<h3>About</h3>Entered in the State Register of Grape Varieties in 2001.This variety was developed through the cooperation of breeders J. Havl&iacute;k, F. Zatloukal and L. Michlovsk&yacute; at the Vine Research Centres of Velk&eacute; Pavlovice and Pern&aacute; by crossing Andr&eacute; x Irsay Oliver.&nbsp;

<blockquote>The wine is full, atypical and, unusually for a red wine, displays expressive muscatty aromas.</blockquote>It is of vigorous growth, medium-thick foliage and has small to medium bunches with small berries of a blueish-black colour with expressive muscat tones. Resistance to fungal diseases is average. Its soil requirements are currently being assessed.The grapes attain high must-weight levels and ripen early.The wine is full, atypical and, unusually for a red wine, displays expressive muscatty aromas. It could probably be successfully used in the production of dessert wines.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Agni

<h3>About</h3>Entered in the State Register of Grape Varieties in 1975.This variety was bred in the Ukranian Scientific Research Institute for Wine and Vines in Odessa. In that area it goes by the name Odesskij čornyj (Black). Alibernet is grown more widely in Slovakia, where in warmer conditions it can achieve a quality of particulary good kabinet levels. It is a crossing of Alicante Bouschet x Cabernet Sauvignon.<blockquote>Grapes have a high acidity level, especially in harvests of poor vintages.&nbsp;</blockquote>

Growth is vigorous, leaves medium, five-lobed, of an intense green hue which in autumn becomes deep red. Bunches are large, wide and sparse. Berries are of medium size, blueish-black with dark red flesh and juice. The flesh has a distinct Cabernet taste. Resistance to fungal diseases and frost is good. It requires the best positions, due to its late-ripening. Harvests are regular and high. Grapes have a high acidity level, especially in harvests of poor vintages.&nbsp;<blockquote>It is an expressive red wine, somewhat southern in character.&nbsp;</blockquote>The wine may well attain excellent quality and can be ample and round when coming from lower yields under warmer conditions. From higher yields it is thin, with less colour, and with an unpleasantly high level of acidity. With due attention given to the vineyard work it is possible to produce varietal wines. Otherwise it is a variety suitable for blends to which it imparts its colour and distinct Cabernety aroma.<h2>Basic characteristics of quality wines:</h2>Very dark red in appearance, aromatic substances are very much those of the Cabernet style. The wines are of medium to medium-full body or better, with high tannins which slowly ripen to a neutral smoothness. It is an expressive red wine, somewhat southern in character.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Alibernet

The variety was cultivated in Velké Pavlovice in 1960 by Ing. Jaroslav Horák from Frankovka and Saint Laurence. It was named in honour of Ch. K. André, the founder of the Association for Vine and Fruit Breeding in Brno. This is one of the reasons why we can find it especially in the Velkopavlovice subregion, however, interesting André wines are definitely also produced in the Slovácko and Mikulov regions.

The colour of the wine is usually higher ruby.

<h3>About</h3>Register of Grape Varieties in 1980.<blockquote>Dark garnet-ruby colour, with a nose of ripe blackberries underlined by firm tannins and acidity in young wines.</blockquote>This variety was bred by J. Hor&aacute;k at the Vine Research Centre in Velk&eacute; Pavlovice as a cross between Lemberger (Blaufr&auml;nkisch or Frankovka in Czech) with Saint Laurent (Svatovavřineck&eacute;) and was named in honour of Christian Andr&eacute; (1763-1831) who was the founder of the association for the support of fruit and vine breeding in Brno.&nbsp;Growth is medium to weak, if the yields are to be higher. Medium-sized leaves are of intense green colour and without deep indentations. Bunches are medium-sized, conical and have very short stalks. Berries are small, blueish-black in colour with thick skins, which makes them very resistant to grey rot. The wood matures very well and its resistance to frost is very good, whilst against other fungal afflictions it is somewhat lower. Andr&eacute; requires excellent sites in the vineyard, since it ripens late and at the same time demands deep and fertile soil. Cropping is regular and very good and, if the wne should be of good quality, green harvesting and late picking of grapes is necessary in order that the harsh malic acid can already convert to the softer lactic acid on the vine. Andr&eacute; belongs in the warmest regions.&nbsp;<blockquote>After further ageing in bottle they can also develop a supple palate with ripe, velvety tannins.</blockquote>Wines from well-ripened grapes can attain excellent quality and where malolactic fermentation has already taken place they have a dark ruby-garnet colour and are full-bodied which makes them suitable for maturing in the barrel. After further ageing in bottle they can also develop a supple palate with ripe, velvety tannins.Unfortunately many vintners aim for a great crop and come up with wines that are thin, harsh and astringent.<h3>Basic characteristics of quality wines:</h3>Dark garnet-ruby colour, with a nose of ripe blackberries underlined by firm tannins and acidity in young wines. When mature, a certain fullness with ample fruit characteristics can develop with further time spent in bottle, when the roundness and red-wine typicality is enhanced.Translation &copy; Helena &amp; John Baker 2004.

