<h3>About</h3>Entered in the State Register of Grape Varieties in 1983.This cultivar was developed by J. Veverka and F. Zatloukal in the Vine Research Centre of Pern&aacute; by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/neuburg" target="_blank" rel="noopener">Neuburger</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a>) grape varieties.<blockquote>Wine is of greenish-yellow hue and the nose is very similar to Riesling but having a greater intensity of quince and lime flowers.</blockquote>

It is of medium growth, with medium-sized bunches made up of round yellow-green berries, which have tender skins making them prone to grey rot. This tendency to rot can be prevented by planting the vines in the driest positions. The variety gives an abundant harvest and the grapes have proportionately higher sugar levels or must-weight content.Through careful treatment against grey rot incidence it is possible regularly to achieve wines with special late-harvest or auslese attributes. The quality wines from this grape variety are full-bodied and take their character from the <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a>, with a wide spectrum of intense aromatic notes which gives them a certain spiciness, while losing somewhat the briskness and elegance associated with the <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a> variety.<h2>Basic characteristics of quality wine:</h2>Wine is of greenish-yellow hue and the nose is very similar to <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a> but having a greater intensity of quince and lime flowers. The resulting wine can well be robust, well-balanced and moderately spicy.Translation &copy; Helena &amp; John Baker 2004.

Aurelius

<h3>About</h3>Entry in the State Variety Book 2004.The white grape medium late variety from the Burgundy family was bred in France from the Heunisch variety.

<blockquote>The white grape medium late variety from the Burgundy family was bred in France from the Heunisch variety.</blockquote>The grape is medium-sized with a short stalk. The berry is small to medium-sized, round. The sprouting time is medium late, the growth is medium lush. The variety is resistant to attack by downy mildew, and is moderately resistant to attack noble rot. Due to the early sprouting, it can be damaged by spring frosts.The wine has interesting aromatic substances and fine tannins.

Auxerrois

The variety comes from Burgundy, France. Chardonnay is an exceptional quality white wine and is widespread almost all over the world. We can also find it in all subregions, especially in the Mikulov, Slovácko or Mělnicko regions.

<h3>About</h3>4 % of total vineyard plantings. Entered in the State Register of Grape Varieties in 1987.<blockquote>Originally it was assumed to be a mutation of Pinot Blanc which is why it was known as Pinot Chardonnay</blockquote>This variety has its origins in Burgundy and most probably came about as a chance crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/pinot-noir" target="_blank">Pinot Noir</a> x Heunisch), as has been confirmed by genetic analysis. The Heunisch variety was brought to western Europe by the Huns and was cultivated in all the European wine regions for its good growth and abundant harvest. It has a plethora of synonyms (in the Middle Ages it was known in this country as Běl Velk&aacute;), although it gave light, watery wine. It is interesting to note that by crossing the Heunisch and <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-noir" target="_blank">Pinot Noir</a> together a variety of such high quality was created.&nbsp;Originally it was assumed to be a mutation of <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-blanc" target="_blank">Pinot Blanc</a> which is why it was known as Pinot Chardonnay or Gamay Blanc in France. In Styria in Austria it was called Morillon, and in Germany and Alsace Weisser Clevner. In this country it has been planted indiscriminately alongside <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-blanc" target="_blank">Pinot Blanc</a> since time immemorial. Currently it finds itself among the world\'s most fashionable white varieties which, alongside <a href="https://www.wineofczechrepublic.cz/odrudy/sauvignon-blanc" target="_blank">Sauvignon Blanc</a> and <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a>, gives the most qualitative white wines in the world. It is the principal white variety of Burgundy, where in Chablis it gives a world-renowned wine of the same name, coming from hard calcareous clay (Kimmeridgian clay). On the chalky soils of Champagne it is the sole white constituent in Champagne. In a whole range of other French regions less celebrated wines of varied quality can be found. But Chardonnay is planted throughout western and eastern Europe, indeed throughout the world. California produces over 500 million bottles of wine of this variety annually and its horizons have broadened to encompass South America, Australia, New Zealand and South Africa.&nbsp;The expression of these wines varies according to different climatic and soil conditions. In cooler climes it gives an admittedly fully-flavoured wine, though usually having a narrow edge and often steely acidity, in heavy soils the mineral character comes to the fore and it sometimes even exhibits green tones on the nose. Ageing potential is between 8-10 years. In cooler climatic conditions it is imperative to select only the very best sites, control the yield, pick at the last possible moment and choose the most suitable clones. It is therefore often used in the production of sparkling wines (such as Champagne). When the harvest is controlled Chardonnay evokes green apples on the nose which after ageing evolve into grapefruit, honey, acacia, pears, lemon and finally hazelnut. During vinification in barriques it takes on a toasty aroma.<blockquote>To obtain maximum quality from the Chardonnay grape it is imperative to work only with well-ripened grapes</blockquote>Chardonnays from warmer climates have a tropical character and nose of mango, sour cream, bananas, pineapple, honeydew melon and even honey as well as caramel and possibly toasted barrique. Such wines age rapidly and achieve optimum maturity in 3-5 years.To obtain maximum quality from the Chardonnay grape it is imperative to work only with well-ripened grapes and make dry wines with a higher alcohol content. Residual sugar amplifies the wine&rsquo;s characteristics in an unpleasant way. Best wines make an excellent choice to accompany celebratory occasions, or go with dishes of white meat, cream sauces, pat&eacute; and sea food.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow turning to a golden colour, from cooler climates a nose of green apples, with notes of acacia, in more mature wines one can detect honey and hazelnuts, the palate displays a mineral flinty character. Wines from warmer climates are creamy and display fruity notes reminiscent of mango, banana, pineapple, yellow melon. The wine is always very full, sometimes with expressive acidity when youthful.&nbsp;Translation &copy; Helena &amp; John Baker 2004

Chardonnay

<h3>About</h3>Entered in the State Register of Grape Varieties in 1998.The variety stems from a crossing undertaken at the Vine Research Centre in Bratislava between (<a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Red Traminer</a> x Red-White Veltliner) developed by vine-breeders D. Posp&iacute;&scaron;ilov&aacute; and O. Korpas.<blockquote>With higher yields and lower levels of grape ripening the wines will be rather dull and have a bitter finish.&nbsp;</blockquote>

It is of medium growth and when grown in drier soils, the wines become flabby in most harvests. Annual growth is sparse. Resistance to frost and peronospera fungus, however, is good, against oidium and grey rot it is lower. Crop is regular, its must-weight levels are higher, and quickly increase in final ripening stages. This is why it is capable of making wines at the top end of the special-selection category. It requires mainly best vineyard positions where it gives lush and well-balanced wines. With higher yields and lower levels of grape ripening the wines will be rather dull and have a bitter finish.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Děvín

<h3>About</h3>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, fresh, slightly aromatic type.The wine has interesting aromatic substances and fine tannins.White grape late to very late variety created by crossing (Frankovka x Cabernet Franc) x (Merlot x Seibel 13.666).<blockquote>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, fresh, slightly aromatic type.</blockquote>

Adult leaf is small to medium-sized, circular in shape, V-shaped blade profile. Grape is medium-sized to large, medium-dense to dense. Berries are small to medium-sized, circular shape on the profile. Peel is of yellow-green colour.When grown under fungicidal protection, the variety is medium resistant to infestation by noble rot, medium resistant to resistant to infestation by downy mildew and powdery mildew. Yield of grapes is high to very high, sugar content of must is high.

