MARCUS wines are processed with the highest maintenance, which begins right in the vineyard.

We reduce the yield by cutting to reach high levels of characteristic cultivar extract.

The aim of viticulture technologist is primarily the quality of the wine, not the quantity.

The juice is processed using the most modern technologies: sediments are removed by floatation, then the method of controlled fermentation, where we can influence the relation between alcohol and sugar rest the wines has delicious taste and character, which is dominant for the Mikulov Region. Such wines are produced in small ranks, 3000 bottles from one cultivar on one grapery at most.