Vinice

André

<h3>About</h3>Entered in the State Register of Grape Varieties in 2001.This variety was bred at the Vine Research Centre of Pern&aacute; by F. Zatloukal and L. Michlovsk&yacute; by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/riesling" target="_blank" rel="noopener">Riesling</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurent" target="_blank" rel="noopener">Saint Laurent</a>) x <a href="https://www.wineofczechrepublic.cz/odrudy/zweigeltrebe-blau" target="_blank" rel="noopener">Zweigeltrebe</a>.&nbsp;<blockquote>The garnet-coloured wine contains supple tannins and has a pleasingly ample body.</blockquote>

It is of medium to vigorous growth, leaves are smaller, circular, the bunches are medium-sized and dense. Berries are of medium size and somewhat flattened, the skins are blueish-black in appearance. Crop is high with good must-weight levels.&nbsp;Red wines are smooth, well-balanced and full.<h2>Basic characteristics of quality wines:</h2>The garnet-coloured wine contains supple tannins and has a pleasingly ample body. It can be compared to fully mature wine made from the Zweigeltrebe grape variety.&nbsp;Translation &copy; Helena &amp; John Baker 2004.

Ariana

<h3>About</h3>Wine of excellent quality, dark red colour, fruity and herbal aromas and tastes, full, harmonious, slightly aromatic type.The variety was bred by F. Zweigelt in Klosterneuburg by crossing <a href="https://www.wineofczechrepublic.cz/odrudy/blauer-portugieser" target="_blank" rel="noopener">Blauer Portugieser</a> and <a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank" rel="noopener">Frankovka</a> in 1923. It is grown on about 1,000 hectares in Austria.<blockquote>Wine of excellent quality, dark red colour, fruity and herbal aromas and tastes, full, harmonious, slightly aromatic type.</blockquote>

Blauburger is a blue grape medium early variety. Leaf is medium-sized, pentagonal in shape, V-shaped blade profile. Grape is medium-sized, medium dense. Berries are small to medium-sized, circular shape on the profile. The colour of the skin is blue-black.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, moderately resistant to infestation by downy mildew and powdery mildew. The variety is moderately resistant to showering.Yield of grapes is medium to high, sugar content of must is medium high.

Blauburger

The origin of the Blue Portugal variety is unknown but it certainly does not come from Portugal. In our country, it is actually grown everywhere, the most widespread is in Slovácko and Velkopavlovice. For example, in the Czech Republic there are great Blue Portugal wines in the Litoměřice, Roudnice or Čáslav regions, and in Moravia around Kyjov, Uherské Hradiště or Hodonín.

<h3>About</h3>Synonymum: Blauer Portugieser, Portugieser Blau. 3.9% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>Wines were often consumed during sociable get-togethers in the taproom in the vintner\'s home, during which cold meat platters were served.</blockquote>Legend has it that in the year 1772 Count de Fries summoned several vintners from the environs of his ch&acirc;teau in Bad V&ouml;slau near Vienna and presented them with bundles of vine cuttings of a grape variety which he had received from his business agency in the town of Oporto in Portugal. The variety soon acquired such pre-eminence, that after some years two-thirds of local vineyards were planted with the grape now called Blauer Portugieser which, according to the municipality records, was then also known as \"V&ouml;slauer\". Cultivation spread into the neighbouring Baden region and gradually throughout the entire monarchy. In 1848 in Bad Voslau the local firm of R. Schlumberger produced the first-ever sparkling wine from Blauer Portugieser, which went on to receive a tremendous reception far beyond the Austrian borders.&nbsp;Blauer Portugieser, in Czech Modr&yacute; Portugal, Hungarian Oport&oacute;, in the Balkans Kraljevina, in France Portugais Bleu is of vigorous growth and the vines enjoy a great vitality. Leaves are medium to large, light-green, smooth and are not deeply indented. Maturation of the thick wood is moderate and the vine is not very resistant against frost. Resistance to fungal diseases is also low. With regard to vineyard positioning it is quite adaptable, though it must not be grown in low-lying land in the valleys. It is tolerant of drought. Yields are high after mild winters. After frost damage the vine soon recovers and regenerates its losses. Clusters are large, conical, medium-thick. Berries are medium, circular, with thin skins of blue colour. The flesh is somewhat dilute and has low acidity and must-weight levels. Grapes may serve as an undemanding table variety.&nbsp;In this country Blauer Portugieser was once the most widespread black variety not only for its abundant crop but also for the good drinkability of its supple aromatic wines, which used to accompany the working breaks in the fields as well as everyday meals. The redness of the hue of the wine corresponds to the size of the harvest, but it is always less intense. Young wines have a soft floral nose, which can be immensely pleasing, and if this is supported by a youthful harmony, it can be like an invitation to regular quaffing.<blockquote>In this country Blauer Portugieser was once the most widespread black variety not only for its abundant crop but also for the good drinkability&nbsp;</blockquote>Using special technology - so-called carbonic maceration - it is possible to shape a very pleasing style of youthful red wine from this variety, such as is marketed under the title \"Saint Martin&rsquo;s Wine (Svatomartinsk&eacute; v&iacute;no)\" which is released on the day of the feast of Saint Martin (Martinmas) on 11th November, just before the arrival of Beaujolais Nouveau, to which it can be daringly compared. The wine of this variety is sometimes used in blends with Lemberger (Frankovka), in order to achieve a more rapid maturation with a view to reducing the astringency and tannins of the latter. Such blended wine used to be made near the Slovakian frontier where it was known as \"Slov&aacute;ck&yacute; gran&aacute;t\" and enjoying tremendous popularity.Wines were often consumed during sociable get-togethers in the taproom in the vintner\'s home, during which cold meat platters were served. The lighter wines of this variety are excellently thirst-quenching, and are suitable as accompaniment to a wide variety of dishes, for their neutral qualities do not interfere with the food in any way. They also make ideal partners for well-ripened cheeses.<h3>Basic characteristics of quality wines:</h3>Light ruby colour, with a youthful nose of flowers, are the most typical attributes of these wines. The wine is low in tannins, light, very pleasant to the nose and palate, succulent and harmonious.Translation &copy; Helena &amp; John Baker 2004.

