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How it began
In 1997 I began experimenting with bottle fermentation — not because I wanted to make yet another wine, but because I believed Moravia was capable of more. I was fascinated by sparkling wines from Champagne, Italy and Germany, and I wanted to prove that our vineyards could produce wine of the same quality, given time, care and honest work. It took a full ten years of trial and error, and of new international collaboration, before we created PROQIN – MORAVIA MÉTHODE TRADITIONNELLE.
Why sparkling
“I would rather go thirsty than drink just anything.” From the very beginning I knew I wanted to focus solely on the traditional method of bottle fermentation. It is demanding, expensive and slow, but it gives wine something no other method can — fine bubbles, elegance and the ability to age. It was a bet against the current, but I never wanted to make wine that settles for a compromise.
Moravia as the foundation
Our vineyards and the heart of wine-growing Moravia lie on the 49th parallel — much like Champagne. That is our greatest gift. Cooler nights, higher acidity and long ripening form the foundation I build on. I choose every vineyard for what it will bring to the final cuvée: freshness, harmony or depth.
Every bottle is personal
When I make wine, I want it to carry my signature. Every secondary fermentation, every stage of ageing, every riddling — all of it passes through my hands, or the hands of people who share the same passion. This is not mass production, it is personal work. That is why every bottle of PROQIN MARTIN tells a story that begins here with us.
What PROQIN means to me
Over the years I have received awards and recognition — from sommeliers, trade magazines and customers in the Czech Republic and abroad. I value all of it. But what matters most to me is when people open a bottle, raise a toast with friends and say they can taste that this wine is different. That is exactly why we founded PROQIN.
