Even when the average monthly temperature of the hottest month is not a sufficiently reliable indicator of the expected quality of wine, it may give a certain indication of the summer weather in a given vintage. During the 78 years (1926-2003) of recording data the Wine Research Station in Velk&eacute; Pavlovice has measured July as being the hottest month 48 times and August 30 times.The most intensive grape ripening takes place during the period of lowest rainfall which are the months of August and September. Up to 110 mm of rain fell in these two months in 69% of the recorded vintages, while over 110 mm of rain fell in August and September in 31% of cases.The average monthly temperature of the warmest month are shown in the following table:

The average monthly temperature of the warmest month

In 79.5% of years the wine quality in Moravia will be good, very good or excellent. The risk of lower quality wine in southern Moravia occurs in about 20.5% of vintages.

In 79.5% of years the wine quality in Moravia will be good, very good or excellent.

The influence of the weather on the quality of a vintage is documented in the following table:

The influence of the weather on the quality of a vintage

Source: R&eacute;va a v&iacute;no v Čech&aacute;ch a na Moravě &copy; V. Kraus a kol. &copy; RADIX, spol. s r.o.

How to enjoy wine?

Learn about our wines

By region

Climate, topography and soil

Climates conditions - Wine Region Moravia

How does one describe Moravian wines? As quite original without a doubt&hellip; Even through the comparatively effortless orientation in Moravian and Bohemian wines is their unrivalled diversity, which when compared on a world scale is quite unbelievable and unique. Over fifty grape varieties are cultivated in the Czech Republic, which guarantees that everyone is bound to find a favourite here. A whole range of varieties has also been bred and developed in this country, so ensuring that they flourish here and give wine of the very best quality. The exceptional range is even appreciated year after year by tasters in wine competitions around the globe.<blockquote>Over fifty grape varieties are cultivated in the Czech Republic, which guarantees that everyone is bound to find a favourite here.</blockquote>In our territory, similarly to in Austria and Germany, we adopted the system of classifying the quality of wines according to the sugar-levels of the grape must at harvest. The better the vintage and the better the vintner cares for his vineyard, the better the grapes will ripen and consequently will contain higher levels of natural sugar. Thus special selection of grapes is then a wine from riper and more sugar-rich grapes than a simple quality wine.A sense of &ldquo;terroir&rdquo; is distinctly projected onto the wine&rsquo;s palate. This means the specific natural conditions in combination with the varietal composition and human touch in a clearly defined geografical area which makes a wine from a specific place unique and characteristic.And what are the typical attributes of Moravian wines? Their crispy freshness, a ripe and juicy acidity on the palate, an abundance of extractive substances, a pronounced aroma full of delicate tones &ndash; all this can be found in Moravian wines. The doyen of Moravian viticulture, Professor Vil&eacute;m Kraus once said of this:&nbsp;&ldquo;Without the basic character being suppressed, the attributes of Moravian wines come from their immense diversity based on the great number of grape varieties cultivated here. This diversity is however also influenced by a great articulation of the soil and gives to the individual, omnipresent varieties its expression in the final character of the wines based on the conditions prevailing in the Moravian bio-regions. Sameness in wines from Moravia is thus excluded, provoking an inquisitiveness which can never be fully satisfied.&rdquo;Sub-Chapter BIO-REGIONS (Professor V.