Czech Republic

The two independent states of Slovakia and the Czech Republic were created from the previous single state of Czechoslovakia in 1993. Both states share a common viticultural history that dates back to Celtic times. Roman legions under emperor Marcus Aurelius Probus#Probus Marcus Aurelius (232-282) advanced as far as southern Moravia in the third century AD, and established vineyards in what is now the Znojemská region. Viticulture reached a first blossoming in the 9th century, at the time of the Great Moravian Empire. As in many other countries, the abbies and monasteries exerted a positive influence on viticulture, as they required wine for communion. An abbey that became particularly famous in this regard was the Luoka abbey near Znojmo, founded in 1190 by Premonstratensian monks. This order was strongly influenced by the Cistercian monks, and engaged in professional viticulture just as they did. Many abbies and towns were surrounded by flourishin vineyards in medieval times. There was a significant demise of the industry during the Thirty Years War (1618-1648). Then mildew as well as phylloxera, which appeared in Satov for the first time in 1890 rang the death knell for viticulture. Vineyards were re-established in the 20th century, using new grape varieties. Today, the Czech Republic has a total vineyard area of 18.487 hectares spread over 377 communes in which wine is grown, cultivated by around 18.000 grape growers, many of whom have only a tiny piece of vineyard land. The Czech Republic is didived historically into two regions, Bohemia (Czech: Cechy) and Moravia (Czech: Morava), after which the two wine-growing regions (with six sub-regions) are named. Annual production is around 500.000 hectolitres. The country has a continental climate with a warm, dry spring and summer, and a dry, cool autumn. White wines account for two thirds of the total production, and red wines for one third. The list of varieties planted as per 2004 is:
Grape variety Synonym Colour %
Müller-Thurgau - White 11,2
Veltlinské Zelené Grüner Veltliner White 11,0
Svatovavrinecké St. Laurent Red 8,8
Ryzlink Vlasský Welschriesling White 8,4
Ryzlink Rýnský Rheinriesling = Riesling White 7,1
Frankovka Blaufränkisch Red 7,0
Rulandské Bilé Pinot Blanc White 4,7
Zweigeltrebe Zweigelt Red 4,7
Sauvignon Sauvignon Blanc White 4,5
Chardonnay - White 4,0
Rulandské Modré Pinot Noir Red 3,9
Modrý Portugal Blauer Portugieser Red 3,9
Rulandské Sedé Pinot Gris White 3,7
Tramín Cervený Roter Traminer or Gewürztraminer White 2,9
Neuburské Neuburger White 2,3
Muskát Moravský (MOPR) Mährischer (Moravian) Muskat White 1,8
Veltlinské Cervené Rané Frühroter Veltliner White 1,7
André - Red 1,5
Cabernet Sauvignon - Red 1,3
Cabernet Moravia - Red 0,8
Pálava - White 0,6
Sylvánské Zelené Grüner Silvaner = Silvaner White 0,6
Irsai Oliver Irsay Oliver White 0,4
Aurelius - White 0,3
Muskát Ottonel Muskat-Ottonel White 0,3
Neronet - Red 0,2
Kerner - White 0,1


Numerous new varieties have been bred in the Czech Republic over the past few decades. In most cases, the primary objective was to create varieties that were resistant to fungal diseases and to frost. The new varieties include Agni, André, Ariana, Aurelius, Cabernet Moravia, Devin, Lena, Laurot, Mährischer (Moravian) Muskat, Malverina, Neronet, Pálava, Rubinet, Veritas and Vrboska.

The wine-growing region of Moravia is named after the Morava river, and is located in the south-east of the coutnry. The vineyard area accounts for 96% of the total vineyards in the Czech Republic, the vineyards are located between Brno and the Austrian border, along the Svraka, Morava and Dyje rivers, all tributaries of the Danube. The first vineyards in the area were established by Roman legionaries. The principle upswing in viticulture in medieval times came about as a result of the efforts of Emperor Charles IV. (1316-1378), who ordered vineyards to be planted. In geological terms, the Moravian wine-growing region can be divided into a western section, with the foothills of the Bohemian Massif, and an eastern section with the western part of the Carpathian mountains. The wine-growing region of Moravia is divided into four sub-regions:

The Mikulovská sub-region has a total vineyard area of 4.737 hectares spread over 30 communes on the southern slopes of the Pálava hills. The most important communes are Bavory, Brod nad Dyjí, Dolní Dunajovice, Klentnice, Lednice, Mikulov, Napajedly, Novosedly, Pavlov, Perná, Popice, Pouzdoany, Sedlec u Mikulova, Strachotín and Valtice, where the central viticultural centre is located. This is the warmest district. The soils are limestone-rich, with layers of loess and clay, as well as clay with stones. The best wines and sparklingwines are produced from Welschriesling, Chardonnay, Pinot Blanc and Müller-Thurgau. The Slovácká (Moravian Slovakia) sub-region has a total vineyard area of 4.514 hectares spread over 115 communes. Well-known communes include Blatnice, Breclav, Bzenec, Dolní Bijanovice, Èejkovice, Kyjov, Hluk, Moravská Nová Ves, Mutenice, Napajedly, Petrov, Podluzi, Polesovice, Stráznice and Uherské Hradiste. In Èejkovice, templar knights founded a fortress with extensive cellar facilities in 1232. Mainly white wine varieties grow in this region, such as Riesling, Pinot Blanc and Pinot Gris, as well as red varieties such as Blaufränkisch, Zweigelt and Cabernet Moravia, which was bred in Moravská Nová Ves. Two very well-known wines are Bzenecká Lipka from Bzenec and Blatnicky Rohac from Blatnice.