Erilon

<h3>About</h3>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, fresh, slightly aromatic type.The wine has interesting aromatic substances and fine tannins.White grape early to medium early variety created by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/mueller-thurgau" target="_blank" rel="noopener">M&uuml;ller Thurgau</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/veltlinske-red-early" target="_blank" rel="noopener">Veltliner Fr&uuml;hrot</a>).<blockquote>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, fresh, slightly aromatic type.</blockquote>

Leaf medium-sized, pentagonal in shape, straight blade profile. Grape is small to medium-sized, medium-thick to dense. Berries are small, circular shape on the profile. Peel is of yellow-green colour.When grown under fungicidal protection, the variety is medium resistant to resistant to infestation by noble rot, medium resistant to resistant to infestation by downy mildew and powdery mildew. Yield of grapes is medium high, sugar content of must is high.Maintainer - Radim Masař&iacute;k

Florianka

Veltlín Green is our most widespread variety and is grown on about 14% of the area of our vineyards. It is definitely worth trying Veltlín wine from the Znojmo, Mikulov or Velkopavlovice regions, and in Bohemia from Mělnicko, Roudnice or Most.

The colour of the wine is usually less pronounced, greenish golden with sparkling reflections.

<h3>About</h3>11% of total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Typical wines from this grape are dry and fruity, sometimes with mineral undertones and an almondy finish.&nbsp;</blockquote>In all probability this variety emanated from Austria, as evidenced by the once widely used monicker \"Mouhartsrebe\" from the Manhartsberg highlands. The current Austrian name, Gr&uuml;ner Veltliner, came into use during the 18th century. Prior to that it was generally referred to as Gr&uuml;ner Muskateller or Weissgipfler. Even in Moravia, where it is now known as Veltl&iacute;nsk&eacute; zelen&eacute;, it used to go under the name of Bělo&scaron;pič&aacute;k or Mu&scaron;katel. One of its parents is more likely than not thought to be Gewurztraminer. This grape variety is also grown in Hungary - Z&ouml;ldveltelini - and in the Balkans - Veltlinac Zleni.&nbsp;The vine is of medium to vigorous growth, with the wood maturing well, the foliage is medium dense, leaves medium, five-lobate with deep divisions. The large bunches have small green-to-yellow-green berries that ripen relatively late. Skins are of medium thickness, the pulp is juicy, sometimes even softly muscat-like. Resistance to frost is good, against fungal diseases medium to low. This is a late-ripening variety and for this reason it cries out for good positioning. Most suitable soils are loam and loess.The wine it produces has a golden-green colour, and when youthful the nose reminds one of pepperiness and sometimes even light cigar aromas. Coming from loamy soils it has a nose of lime flowers, from Palaeozoic soils one of bitter almonds and finally, if it grows on loess, it exudes spiciness. After bottle-ageing the first impression is of heightened spicy peppery tones, which eventually fade and these are crowned in the best of the wines with special attributes by almond-taste nuances underlined by a velvety softness.<blockquote>After bottle-ageing the first impression is of heightened spicy peppery tones, which eventually fade</blockquote>Gr&uuml;ner Veltliner makes up 37% of all vines grown in Austria. Originally they were specifically produced as easy-drinking youthful wines for Heurigen, the wine-bars scattered around Vienna. Typical wines from this grape are dry and fruity, sometimes with mineral undertones and an almondy finish.&nbsp;Gr&uuml;ner Veltliner is also used in cuv&eacute;es for brand-named wines or as raw material for sparkling wines.<h3>Basic characteristics of quality wines:</h3>Golden-yellow in colour. Wines may contain a lesser or greater range of aromatic substances depending on the soil whence they came. Deep loam means that lime flowers dominate. Palaeozoic gravel gives both a nose and palate of bitter almonds, loess soils give spice going into pepperiness. After bottle-ageing one finds almondy undertones. Wines are medium-bodied and enjoy enormous popularity.

Grüner Veltliner

<h3>About</h3>Entry in the State Variety Book 2004.<blockquote>The wine is extractive, with a delicate aroma, high quality, with Riesling-type acid.</blockquote>The white grape variety was bred at the Research Institute in Geisenheim, Germany by Professor Dr. Helmut Becker. It comes from interspecific crossing: Seibel 7053 x <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a>, clone 239 Gm F-2.

The sprouting of the variety is moderately late, reaching harvest maturity in the first half of October. Resistance to downy mildew and oidium is medium to high (in some years it is necessary to spray against downy mildew before flowering and after flowering), medium resistance to noble rot. The variety matures for 1-2 weeks before <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a>, yield is the same as <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a>, average sugar content slightly higher and acids by 3% lower than <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a>.<blockquote>The variety matures for 1-2 weeks before Riesling</blockquote>Medium load. Tolerates higher calcium content in the soil.The wine is extractive, with a delicate aroma, high quality, with <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a>-type acid. The variety is suitable for all types of soils. (In heavy soils, unpleasant elderberry tones may appear in the wine in some years when the grapes overripe)The wine has interesting aromatic substances and fine tannins.

Hibernal

<h3>About</h3>Synonymum: Irsay Oliver 0.4 of total vineyard plantings. Entered in the State Register of Grape Varieties in 1975.The grapes of this variety ripen early and they are also make excellent table grapes for which they are widely used as well as in the production of juice. It is a member of the muscat family as is evidenced by its nose, not to mention by the taste of the berries themselves. It was developed by Koscis P&aacute;l in the town Kecskem&eacute;t in Hungary during the 1930s.&nbsp;<blockquote>Light golden colour, muscat nose, soft aromatic and spicy character on the palate, lower to low acidity levels</blockquote>

The growth is mainly shaggy and the sparse foliage is made up of smallish leaves. Bunches are medium to large, the berries are yellow with firm skins and a pleasant spicy, muscat taste. Acidity levels are low, as is frost-resistance, and during ripening the grapes are vulnerable to damage by wasps and birds.&nbsp;<blockquote>Often it is sold as the half-fermented drink known in this country as burč&aacute;k (vin bourru, Sturm).</blockquote>The wine exihibits a spicy muscat nose with low acidity levels. Thanks to its aromatic properties it is mainly used in blends for the production of branded and sparkling wines. It is especially benificial when blended with wines of greater acidity such as Laski Ryzlink. Often it is sold as the half-fermented drink known in this country as burč&aacute;k (vin bourru, Sturm). In its pure varietal form it develops and ages rapidly.<h2>Basic characteristics of quality wines:</h2>Light golden colour, muscat nose, soft aromatic and spicy character on the palate, lower to low acidity levels, occasional hints of bitterness, wines may lack body and roundness and often have a short finish.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Irsai Oliver

<h3>About</h3>0.14 of total vineyard plantings. Entered in the State Register of Grape Varieties in 2001.This variety, whose origins lie in an unlikely crossing of Black Trollinger with White Riesling, was developed in Weinsberg in the German region of W&uuml;rttemberg by A. Herold in 1929. It was first registered in Germany in 1969 for all German wine regions and was even given protected patent status. The grape was named after A. Kerner, a doctor and poet from Weinsberg, who recommended his patients take a glass of wine as the best natural medicine.<blockquote>The skins are thick, the juice is succulent, lush and sweet, with a Riesling-Muscat nose and very pleasant to taste.</blockquote>