&nbsp;Kraus, CSc.)The Lechovice bio-region covering the area of Znojmo, where the outstanding individual vineyards can count on a very warm mezo-climate with a rain shadow from the Czech-Moravian highlands, from where the cold highland air occasionally descends thus retarding the vegetative cycle. The slow ripening of the grapes increases the content of aromatic substances of the primary type. Geological and soil conditions divide the vineyard tracks into typical patches. In the Znojmo area there is the rocky Dyje massif with granite and granitoids, which have a low calcium, potassium and phosphorus content. Such conditions are mainly suited to white grape varieties with the Riesling and Sauvignon Blanc standing in the forefront. To the south of Znojmo are the massive drifts of loess which are well-suited to M&uuml;ller-Thurgau, Pinot Blanc and the most planted grape variety Gr&uuml;ner Veltliner. In the Miroslav-Krumlov area the vineyards lie on the narrow strip of Moravika which has a greater proportion of slate, and where conditions are good for Riesling, Gr&uuml;ner Veltliner, Pinot Gris. In the Doln&iacute; Kounice enclave black grape varieties are traditionally to be found on the neutral or acidic soils with tighter, but markedly spiced flavours, especially present in the highly reputed Frankovka (a.k.a. Blaufr&auml;nkisch or Lemberger) of Doln&iacute; Kounice. The Hru&scaron;ovany area which is rich in sandy soils is suitable not only for Gr&uuml;ner Veltliner but also for Welschriesling and Pinot Gris.The Mikulov bio-region&nbsp;is the most typical of the Pannonian bio-regions, in which the formation of P&aacute;lava hills stands out from the Mikulov uplands like a cliff which is formed by Jurassic limestone, surrounded by Cretaceous sediments and with local representation of loess. The range of varieties for making white wine predominates. The higher calcium content in the soil in these very warm vineyard tracks give the white wine a special type of robust but clearly defined minerality. This is mainly evident in the Chardonnay, Pinots Blanc and Gris, Welschriesling and also Aurelius varieties. Gr&uuml;ner Veltliner thrives in the deep loess soils while the gravelly patches found locally on the Dunajovice heights are suitable for black grape varieties. Heading towards the east is the Valtice upland stretching out with its heavy earthy soils suitable for a wider varietal spectrum. This changes on the sandy plateau of Boř&iacute; forest, where Riesling, Pinot Blanc and the black grapes give of their best.The extensive&nbsp;Hustopeče bio-region&nbsp;covers the Hustopeče-Kyjov upland and the spur of the Žd&aacute;nice forest as well as the Oligocene Chřiby mountains. It stands on calcareous flysch and on loess. Pannonian and Carpathian elements intermingle in this bio-region. Hillside positions appear in the southern segment of the Lower Moravian plain, following alongside a stretch of the Brno &ndash; Břeclav motorway, washed by accelerating warm winds. On the earthy and loess soils hereabouts are excellent conditions for Gr&uuml;ner Veltliner, Riesling, Pinot Blanc, Gewurztraminer and for a rich selection of black varieties. The interior part of the hilly land is at a higher altitude and the cooler mezo-climate accentuates the acidity content of the refreshing white wines, in particular those from the M&uuml;ller-Thurgau grape variety. This bio-region comprises the vineyards of Hustopeče, Velk&eacute; Pavlovice, Mutěnice and Klobouky. As opposed to the other bio-regions, here there has been a long tradition of planting black varieties for making red wine, most especially Blaufr&auml;nkisch (Lemberger), Saint Laurent and Blauer Portugieser. This is also a cradle of a brand once known as &ldquo;Slov&aacute;cko Garnet&rdquo;, a blend of the Blaufr&auml;nkisch and Blauer Portugieser grape varieties. The red-wine quality is encouraged by the high magnesium content in the local soils. Also the Neuburger and Pinot Blanc varieties have long ruled on the loess here.<blockquote>A sense of &ldquo;terroir&rdquo; is distinctly projected onto the wine&rsquo;s palate.