Martin Vajcner is a young vigneron of a family with strong ties to the wine – both grandfathers and father are involved in the production chain – and it is grew up in a region, Moravia Me- district and in particular the district of Znojmo, where viticulture is practiced for a very long time as witnessed nian the ancient cellars of the Monastery of Louka, where historically it was done wine and which today host the stocks of local wineries. Martin farms 9 plots located in different villages already in the vicinity of Znojmo, of which the flower the buttonhole consists of the old vi- gna of 1970 from Kravi-Hora (0.8 ha) with gruner veltliner screws, located in Konice; and that of Hananice (0.7 ha), younger vane, from 1993, immersed in the Na- tional of Podyjì, surrounded by the woods and planted with welchriesling. They are cultivated mainly the traditional varieties them of the area and the philosophy of Martin, in vineyard as in the cellar, it is that of the no interventionism and to accompany the nature. The cellar where wine is made and yes refines the wine is in Hodonice, a small town if at the gates of Znojmo, and it is that of grandfather, buried, very cold, with a low average temperature during the year no, which Martin prefers (and seeks) for natural settling and maturation ration of the wines on their lees which pre- so liveliness and tension are needed. All the operations are manual starting from harvest and the grapes, both white and of the reds, are still pressed with their feet Of. The musts remain in contact with the peels and stems for a few hours or more days then ferment in large barrels of acacia or in singular wax tubs- not Breclaz 500 liters (which they have great thermal inertia and transpiration similar to wood but less so than amphorae) built by a local craftsman; or for, some wines, in buried amphorae where the macerations also reach 12 months. The transfers of the masses are carried out no by gravity and an ancient press is used to press. Refinement takes place in barrels and tonneaus of acacia wood from Moravia (mainly) or oak French, Austrian and Hungarian. Not yes adds sulfur nor in fermentation neither nor in the barrels during maturation on the fine lees. Only on a few cu- vée sulphites are added before im- bottled (between 30-40 mg/lt max), however, most of the wines are on the fites free. Steel is not used except for pre-bottling assembly.