<\/p>\n
\u201eDo vin\u00e1r\u010denia som sa pustil u\u017e po\u010das univerzitn\u00e9ho \u0161t\u00fadia v dev\u00e4\u0165desiatych rokoch, svoje prv\u00e9 v\u00edno som pripravil v roku 1997. Odvtedy pretieklo korytom Hrona ve\u013ea vody. Z malej pivni\u010dky v Lelej som v\u00a0roku 2006 pres\u0165ahoval lis a sudy do Kamenice nad Hronom, kde som k tradi\u010dn\u00e9mu v\u00ednnemu dom\u010deku z roku 1883 dok\u00fapil aj dve susedn\u00e9 pivnice. V s\u00fa\u010dasnosti hospod\u00e1rime na 2,5 hekt\u00e1roch, ale ka\u017ed\u00fdm rokom na\u0161e \u00fazemia trocha rast\u00fa, pivnice kr\u00e1snej\u00fa, vinice sa rozv\u00edjaj\u00fa.\u201c \u2013 2019 <\/em>Attila Ge\u00f6ncze\u00f6l, vin\u00e1r – \u201eNa dosiahnutie na\u0161ich snov e\u0161te treba vykona\u0165 ve\u013ek\u00fa kus pr\u00e1ce, ale nikdy nesmieme zabudn\u00fa\u0165, odkia\u013e prich\u00e1dzame, kto vlastne sme. A\u00a0\u017ee cesta, ktor\u00e1 n\u00e1s dovedie k\u00a0cie\u013eu, je aspo\u0148 tak\u00e1 d\u00f4le\u017eit\u00e1 ako cie\u013e samotn\u00fd…\u201c <\/em><\/p>\n Na\u0161e vin\u00e1rstvo je rodinn\u00fdm podnikan\u00edm, vo v\u00e4\u010d\u0161ej \u010di men\u0161ej miere sa zap\u00e1ja v\u0161etk\u00fdch p\u00e4\u0165 \u010dlenov rodiny, ale ve\u013ea pomoci dost\u00e1vame aj od rodi\u010dov, s\u00farodencov a priate\u013eov.<\/p>\n Hrozno spracov\u00e1vame\u00a0tradi\u010dn\u00fdmi technol\u00f3giami, k\u00a0\u010domu pivnice so st\u00e1lou teplotou vyh\u013aben\u00e9 v\u00a0spra\u0161ovej hline poskytuj\u00fa vynikaj\u00face pozadie. Ke\u010f\u017ee aj na\u0161a najv\u00e4\u010d\u0161ia n\u00e1dr\u017e m\u00e1 len 1100 litrov, pivnica so st\u00e1lou teplotou 12\u00a0\u00b0C sa neprehreje, kvasenie je regulovan\u00e9 prirodzen\u00fdm sp\u00f4sobom. Na\u0161e technologick\u00e9 z\u00e1sady znej\u00fa jednoducho: spont\u00e1nne kvasenie bez pridania u\u0161\u013eachtil\u00fdch v\u00ednnych kvasiniek, n\u00edzke d\u00e1vky siri\u010ditanov, dlh\u00e9 zrenie na jemn\u00fdch kaloch, v\u00a0dreven\u00fdch sudoch, vo f\u013ea\u0161iach. <\/strong>Ale pr\u00e1ve t\u00fdm, \u017ee nechceme drasticky zasahova\u0165 do prirodzen\u00fdch procesov, sa t\u00e1to pr\u00e1ca st\u00e1va niekedy ove\u013ea \u0165a\u017e\u0161ou, ne\u017e by sme predpokladali. Pou\u017e\u00edvame dreven\u00e9 sudy aj antikorov\u00e9 n\u00e1dr\u017ee. Z\u00a0dreven\u00fdch s\u00fa to 220 a 530 litrov\u00e9 sudy zo zempl\u00ednskeho duba a\u00a0nieko\u013eko star\u0161\u00edch vyroben\u00fdch z\u00a0americk\u00e9ho duba. Pod\u013ea obran\u00e9ho hrozna sa rozhodujeme, \u010do asi bude v\u00edno potrebova\u0165. Samozrejme \u2013 pr\u00edroda potom ide \u010dasto svojou nevyspytate\u013enou cesti\u010dkou…<\/p>\n \u201eKa\u017ed\u00fd ro\u010dn\u00edk je in\u00fd, a\u00a0naviac nem\u00e1me pred o\u010dami sto- ba ani desa\u0165ro\u010dia vzorov. Postupne zis\u0165ujeme, \u010doho s\u00fa schopn\u00e9 na\u0161e vinice, spozn\u00e1vame vrtochy na\u0161ich odr\u00f4d. Som in\u017einierom v\u00a0odbore vin\u00e1rstvo a\u00a0vinohradn\u00edctvo a\u00a0ako \u017eurnalista a\u00a0odborn\u00fd poradca som pre\u0161iel mnoh\u00e9 vin\u00e1rske oblasti v Karpatskej kotline a\u00a0na svete. Pozn\u00e1m ve\u013ekov\u00fdrobn\u00e9 technol\u00f3gie a\u00a0viem, ako by bolo mo\u017en\u00e9 \u013eahko a\u00a0r\u00fdchlo pripravi\u0165 \u201epopul\u00e1rne\u201c v\u00edna. Ale vybral som si in\u00fa cestu. Dalo by sa poveda\u0165, \u017ee nevychoden\u00fd chodn\u00ed\u010dek, ale v\u00a0s\u00fa\u010dasnosti je n\u00e1s \u010doraz viac, ktor\u00ed n\u00edm kr\u00e1\u010dame…\u201c<\/em><\/p>\n Pripravujeme ve\u013ea druhov v\u00edn z\u00a0viacer\u00fdch odr\u00f4d hrozna, ktor\u00e9 sme dopestovali my sami, alebo na\u0161i