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<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

White wine

<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>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

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