kapkové

Kapkové refers to a traditional method of wine production, particularly associated with certain regions in Eastern Europe. The term "kapkové" itself is derived from the Slavic word for "drop," highlighting the process of allowing the grapes to naturally release their juice without significant pressing. This method emphasizes the quality of the must, relying on the inherent sugars and flavors of the grapes to form the base for the wine.

In kapkové winemaking, grapes are typically harvested at optimal ripeness. They are then often placed in containers where their own weight, combined with the natural fermentation process, causes them to break down and release their juice. This slow, passive extraction is distinct from methods involving mechanical pressing, which can sometimes introduce bitter tannins from the skins and seeds. The resulting juice, known as free-run juice, is considered to be of superior purity and concentration.

Wines produced using the kapkové method are often characterized by their delicate aromas, smooth texture, and well-balanced flavor profiles. They tend to have a natural sweetness, as the unpressed juice retains a higher proportion of grape sugars. This technique is often employed for the production of dessert wines or high-quality varietal wines where the expression of the grape's natural character is paramount. The kapkové method requires careful selection of grapes and meticulous attention to hygiene to ensure the quality of the final product.