Blauer Portugieser

<h3>About</h3>0,8 % of the total vineyard plantings. Entered in the State Register of Grape Varieties in 2001.This variety was developed by Lubom&iacute;r Glos in Moravsk&aacute; Nov&aacute; Ves as a crossing of Cabernet Franc x <a href="https://www.wineofczechrepublic.cz/odrudy/zweigeltrebe-blau" target="_blank">Zweigeltrebe</a>.<blockquote>Red wines are deep, of a dark garnety colour and posses supple Cabernet tones on both nose and palate.</blockquote>

It is of vigorous growth and has large leaves of dark colour with superficial indentations. Bunches are medium to large, containing medium-sized dense grapes. Berries are medium to large, round and frosted, having thick blue-black skins that make them resistant to grey rot. The berries have a Cabernet-type smell and are very tasty. Ripening is very late. The yields are excellent and regular. This grape variety belongs in the warmest positions in the warmest regions. For the production of top-quality wines it is necessary to control and regulate the harvest.&nbsp;<blockquote>Where the winemaking technology is correctly applied, wines from Cabernet Moravia can be classed among the top red wines from Moravia.&nbsp;</blockquote>Red wines are deep, of a dark garnety colour and posses supple Cabernet tones on both nose and palate. After undergoing malo-lactic fermentation they are very round, supple, with well-structured tannins and a long finish.&nbsp;Where the winemaking technology is correctly applied, wines from Cabernet Moravia can be classed among the top red wines from Moravia.&nbsp;<h2>Basic characteristics of quality wines:</h2>Dark garnet colour. The aromatic substances of blackcurrants, typical of the Cabernet varieties, combine with well-structured tannins, which impart a pleasing complexity to the wine after bottle maturation. The wines are typical for red wines from northern regions.Translation &copy; Helena &amp; John Baker 2004.

Cabernet Moravia

Cabernet Sauvignon is one of the four most popular blue varieties in the world. In our country it is grown exclusively in Moravia, it is most widespread in the Mikulov and Velkopavlovice subregions, it is excellent in the vicinity of Hustopeče and Mutěnice. Cabernet wines mature relatively slowly and their quality increases with age. Therefore, they are suitable for long-term archiving.

<h3>About</h3>(1.3% of the total vineyard plantings). Entered in the State Register of Grape Varieties 1980.<blockquote>They say that Cabernet Sauvignon is a simple recipe - it is a mixture of blackcurrants, cedar wood, pencil sharpenings and the smell of a cigar box.</blockquote>The original Cabernet grape variety was Cabernet Franc, a close relative of the wild forest vine. Natural pollination by the Sauvignon variety led to what has lately become the most fashionable red variety in the world, the Cabernet Sauvignon. Cabernet Franc has unjustly found itself pushed well into background.Cabernet Sauvignon produces wines that contain a good deal of tannins, are darker and more full-bodied, but the wines of the original Cabernet Franc have a far suppler texture, sometimes, also, an even more attractive nose when blended with Cabernet Sauvignon to moderate the latter\'s over-exuberance. In the Bordeaux region of France grapes of the Cabernet Franc ripen earlier and have better sugar levels. For this reason it is grown, along with Merlot, in the region of St. Emilion where Cabernet Sauvignon does not thrive too well. Quality Cabernet Franc has youthful garnet tones, which through maturation darken. They are expressive and full with a nose of raspberries, sometimes even violets along with gleams of blackcurrant fruitiness. Cabernet Franc wines from warmer New World regions display raspberry notes and a jammy texture. Cabernet Sauvignon has around 140,000 hectares of plantings in the whole world and is one of the seven most widely planted grape varieties in the world. It is said of this cultivar that it is an arrogant trespasser on regional traditions, which mercilessly forces out other red grape varieties, and that it has literally driven the wine lovers of the world so crazy they are willing to pay almost any sum for the so-called cult wines made from this grape variety. Traditionalists curse the Cabernet Sauvignon whilst importers place it on a pedestal in the hope of making a huge financial killing, while wine aficionados are delighted to find that they have no difficulty at all in recognising this grape variety just as they can instantly recognise home cooking.<blockquote>Traditionalists curse the Cabernet Sauvignon whilst importers place it on a pedestal in the hope of making a huge financial killing</blockquote>They say that Cabernet Sauvignon is a simple recipe - it is a mixture of blackcurrants, cedar wood, pencil sharpenings and the smell of a cigar box. And that is precisely the reason why, with Cabernet Sauvignon being so easily distinguishable, that it has played a considerable part in the trend of returning to varietal wines which has also led to a frenzied search for other traditional varieties with their own specific varietal characteristics as well. Those exporters wanting to be present on the markets in the UK or the USA make their entry with Cabernet Sauvignon, never mind that it emanates from a totally unknown wine region. Several local varieties of that region may be of interest to the connoisseur, but the Cabernet Sauvignon is today\'s certainty, even when it is used only as a small percentage in a blend. Cabernet Sauvignon grows with great vigour and its annual growth is upwards. Leaves are medium in size, deeply indented. Bunches are medium, loose, pointed towards the ends, with small blueish-black berries, which have thick skins and good resitance to grey rot. The wood matures well, frost-resistance is excellent, resistance to fungal diseases only medium. Grapes ripen very late and that is why it is only possible to plant it out on the very best and warmest vineyard positions, and in the best, well drained soils, preferably of gravel.<blockquote>From well-ripened grapes the taste is always of blackcurrants with a host of other fruity tones added according to the location, soil, harvest and technology employed.</blockquote> Wines from this variety mature very slowly. They are bottled only after between one-and-a-half to two years and they start to become drinkable after 4-5 years, reaching their peak after 5 to 10 years or even later. In poorer vintages and in over-abundant harvests one may discern green unripe tones in the wine and a crude nose of green capsicum. From well-ripened grapes the taste is always of blackcurrants with a host of other fruity tones added according to the location, soil, harvest and technology employed. They may be those of dark cherries, blackberries, tobacco, eucalyptus and marmalade, especially in the New World wines. In most regions where Cabernet Sauvignon is grown, the wines are matured in oak barriques, which impart further smells and textures to the wine, especially if the barrels are toasted. Full, aromatic wines go extremely well with meat dishes such as roast lamb, beef steak, turkey or with spicy sauces.<h3>Basic characteristics of quality wines:</h3>Dark garnet colour, sometimes with blue reflections. Typical is the nose of blackcurrants, and, depending on the ripeness of the grapes, even the scent of cherries, blackberries, tobacco, cedar wood or jam. The wine is opulent, having a very lengthy finish, and in cases where the wine has matured in bottle, it has a velvet suppleness. Young wines usually possess aggressive tannins.Translation &copy; Helena &amp; John Baker 2004.