</blockquote>The lowland section of&nbsp;Podluž&iacute;, with its warm, dry climatic conditions and more frequent inversions belong to the&nbsp;Dyje-Morava (March) bio-region. The sandy soils of the flat plateau are well suited to the black varieties Zweigeltrebe, Blauer Portugieser, Blaufr&auml;nkisch (Lemberger) and the grape variety created here &ndash; Cabernet Moravia. On the short slopes the conditions favour Riesling, Sauvignon Blanc, as well as the Pinot family.The low-lying segment of eastern Mutěnice belongs to the&nbsp;Hodon&iacute;n bio-region&nbsp;as do the flatlands to the south of Bzenec and Kyjov. Above this plateau, which borders the River Morava (March) to the east, lies the N&aacute;klo elevation where the vineyard slopes of Dubňany, Vacenovice and Milotice are to be found. The northerly part belongs to the Žd&aacute;nice-Litenčice bio-region, where it comes under the influence of the geomorphology of the Carpathian system. It is a region for white wines with pronounced aromatic substances of the primary type. Riesling too gives good quality wines, well-known in Bzenec under the name of Lipka (Lime tree). Apart from M&uuml;ller-Thurgau we also have here Pinots Blanc and Gris while for the production of red wine Pinot Noir predominates. The vineyards of Uhersk&eacute; Hradi&scaron;tě, where the warming effect of the south-lying Pannonian influence wanes and disappears, are also part of this bio-region. Apart from the Burgundian varieties, M&uuml;ller-Thurgau as well as Moravian Muscat produce highly attractive wines.From the shores of the River Morava (March) the&nbsp;Hluk bio-region&nbsp;extends along the foothills of the White Carpathians. The sub-soils of the vineyard tracks of Str&aacute;žnice and Blatnice date back to the Eocene era, from the overlying chalk or else are formed from a powerful layer of flysch. The climate of the Hluk bio-region is influenced by the warm dry climate of the neighbouring North-Pannonian sub-region. The positive influence on the ripening of grapes is due to the warm wind &ndash; f&ouml;ehn &ndash; which blows across the spine of the White Carpathians during the ripening period where it dries up and warms the vines upon descending. A considerable part of the vineyards lie on the hard soils formed from autochthonous clay. These soils are water-retentive and the vines on them derive nourishment from this in the course of drier years. This adds extract and fullness to the local wines. It is a region primarily known for its white wines from the Burgundian varieties, Riesling and also the once-extensively cultivated Sylvaner. The locality of Roh&aacute;če in the Blatnice area gave us the famed wine &ldquo;Blatnick&yacute; Roh&aacute;č&rdquo; &ndash; originally a blend of Sylvaner and Pinot Blanc, and possibly also Riesling.The above-mentioned bio-regions are, with their varied soil conditions and specific mezo-climates, the essence of the basic division of &ldquo;Moravian wines&rdquo; into natural territorial units within the environment and the character of the wines that emanate from them. This alliance forms the typical terroir of the regional whole and is currently the pre-requisite for a higher quality level in the wines emerging from the diverse conditions of the given bio-regions. At the same time this natural alliance among the varieties and the ecological characteristics of the environment should serve as the foundation for the creation of the VOC wines of protected origin by the vintners&rsquo; associations as a part of the overall territorial whole of MORAVIA.The lesser the territorial area from which wine from specific grape varieties in a specific bio-region is made each year, the better pre-conditions exist for excellent quality. And that is why the first-class vineyard track, with its precisely defined topographical and soil conditions, planted with appropriate varieties, cultivated by the proper agricultural means, is the pinnacle synthesis of natural energy and the winemaker&rsquo;s art.