Today Kerner is planted on approximately 7,500 hectares and is the fourth most cultivated grape variety in Germany, coming after <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a>, <a href="mueller-thurgau" target="_blank">M&uuml;ller-Thurgau</a> and <a href="https://www.wineofczechrepublic.cz/odrudy/sylvaner-green" target="_blank">Sylvaner</a>. It is most cultivated in the Pfalz, Rheinhessen, Mosel and W&uuml;rttemberg.&nbsp;The leaves are medium in size, dark-green with coarse surfaces. Bunches are of medium size, conical and of medium density. Berries are full golden-green with brownish &ldquo;faces&rdquo;. The skins are thick, the juice is succulent, lush and sweet, with a Riesling-Muscat nose and very pleasant to taste. Ripening is early and very good. It is not prone to chlorosis in calcareous soils. Frost-resistance is excellent, resistance to peronospera fungus is good and against oidium and grey rot somewhat lower. The growth is abundant, therefore suckers should be removed during the vegetation period in order not to creat dense foliage. Depending on the way the vines are pruned, they are capable of coming up with wines of special attributes every year.<blockquote>The wine goes excellently with a variety of starters including sea food, grilled veal, fish and smoked meats, asparagus and many varieties of cheese, especially cream cheese.</blockquote>The wine is golden-green to straw-yellow in colour, has a nose full of fresh aromatic substances which remind one of the more concentrated aromas of the noble Riesling, sometimes even with muscatty overtones. It has a full body and, with temperature-controlled fermentation, can achieve a fresh to crisp style of round, elegant and very attractive wine for daily consumption. Its prerequisite lies in the fact that it makes a good quality wine even in worse vintages. It does not thrive in very dry conditions. In such circumstances the wine is likely to have bitter overtones as if it had undergone oxidative maturation. Of all new cultivars Kerner is the one whose wine most resembles Riesling and as such it can well be able to give wines that attain special-attribute status, even as far as selection of individual berries (Auslese, Beerenauslese).The wine goes excellently with a variety of starters including sea food, grilled veal, fish and smoked meats, asparagus and many varieties of cheese, especially cream cheese. Young wines are best served in glasses designed for young wines at temperatures between 7-8 &deg;C and older wines between 9-10 &deg;C. Only highly mature wines with special attributes should be served at between 10-11 &deg;C. Wines that have been produced through correctly controlled technology may adorn the festive table the same way as Rieslings do.&nbsp;<h3>Basic characteristics of quality wines:</h3>Golden-green colour, intense Riesling nose with substantially higher spiciness and with honeyed undertones. Wines are full-bodied with a good attack and long persitence in the mouth, occasionally with a slightly bitter finish.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Kerner

<h3>About</h3>Entered in the State Register of Grape Varieties in 2001.This variety was developed at the Vine Research Centre at Pern&aacute; by F. Zatloukal and L. Michlovsk&yacute; by crossing H&aacute;rslevel&uuml; (Lipovina) x <a href="https://www.wineofczechrepublic.cz/odrudy/irsai-oliver" target="_blank" rel="noopener">Irsai Oliver</a>.&nbsp;<blockquote>Light straw colour, nose approaches that of Irsai Oliver, though enriched by a hint of caramel.</blockquote>

Growth is vigorous, leaf coverage thin, leaves small and of pentagonal shape. Bunches are of medium size, loose, the berries round, golden-yellow, medium-sized, with a taste reminiscent of Muscat. Grapes ripen in the first half of September and make good table grapes.Resistance to fungal diseases is average. It does not like drier soils. Harvests are medium to high, residual-sugar content is regularly good.The wine is light, with well-balanced acidity and very pleasant aromas.<h3>Basic characteristics of quality wines:</h3>Light straw colour, nose approaches that of Irsai Oliver, though enriched by a hint of caramel. Wine is light and rather short.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Lena

<h3>About</h3>Entered in the State Register of Grape Varieties in 2001.This variety was developed at the Vine Research Centre Resistant, today\'s Vinselekt, in the Genes bank at Lednice, Břeclav and Pern&aacute; through an elaborate crossing of Roter Veltliner, <a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank">Merlot</a> and various interspecifc cultivars.<blockquote>Straw-yellow in colour, spices on the nose with pronounced cinnamon tones and, on occasion, liquorice.</blockquote>

This resulted in higher resitance for this new variety against fungal diseases and therefore it may be well-suited to organic wine production where limited chemicals are used to protect the vines.&nbsp;It is of medium growth, with average density foliage. It requires good positioning and and fertile, clayey, wetter soils. The medium to large bunches are late ripening and the berries are small, rounded and have greyish-red skins. Yields are very good and regular. In order to achieve a better quality wine from the grapes, it is important to carry out careful pruning.<blockquote>The wine is especially suitable for use in blends, which it enhances.&nbsp;</blockquote>Depending on the size of the harvest, the wine is medium-full to full-bodied, its acidity content is medium-high. In young wines made using temperature-controlled fermentation the primary aromatic tones excel. When maturing, the wine rapidly becomes rounder and takes on a typical cinnamon bouquet. In older wines from good vintages one can detect biscuity and bready flavours. The wine is especially suitable for use in blends, which it enhances.&nbsp;<h3>Basic characteristics of quality wines:</h3>Straw-yellow in colour, spices on the nose with pronounced cinnamon tones and, on occasion, liquorice. Medium-bodied wine of pleasant taste.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Malverina

<h3>About</h3>Synonymum: MOPR 1.8% of total vineyard plantings. Entered in the State Register of Grape Varieties in 1987.<blockquote>Golden-yellow tones with floral, muscatty aromas, light wines with pleasing balance and harmony when there is a sufficient amount of acidity.&nbsp;</blockquote> Seeing that there was no suitable grape variety with a muscat aroma to be used for winemaking in our viticultural regions, the vine breeder V. Křiv&aacute;nek set about bridging this gap by crossing <a href="https://www.wineofczechrepublic.cz/odrudy/muscat-ottonel" target="_blank" rel="noopener">Muscat Ottonel</a> and Prachttraube in the Vine Research Centre at Pole&scaron;ovice and his project was successful.&nbsp;

Moravian Muscat, also known as MOPR, very soon became the most widespread of all the new cultivars in this country.The variety is of vigorous growth, has medium-sized leaves and its bunches are medium to large. Berries are medium-sized, round, golden-yellow, with a marked muscat aroma. Grapes ripen early. The variety is best suited to clay soils, which give a fuller wine. Acidity levels are on the low side and that is the reason why grapes must be harvested in good time for the production of dry wines if the wines are not to be flabby and uninspiring. In places where the grapes can be protected against birds, wasps and grey rot it is possible to obtain interesting wines with special attributes.&nbsp;<blockquote>Working with grapes in the vineyard to produce a quality wine with a muscatty flavour is as much a part of the winemaker's art as the work in the cellar.</blockquote>Working with grapes in the vineyard to produce a quality wine with a muscatty flavour is as much a part of the winemaker's art as the work in the cellar. Only wines with a sufficiently reductive character as well as pleasing acidity levels have any hope of gaining favour with the ever-demanding consumer. If the work is not up to standard, the wines will be hollow, thin, and with unpleasant whiffs of lactic acid.<h3>Basic characteristics of quality wines:</h3>Golden-yellow tones with floral, muscatty aromas, light wines with pleasing balance and harmony when there is a sufficient amount of acidity.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Moravian muscat

Müller Thurgau is our fifth most cultivated white variety (9.46%), so it is produced by almost all wine producers. Müller from Valtice, Mikulov, Znojmo, Mělnicko or Žernoseky is definitely worth a try. Müller Thurgau is best drunk as a young wine under two to three years of age. This, together with its early maturation, is one of the reasons why it is one of the main varieties of St. Martin's wines.

The variety is usually less pronounced, greenish yellow with sparkling reflections.