Cabernet Sauvignon

<h3>About</h3>Wine of excellent quality, dark red and blue and red colour, fruity and herbal aromas and tastes, full, harmonious, slightly aromatic type.Blue grape very late variety created by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a>) x (<a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank">Merlot</a> x Seibel).<blockquote>Wine of excellent quality, dark red and blue and red colour, fruity and herbal aromas and tastes, full, harmonious, slightly aromatic type.</blockquote>

Adult leaf is medium-sized, round in shape, wavy blade profile. Grape is small to medium-sized, medium dense. Berries are small, circular shape on the profile. The colour of the skin is blue-black, the flesh has a slight anthocyanin colour.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, resistant to infestation by downy mildew and powdery mildew.Full maturity begins in the third decade of October. Yield of grapes is low to medium high, sugar content is high to strongly high.Maintainer: agricultural entrepreneur - Vil&eacute;m Kraus

Cerason

<h3>About</h3>Entry in the State Variety Book 2004.<blockquote>It is harmonious, reminiscent of the Blue Portugal variety.</blockquote>Medium early blue grape variety. It comes from the crossing of <a href="https://www.wineofczechrepublic.cz/odrudy/blauer-portugieser" target="_blank" rel="noopener">Blauer Portugieser</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-noir" target="_blank" rel="noopener">Pinot Noir</a>. It was bred at the Institute for Vine Breeding in Geilweilerhof, Germany.

<blockquote>The wine is of excellent quality, ruby to dark black colour, neutral to slightly aromatic aroma.</blockquote>The grape is medium-sized, dense with a short stalk. The berry is small to medium-sized, round. The colour of the berry is blue-black, the flesh is colourless. The sprouting time is early. Resistance to fungal diseases is moderate. It is not damaged by frost. For relatively early ripening, it is also suitable for peripheral wine-growing areas. The yield of grapes is high.The wine is of excellent quality, ruby to dark black colour, neutral to slightly aromatic aroma. It is harmonious, reminiscent of the Blue Portugal variety.

Domina

Dornfelder is a German variety and it is still a very important blue variety. However, we also meet it more and more often in our country where it is very successful thanks to optimal climatic conditions. In our country it is grown mainly in Moravia, it thrives most in the Velkopavlovice, Mikulov and Slovácko regions.

<h3>About</h3>In the Czech Republic, it is grown exclusively in Moravia. It can be found more often in the area around Velk&eacute; Pavlovice or Mikulov. It is also grown in the Mutěnice or Bzenecko regions.<blockquote>Due to its intense colour, it is valued in Germany as a raw material for increasing the colour of red wines and for maturing in barriques.</blockquote>In our country, it is grown on less than 1% of the vineyard area however it is also grown in "non-vineyard" countries such as England, Belgium or the Netherlands. The variety was entered in the State Variety Book in the Czech Republic in 2004.Dornfelder is a medium-early grape blue variety which was formed by crossing Helfensteiner x Heroldrebe (i.e. Jakubsk&eacute; x Trol&iacute;nsk&eacute;) x (<a href="https://www.wineofczechrepublic.cz/odrudy/blauer-portugieser" target="_blank">Blauer Portugieser</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a>). The variety was bred at the Vine and Fruit Testing Institute in Weinsberg, Germany.The grape is large, sparse to medium dense with a medium-long stalk. The berry is medium to large, broadly elliptical in shape. The colour of the berry is blue-black, the flesh is colourless. The sprouting time is medium early. Harvest maturity begins in the first decade of October. The variety is resistant to attack by downy mildew, and is moderately resistant to attack by downy mildew and noble rot. It is less resistant to damage from winter frosts, spring frosts do not damage it, it does not tolerate drought. The variety is very fertile and therefore requires a proportionate load.The grape of the variety is pleasing, the taste of the berry is pleasant without specific peculiarities, therefore it can be used for direct consumption in favourable conditions.The wine is of excellent quality, dark black colour, slightly aromatic aroma and flavour. Due to its intense colour, it is valued in Germany as a raw material for increasing the colour of red wines and for maturing in barriques.

