Antoni’s Cellars

Vineyard

The vineyard is located in the buffer zone of the Ciężkowicki Park at an altitude of 250 meters. The slope of the east-south slope. From the north, the vineyard is protected against cold winds by Mount Kokocz (464 m above sea level). From the south, there is the Ciężkowice Foothill and the Brzanki Range, and to the east, all the way to Rymanów, the Strzyżowsko-Dynowskie Foothills. There is less rainfall here than in the surrounding area, because Kokocz from the north also effectively reflects storms. Well-drained soil, a typical Podkarpacie flysch, i.e. the layers of muddy slate located on sandstone. This causes a specific floral bouquet to be felt both in the nose and in the mouth.

Brzask

Dry white blend: Seyval Blanc, Johanniter, Solaris (45:45:10).

During vinification, a short, several-hour maceration is used in order to extract flower bouquets. Then cold fermentation in steel vats at a temperature of up to 16 degrees C, quite long, lasting about 3 weeks. The wine is matured for a while on the sediment, then decayed and calm, it is matured in steel tanks until May-June.

Alcohol 13%. 6 g residual sugar, acidity 7 g.

Transparent, slightly straw-colored.

The aromas of green apple, gooseberry and grapefruit peel dominate.

In the mouth, the wine is very crisp (hence the name “Dawn”, which suggests tasting after waking up in the morning), with a pleasant, perceptible acidity.

Perfect for independent drinking, as an aperitif, also with fresh rennet cheeses and light poultry dishes.

Julita

A white, semi-sweet blend: Kryształ, Aurora, Jutrzenka (33:33:33).

Longer maceration, up to 48 hours. Fermentation without cooling, i.e. at a natural cellar temperature (even up to 20 degrees), takes less than 9-14 days and takes place in steel vats. Finally, the wine matures for almost a year in steel vats.

Alcohol 11.5%. 30 g of residual sugar, acidity 6 g.

Intense, straw-colored color with golden reflections.

Distinct herbal and mint aromas.

Full and round in the mouth.

It goes well with desserts, fruit cakes, fruit and salads with a noticeable acidity.

Nestor

Red dry blend: Rondo, Regent, Cabernet Cortis (40:40:20).

Maceration combined with fermentation lasts 14-16 days and takes place at ambient temperature. The set point is mixed twice every day. After pressing, 3-4 days of sedimentation, decanting and inoculation with malolactic fermentation bacteria. After its completion, the wine matures for a year in steel vats. Some oak chips are added.

Alcohol 12.5%. No residual sugar, acidity 5 g.

Dark red, ruby in color.

In the nose notes of cherries, blackberries, a little toasted blackthorn.

Mouth with noticeable, soft tannins, relatively low acidity.

The wine goes well with lightly made beef and fatter pork, such as pork knuckle.

Danutie

A sweet blend of different white strains.

This original wine is made as a hobby, for your own purposes. It is made on the basis of honey from an apiary located in the vineyard and the remnants of bunches of various grape varieties, which are harvested only at the end of October. The grapes are macerated together with the stalks for 3-4 weeks. As a result, the wine takes on the character of an orange wine. Honey is added to the maceration, which drains all the tannins. The wine matures up to two years.

Very sweet wine, sugar depending on the year from 90 to 120 g, low acidity.

The nose has a whole range of honey fragrances, ripe fruit and herbal notes from the stalks.

Perfect for desserts, cakes or as an aperitif. In contrast, sharp, blue cheeses will work. It is also the perfect wine to end the day for two.