09/03/2026
Small plot. Small cellar. One guy doing it all.
Michal Kacetl farms just a few hectares near his family home in Mackovice, South Moravia, Czech Republic — certified organic, picked by hand, made by hand. No consultants, no shortcuts, no shine. Just a young w**emaker with real energy and real passion, putting in the hours and effort to make w**es that taste like the place they come from.
He started the w**ery in 2018 while still in school, working his grandfather’s old vineyard and planting his own rows of Frankovka and Pinot Noir alongside it. He has the training to make anything he wants — and what he wants is to get out of the way. Native yeasts, open vats, old oak, stoneware. Nothing added, nothing stripped out. Just patience and attention, and a lot of hours nobody sees.
The result is w**e that tastes like Mackovice: light sandy soils, Znojmo sun, and a grape his grandfather grew. Serious w**es coming from a guy who doesn’t take himself too seriously. Handmade in the truest sense.
FraPi — Pinot Noir and Frankovka in one glass, mostly Frankovka with a 20% Pinot Noir. Three weeks in an open vat, ten months in old oak, nothing fined, nothing filtered. Blackberry and blueberry, a little black cherry, a little pomegranate, and just enough Frankovka pepper to keep it honest and a beautiful lift where the Pinot shines. Soft edges, a touch of oak underneath, 13% and easy to drink. Elegant with zero fuss. The crushable bottle that punches well above its weight.
Michal’s plot in Mackovice sits where the Pannonian plain gives out against the old Bohemian Massif — light loamy sand over stone, on a southwest-facing slope that catches the Znojmo sun. Poor soil in the best sense: small berries, thick skins, w**es with grip and lift rather than weight. Hot dry summers and cold September nights lock in the acidity while the sugars climb. He farms it organically and by hand, the way his grandfather did before anyone needed a word for it — cover crops between the rows, nothing synthetic, and a lot of walking. Moravia doesn’t make big w**es. It makes honest ones, and this is why.
Frankovka — Moravian Blaufränkisch, made the slow way: three weeks on the skins in an op