<h3>About</h3>Synonymum: Rivaner 11.2% of total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Medium body, well-balanced and a very pleasant and drinkable wine of undemanding and refreshing character.&nbsp;</blockquote>This variety is known in Switzerland as Riesling-Silvaner, for these two varieties are the presumed parents of this, the most famous crossing in the world. M&uuml;ller-Thurgau was developed in 1882 at the German Vine Research Institute at Geisenheim, by a professor Hermann M&uuml;ller, who hailed from the canton of Thurgau in Switzerland. At the time he was teaching botany. One of its synonyms, Rivaner, which comes from Slovenia, lends support to its presumed origins. In recent times Dr. F. Regner from the wine school in Klosterneuburg with the aid of genetic analysis has found that we are really dealing with <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a> x Chasselas de Courtillier (Madeleine Royale). Whatever the case, the variety has spread across all the northern wine regions of northern Europe as well as overseas.&nbsp;The growth is of medium vigour, the vines have pentagonal leaves with deep grooves and sparse foliage. It is an early ripening grape variety, it has a regular and abundant crop, low acidity and pleasing aromatic flavours. Its resistance to frost is relatively low as is that to fungal diseases. Its demands with regard to vineyard positioning are not high, though the soil needs to be deep and fertile.The high quality of the wine only shows when yields at harvest area limited and in line with vineyard positioning conditions. From high yields, which are easy to achieve, the wine is thin and bitter. One has to say that under optimum conditions the wine is of a light colour with yellowish-green undertones. The nose evokes tones of muscat along with those of other fruit and, depending on the yields and the weather in a given year and on the procedures by which the wine is made. The nose could have grass, citrus, muscat, gooseberry, blackcurrant notes. Correct application of technology can give a wine that is best to drink young and fresh, on the basis of its low alcohol content. If it has sufficient levels of acidity, with muscat-like nose and with a smooth finish, it soon invites one to take another sip.<blockquote>One has to say that under optimum conditions the wine is of a light colour with yellowish-green undertones.</blockquote>Unfortunately the consumer is more often than not liable to come across wines of little aroma, that are dull and with a bitter aftertaste, which are the results of an improper following of the most basic technological procedures in winemaking. This is what has recently pushed this valueable variety to the background. Wines of M&uuml;ller-Thurgau are for everyday drinking, are food-friendly and suitable for parties and social gatherings.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow hue, muscatty fruity nose with pronounced grapefruit and peach tones. Medium body, well-balanced and a very pleasant and drinkable wine of undemanding and refreshing character.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Müller Thurgau

<h3>About</h3>Synonymum: Muscat Ottonel 0.3% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1952.<blockquote>Bunches are attractive and berries possess an immensely soft muscat taste which attracts lovers of aromatic table grapes.&nbsp;</blockquote>Variety of French origin, which was grown from seed by Robert-Moreau in Angers and it is most probably a cross between Chasselas and Yellow Muscat. Its growth is medium to weak. It is at its best only in fertile soils with low calcium as it does not tolerate calcareous soils. Growth in dry soils is rather slow. Frost-resistance is good, but this variety is prone to a condition referred to as coulure during flowering in inclement weather or as a result of spraying with copper-based substances against peronospera.

Difficult cultivation as well as uncertain yields have pushed this variety well into the background. For all that it gives very pleasing muscat-type wines which in the main have very a pleasing muscatty nose and taste. Wines may be full and well-balanced, when they have friendly acidity levels and if they have undergone temperature-controlled fermentation.<blockquote>Light golden colour, very delicate and clean muscat nose, medium-bodied, full and very well balanced with lower levels of acidity.&nbsp;</blockquote>Unfortunately one is often likely to encounter special-attribute wines that have come from over-ripe grapes, which are lacking in decent acidity, are dull and oxidised, which can be detected by their darker colour tones, and that have a rather bitter finish. In order to achieve a high quality, the producer must have had sufficient technological experience with this variety. Going by the experience in Rumania (Murfatlar) or in Austria (Burgenland) it is possible to make superb dessert wines from over-ripened grapes of this variety.Bunches are attractive and berries possess an immensely soft muscat taste which attracts lovers of aromatic table grapes.&nbsp;<h3>Basic characteristics of quality wines:</h3>Light golden colour, very delicate and clean muscat nose, medium-bodied, full and very well balanced with lower levels of acidity.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Muscat Ottonel

<h3>About</h3>Synonymum: Neuburger (2.3% of the total vineyard plantings). Entered in the State Register of Grape Varieties in 1941.<blockquote>Light golden colour, in younger wines the nose is of walnut, while that in older examples reminds one of small fruits.</blockquote>In this country this variety is known as Neubursk&eacute;. It comes from Austria, where it is grown under the name of Neuburger and legend has it that once after the spring thaw a bundle of vine cuttings came floating down the river Danube where it became stuck on the bank near Oberarnsdorf, in the region of Wachau.

It was spotted by peasant vintners C. Ferstl and F. Marchendl, who planted the cuttings in their own vineyards as a new variety and made a surprisingly excellent wine from it in 1872. Current genetic analyses, however, have revealed that this is a chance crossing of Roter Veltliner and <a href="https://www.wineofczechrepublic.cz/odrudy/sylvaner-green" target="_blank">Sylvaner</a>. It is a variety of vigorous growth with small to medium bunches and compact, round greenish-yellow berries which have dark spots on their thick skins. The flesh is succulent, very pleasing to the taste, and that is why the grapes are so often sold for direct consumption. Resistance to frost and fungal diseases is low. It is a relatively late ripener. Neuburger used to be widely cultivated in Moravia and was far more widespread than <a href="https://www.wineofczechrepublic.cz/odrudy/sylvaner-green" target="_blank">Sylvaner</a>. The principal reason for its planting was its suitability to drier, steeply sloping vineyard positions. Its susceptibility to coulure during flowering may be prevented by grafting on rootstocks with a longer vegetative cycle and by using fertilisers with a lower nitrogen content.<blockquote>On the palate the wine is well-balanced, neutral, and long.</blockquote> Wines made from the Neuburger grape variety have a yellow to golden colour, especially when the grapes have ripened fully. Young Neuburger has a smooth aroma reminiscent of walnut and the quality of young wines is generally average. Higher and more appealing quality comes from allowing the wine to mature in the bottle. When it is laying down the wine fills out and the fruity bouquet intensifies, heightening the viscosity and leaving a velvet impression on the tongue. On the palate the wine is well-balanced, neutral, and long. Seemingly average wine in its youth can often become very appealing when fully matured which can be matched superbly to dishes having thick creamy sauces, roast poultry, or liver pat&eacute;s.<h3>Basic characteristics of quality wines:</h3>Light golden colour, in younger wines the nose is of walnut, while that in older examples reminds one of small fruits. The viscosity of the wine increases and one can detect a certain creaminess. It gives medium to full-bodied wines of a supple character. Translation &copy; Helena &amp; John Baker 2004.V. Kraus a kol.

Neuburger

Pálava was cultivated by Ing. Josef Veverka by crossing the varieties Gewürztraminer and Müller Thurgau. Probably the best results are achieved mainly in the Mikulov subregion, in the vicinity of the municipalities of Perná, Pavlov or Bulhary, then in Lechovice, Popice or Čejkovice. Pálava is often automatically perceived as a sweet wine, i.e. with a higher residual sugar but this is not always the rule. In the dry version we discover the charm and beauty of this variety.

The colour of the wine is usually golden yellow.

<h3>About</h3>0.6% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1977.<blockquote>The wine has similar characteristics as Traminer but is usually less spicy.&nbsp;</blockquote>This variety was developed by J. Veverka at the Vine Research Centre in Velk&eacute; Pavlovice and later in Pern&aacute; by crossing <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Red Traminer</a> and <a href="https://www.wineofczechrepublic.cz/odrudy/mueller-thurgau" target="_blank">M&uuml;ller-Thurgau</a>. The growth is of medium vigour with medium-sized pentagonal leaves and abundant foliage. Bunches are conical, with greyish-red berries that have a somewhat oval face and thick skins. Grapes have a taste of <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a> spiciness. Ripening is medium late. Resistance to frost is medium, to fungal diseases lower. Requires damp, fertile soils and good vineyard positions. P&aacute;lava crops regularly and the yields are higher than for <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a>. The grapes are capable of obtaining high sugar levels, therefore it is possible to make wines with special attributes on a regular basis. The wine has similar characteristics as <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a> but is usually less spicy. The aromatic substances found in the <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a> grape variety are enriched with vanilla tones. It has a somewhat higher acidity content than <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a>. Wines made from the P&aacute;lava cultivar are also frequently smoother and more harmonious than <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a> which makes them attractive to drink.

Pálava

Pinot Blanc was formerly called Burgundy White. However, after the pressure of France to change the name, all these wines were renamed to Pinot, including the Burgundian whites. This variety is widespread in all six of our sub-areas, however, it can be found extensively in the Litoměřice and Slovácko regions, and it also achieves excellent results in the Znojmo and Mikulov regions.