Wine Guide

Character and Attributes of Moravian Wines

Geological formations come about as the result of a complex series of influences; rock erosion, decomposition of vegetation and even human activity all contribute to the forming process of the soil and subsoil. The mineral substances necessary for the successful cultivation of vines are supplied to the soil in a vineyard either by the bedrock, and vine roots are capable of reaching down to considerable depths to find them, or by the nutrients supplied to the vines as part of particular viticultural agrotechnology requirements.<blockquote>Geological formations come about as the result of a complex series of influences; rock erosion, decomposition of vegetation and even human activity</blockquote>Mineral substances are part of the ash and their content in a given wine varies depending on the amount of rainfall in a particular area. In dry sites and in years of low precipitation their content will be lower. It is increased by the application of mineral fertilisers and by vinification methods using such methods as must adjustments and other wine treatments. In red wines a greater amount is extracted from the solid matter of the grapes during the maceration and fermentation processes. The content of mineral substances oscillates between 1.8 and 2.8 g/l. Among anions the most frequently found are sulphates and phosphates followed by anions of chlorine, boric acid and silicon.The vine takes sulphates in trace quantities from the soil as remnants of nitrogen, potassium or magnesium fertiliser. The greatest amount of sulphates find their way into the wine, especially white wine, from the sulphuring added to the grape must. Sulphates assist with the elimination of organic toxins from the human organism, working against the setting of calcium deposits and cholestorol on arterial walls, thus slowing down the ageing of the tissue. In wines they occur in amounts of 400-1000 mg/l.Phosphates are a part of a compound of bedrock and get in the soil in an acceptable form through the process of erosion. A smaller amount also comes from phosphoric fertilisers. According to the older methods of winemaking practiced here, it was assumed that wines with a higher content of anion PO4 are of better quality and such conclusions were probably arrived at due to the oxidative methods of wine maturation in the past. This was primarily noted on the wine's palate which was rounder and fuller. Contemporary reductive technology in winemaking picks up the volatile aromatic substances better, which lays a greater emphasis on them nowadays. Phosphates appear in the must not only as inorganic compounds, but also as about a tenth part of the phosphorus found in organic compounds (glycerophosphates, esters of phosphorus, bound compound pectin substances). A considerable amount of the phosphorus compounds are used by the yeasts during the fermentation process. After they die away, the phosphorus compounds will be extracted back into the wine provided that the dead lees forming a sediment are not removed too early. When it comes to our wine regions phosphorus-rich soils are to be found principally in the districts of Znojmo, Bzenec and in Velk&eacute; Žernoseky and their surrounding areas. Phosphates are found in wines in the range of 60-1000 mg/l.<blockquote>This was primarily noted on the wine's palate which was rounder and fuller.</blockquote>Chlorine &ndash; anions of chlorine are found in smaller amounts of 20-400 mg/l in wines and its presence is evident mainly in wines emanating from salty soils. Dangerous nutrients for the vine are sodium chloride and magnesium chloride compounds. Their concentration in the soil solution must not exceed 0.05%. Calcium chloride, on the other hand, is more or less harmless. When using fertilisers based on potassium salts, it has to be borne in mind that chlorine also leeches into the soil during its breakdown. However, since it is a very volatile element, it gets often washed away by rainfall and therefore very little of it may end up in the wine.Boron is an extremely important element for the vine's nourishment. Its content is limited in hard, calcium-rich soils and in vineyard sites that have a modified terraced layout. Boric acid can be present in wines in quantities of 10-120 mg/l, although most of the boron content is precipitated with the compounds of tartrate crystals as deposits and is thus removed from the actual wine. However, for the grapevine itself it has a significant role to play during photosynthesis and for the supply of carbohydrates. It actively participates in the pollination as well as in the flowering and insemination processes.<blockquote>Dangerous nutrients for the vine are sodium chloride and magnesium chloride compounds.