susedia. Na\u0161e hrozno je na 100% dopestovan\u00e9 organicky. <\/em><\/strong>Radi experimentujeme: neskor\u00fd zber, zrenie na jemn\u00fdch kaloch, biele v\u00edna kvasen\u00e9 na \u0161upk\u00e1ch, \u0161umiv\u00e9 v\u00edna, dlh\u00e9 dozrievanie v\u00a0dreven\u00fdch sudoch, kup\u00e1\u017ee… Radi by sme na\u0161li v\u00edna, ktor\u00e9 s\u00fa typick\u00e9 pre na\u0161u oblas\u0165 a\u00a0ktor\u00e9 sa najviac zap\u00e1\u010dia na\u0161im chu\u0165ov\u00fdm poh\u00e1rikom aj na\u0161im z\u00e1kazn\u00edkom. Ke\u010f\u017ee rok \u010do rok m\u00e1me k\u00a0dispoz\u00edcii vynikaj\u00faci materi\u00e1l na v\u00fdrobu \u0161umiv\u00e9ho v\u00edna, experimentujeme aj s\u00a0klasickou pr\u00edpravou vo f\u013ea\u0161iach. Pivnicu pripravujeme na v\u00ednny turizmus, nav\u0161tevuje n\u00e1s st\u00e1le viac z\u00e1ujemcov. V\u00ednny turizmus \u010dasto sp\u00e1jaj\u00fa s\u00a0t\u00farami v pr\u00edrode, preto\u017ee pri na\u0161ej pivnici za\u010d\u00edna \u010doraz popul\u00e1rnej\u0161ia turistick\u00e1 trasa Kamenica nad Hronom \u2013 Kov\u00e1\u010dovsk\u00e9 kopce \u2013 Ch\u013eaba.<\/p>\n Sme zakladaj\u00facimi \u010dlenmi klubu vin\u00e1rov Parkan Granum Terroir. <\/em><\/strong>Cie\u013eom jeho zalo\u017eenia bolo rozv\u00edjanie a\u00a0zvidite\u013enenie vin\u00e1rskej kult\u00fary doln\u00e9ho Pohronia. Klub vin\u00e1rov organizuje spolo\u010dn\u00e9 prezent\u00e1cie v\u00edn, ale je aj odbornou platformou pre vin\u00e1rov.<\/p>\n <\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=“3.25″ background_size=“initial“ background_position=“top_left“ background_repeat=“repeat“ global_colors_info=“{}“][et_pb_column type=“4_4″ _builder_version=“3.25″ custom_padding=“|||“ global_colors_info=“{}“ custom_padding__hover=“|||“][et_pb_gallery gallery_ids=“217,218,219,220,221,222,223,224,225,226,227″ posts_number=“20″ show_title_and_caption=“off“ show_pagination=“off“ _builder_version=“3.22.7″ z_index_tablet=“500″ global_colors_info=“{}“][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Vin\u00e1rstvo \u201eDo vin\u00e1r\u010denia som sa pustil u\u017e po\u010das univerzitn\u00e9ho \u0161t\u00fadia v dev\u00e4\u0165desiatych rokoch, svoje prv\u00e9 v\u00edno som pripravil v roku 1997. Odvtedy pretieklo korytom Hrona ve\u013ea vody. Z malej pivni\u010dky v Lelej som v\u00a0roku 2006 pres\u0165ahoval lis a sudy do Kamenice nad Hronom, kde som k tradi\u010dn\u00e9mu v\u00ednnemu dom\u010deku z roku 1883 dok\u00fapil aj […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-34","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/pages\/34","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/comments?post=34"}],"version-history":[{"count":14,"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/pages\/34\/revisions"}],"predecessor-version":[{"id":458,"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/pages\/34\/revisions\/458"}],"wp:attachment":[{"href":"https:\/\/granium.sk\/sk\/wp-json\/wp\/v2\/media?parent=34"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"http:\/\/granium.sk\/sk\/wp-content\/uploads\/2018\/11\/attila-200x300.jpg\")
<\/em><\/p>\n![\"\"](\"http:\/\/granium.sk\/sk\/wp-content\/uploads\/2019\/05\/PGT_vedjegy_fb-300x293.jpg\")
Experimentova\u0165 m\u00f4\u017eeme len raz ro\u010dne, preto sa sna\u017e\u00edme v\u00a0ka\u017edom ro\u010dn\u00edku z\u00edska\u0165 z\u00a0obera\u010dky maximum. M\u00e1me samozrejme aj v\u00edna, ktor\u00e9 pripravujeme zaka\u017ed\u00fdm podobne, aj ke\u010f s\u00a0mal\u00fdm prisp\u00f4soben\u00edm sa vrtochom dan\u00e9ho ro\u010dn\u00edka: napr\u00edklad Veltelini<\/em>, Karcsa<\/em>, Riesling<\/em> a\u00a0pomaly sa do tohto radu prid\u00e1 aj St. Frank<\/em> a Pinot Noir<\/em>.<\/p>\n