Josef and Jaromír, father-in-law and son-in-law, will walk you through a world of unfiltered wines fermented on wild yeasts, aged on lees and fine sediment.
Their approach is low-intervention: they step back and let the wine speak. All wines contain under 60 mg/l total sulphur. Alongside fresh varietal wines, they produce barrel selections that reward patience.
Language
English is spoken here reliably, Vinařství Medek is the natural stop for international guests who want more than a quick taste.
On the route
The cellar at Na Kopci 68 is typically the last and longest stop on the open-cellar route. Events here often run later than anywhere else, those who make it to the end of the route tend to be glad they did.
Josef Medek chairs the Vinaři Sady collective.