is not a fad, it's roots. Growing wine the way nature gave it to us. Not to fight poisons for higher yields, but to let only the best grapes ripen with humility. And the result? Healthy soil, clean water and the smell of thyme and sage instead of sulphur."
— Nešpor & Rajský, on their philosophy
Moravská Nová Ves & the Podluží
Nešpor & Rajský is located in Moravská Nová Ves, a village in the South Moravia wine region of the Czech Republic, in the sub-region known as Podluží — one of the most historic and productive wine-growing areas of Moravia. The village sits in the southeastern part of the region, near the border with Slovakia, in a landscape of gentle hills, river valleys, and ancient vineyard terraces that have been cultivated for centuries. Moravská Nová Ves is not a tourist destination in the way that Mikulov or Valtice are; it is a working wine village, a place where viticulture is not a hobby but a way of life, where generations of families have tended vines, made wine, and passed down their knowledge from father to son, from uncle to nephew.
The vineyards of Nešpor & Rajský cover approximately 4 hectares, farmed with organic and biodynamic principles. The soil is a mix of loess, clay, and sand — a composition typical of the Podluží region, providing both fertility and drainage, allowing the vines to develop deep root systems and extract a complex array of minerals. The climate is continental, with warm summers, cold winters, and a growing season that is long enough to ripen a wide range of grape varieties but short enough to preserve the crisp acidity that defines great Moravian wine. The diurnal temperature variation — hot days and cool nights during harvest — is crucial for developing aromatic complexity and maintaining freshness.
The farming is strictly organic, with a deep commitment to biodynamic methods. Jan and Jaroslav avoid all conventional chemical treatments — no synthetic pesticides, no herbicides, no industrial fertilizers. Instead, they use biological sprays that stimulate the vines' own immune system (preparations like horn silica and horn manure, known in biodynamic practice as "křemenáček" and "roháček") and herbal sprays made from plants that grow in the vineyard itself. These preparations do not poison the soil or the water; they strengthen the vine from within, encouraging natural resilience against disease and pest pressure. The result is a vineyard that smells of thyme and sage instead of sulfur — a living, breathing ecosystem where the vines coexist with wildflowers, herbs, and beneficial insects.
The vineyard layout is designed for quality, not quantity. The vines are planted at high density — approximately 10,000 vines per hectare — which forces the roots to compete and dig deeper into the soil, extracting more minerals and producing grapes of greater concentration. Partial grassing between rows with flowering species retains moisture, prevents erosion, and attracts pollinating insects that contribute to the vineyard's biodiversity. Green thinning (cluster removal) begins in winter pruning and continues through the growing season, ensuring that only the best grapes are allowed to ripen. The harvest is done entirely by hand, with grapes picked into small containers to protect the skins and allow for careful sorting in the vineyard. This is not industrial agriculture; this is artisanal viticulture at its most attentive and respectful.
Village in South Moravia, Czech Republic. Southeastern part of the region, near Slovak border. Podluží sub-region — one of the most historic wine-growing areas of Moravia. Landscape of gentle hills, river valleys, ancient vineyard terraces. Working wine village, not a tourist destination. Generations of families tending vines. Continental climate: warm summers, cold winters, significant diurnal variation.
Soil: mix of loess, clay, and sand. Typical of Podluží region. Provides fertility and drainage. Allows deep root systems. Complex mineral extraction. Continental climate with warm summers and cold winters. Diurnal temperature variation crucial for aromatic complexity and freshness. A terroir that rewards careful, low-intervention farming.
Strict avoidance of conventional chemical treatments. No synthetic pesticides, herbicides, or industrial fertilizers. Biological sprays: horn silica (křemenáček) and horn manure (roháček) to stimulate vine immunity. Herbal sprays from plants growing in the vineyard. Partial grassing with flowering species between rows. High vine density (~10,000 vines/ha) for deeper roots. Green thinning from winter pruning. Hand harvest into small containers.
Whites: Pálava, Riesling, Sylvánské zelené (Sylvaner), Tramín červený (Gewürztraminer), Rulandské šedé (Pinot Gris), Muškát moravský (Moravian Muscat), Viognier, Chardonnay, Sauvignon Blanc. Reds: Frankovka (Blaufränkisch), Cabernet Moravia, Rulandské modré (Pinot Noir), Zweigeltrebe (Zweigelt), Merlot Noir. Special: skin-contact orange wines, unfiltered naturals, minimal-sulfur wines. A broad palette reflecting both Moravian tradition and international ambition.
