Slowing Down in South Moravia: The THAYA Perspective
South Moravia is no longer just a wine destination. It has become a place people travel to for landscape, architecture, gastronomy – and for a slower rhythm. Set on the edge of Havraníky, just minutes from the entrance to Podyjí National Park, Vinařství THAYA represents a new generation of Central European wineries: rooted in terroir, yet conceived as a complete experience.
Wine remains the starting point, but it naturally extends into the restaurant, the hotel, and the architecture that quietly blends into the surrounding vineyards. “We don’t want guests to take home just a bottle. We want them to take home a memory,” we are told during the conversation. THAYA stands on the character of the Znojmo subregion – freshness, acidity, structure – shaped by the cooling influence of the Dyje River and the forests of Podyjí. In the cellar, precision meets restraint; in the restaurant APRI, wine becomes a natural partner on the plate; and in the rooms overlooking the vineyards, silence feels like a rare luxury.
We spoke about harvest season, blending, oak aging, and why sometimes the hardest part of winemaking is knowing when not to interfere.
When someone visits for the first time, what should they realize before even lifting the glass?
When guests arrive for the first time, they should understand that although everything revolves around wine, we are not just a traditional winery. From the beginning, we built this project for people who want to stay longer than a single tasting. Wine is our starting point, but it naturally connects to the restaurant, the accommodation, and the entire estate. Our goal is to offer a complete and cohesive experience, where every part works together.
“We don’t want guests to leave with just a bottle wine. We want them to leave with a memory.”
The Znojmo subregion carries centuries of winemaking history. When do you most strongly feel that these are not just facts, but living influences shaping your wines?
Most intensely during harvest. Between September and November, the most important part of the year unfolds. We harvest the grapes, taste berries directly in the vineyard, observe fermenting musts and wines already aging. In those moments, it becomes clear how specific this region is – particularly the villages of Hnanice and Havraníky. The soil, the climate, and the slow ripening all clearly define the final style of our wines.
“Harvest is the moment when you realize that nature has decided – and you are simply accompanying it.”
Vineyards near Podyjí National Park have a distinctive atmosphere. What does the wine take from this landscape?
The vineyards close to Podyjí National Park are exceptional mainly because of the vast forest mass and the presence of the Dyje River. These natural elements cool the vineyards, and the cold air flowing from the park slows down grape ripening. As a result, the grapes retain higher acidity, which transfers into the finished wines. That is what gives our wines their juiciness, freshness, and elegant drinkability.
“Cool nights give the wines an energy you can still feel long after the last sip.”
Winemaking involves countless small decisions. Which moment of the year do you enjoy most?
Naturally, harvest is a favorite period. But immediately after that comes blending individual lots. That is when complexity begins to form, and we search for balance and harmony. I feel this especially strongly when blending base wines for sparkling production, which are very important for us. It is a creative and exciting process where even the smallest details matter.
When tasting wine aging in oak barrels, how do you know it simply needs time?
Oak aging is far more specific than working with stainless steel tanks. We monitor many factors, but maintaining the right balance between reduction and oxidation is crucial. It is not just about tasting; winemaking is also an exact discipline, so we confirm our impressions with laboratory analyses. The moment when I feel the wine needs “only time” comes when all these elements are in balance and no further intervention is necessary.
You say you raise wine like a child – guiding rather than controlling it. How does that philosophy translate into practice?
Our oenologist, Jakub Smrčka, approaches each lot with great care and deliberation. You cannot treat every batch of grapes in the same way; each requires an individual approach. It is essential to choose the right technology and define the path you want the wine to follow. Knowing when to gently guide it and when to let it develop on its own is, in our view, one of the key factors of quality.
The APRI restaurant naturally extends the story of the wine onto the plate. What pairing would you recommend for a first visit?
At APRI, I would recommend our traditional Czech svíčková paired with Chardonnay from our top Apri line. The creaminess of the sauce is beautifully balanced by the freshness, acidity, and layered structure of the oak-aged wine. It is a combination that often surprises guests in the best possible way.
Many guests come to slow down. What transforms a visit here into something more than just a wine trip?
Beyond wine, I would encourage guests to truly disconnect. Put the phone away, slow down, and let the landscape work on you. The proximity of Podyjí National Park adds another dimension. Personally, I love it most in winter, when the vineyards rest and the entire landscape becomes quiet.
What do guests most often mention after waking up in your hotel?
The sense of complete calm and separation from everyday reality. It begins with good sleep, continues with a slow morning, and breakfast filled with natural light. That peaceful rhythm is what guests remember most.
Looking at THAYA today, what are you most proud of?
The team we have built – across the winery, the hotel, and the restaurant. It is the people who push the entire project forward. If we manage to keep this team together, the quality of our wines and services will continue to grow.
What should someone realize at home when they open a bottle of THAYA and think back to where it was made?
They should realize how much work stands behind every glass. Not a single decision, but the effort of dozens of people who put their time, experience, and energy into each bottle. Winemaking is not a simple craft, and this combination of human care and respect for place is, I believe, present in every glass.
ABOUT THAYA
Set in the southernmost corner of Moravia, just minutes from the dramatic landscape of Podyjí National Park, Vinařství THAYA represents a new standard of contemporary Central European winemaking. Defined by cool nights, forest air currents, and the thermoregulating presence of the Dyje River, the estate produces wines of remarkable freshness, tension, and clarity. Precision in the vineyard is matched by restraint in the cellar — where stainless steel fermentation meets carefully selected French and Austrian oak.
THAYA has established itself among the most respected wineries in the region. A multiple finalist of the prestigious Vinařství roku, the estate was named overall winner in 2023. Its Pinot Blanc 2018 earned the title of absolute champion at the Salon vín České republiky, while its wines continue to receive recognition at international competitions.
Beyond the cellar, THAYA unfolds as a complete destination. The on-site APRI presents modern Central European cuisine rooted in local produce and elevated by thoughtful wine pairings. Elegant accommodation set among the vineyards offers privacy, silence, and a rare sense of immersion in landscape. At THAYA, wine is not simply produced — it is experienced..