Dornfelder

Frankovka is a very old variety which probably originates from Austria, but it is said that it may come from Germany, France or Slovenia. In our country it is grown exclusively in Moravia, the most widespread is in Velkopavlovice and Slovácko, but the best Frankovka comes from Mikulov region.

<h3>About</h3>It is highly likely that this variety has origins in Austria and that the ancient Heunisch grape variety stood at its birth. It is principally cultivated in central European wine regions. Its synonyms are: Blaufr&auml;nkisch, Blauer Limberger, Lemberger, K&eacute;kfrankos, Crna Moravka. In this country it is grown only in Moravia because of its late-ripening properties.&nbsp;<blockquote>Wines frequently have a light or even on occasion a dark-ruby hue with violet tinges.</blockquote>Vines are vigorous, having steady upright growth, longer internodes and large, dark-green leaves that are three-lobed. The wood matures well, resistance to frost is good and to grey rot also. Bunches are large, winged and loose. Berries are medium, round, blue-black in colour. Taste is decidedly spicy. The bunches sometimes suffer from drying of the stems. This variety needs the best and driest vineyard positions and tolerates calcium.&nbsp;Wines frequently have a light or even on occasion a dark-ruby hue with violet tinges. In young wines there is a grassy aroma, which evolves into blackberry during maturation. The wines made from the Lemberger variety are always somewhat more acidic than the average red wine and at the outset have hard tannins. This reality leads producers of quality wine to cut the yields substantially and to classify their grapes according to quality. They also increase the length of time the wine macerates on the skins so as to obtain the greatest possible extract. To this end they also make their wine undergo malo-lactic fermentation in the search for a greater degree of red-wine character, without sacrificing any of the spiciness and tones of full fruit. At the same time they allow their wine to mature for longer in barrels. Wines can be laid down to mature slowly in bottles.&nbsp;<blockquote>Depending on the ripeness of the grapes wines of the Lemberger cultivar makes for very good daily drinking and is thoroughly food-friendly</blockquote>Depending on the ripeness of the grapes wines of the Lemberger cultivar makes for very good daily drinking and is thoroughly food-friendly, going well with the entire range of everyday dishes. When mature, and if they are from a good vintage, they make a formidable match for roasts, game, duck, goose, goulash, liver and kidneys, spicy vegetable dishes, polenta, mature and cream cheeses, pasta and some pizzas.<h3>Basic characteristics of quality wines:</h3>Dark ruby colour. In young wines the high acidity dominates over other characteristics. Once over the harder tones of youth one will find spiciness combined with fruitiness and an extractive expression typical of red wines from the northernmost wine regions. In the best vintages wines show a nice and smooth character.Translation &copy; Helena &amp; John Baker 2004.

Frankovka (Lemberger)

<h3>About</h3>Wine of excellent quality, ruby to dark red colour, fruity aroma and taste, slightly aromatic type.Blue grape late variety created by crossing <a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a>.<blockquote>Wine of excellent quality, ruby to dark red colour, fruity aroma and taste, slightly aromatic type.</blockquote>

Adult leaf medium to large, pentagonal in shape, wavy blade profile. Grape is small to medium-sized, medium-dense to dense. Berries are small, circular shape on the profile. The colour of the skin is blue-black, without anthocyanin colouring of the flesh.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, resistant to infestation by downy mildew and powdery mildew.Full maturity begins in the first decade of October. Yield of grapes is low to medium high, sugar content is medium high to high.Maintainer: agricultural entrepreneur - Lubom&iacute;r Glos

Fratava

<h3>About</h3>Wine of excellent quality, dark red colour, fruity aroma and taste, full, slightly aromatic type.Blue grape of late variety up to very late varienty created by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a>) x (<a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank">Merlot</a> x Seibel 13.666).<blockquote>Wine of excellent quality, dark red colour, fruity aroma and taste, full, slightly aromatic type.</blockquote>

Adult leaf is medium-sized, round in shape, wavy blade profile. Grape is small to medium-sized, medium dense. Berries are small, circular shape on the profile. The colour of the skin is blue-black, the flesh without anthocyanin colour.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, medium resistant to resistant to infestation by downy mildew and powdery mildew.Yield of grapes is medium to high, sugar content of must is high.Maintainer and holder of breeding rights: Prof. Ing. Vil&eacute;m Kraus, CSc.

Kofranka

<h3>About</h3>Entry in the State Variety Book 2004.Medium early to late blue grape variety created by crossing&nbsp; (<a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank">Merlot</a> x Seibel 1366) x (<a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a>).

<blockquote>The variety provides high-quality wines characterized by an aromatic and harmonious taste of the Saint Laurence type of wine</blockquote>The variety was bred in the Scientific Production Association Resistant in Velk&eacute; B&iacute;lovice, the breeders are doc. Ing. Milo&scaron; Michlovsk&yacute;, CSc., Prof. Ing. Vil&eacute;m Kraus, CSc., Lubom&iacute;r Glos, Vlastimil Peřina and Ing. Franti&scaron;ek M&aacute;dl. Pollen was obtained from a research institute in Chisinau, Moldova, and cross-breeding and selection were performed in Lednice na Moravě, Břeclav and Pern&aacute;.The grape is medium-sized, sparse with a short stalk. The berry is small to medium-sized, round. The colour of the berry is blue-black, the flesh is colourless. The sprouting time is early up to medium early. Harvest maturity begins in the first to second decade of October. The variety is moderately resistant to downy mildew and noble rot infestation, and is resistant to powdery mildew. The yield of grapes is medium high.Laurot does not need chemical protection to ensure suitable agrotechnical principles in suitable habitats and is thus destined for organic viticulture.The variety provides high-quality wines characterized by an aromatic and harmonious taste of the <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a> type of wine with a strong acidity which must be broken down in some vintages. During maturation, the wine becomes velvety.