Patience & the Smell of Thyme
At Nešpor & Rajský, the winemaking philosophy is guided by a deep respect for time, nature, and the raw materials that come from their own vineyards. They do not rush. They do not manipulate. They do not add foreign substances or rely on modern technological shortcuts. Their wines are made with minimal sulfur, without fining or filtration, and without the use of enzymes, tannins, or other oenological additives that dominate conventional winemaking. The goal is transparency — to let the grape, the soil, and the vintage speak without interference. As they say: "We don't rush, good wine needs time." Red wines age in barrels for 2–3 years. White wines age for several months on their lees. Every wine is given the time it needs to develop, integrate, and become itself.
The cellar work is a collaboration between Jan's classical approach and Jaroslav's natural wine curiosity. Fermentation is conducted with both native and selected yeasts, depending on the style and the vintage — some wines are allowed to ferment spontaneously with the wild yeasts that live on the grape skins and in the cellar, while others receive a gentle inoculation to ensure consistency. The choice is made vintage by vintage, grape by grape, barrel by barrel. There is no rigid protocol, only observation, intuition, and the accumulated wisdom of two generations. The wines are aged in a mix of stainless steel tanks (for freshness and purity) and oak barrels (for complexity and structure), with the proportion varying according to the variety and the desired expression.
"Pálava" — The Aromatic Queen of Moravia: The Pálava is Nešpor & Rajský's flagship white — made from the Pálava grape, a Czech crossing of Traminer and Müller Thurgau that has become one of the most beloved aromatic varieties in Moravia. The grapes come from organically farmed vines on loess-clay soils, hand-harvested at full phenolic maturity and gently pressed to preserve delicate aromatics. Fermentation takes place in temperature-controlled stainless steel tanks, with ageing on fine lees for several months to add texture and complexity. In the glass, it is pale gold with bright reflections. The nose is intensely aromatic: lychee, rose petal, honey, apricot, and a hint of spice. The palate is medium-bodied, with a gentle roundness, vibrant acidity, and a long, floral, honeyed finish. It is a wine of immediate charm and genuine depth — the perfect expression of what Pálava can achieve when grown with care and made with patience. Serve at 10–12°C. ~€14–€20 / ~$15–$22 USD.
"Pálava Orange" — The Skin-Contact Revolution: The Pálava Orange is Nešpor & Rajský's most distinctive and boundary-pushing wine — a skin-contact orange wine made from the Pálava grape that has become their signature cuvée and a calling card in the natural wine world. The grapes are hand-harvested and destemmed, then left to macerate on their skins for an extended period — up to one year in some vintages — extracting color, tannin, and phenolic complexity that transforms the aromatic Pálava into something entirely new. Fermentation occurs spontaneously with indigenous yeasts in stainless steel vessels. In the glass, it is a deep amber-orange with a slight natural haze. The nose offers orange peel, orange jam, pear jam, elderflower, honey, and dried apricot. The palate is medium to full-bodied, with grippy tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine that challenges preconceptions — aromatic yet structured, fruity yet tannic, familiar yet utterly surprising. As Jaroslav says: "Orange wines are the direction that excites us." Serve at 12–14°C. ~€18–€26 / ~$20–$28 USD.
"Riesling" — The Mineral Classic: The Riesling is Nešpor & Rajský's most classical and terroir-driven white — a wine that expresses the mineral backbone of the Podluží soils with precision and elegance. The grapes come from organically farmed vines, hand-harvested at optimal ripeness and gently pressed. Fermentation takes place in stainless steel tanks at cool temperatures, preserving the crisp acidity and delicate aromatics that define great Riesling. The wine is aged on fine lees for several months, developing texture without losing freshness. In the glass, it is pale straw with greenish reflections. The nose offers lime, green apple, petrol, and a distinct flinty minerality. The palate is light to medium-bodied, with razor-sharp acidity, a delicate texture, and a long, clean, mineral finish. It is a wine of purity and precision — proof that Moravian Riesling can stand alongside the great wines of the Mosel and Alsace. Serve well chilled at 8–10°C. Age 3–5 years for optimal development. ~€14–€20 / ~$15–$22 USD.