<h3>About</h3>5 % of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Wine is full, elegant, with lower acidity levels, supple, and with a long-lasting finish.</blockquote>The name Rulandsk&eacute; (Rul&auml;nder) is an anachronism which came through non-comprehension and complete lack of knowledge of the ampelographic realities in 1993, when Burgundsk&eacute; b&iacute;l&eacute; was re-named Rulandsk&eacute; b&iacute;l&eacute;. In reality one is dealing with the French variety Pinot Blanc, originating from Burgundy, which goes under variations of its native name in the majority of world wine regions where it is grown, like for example in Italy Pinot Bianco. Only in Germany and Austria it is referred to as Weissburgunder and, in Hungary, Feh&eacute;rburgundi. The original Czech name is Rouč&iacute; b&iacute;l&eacute;. This variety started as a mutation of the <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-noir" target="_blank">Pinot Noir</a>, which is a black grape variety.Pinot Blanc is of medium growth, with thick foliage whose leaves are lyre-shaped and bald in the spot where the leaf meets the stem. The bunches are small to medium, cylindrical and dense. Berries are small, rounded, sometimes rather oval, with thin skins and soft flesh. Taste is sweet-sour. The wood-growth is good and it matures well with good frost-resistance. Resistance to fungal diseases is average and to grey rot low. The ripening period is late, requiring it to be planted on the best sites. Best-quality wines are from calcareous soils. Yields are regular to good. They can well reach high enough levels to make special-attribute wines of the highest calibre.<blockquote>Greenish-yellow colour, soft floral nose, in mature wine one finds pears, bread crusts as well as hazelnuts.</blockquote>The expression of the wine depends very much on the particularities of the soil structure and wine region where it is grown. But wherever in the world it is grown, Pinot Blanc belongs among the classic white wines. In order to fulfil the greatest expectations, yields must never be allowed to be too high and the ripeness of grapes should at least be of late-picked standard. From higher than average yields and unripe grapes wines are thin and harsh, hollow, and will not improve with age. In appropriate conditions wines are elegant, well-balanced, full and rich in extractive substances, without ever becoming too heavy. The acidity is ripe, which increases attractiveness and if temperature-controlled fermentation is undergone this conserves the smoothness of the flowery nose. Laying down will elicit greater roundness and increases viscocity. The wide spectrum of original refreshing aromas may now even encompass those of pears and other fruit, or even hazelnuts. Pinot Blanc makes an ideal grape for the production of wines with special attributes, such as the special selection (Auslese), special selection of berries (Beerenauslese) and botrytic selection (Trockenbeerenauslese) styles. At the same time it makes excellent raw material for the production of sparkling wines.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow colour, soft floral nose, in mature wine one finds pears, bread crusts as well as hazelnuts. Wine is full, elegant, with lower acidity levels, supple, and with a long-lasting finish. Translation &copy; Helena &amp; John Baker 2004

Pinot Blanc

Pinot Gris is known all over the world. Pinot comes from the French pin as the pine cone resembles the shape of a pinot grape. Pinot Gris is also interesting by the fact that although it is a white wine, the color of the grape is almost blue, more precisely gray-blue-red. It is widespread in all sub-areas, mostly in the Velkopavlovice region.

<h3>About</h3>3.7% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Wine is full, complex and round, generally with higher levels of glycerol and alcohol, well-balanced, supple, with a subdued impact of acidity and a long finish.</blockquote>Its original French name is Pinot Gris. In Italy it is called Pinot Grigio, in Germany Rul&auml;nder, after a wine merchant J.S Ruland, who promoted this variety in the Palatinate (Pfalz) region. One may also come across the name Grauburgunder in Germany when referring to dry wines, while those with high residual-sugar content are called Rul&auml;nder. In Hungary the name is Sz&uuml;rkeb&aacute;r&aacute;t, (Grey Monk) after the monks of the Cistercian order, who, in line with the wishes of Emperor Charles IV, planted the vines around Lake Balaton. In Alsace it is the Tokay d\'Alsace, while the original Czech title is Rouč&iacute; &scaron;ed&eacute;.The Pinot Gris was developed through a mutation of another grape variety (<a href="https://www.wineofczechrepublic.cz/odrudy/pinot-noir" target="_blank">Pinot Noir</a>, otherwise known as Rulandsk&eacute; modr&eacute;). Growth and foliage are medium, leaves are only slightly divided, resistance to frost and fungal diseases is satisfactory. It is only often prone to attack by grey rot. It has smallish bunches and round berries, which have a grey-blue skin, hence the name. On loamy soils it gives a wine that is relatively high in extract and sugar, but it is also one of the few white varieties to give complex round wines from gravelly and sandy soils, if the vines have sufficiently vigorous growth. For regular and good yields it is absolutely necessary to plant only selected material of acknowledged clones. Non-selected material is prone to coulure and irregular yields. Pinot Gris is a variety whose wine can be expected to be full, round, supple, high in extract, with ones of orange on the nose and reflections of honey. For varietal typicality it is very important to allow the grapes to ripen to at least late-harvest levels or above. In this case one will discover a higher alcohol as well as glycerol content in the wines. Thus the higher alcohol finds harmony with the lower acidity, the level of which must be meticulously controlled during vinification. Similarly, the colour of the wine also has to be watched and the grapes must be processed quickly so as not to impart a pinkish hue to the grape must. If wines in the special selection or special selection of berries categories attain a sufficient level of acidity they can well rank among the highest possible echelons possible for white wines, provided they have sufficiently high extract. Set against this the Italians now have the idea of conquering certain European markets with their light, fresh and softly aromatic high-yielding Pinot Grigio of the Veneto region and have been especially successful with young people in Germany. Pinot Gris is also seen to a lesser extent in the New World, where its wine is characterised by fruity tones like apple, pear, mango, as well as flowers and even honeysuckle.<h3>Basic characteristics of quality wines:</h3>Golden-yellow colour, honeyed sweetish nose, with hints of smooth orange. Wine is full, complex and round, generally with higher levels of glycerol and alcohol, well-balanced, supple, with a subdued impact of acidity and a long finish. Translation &copy; Helena &amp; John Baker 2004.

Pinot Gris

Rhine Riesling is an ancient, prized variety used primarily for the production of high quality wines. This variety thrives very well in Litoměřice, Mělník, Znojmo, Strážnice and especially in the Slovácko subregion around the town of Bzenec.

Young Rieslings are characterized by a light greenish yellow colour. Older, more mature wines reach a golden yellow colour, sometimes even amber.