</blockquote>Silicic acid is found in wines in quanties of 30-70 mg/l. It strengthens the surface tissue of the vine organism and gets into the wine via the skin of the berries where it is found in a biologically active, assimilable form. A sufficient amount of silicon in the vascular walls is a protection against arteriosclerosis. Wines having a higher silicon content have a sedative effect, as for example ros&eacute; wines of the French Iroul&eacute;guy region which is situated close to the Spanish border in south western France. An increased level of silicon is found in soils formed as a result of the weathering process of feldspar rock and kaolin erosion during the warmer climatic conditions of the Neogene age. Wine also contains a significant number of positively charged cations, though these vary considerably in the amount contained.Potassium plays a very significant role in the life cycle of the vine. Its importance lies mainly in ionic activity and in its great volatility. Its functions are absolutely specific and the vines ingest it mainly through their time of vigorous growth until the formation of the berries. Among all the other cations potassium has a predominant position in the wine. It is present in the wines in amounts of 160-2500 mg/l. Amounts of between 600-1000 mg/l are considered normal and commonplace, anything above that is higher. Potassium is activated by the amylase enzymes contained in the saliva as well as in the pancreatic juices. It is active in the functioning of the nerve cells and exercises the regular functioning of the cardiac muscle. It is considered to be the key element in slowing down the spread of sclerosis. In the grape must it is mainly found in the form of potassium tartrate and also as potassium sulphate. It usually exists in larger doses in red wines and also in certain dry white wines, generally made from the Pinot Blanc and Chardonnay varieties, as well as in wines from Georgian varieties such as Colicouri, Rkatsiteli, Mtsvane. Potassium gives a softening edge to the wine's palate. Wines that have a low potassium content are acidic and tart on the palate.The vine gets its calcium in amounts commensurable with soils and subsoils rich in calcium and these predominate in our wine regions. Where there are excessive amounts of calcium in the soil vines have a tendency to develop a condition referred to as chlorosis resulting in the yellowing of the leaves and stunted growth. The calcium content in a wine is relatively constant and moves between 100 to 200 mg/l. In humans calcium is necessary for the nourishment of the bone tissue and is effective as a sedative to the nervous system. It also improves the coagulability of the blood. Wines with the greatest amounts of calcium are found from around the Pavlov hills, Str&aacute;žnice, Blatnice and Měln&iacute;k.Magnesium performs its most significant function as an essential component of chlorophyl. Without sufficient magnesium the vine suffers in soils where there is a high calcium content and also in dry sandy soils. Its presence in wine is regularly between 50-200mg/l. Only a very few French wines contain levels that exceed these. In our wines the highest magnesium content is to be found mainly in the Velk&eacute; Pavlovice region, especially in the red wines. Magnesium is mainly found in the brain tissue, and its presence is vital for our biological equilibrium. It improves the setting of calcium in the bones, bringing about the opening up of the arteries. Lack of magnesium contributes to the development of arteriosclerosis and an arhythmic heartbeat. It also increases the secretion of bile.<blockquote>Magnesium performs its most significant function as an essential component of chlorophyl.</blockquote>Iron is present in wine in amounts of 4-10g/l. At the higher level it is eliminated by means of fining, so that the wine does not develop a condition known as iron casse and become turbid. Certain red wines matured in barriques contain a greater amount of iron ( Burgundy , Bordeaux ). Such wines serve in the treatment of anaemia and for convalescence. In this country some wines have an above-average iron content, either coming from loess soil ( Brno , Znojmo, Litoměřice) but mostly from the basalt area of the Central Bohemian Highlands.Source: R&eacute;va a v&iacute;no v Čech&aacute;ch a na Moravě &copy; V. Kraus a kol. &copy; RADIX, spol. s r.o.

The Mineral Composition of Wine

About Wine

Encyclopedia article

Wines from Czech Republic - official website. Wine, news, wine regions, directory of winemakers and other information about our wines.

Wines from Czech Republic

Account settings

Title

Once you delete your account, we will delete any personal data we hold about you and you will lose all your saved trips. This action is non-refundable.

E-shop detail

Event detail

Favorites

Event calendar

Our winemakers

Cellars

Wine bars

Wine shops and e-shops

News

Articles

Videos

For professionals

Awards and competitions

Certification

Our activities and materials

About web

About us

Didn't receive an email?
<ul>
 <li>Try waiting a bit, or check your spam/junk mail,</li>
 <li>make sure you spelled the e-mail correctly,</li>
 <li>send yourself the password reset link again.</li>
</ul>

Climates conditions - Wine Region Moravia

Tags

News

About Wine

About us