"Sauvignon Natural" — The Unfiltered Expression: The Sauvignon Natural is Nešpor & Rajský's most raw and authentic white — a natural, unfiltered Sauvignon Blanc that captures the grape's herbal, citrus character in its most unadorned form. The grapes are hand-harvested from organically farmed vines and fermented spontaneously with indigenous yeasts. The wine is neither fined nor filtered, resulting in a slight natural haze that is the mark of honest, minimal-intervention winemaking. In the glass, it is pale straw with a gentle cloudiness. The nose offers gooseberry, grapefruit, fresh-cut grass, and a hint of elderflower. The palate is light-bodied, with crisp acidity, a textured mouthfeel from the lees, and a long, refreshing, herbal finish. It is a wine for those who value authenticity over polish — a wine that tastes of the vineyard, the cellar, and the hands that made it. Serve at 10–12°C. Drink young. ~€14–€20 / ~$15–$22 USD.
"Sylvánské Zelené / Sylvaner" — The Quiet White: The Sylvánské Zelené is Nešpor & Rajský's most understated and elegant white — made from the Sylvaner grape, a variety that thrives in the cool continental climate of Moravia and produces wines of remarkable subtlety and finesse. The grapes are hand-harvested and fermented in stainless steel, with ageing on lees to add depth and texture. In the glass, it is pale straw with subtle green reflections. The nose offers green apple, pear, white flowers, and a hint of almond. The palate is light to medium-bodied, with crisp acidity, a gentle minerality, and a long, clean, refreshing finish. It is a wine of quiet confidence — not showy, not loud, but deeply satisfying and perfectly suited to food. Serve at 10–12°C. ~€12–€18 / ~$13–$20 USD.
"Tramín Červený / Gewürztraminer" — The Spiced Aromatic: The Tramín Červený is Nešpor & Rajský's most exotic and perfumed white — made from Gewürztraminer, the aromatic powerhouse that produces wines of intense spice, floral perfume, and rich texture. The grapes are hand-harvested at full aromatic maturity and fermented in stainless steel or neutral oak, depending on the vintage. In the glass, it is deep gold with copper reflections. The nose is a bouquet of rose petal, lychee, ginger, honey, and spice. The palate is medium to full-bodied, with a rich, oily texture, moderate acidity, and a long, spicy, floral finish. It is a wine for those who love bold, aromatic whites — a wine that pairs beautifully with spicy Asian cuisine, strong cheeses, or simply as an indulgent aperitif. Serve at 10–12°C. ~€14–€20 / ~$15–$22 USD.
"Frankovka / Blaufränkisch" — The Noble Red of Moravia: The Frankovka is Nešpor & Rajský's most noble and structured red — made from Blaufränkisch, the variety that has defined Moravian red wine for centuries and that reaches its highest expression in the limestone and loess soils of the region. The grapes come from organically farmed vines, hand-harvested at optimal maturity and fermented with gentle extraction to preserve fruit and avoid bitterness. The wine is then aged for 2–3 years in oak barrels, developing complexity, spice, and subtle vanilla notes while integrating the tannins. In the glass, it is medium ruby with garnet reflections. The nose offers sour cherry, blackberry, pepper, and a distinct earthy, mineral note. The palate is medium-bodied, with fine, silky tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine of both immediate pleasure and ageing potential — a wine that can be enjoyed young for its fruit and vibrancy, or cellared for 5–10 years to develop tertiary complexity. Serve at 16–18°C. ~€16–€24 / ~$18–$26 USD.
"Cabernet Moravia" — The Hybrid Powerhouse: The Cabernet Moravia is Nešpor & Rajský's most powerful and structured red — made from Cabernet Moravia, a Czech hybrid crossing of Cabernet Franc and Blaufränkisch that combines the structure and depth of Cabernet with the spice and elegance of Frankovka. The grapes are hand-harvested from organically farmed vines and fermented with careful extraction. The wine is aged in oak barrels for 2–3 years, developing complexity and integrating the firm tannins. In the glass, it is deep ruby with purple reflections. The nose offers blackcurrant, plum, cedar, tobacco, and a hint of green pepper. The palate is medium to full-bodied, with firm but ripe tannins, vibrant acidity, and a long, powerful, savoury finish. It is a wine of structure and ambition — proof that Czech hybrid varieties can produce reds of genuine depth and character. Serve at 16–18°C. Age 5–10 years. ~€16–€24 / ~$18–$26 USD.