Laurot

Merlot, čti „merló“, je významná odrůda pocházející z Francie, která je jednou z vůbec nejstarších odrůd na světě. U nás se pěstuje především na Moravě, nejvíce rozšířená je v Mikulovské a Slovácké podoblasti.

<h3>About</h3>Entered in the State Register of Grape Varieties in 2001.<blockquote>Wines of Merlot are frequently of ruby to garnet colour, while its depth will depend on the yield.</blockquote>Originally a French variety with genetic ties to Cabernet Franc, which has been planted in about 80,000 hectares in France and is still on the increase. Its wine is an integral part of the the red-wine region of Bordeaux, mainly in St. Emilion and Pomerol, where the world-renowned Ch&acirc;teau P&eacute;trus is situated, whose vineyards of hard clayey soil rich in iron are planted almost exclusively with Merlot. During the last ten years this variety has spread rapidly not only in the southern French Languedoc region, but also in the rest of the world and nowadays the wines from Merlot enjoy immense popularity.The name is derived from the French &ldquo;merle&rdquo; (blackbird), who loves to peck at the little berries in the large bunches of Merlot grapes, which are the first of all the black varieties cultivated in the Bordeaux region to take on colour. Wines from Merlot are excellent partners in blends with <a href="https://www.wineofczechrepublic.cz/odrudy/cabernet-sauvignon" target="_blank">Cabernet Sauvignon</a> because they are full-bodied and their softness has a moderating effect on the tannins of that variety and speeds up maturation. Previously Merlot was perceived as a grape variety of the second rank, however it has slowly been gaining respect while it has gradually been spreading its wings to Italy, California, Chile and even into eastern Europe. Its innate subtlety and pleasant drinkability has brought it many friends in the wine-loving world. In Hungary we come across Merlot under the title M&eacute;doc Noir.Vines are of vigorous growth, having medium large, 3-5-lobed, light-green leaves. Grapes are medium to large, loose, on long stalks. Berries are small to medium, blueish-black, with thin skins, and are moderately spicy to taste. Resistance to frost and fungal diseases is medium to low. Ripening is medium late. Towards the end of ripening the sugar content increases rapidly while the acidity levels drop. It requires excellent positions in which it will be protected to a certain extent from winter frosts. It is suitable in light, warmed and drier soils which are also well drained. Wines from the Bordeaux region use different percentages of each of the varieties permitted in the individual regions. Although Merlot is represented in 56% of the entire vineyard area, it is not used everywhere. The standard cuv&eacute;e is Merlot, <a href="https://www.wineofczechrepublic.cz/odrudy/cabernet-sauvignon" target="_blank">Cabernet Sauvignon</a>, Cabernet Franc, with the possibility of adding Malbec and Petit Verdot. Merlot brings subtlety and roundness, Cabernet Franc the nose, while Cabernet Sauvignon gives backbone and necessary structure to the wine. On its own Merlot would be less long-lived. In wines from the the M&eacute;doc and Graves regions Merlot is usually only about 25% of the cuv&eacute;e, while in St.Emilion it may be around 60%, the main ingredient being Cabernet Franc. In Pomerol, on the other hand, Merlot is usually 80% or even up to 95% of the blend. All depends very much not just on the climate, but even more on the soil composition. Soils of both the last mentioned regions are mainly hard and cool, which slows the ripening of Cabernet Sauvignon somewhat, which allows it to be planted on the gravelly soil of the M&eacute;doc. Wines of Merlot are frequently of ruby to garnet colour, while its depth will depend on the yield. As it gives an abundant crop, it can often be found on sale as a light ruby wine with a grassy nose and bitter taste. But Merlot from good producers normally has a dark garnet appearance, a supple nose of over-ripe blackcurrants with a hint of black cherries, plums, and figs, and, after spending a long time in bottle, tones of tobacco, truffles, coffee or chocolate. The taste is marked by a lower level of acidity, suppleness and velvety smoothness. Wines are very light and pleasantly drinkable. Because of its excellent drinkability and smoothness the wines of Merlot have gained favour with those same consumers who dislike tannic and astringent red wines. The liking for Merlot has quickly spread to a great number of consumers across the USA. Merlot matures relatively fast in bottle and only first-rate winemakers manage to get their Merlots to last more than a few years. The Merlot grape is also used in many parts of the world in blends with other varieties other than Cabernet.<blockquote>Wines of Merlot are good to drink on their own without food.</blockquote>Wines of Merlot are good to drink on their own without food. They can be offered alongside a variety of fine pat&eacute;s, venison or wild-boar ragouts, veal kidneys, roasts, mature cheeses, and dishes based on tomatoes.<h3>Basic characteristics of quality wines.</h3>Dark ruby to garnet colouris typical for the variety, and its very attractive sweetish nose of dark cherry or compot which fills out as it matures to include plums, figs and, after bottle-ageing, notes of tobacco, coffee and truffles also makes it very attractive for the majority of consumers. The wines have a supple smoothness and are highly attractive with a long finish. Translation &copy; Helena &amp; John Baker 2004&nbsp;