The largest sub-region, Velkopavlovická, has a total vineyard area of 5.143 hectares, spread over 75 communes. The most important of these are Brno, Cejkovice, Klobouky u Brna, Nemcicky, Hustopece, Velké Pavlovice, Velké Bílovice and Zidlochovice. The soils are mainly clay and loess, and have a high magnesium content. Excellent red wines are produced here from Blauer Portugieser and Blaufränkisch, as well as white wines from Grüner Veltliner, Traminer, Neuburger and Mährischer Muskat. Viticulture reached a peak in the sub-region of Znojemská at the time of the Great Moravian Empire, when Count Svatopluk „Magnus” (died 894) had vines imported from Austria and Hungary, and planted. The city of Znojmo has always been an important viticultural centre. Many wine cellars with long, labyrinthine passages exist below the street level of the city. The vineyard area totals 3.462 hectares spread over 91 communes. The most important of these are Dolní Kounice, Hnanice, Hodonice, Horní Dunajovice, Ivancice, Miroslav, Novy Saldorf, Satov, Syrovice, Tasovice, Vrbovec and Znojmo. The soils are gravelly, with clay and loess. The varieties most widely planted are Grüner Veltliner, Müller-Thurgau, Riesling, Blaufränkisch and St. Laurent. A well-known winery is Znovin Znojmo.

The region of Bohemia was named after the Celtic tribe, the Boeians, it lies in the west of the country, and accounts fort wo thirds of the land surface of the Czech Republic. Viticulture in Bohemia reached its peak during the reign of Emperor Rudolf II. (1552-1612), with a total vineyard area of around 3.500 hectares. Today, Bohemia is still a wine-growing region: this has a total vineyard area of 631 hectares, only one sixth of what it used to be, and now accounts for only 4% of the total vineyard area in the Czech Republic. The vineyards are located on slopes in the vicinity of the Berounka, Labe (Elbe), Ohre and Vltava rivers, most of them to the north of the capital city Praha (Prague). The region is divided into two sub-regions:

The Litomerická sub-region has a total vineyard area of 288 hectares spread over 29 communes. The most important of these are Litomerice, Most-Chrámce, Mostecko, Lovosice, Velké Zernoseky and Vrbice. In medieval times, Litomerice was the second largest wine-growing community in Bohemia after Prague. In 1251 the Cistercian monks established vineyards and built extensive wine cellars in Zernoseky. Today, mainly white wines made from Riesling, Pinot Gris, Pinot Blanc and Müller-Thurgau are produced here, as well as red wines from St. Laurent and Blauer Portugieser grapes. The Melnická sub-region has a total vineyard area of 343 hectares spread over 37 communes. The best-known are Karlstejn (with a viticultural research station), Melník, Kutná Hora, Kralupy nad Vltavou and Praha. The vineyards are located on a limestone-rich sub-soil with layers of marl, partly covered with alluvial layers of sand and clay. These soils are particularly suitable for red varieties such as Pinot Noir, Blauer Portugieser and St. Laurent. However, the most widely planted variety is Müller-Thurgau.

The new Czech classification system for wine is embodied in the wine law of 2004. The categories of wine are similar to those in Austria and Germany, and are based on the must weight of the grapes (1 degree of NM = 1 kg sugar per 100 l of must). Table wine is produced from grapes with a minimum must weight of 11°. The region, commune, variety and vintage may all not be stated on the label. These are mostly light-bodied wines with an alcohol content of between 7 and 11% vol. For country wines, the grapes must have a minimum must weight of 14°. In contrast to table wine, the name of the region, vintage and variety must be stated on the label.

The grapes for quality wines must be sourced from qualified vineyards, and must have a minimum must weight of 15°. The maximum permitted yield is 12 tons/hectare. The wine must be produced in the region in which the grapes were picked. The wine must comply with the quality criteria, and must be classified by the state agriculture and food inspectorate (SZPI):

A quality wine may be produced from a maximum of three grape varieties classified as quality varieties, and may be made from grape, mash or grape must. A quality branded wine is made from a mixture of grapes, mash and most, or from a blend of quality wines, applying a constant blending recipe.

The grapes used to produce a quality wine with predicate must comply with all the criteria for the production of quality wines. In addition, all the grapes must be sourced from a single growing region, and the variety, origin, sugar content and weight must have been checked by the national controlling authority SZPI. The sugar content of the must may not be increased, i.e. chaptalisation is not permitted. The wine must be made from the grapes, mash or must of nor more than three grape varieties. If the content of any specific variety exceeds 15%, the variety may be stated on the label, in descending order of content. The individual levels of predicate wines are: Kabinett (19°, dry), Spätlese (21°, harvested late, dry or off-dry), Auslese (24°, higher alcohol and residual sugar content), Beerenauslese (27°, semi-sweet or sweet), Eiswein (27°, picked at minus 7° C or colder), Strohwein (27°, grapes dried on reeds or straw for a minimum of 3 months) and Trockenbeerenauslese (overripe or botrytised grapes with a minimum must weight of 32°).

In terms of levels of residual sugar, there are different categories: dry (max. 4 g/l or 9 g/l, if the difference between residual sugar and total acidity, expressed in tartaric acid is 2 g or less), off-dry (max. 12 g/l), semi-sweet (max. 45 g/l) and sweet (minimum of 45 g/l). The levels for sparkling wines correspond with EU specifications.

A new caregory of quality wines was introduced in 2004, Wine with Certificate of Origin, abbreviated as VOC (Víno Originální Certifikace). These wines must comply at least with the criteria for quality wine, but are not subject to classification by a state authority as are those mentioned above. Instead the classification is carried out by a wine co-operative, the members of which are permitted to produce this wine. The Czech ministry of agriculture lasy down strict rules related to the granting of a VOC designation to a specific co-operative. A wine with a certificate of origin must be typical of both the region and the variety.