"Rulandské Modré / Pinot Noir" — The Elegant Red: The Rulandské Modré is Nešpor & Rajský's most elegant and Burgundian-inspired red — made from Pinot Noir, the notoriously difficult grape that rewards patience and careful farming with wines of extraordinary finesse. The grapes come from selected parcels, hand-harvested at optimal maturity to ensure phenolic ripeness. Fermentation takes place with gentle extraction, followed by ageing in French oak barrels. In the glass, it is medium ruby with garnet reflections. The nose offers cherry, raspberry, strawberry, earth, and a hint of spice. The palate is light to medium-bodied, with silky tannins, vibrant acidity, and a long, complex, savoury finish. It is a wine of finesse and terroir expression — proof that Pinot Noir can find a compelling home in Moravia. Serve at 14–16°C. Age 3–7 years. ~€18–€26 / ~$20–$28 USD.
"Zweigeltrebe / Zweigelt" — The Fruity Red: The Zweigeltrebe is Nešpor & Rajský's most approachable and fruit-forward red — made from Zweigelt, the Austrian variety that has become increasingly popular in Moravia for its reliability, fruitiness, and ability to produce charming, easy-drinking wines. The grapes are hand-harvested and fermented with gentle extraction, then aged in a combination of stainless steel and oak to preserve freshness while adding complexity. In the glass, it is ruby-purple with bright reflections. The nose offers cherry, plum, blackberry, and a hint of spice. The palate is medium-bodied, with soft tannins, fresh acidity, and a long, fruity, refreshing finish. It is a wine of immediate pleasure — perfect for casual drinking, light meals, or simply enjoying with friends. Serve at 14–16°C. ~€14–€20 / ~$15–$22 USD.
Vessels & The 1939 Cellar: The heart of Nešpor & Rajský is the cellar built in 1939 by Jan Rajský's father — a short, vaulted stone cellar that has been the family's winemaking sanctuary for over 80 years. The cellar has been renovated and expanded over the decades, but its essential character remains: cool, dark, humid, and perfectly suited to the slow, patient ageing of wine. The domaine works with a mix of stainless steel tanks (for fresh, aromatic whites), oak barrels (for structured reds and complex whites), and amphorae or neutral vessels (for skin-contact and experimental wines). The combination allows Jan and Jaroslav to match the vessel to the grape and the style, creating a portfolio that is diverse yet coherent. All wines are bottled without fining or filtration, and with minimal sulfur — a commitment to transparency that means the wines require careful handling but reward the drinker with a purity and vibrancy that is impossible to achieve through conventional methods.
"Pálava Orange" — "Pálava Grape, Extended Skin Contact up to 1 Year — Spontaneous Fermentation, Indigenous Yeasts, Unfiltered — The Skin-Contact Revolution of Moravia"
The Pálava Orange is Nešpor & Rajský's most distinctive, boundary-pushing, and internationally recognized wine — the cuvée that has established Jaroslav Nešpor as one of the most exciting young natural winemakers in Central Europe and that has put Moravian orange wine on the map. It is not merely a skin-contact white; it is a testament to what can happen when an aromatic grape is treated with patience, curiosity, and a willingness to let nature take its course. The name Pálava evokes the great aromatic whites of Moravia — but the Orange transforms this expectation into something entirely new, something that challenges categories and expands possibilities.
The viticulture is organic and biodynamic across all 4 hectares. The Pálava vines are planted on the loess-clay soils of Moravská Nová Ves, at high density (~10,000 vines per hectare), with partial grassing between rows and biological sprays that stimulate the vines' own immune system. The farming is meticulous and attentive: pruning, canopy management, green thinning, and harvest timing are all guided by observation and the biodynamic calendar. The goal is not maximum yield but maximum expression — grapes that carry the imprint of the Podluží terroir, the loess soils, and the patient work of two generations. The grapes are hand-harvested at full phenolic maturity, picked into small containers to protect the delicate skins, and sorted carefully in the vineyard.
In the cellar, the grapes are destemmed and placed into stainless steel vessels, where they macerate on their skins for an extended period — up to one year in some vintages. This is not a brief, cosmetic skin contact; this is a deep, transformative maceration that extracts color, tannin, and phenolic complexity from the grape skins, transforming the aromatic Pálava into a wine of structure, texture, and savoury depth. Fermentation proceeds spontaneously with indigenous yeasts, without temperature control, without additions, without manipulation. The long maceration period allows the wine to develop slowly, integrating the tannins, developing complexity, and achieving a balance that is impossible to rush. The wine is then gently pressed and left to settle before bottling — unfiltered, unfined, with minimal sulfur.