<h3>About</h3>Synonymum: Rheinriesling, Riesling (7% of the total vineyard plantings). Entered in the State Register of Grape Varieties in 1941.<blockquote>On the palate of Riesling wines a very great role is played by acidity and its extent of ripeness</blockquote>The cultivation of this variety in Germany can be traced as far back as 1435. It was no great favourite, however, and its grapes were only used in blends with other varieties where its unique character could not be shown to the full. The reason was that the grapes of this late-ripening variety used to be picked together with all the others far too early. Only in the 18th century were its true merits recognised and that only came about by chance when, in the year 1775, a courier bringing the permission needed to pick the grapes to the Benedictine monastery of Johannisberg in the Rheingau arrived exceedingly late, having come all the way from the prior of the order whose residence was in Fulda.The monks in the Rheingau were awaiting this news with great patience, despite the fact that a good part of the crop had fallen prey to what we now know as noble rot. As they picked they diligently kept the still-healthy grapes away from those that were half-rotten. How surprised they were to discover that the wine made from the afflicted berries made the best Riesling ever to have been drunk to that time. Today\'s genetic studies show that Riesling is probably a chance crossing of Heunisch with <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a>. Nowadays Riesling is cultivated throughout the entire world and it is lauded as one of the greatest of all white grape varieties. And its wines with special attributes are rated even more highly. Its synonyms: Rheinriesling, Petit Riesling in France, Rajnai Rizling in Hungary, Gra&scaron;evina in Croatia, White Riesling in the USA and in this country it was once known as Starosvětsk&eacute;. Growth is medium to vigorous, upright and the leaves are medium-sized and wrinkled on the surface. The wood matures early and very well. Bunches are small to medium, with little round berries of yellowish-green colour. Skins are strong, the flesh softly aromatic.<blockquote>The most typical manifestatation of the \"Riesling phenomenon\" is that of mature, dry, kabinet wines.</blockquote>Riesling is the variety most resistant to conditions of extreme cold and frost. Resistance to fungal diseases is also good. Grey rot often afflicts the stems prior to the time of full ripeness causing the grapes to fall on the ground. On fully ripened grapes one can see noble rot mainly in those places where there have been frequent autumn mists. Riesling thrives on slatey south-facing positions on excellent soils that reflect heat back to the plant at night. High quality wines abound mostly in warm, less weathered Palaeozoic soils containing a high amount of slate or schist. From heavy clayey soils the wines will usually be plain, less characteristic, lacking in fruit and freshness. Crops are good and regular, grapes should be harvested as late as possible, at the end of October and in November, and are suitable for making ice-wine. Wines from Riesling have a greeny-yellow colour and, with increased ripeness, touches of golden tint and even jade can be seen in the special attribute wines. Riesling is also extraordinarily versatile, producing a great range of fragrances, which relate to the soil type and vintage. The nose could be of fruit - peach, unripe apples, lemon peel, quince and in softer wines even apricots and pineapple. They could also be spicy, minerally, earthy, smoky. In maturity one finds honey, marzipan, almonds and raisins. From over-hot localities one can savour paraffin and kerosene, this is when most of the berries have been burnt brown by the sun.<blockquote>Mineral undertones turn to peppery spice in bottle-aged wines, which are distinguished in their elegance</blockquote>On the palate of Riesling wines a very great role is played by acidity and its extent of ripeness, from the steely acidity in poorer vintages, through to the pleasing crispness and refreshing zestiness of the best years. Acidity is the necessary ingredient for all great wines of excellent vintages and it also creates the bouquet and gives the aromatic substances which are essential to good bottle-ageing at the same time. The most typical manifestatation of the \"Riesling phenomenon\" is that of mature, dry, kabinet wines. In wines with higher attributes, this phenomenon is further enhanced by the ample tones of the noble-rot ripeness. Such wines are certainly no less interesting and bring with them another type of enjoyment. Kabinet wines make a unique accompaniment to cold dishes; late-harvest a perfect match for trout and a whole range of other fish dishes in a myriad of guises; the sweet styles marry suitably with a variety of desserts. Quality wines made from Riesling are particularly suited to culinary preparations based on poultry.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow colour, very decent and ethereal nose, with hints of lime flowers, sometimes peach, apricot, pineapple and in maturity quince. Mineral undertones turn to peppery spice in bottle-aged wines, which are distinguished in their elegance thanks to the harmonious interplay, especially that between the acidity and extractive elements. Translation &copy; Helena &amp; John Baker 2004.

Riesling

<h3>About</h3>Wine of excellent quality, yellow-green colour, fruity and herbal aromas and flavours, slightly aromatic type.The wine has interesting aromatic substances and fine tannins.White grape medium early variety created by crossing Merzling x (Seyve Villard x <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-gris" target="_blank">Pinot Gris</a>).<blockquote>Wine of excellent quality, yellow-green colour, fruity and herbal aromas and flavours, slightly aromatic type.</blockquote>

Adult leaf medium to large, pentagonal in shape, straight blade profile. Grape is medium-sized to large, medium-dense to dense. Berries are small, circular shape on the profile. Peel is of yellow-green colour.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, medium resistant to infestation by downy mildew and powdery mildew.Full maturity begins in the second decade of September. Yield of grapes is low, sugar content is medium high to high.Maintainer and holder of breeding rights: agricultural entrepreneur - Ing. Milo&scaron; Michlovsk&yacute; CSc.

Rinot

Sauvignon belongs among the most popular three white wines together with the Chardonnay and Riesling varieties. It is assumed that it comes from the French region of Bordeaux or from the Loire region. The most typical Sauvignons can be found in the Znojmo or Mikulov region.

The colour of the wine of this variety is green-yellow.

<h3>About</h3>Synonymum: Sauvignon blanc 5.0% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1952.In all probability this variety comes from the French Bordeaux or Loire regions. New genetic tests show that it owes its existence to a random crossing between the Chenin Blanc and Traminer grape varieties. The French adjectival names Sauvignon Blanc or Sauvignon Jaune are necessary to differentiate it from the lesser-rated grapes of Sauvignon Vert or Sauvignonasse. Here and there mutations of Grey Sauvignon can be found, with their higher residual sugars and less pervasive aromatics, as well as the pink Sauvignon Ros&eacute;, which is less interesting. The German synonym is Muskat-Silvaner and sometimes in Austria Feigentraube (Fig-grape), which was once its name in this country. In all likelihood it arrived here under this moniker brought in by the Anabaptists.<blockquote>In all probability this variety comes from the French Bordeaux or Loire regions.</blockquote>When the French king, Henri IV of Navarre (1553-1610), was a babe in arms, his grandfather pacified his crying by pressing crushed garlic onto his lips and anointing them with wine made of Sauvignon. In his adulthood he became king and a great devotee of French wines, above all Sauvignon.&nbsp;Sauvignon Blanc is a variety of vigorous growth, abundant foliage with smallish curly leaves. The bunches are small, cylindrical, thick, having small golden-green berries with full and distinctive aromatic flesh. Ripening is medium-late to late. However, with a relatively low resistance to frosts and fungal diseases, grey rot often attacks the berries as well as the stems.&nbsp;Sauvignon Blanc should only ever be planted in the most protected positions with poorer soil, preferably of gravel. On fertile soils it grows much too vigorously. High humidity levels in both soil and air have a positive influence on the creation of aromatic substances.&nbsp;Depending on the year, location, the time of harvest and on the vinification methods employed, Sauvignon Blanc gives rise to a wide variety of wine styles. In less favourable vintages in northerly climes and under the dampest conditions one is likely to find grassy, nettly, paprika tones on both nose and palate. With a higher degree of sunshine and better ripening the grapes take on fruity tones. Foremost among these are blackcurrant, gooseberry, kiwi and lemon zest, and then in softer and rounder wines peach, nectarine, and melon. In sweet late-harvest wines apricot, orange, pineapple and marzipan predominate. Wines emanting from the New World are laden with the exotic aromas of tropical fruit.<blockquote>They are full and round, complex, often with a minerally taste.</blockquote>From higher yielding harvests and poorer vintages wines from Sauvignon Blanc may be light and thin, but in the main one finds full wines, often with a mineral taste, especially those coming from flinty soils (Sancerre), or fuller-bodied wines from clayey soils, or having a filigree make-up from heavy soils and a rich play of aromas from calcareous soils. The intensity of aroma in young Sauvignons is very appealing. It is best perceived in Sauvignons from New Zealand, where its development is helped by high air humidity and the high number of sunny days with low average temperatures. The youthful tones are generally lost after maturing in bottle when the wine adopts the characteristics of bottle-ageing, with lower development and deeper colour tones. Aromatic and dry wines of Sauvignon are suitable as aperitif wines or to serve with cold starters. They go well with asparagus and goat\'s cheese. Fuller and more mature wines can go with spicy food, pasta with gorgonzola or seafood and cooked ham, white meat and cream sauces, etc.&nbsp;<h3>Basic characteristics of quality wines:</h3>Greenish-yellow colour, usually with emerging primary fragrances. For young wines from lesser vintages the nose heads towards nettles, freshly-mown grass and even green peppers. Wines from well-ripened grapes have a nose of blackcurrant, gooseberry, and a mixture of lemon and kiwi. They are full and round, complex, often with a minerally taste. They have a lingeringly long aftertaste.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Sauvignon

<h3>About</h3>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, full, fresh, slightly aromatic type.The wine has interesting aromatic substances and fine tannins.White grape late to very late variety created by crossing (SV 12375 x <a href="https://www.wineofczechrepublic.cz/odrudy/veltlinske-red-early" target="_blank">Veltliner Fr&uuml;hrot</a>) x (<a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank">Merlot</a> x Seibel 13.666).<blockquote>Wine of excellent quality, yellow-green colour, fruity and floral aromas, fruity flavours, full, fresh, slightly aromatic type.</blockquote>

Leaf is medium-sized, pentagonal in shape, V-shaped blade profile. Grape is medium-sized, sparse to medium dense. Berries are small, circular shape on the profile. Peel is of yellow-green colour.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, resistant to infestation by downy mildew and powdery mildew. The variety is moderately resistant to showering. Yield of grapes is medium high, sugar content of must is high.Maintainer and holder of breeding rights: Ing. Milo&scaron; Michlovsk&yacute; CSc.