Merlot Noir

<h3>About</h3>Wine of excellent quality, dark red and blue and red colour, fruity and floral taste, harmonious, slightly aromatic type.Blue grape late variety created by crossing (<a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank" rel="noopener">Frankovka</a> x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank" rel="noopener">Saint Laurence</a>) x (<a href="https://www.wineofczechrepublic.cz/odrudy/merlot-noir" target="_blank" rel="noopener">Merlot</a> x Seibel 13.666).<blockquote>Wine of excellent quality, dark red and blue and red colour, fruity and floral taste, harmonious, slightly aromatic type.</blockquote>

Leaf small to medium-sized, pentagonal in shape, V-shaped blade profile.Grape is medium-sized, medium-dense to dense. Berries are small, circular shape on the profile. The colour of the skin is blue-black, flesh without anthocyanin colouring.When grown under fungicidal protection, the variety is medium resistant to infestation by noble rot, resistant to infestation by downy mildew and powdery mildew. Yield of grapes is medium high, sugar content of must is medium high.Maintainer and holder of breeding rights: Ing. Milo&scaron; Michlovsk&yacute; CSc.

Nativa

<h3>About</h3>0.2% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1991.This is another so-called teinturier, whose colouring agents are found not only in the skins but also in the flesh of the fruit. It was developed by Professor Vil&eacute;m Kraus in Lednice in southern Moravia.

Neronet has medium growth which in fertile soils is vigourous, the shoots are upright with abundant foliage of medium-sized, deeply indented, dark-green leaves, which turn blood-red in autumn. Bunches are medium, wing-shaped, loose, with small berries whose skins as well as flesh have a blueish-black colour. The wood matures early and well. Resistance to frost is medium to good, to fungal diseases medium, to grey rot good. Yields are both regular and good. To a large degree the assimilated sugars are transformed into colouring agents and tannins, meaning that the must-weight is not usually too high, which is quite normal in the case of teinturiers (red grapes whch have red juice as well).<blockquote>On the nose one may discern indications of blackcurrant along with cherry.</blockquote> Wines from Neronet can be made in two ways. The crushed grapes are left for several hours and then are pressed. The resulting must is red and the vinification can continue in the same way as for white wine without further maceration and contact with the skins. The red wine thus obtained is very soft, less tannic, with a neutral palate and is suitable for immediate consumption. Or else grapes are left to macerate on the skins and then undergo the fermentation process in the same way as for a normal red wine. This way the wine obtained is deep, intense, with good colour extract and has a high tannic content. It is very well suited for increasing the colour as well as the tannin level in other red wines which are lacking in these attributes. Because Neronet is early ripening it imparts its intense colour to the wine even in lesser vintages.<h2>Basic characteristics of quality wines.</h2>Very deep red colour with blue reflections. On the nose one may discern indications of blackcurrant along with cherry. The wine has a medium to full body and lends something of the character of southern wine regions with its expressive tannic structure. Translation &copy; Helena &amp; John Baker 2004.V. Kraus a kol.

Neronet

It is said that Pinot Noir came to us in the 14th century during the reign of Charles IV. However, the authenticity of this information has never been proven. In our country, it is grown in all wine-growing subregions, the most widespread is in the Velkopavlovice and Mikulov regions. Pinot Noir from the vicinity of Mělník, Litoměřice, in Moravia from the Bzenecko and Mutěnice regions are excellent.

Usually light ruby, with older more mature wines brick reflections can be seen.

<h3>About</h3>Synonymum: Pinot Noir (4% of the total vineyard plantings). Entered in the State Register of Grape Varieties 1941.<blockquote>Red wines of Pinot Noir are served in balloon-type glasses, similar to those for cognac.</blockquote>Similar to <a href="https://www.wineofczechrepublic.cz/odrudy/chardonnay" target="_blank">Chardonnay</a> this Burgundian variety has become very widespread throughout the entire world. Almost everywhere is takes a name similar to the original French Pinot Noir; Pinot Nero in Italy, Sp&auml;tburgunder in Germany, Blauer Burgunder in Austria, Burgundac Crni in the Balkans and Kisburgundi in Hungary. The original name in this country is Rouč&iacute; modr&eacute;. The French term Pinot comes down from the word Pin = Pine Cone, due to its small berries, reminiscent of coniferous cones.In the genotype of the variety the parents in this chance crossing are documented as being Pinot Meunier and <a href="https://www.wineofczechrepublic.cz/odrudy/traminer-red" target="_blank">Traminer</a>. The variety was brought to the Czech Lands by the Holy Roman Emperor and King of Bohemia, Charles IV. He planted it around the town of Měln&iacute;k, about 30 km north of Prague, where it thrives to this day. Along with the Burgundian varieties he also must have brought Burgundian advisers, as is apparent from the same walling and terracing system of vineyards, which are in typical Burgundy style. In one vineyard the stone terracing is inscribed with the words Chambertin 1348 indicating from where the vines came. Pinot Noir has medium-large dark-green, moderately thick foliage. Bunches are small, tubular, three-lobed and dense. Berries are small, blue with delicate skins, which are susceptible to rot, which is why growers do their best to search out clones having less dense bunches. The flesh is somewhat dilute and flavoured with spiciness. The wood matures well. Frost-resistance is good, while resistance to fungal diseases is medium. Crop ripens well. Yields are regular and good. It requires the best positions; in loamy soils it gives wines of full, dark colour, while from gravel soils the wines are lighter, with a very smooth fragrance. Wines of the Pinot Noir are very variable, and depend not only on the part of the world where they come from, but also on how they are handled by the winemaker. The majority are ruby in colour with a pale rim around the edge. The nose in young wines reminds one of raspberries, strawberries and, from very well ripened grapes, is more akin to black cherries. In mature wines one finds a hint of leather, wood smoke, of putrefying leaves, prunes and damson povidl. The palate in well-made wines can be immensely appealing due to the low-tannin content, with a velvety smoothness slipping down the throat, and an immense roundness, which in mature wines increases. Wines from good vintages are capable of long cellaring.<blockquote>On the table they marry excellently with roasts, game and go perfectly with wild mushrooms or a range of mature cheeses.</blockquote>Not only red wines are made from the Pinot Noir variety. In certain regions ros&eacute; wines are in vogue, either of Pinot Noir on its own or else mixed with <a href="https://www.wineofczechrepublic.cz/odrudy/pinot-gris" target="_blank">Pinot Gris</a> (Badisch Rotgold). The grape skins contain low colouring material, making it possible to obtain a colourless juice when gently pressing the whole bunches. This makes the Pinot Noir an integral ingredient in the base wine for cuv&eacute;es in the production of Champagne, giving it backbone, with Chardonnay providing elegance and Pinot Meunier earlier maturity. Red wines of Pinot Noir are served in balloon-type glasses, similar to those for cognac. As a rule, the older the wine, the more voluminous the glass should be. The glass should only be filled to a fifth or quarter of its volume so the wide surface area of the wine may be well aerated. Such wines go well without food, to be silently admired for their fragrant qualities, and may be appreciated during meditative sessions with friends. On the table they marry excellently with roasts, game and go perfectly with wild mushrooms or a range of mature cheeses.<h3>Basic characteristics of quality wines:</h3>Pale ruby to brick-red colour with a golden rim. Aromatic substances in young wines are those of strawberries, forest fruit, black cherries, and later express themselves as damsons, plum povidl, with a touch of leather, smoke or rotting leaves added. Acidity is soft as are the tannins. Translation &copy; Helena &amp; John Baker 2004&nbsp;