In the glass, it is a deep amber-orange with a slight natural haze — the color of late-afternoon Moravian sunlight filtered through ancient vine leaves. The nose is complex and inviting: orange peel, orange jam, pear jam, elderflower, honey, and dried apricot, with a distinct spicy, tannic character that speaks of the long skin contact. There are hints of tea, a touch of nuts, and a subtle herbal note that adds depth and intrigue. The palate is medium to full-bodied, with grippy but elegant tannins, vibrant acidity, and a long, complex, savoury finish that seems to echo the vineyard itself — the loess hills, the flowering herbs between the rows, the patient work of organic farming, and the bold spirit of a young winemaker who dared to make orange wine in Moravia all present in every sip. Notes of wild honey and dried flowers add layers of complexity, revealing new dimensions with every taste.
The Pálava Orange is a wine of the table and the adventurous spirit — it pairs beautifully with roasted meats, aged cheeses, rich stews, or simply with good bread and olive oil as the afternoon light filters through the vines of Moravská Nová Ves. Serve at 12–14°C. It is meant to be enjoyed with curiosity and an open mind, though it will develop beautifully over 3–5 years in the cellar. Every bottle is a testament to the power of an 80-year-old cellar, the beauty of skin-contact winemaking, and the enduring magic of wines that honor the uncle, the nephew, and the fearless spirit of Nešpor & Rajský. ~€18–€26 / ~$20–$28 USD.
The Nešpor & Rajský Range
Jan Rajský and Jaroslav Nešpor produce approximately 15,000 bottles annually from their 4 hectares of organically and biodynamically farmed vineyards in Moravská Nová Ves, South Moravia, Czech Republic. All wines are made with minimal intervention: low sulfur, no fining or filtration, no foreign additives. The portfolio includes classic whites, aromatic varieties, skin-contact orange wines, unfiltered naturals, and structured reds aged 2–3 years in oak barrels. The wines reflect both Jan's classical training and Jaroslav's natural wine curiosity — a range that spans tradition and innovation. Prices are approximate and in USD/EUR.
Nešpor & Rajský s.r.o. is a boutique organic winery in Moravská Nová Ves, South Moravia, Czech Republic. Founded in 2010 by Jan Rajský (veteran winemaker, member of Collegium Vinitorum) and his nephew Jaroslav Nešpor (young natural wine enthusiast). The winery operates from a cellar built by Jan's father in 1939. Approximately 4 hectares of vineyards are farmed organically and biodynamically with high vine density (~10,000 vines/ha), biological sprays (horn silica, horn manure), herbal preparations, partial grassing with flowering species, and hand harvesting into small containers. The portfolio includes Pálava, Pálava Orange, Riesling, Sauvignon Natural, Sylvánské Zelené, Tramín Červený, Frankovka, Cabernet Moravia, Rulandské Modré, Zweigeltrebe, and other varieties. All wines are made with minimal sulfur, without fining or filtration, and without foreign additives. Red wines age 2–3 years in barrels; white wines age several months on lees. Production: ~15,000 bottles annually. Address: Medlov 434, 691 55 Moravská Nová Ves, Czech Republic. Phone: +420 605 808 898. Email: nespor@nespor-rajsky.cz. Website: nespor-rajsky.cz. Featured on RAW WINE, The Grape Reset, and major Czech wine platforms. Available through direct sales, select Czech retailers, and international natural wine specialists.
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Contact / Address
Nešpor & Rajský s.r.o.
Medlov 434
691 55 Moravská Nová Ves
Czech Republic
Phone: +420 605 808 898
Email: nespor@nespor-rajsky.cz -
Retailers / Distribution Notes
I did not find a publicly verifiable, exhaustive list of all retailers carrying Nešpor & Rajský wines. However, some available leads include:
Vinný Sklep (CZ)—lists Nešpor & Rajský among its catalog, with details of address, contact, and offerings. vinnysklep.cz
Firmy.cz—shows the winery as a wine producer and vendor, with address, phone, and email, indicating direct sales and possibly local distribution. Firmy.cz
Wine directories & wine listing platforms, such as Vivino, carry their wines via third-party merchants. Vivino
Local wine shops in Moravská Nová Ves / South Moravia are likely to stock their wines, especially given their local production and winery-to-shop relationships.
Direct winery sales & tastings (on-site) — consumers can purchase directly at their facility.