Savilon

<h3>About</h3>Synonymum: Sylv&aacute;nsk&eacute;, Gr&uuml;ner Silvaner 0.6% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Wines rapidly ripen to supple fullness and are well-rounded, with pleasing effects on the senses.&nbsp;</blockquote>At one time Green Sylvaner was the most-widespread grape variety in Moravia, and that is why it was known by the folk name of \"Moravka\". The Sylvaner vines were pushed from favour by <a href="https://www.wineofczechrepublic.cz/odrudy/neuburg" target="_blank" rel="noopener">Neuburger</a>, which, in turn, met with the same fate when the more serviceable <a href="https://www.wineofczechrepublic.cz/odrudy/mueller-thurgau" target="_blank" rel="noopener">M&uuml;ller-Thurgau</a> was discovered.

Gr&uuml;ner Silvaner or Gr&uuml;ner Zierfandel are the names used in its land of origin, Austria, where it came about, as has been shown by genetic analysis, from a chance crossing of the Austrian White with Gew&uuml;rztraminer. Its older German designation Oesterreicher also points to its Austrian beginings. Today, as Silvaner, it is planted in Germany on 7,500 hectares and has become the third most cultivated grape variety after <a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank">Riesling</a> and <a href="https://www.wineofczechrepublic.cz/odrudy/mueller-thurgau" target="_blank">M&uuml;ller-Thurgau</a>. Silvaner is most commonly found in the Rheinhessen, Pfalz and Franken regions.&nbsp;The Sylvaner grape variety is characterised by its weaker growth with ample foliage and abundant crops. The wood matures slowly which means resistance to frost is low, as is resistance to fungal diseases, though it is higher against grey rot. The grapes are of medium size, compact with medium-sized green berries. Flesh is succulent and highly pleasing to the tastebuds, for which reason it has been used in the past for table grapes. The fruit ripens relatively late.&nbsp;<blockquote>The wines are neutral and from lower yields have a moderately spicy taste though without special aromatic attributes.</blockquote>It demands good positioning in the vineyard and fertile soils.&nbsp;The wines are neutral and from lower yields have a moderately spicy taste though without special aromatic attributes. With greater ripeness the grapes give special-selection type wines which, when matured in bottle, give full-bodied wines with a smooth and supple harmony. Youthful wines made from greater yields tend to be hard and coarse. If the yields are average, the acidity levels are quickly reduced leading to the wine seeming rather dull. In earlier times Sylvaner was abundantly used in blends with other, harder wines (in southern Moravia with Welschriesling). It generally serves as ordinary, undemanding, dry, daily-drinking wine, maybe served on tap as accompaniment to everyday food.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow colour, neutral, smooth, spicy. Young wines are somewhat less harmonious, on occasion even rough at the edges. Wines rapidly ripen to supple fullness and are well-rounded, with pleasing effects on the senses.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Sylvaner green

Gewürztraminer or Traminer rot is white wine. More precisely, it is a variety of white wine. So why is it called red? This is due to the reddish colour of the grapes. It is grown in all sub-areas, most of which can be found in the Velkopavlovice, Bzenec, Mikulov or Čáslav or Most regions. As with Pálava, Traminer will show its beauty, aroma and spiciness especially in the dry version.

Golden yellow with pronounced reflections.

<h3>About</h3>Synonymum: Tram&iacute;n, Gew&uuml;rztraminer 3% of total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Wines of the Gewurztraminer have a more intense hue than is normal for white wines - they are golden-green or golden-yellow.</blockquote>This is one of the oldest cultivated grape varieties and genetically is very closely related to the wild-growing forest grape. Its origins may well lie in a chance crossing of this with some ancient cultivar grown by the Romans. Its German name means Spicy Traminer. Synonyms: Gew&uuml;rztraminer, Roter Traminer or just Traminer. In France it is the Savagnin Ros&eacute; or Gentil Ros&eacute;, in Hungary Piros Tramini, in the Balkans Traminac Crveni or Traminac Mirisavi. There is no difference between Roter (red) Traminer and Gewurz-(spicy)-Traminer as was previously supposed.&nbsp;The Traminer grape variety has moderate to vigorous growth and dense dark-green foliage, with circular, scarcely divided leaves which have a somewhat rough surface. The bunches are small, in short conical formations, with tiny, slightly oval berries with very thick skins in which the many highly aromatic substances from which the variety takes its name are contained. The skins are red to greyish-red. Mutations can be found whose berries have greenish-yellow skins (e.g. White Traminer was grown in abundance in this country during the Middle Ages under the name of Bryn&scaron;t, while in the French Arbois and Jura regions it is still used for making vin jaune - yellow wine - under the name Savignin), or else they may even have golden-yellow skins (Golden or Muscat Traminer and Savagnin Blanc Musqu&eacute;).The wood of the Traminer matures very well and its resistance to frost is high. Resitance to fungal diseases is also good. The variety demands the best vineyard positions and requires deep, nutrient-rich soils from which it produces its most aromatic wines. When there is rainy weather during flowering it is susceptible to a condition known as coulure. Ripening is medium to late and the grapes contain high concentrations of natural sugar while the acidity has a tendency to decrease. This is the reason why in some regions the harvest is done in two stages, picking part of the crop earlier, so that the acidity is conserved, and the rest later. Thereafter both cuv&eacute;es are blended.&nbsp;<blockquote>The basic aromas can be equated with those of the tea-rose, accompanied by shades of cinammon, orange blossom, citrus fruits, tea or honeysuckle.&nbsp;</blockquote>Wines of the Gewurztraminer have a more intense hue than is normal for white wines - they are golden-green or golden-yellow. These rich, full-bodied wines, very often with a high content of unfermented natural sugars, have a quintessential richness, with an enticing perfume of spicy aromas alongside honeyed tinges and grapey undertones. Should the wine come from a suitably moderate harvest and well-ripened grapes then it will taste completely different than any other white wine. The basic aromas can be equated with those of the tea-rose, accompanied by shades of cinammon, orange blossom, citrus fruits, tea or honeysuckle.&nbsp;Most Gewurztraminer wines have lesser or greater residual sugar content, which supports the typical aroma and taste. Wines have a long persistence and are not meant for routine drinking in large quantities, but rather require the right frame of mind and sufficient available time to enjoy the experience contemplatively.&nbsp;<blockquote>The wines can be served deeply chilled as an aperitif.</blockquote>The wines can be served deeply chilled as an aperitif. They are also well-suited as a post-prandial digestif. And they can properly be matched with a select few dishes that can stand up to them, especially pat&eacute;s of foie gras. In France they are also often served with goose or duck delicacies and sheep\'s or goat\'s cheese at the conclusion of a meal. Dry Gewurztraminers can well be recommended to accompany highly spiced exotic dishes of oriental cuisine.<h3>Basic characteristics of quality wines:</h3>Golden-yellow in colour, with an expressive honeyed and grapey nose with whiffs of aromatic substances and of tea-rose and, through bottle-ageing, even cinnamon and orange, occasionally honeysuckle. The wine is very full-bodied with higher viscosity and its balance and harmony are based on its having a lower level of acidity often combined with a high residual-sugar content.&nbsp;Translation &copy; Helena &amp; John Baker 2004.&nbsp;

Traminer red

<h3>About</h3>Synonymum: Malvasier, Malvasia, Fr&uuml;hroter Veltliner&nbsp; 1.7% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1952.<blockquote>The wine is golden-yellow in colour, of neutral taste, full but with low levels of acidity.</blockquote>Genetic studies show this variety has its origins in <a href="https://www.wineofczechrepublic.cz/odrudy/sylvaner-green" target="_blank">Sylvaner</a> and Roter Veltliner, similar to that of <a href="https://www.wineofczechrepublic.cz/odrudy/neuburg" target="_blank">Neuburger</a>, making the two varieties close relatives. It is practically only cultivated in this country and Lower Austria, where it goes under the name of Fr&uuml;hroter Veltliner or Malvasier.

