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<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

White wine

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

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

Rinot 23

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