Vína Herzánovi

Winery Name: Vína Herzánovi
Location: Kobylí, South Moravia, Czech Republic
Ownership / Key People: Jakub Herzán (winemaker) together with sister Zuzana Herzán, and wife Sandra Herzán
Vineyard Area: ~ 4.3 to 4.5 hectares
Farming Approach: Organic (certified as of 2023) with increasing biodynamic practices
Soils & Terroir: Humus-rich soils over loess subsoil, with sands and southern exposure
Production Volume: Around 15,000 bottles annually

Overview & Philosophy

Vína Herzánovi is a family winery in Kobylí built on generational viticulture and a contemporary vision for minimal-intervention winemaking. The estate’s roots date to the 1990s when their father first planted vineyards, and since 2012 the siblings Jakub and Zuzana have assumed the lead in both vineyard and cellar operations.

Their core philosophy centers on respect for nature, low interference, and expression of place. They emphasize biodiversity, minimal chemical inputs, and allow the natural microbiology of vineyard and cellar to guide wine transformation. They also operate a few Georgian qvevri (buried clay amphorae) for selected wine fermentations and aging.

Every wine is intended to reveal vintage character, site identity, and grape personality, not stylistic manipulation.

Viticulture

• All vineyard work is largely manual — pruning, canopy management, and harvest are done by hand.

• Organic certification was achieved in 2023; prior work included organic practices and transitional phases.

• Biodynamic elements (such as composting, plant preparations, ecosystem support) are gradually being integrated.

• Vineyards are planted with traditional and international varieties, with emphasis on local cultivars adapted to Moravian terroir.

• Yield is controlled to maintain concentration and balance.

• Harvest timing is determined by flavor maturity rather than solely by sugar metrics.

Winemaking

• Fermentation: Predominantly spontaneous (native yeasts).

• Skin Contact / Maceration: Used across whites, orange styles, and reds where appropriate.

• Aging: Wines mature in used oak barrels, tanks, and in some cases in qvevri (clay amphorae).

• Sulfur / Additives: Very limited or zero sulfur additions; minimal intervention in clarity or stabilization.

• Bottling: Most wines are bottled unfiltered and unfined to preserve texture and aromatic depth.

They make a broad spectrum of wines: still whites, orange / skin-contact wines, pét-nat (naturally sparkling) styles, reds, and blended / experimental cuvées.