Growth is vigorous, and the wood matures poorly, resistance to frost and all fungal diseases is low. Leaves are large, pentagonal in shape, deeply divided and pale in colour. Bunches are large, conical, dense. Berries are medium, round, light-red, of neutral flavour and with lower acidity.&nbsp;<blockquote>Because the wines are lacking in personality, they have fallen from favour.&nbsp;</blockquote>Low-lying positions are not suitable for this cultivar, although the vineyard aspect is irrelevant and not demanding. They require poor gravelly soils. In rich soils growth is too vigorous with proportionately low yields. As a grape variety it is slowly disappearing from our vineyards and is being substituted by better regarded varieties.&nbsp;The wine is golden-yellow in colour, of neutral taste, full but with low levels of acidity. In wines with higher sugar levels in the must one finds hints of honey. Wines that have lower acidity mature relatively fast, which is why they are used in cuv&eacute;es, for example with the late-ripening varieties, such as Welschriesling. Because the wines are lacking in personality, they have fallen from favour.&nbsp;<blockquote>Most wines made from Fr&uuml;hroter Veltliner can be recommended as accompaniment to everyday cooking and light meat snacks.&nbsp;</blockquote>Exceptions to this rule in this country are those wines comimg from northerly parts of southern Moravia, where a certain typicality and unique character is not lacking.&nbsp;Most wines made from Fr&uuml;hroter Veltliner can be recommended as accompaniment to everyday cooking and light meat snacks.&nbsp;<h3>Basic characteristics of quality wines:</h3>Golden-yellow colour, very neutral nose, medium full and well-balanced wine, which does not excel in terms of its personality.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Veltliner Frührot

<h3>About</h3>At present plantings are not widespread. Entered in the State Register of Grape Varieties in 2001.<blockquote>On the nose one can often detect soft fruity tones. The palate is nicely composed, pleasant, refreshing.</blockquote>This variety was developed at the Vine Research Centre of Znojmo by vine breeders C. M&iacute;&scaron;a and M. Zbořil by crossing Red Riesling with Bouviertraube.

The leaves are large, light green and heart-shaped. Bunches are small, plentiful and have medium-sized berries of greenish-yellow colour. The variety ripens relatively early. Resistance is on the whole medium, though to grey rot lower. It has no great soil preference. During cultivation it is necessary to make sure that the vines are properly aerated. It is suitable for planting in the northenmost wine districts of Moravia, where it reaches high levels of must-weight for the production of good quality wine. The wine is well-balanced with medium acidity levels.On the nose one can often detect soft fruity tones. The palate is nicely composed, pleasant, refreshing.Translation &copy; Helena &amp; John Baker 2004.

Veritas

<h3>About</h3><blockquote>It is especially recommended for the production of young wine called &ldquo;burč&aacute;k&rdquo; which has excellent quality.</blockquote>Very early white grape variety from the crossin of <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Tram&iacute;n červen&yacute;</a> x Čabaňsk&aacute; perla. It was bred at the Wine Breeding Station in Znojmo by the breeder Ing. Milo&scaron; Zbořil, Ing. Jaroslav Tom&aacute;&scaron;ek, Ing. Jindřich &Scaron;evč&iacute;k, Ing. Ivana Ludv&iacute;kov&aacute; and Jiř&iacute; Hlad&iacute;k.

The grape is medium large, medium dense with a short to medium-long stalk. The berry is medium-sized, round. The sprouting time is early. Harvest maturity begins in the third decade of August. The variety is resistant to infestation by downy mildew, and is moderately resistant to other fungal diseases and frosts. The yield of grapes is lower. It is especially recommended for the production of young wine called &ldquo;burč&aacute;k&rdquo; which has excellent quality.Grapes can be used for direct consumption.To obtain a quality raw material, it is not recommended to leave the grapes on the bush for a long time. It loses acid when overripe.Entry in the State Variety Book 2004.

Vrboska

Welschreisling is an old and highly prized variety of unknown origin. It is one of the most cultivated in our country (8.5% of the total area of vineyards). Excellent terroir for "Vlašák" is offered mainly by the Pálavské vrchy, Mikulov, Slovácko and Velkopavlovice subregions or the Šobes vineyard in the Znojmo region.

The colour of the wine is light greenish yellow up to strong yellow.

<h3>About</h3>Synonymum: Welschriesling (8.5% of the total vineyard plantings). Entered in the State Register of Grape Varieties in 1941.<blockquote>Welschriesling always provides pleasing raw material for the production of sparkling wines</blockquote>The origins of the Welschriesling or Laski Rizlink are obscure, though it has no relationship whatsoever with the noble Riesling itself. Its prefix, though, in most languages, actually means \"foreign\". It is most grown in south-eastern Europe, northern Italy, Hungary, Austria, Slovakia and here, where it is called Ryzlink vla&scaron;sk&yacute;. In Austria it goes under the name Welschriesling, in Hungary Olaszrizling, in the Balkans its name is Laski or La&scaron;ki Rizlink as well as Rizling Italijanski, while Italians refer to it as Riesling Italico. It is of medium growth and moderate foliage with sharply serrated medium-sized leaves of a rather light appearance. The wood matures well and the bark has a golden hue. Bunches are oval with, on occasion, smaller, sub-bunches appended from the base of the long stalks. Berries are small, round, yellowish-green, with black spots on the top. Skins are at the same time weak and firm, the flesh juicy with pervading acidity. It is a vine very resistant to frosts while its resistance to fungal diseases is only moderate. Its stems suffer from drying out. Grape ripening is very late. The wines are distinguished by higher acidity levels which may be steely. In vintages when the grapes are fully ripe and the yields controlled they have a piquant freshness. Those wines possessing higher quality attributes have a pleasing character and are harmonious, especially when they have a high residual-sugar content. Wines from this grape variety cover the entire quality spectrum for white wine, starting with simple wines ideal to be served with light and plain dishes. Then there are the light quality wines which display tones of redcurrants and gooseberries on the nose and, when coming from calcareous soils, bunches of meadow flowers. Finally we come to the delicate, honey-toned, mature, special-selection wines evoking grapey aromas and sultanas with refreshingly zesty notes of soft botrytised fruit.<blockquote>The wines are distinguished by higher acidity levels which may be steely.</blockquote>Welschriesling always provides pleasing raw material for the production of sparkling wines and is an ever-important ingredient in all possible types of blended brand-named wines in which they form the backbone of the cuv&eacute;e, without which the resulting wine would be dull and boring to say thre least.<h3>Basic characteristics of quality wines:</h3>Greenish-yellow colour, in youthful wines fruity blackcurrant tones predominate, sometimes gooseberry, later the scent of meadow flowers. These combine with a piquant acidity and medium body to give a refreshing roundness which makes them pleasantly quaffable. In wines made from less ripe grapes the acidity and steeliness are generally harder. Translation &copy; Helena &amp; John Baker 2004

Welschriesling

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