Pinot Noir

<h3>About</h3>Entry in the State Variety Book 2004.<blockquote>The variety provides wine of excellent quality, dark red to blue-red colour and harmonious taste.</blockquote>Medium early to late blue grape variety. Crossbreed (Revolta x <a href="https://www.wineofczechrepublic.cz/odrudy/alibernet" target="_blank">Alibernet</a>) x <a href="https://www.wineofczechrepublic.cz/odrudy/andre" target="_blank">Andr&eacute;</a>. The variety was bred by prof. Ing. Vil&eacute;m Kraus, CSc. in Lednice in Moravia.

The grape is medium large, sparse to medium dense with a medium-long stalk. The berry is small to medium-sized, broadly elliptical. The colour of the berry and flesh is blue-black. The sprouting time is early. Harvest maturity begins in mid-October. It is moderately resistant to fungal infections. It is resistant to damage by winter and spring frosts. The yield is medium high.<blockquote>It can be used as an addition to varieties with lower red wine colour and lower fullness</blockquote>It is suitable for integrated grape production.The variety provides wine of excellent quality, dark red to blue-red colour and harmonious taste. It can be used as an addition to varieties with lower red wine colour and lower fullness, such as <a href="https://www.wineofczechrepublic.cz/odrudy/blauer-portugieser" target="_blank">Blauer Portugieser</a> or <a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Frankovka</a>, in worse years also <a href="https://www.wineofczechrepublic.cz/odrudy/cabernet-sauvignon" target="_blank">Cabernet Sauvignon</a>.

Rubinet

Saint Laurence is our most widespread and most cultivated blue variety (9% of the total area of vineyards). Saint Laurence wine is also one of the main varieties used in the production of St. Martin’s young wine. That's why it matches well with roast goose or duck.

It is usually very deep, intense and rich.

<h3>About</h3>Synonymum: Saint Laurent 9.0% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1941.<blockquote>They make a good match with red meat and strongly flavoured cheeses.</blockquote>In France it is known as Saint Laurent, in Austria Sanktlorenztraube, and today this variety finds its greatest volume of planting in the Czech Republic. Genetic analysis demonstrates that it is related to the Pinot family. Generally Saint Laurent is cultivated using the high-training systems introduced in Austria and in this country, because it was found to be particularly well suited to this cultivar.The vine is of vigorous growth, with medium leaves of triangular or pentagonal shape, with medium-deep indentations. Wood matures well and has good resitance to frost. Resistance to fungal diseases is moderate. Bunches are of medium size, conical and dense. Blue-black berries are usually oval and occasionally pushing out from the dense and thick bunches. Berries within the bunch take on less colour and have lower tannic content. Berries begin to take on colour around the time of St. Laurent\'s day (10th September). This variety has no particular preference for good vineyard positions and is tolerant to less fertile soils. In youth it produces an abundance of fruit, while in later life the crops are somewhat irregular.&nbsp;<blockquote>Wines of Saint Laurent are much loved in these lands for their dark-red colour, ripe cherry and sometimes even blackcurrant nose</blockquote>Wines of Saint Laurent are much loved in these lands for their dark-red colour, ripe cherry and sometimes even blackcurrant nose, mature varietal character and interestingly structured tannins. Young wines tend to have relatively high acidity levels. They make a good match with red meat and strongly flavoured cheeses.<h3>Basic characteristics of quality wines:</h3>The wines are of dark garnet colour with violet reflections. Their expression of harsh tannins is accompanied by the aromas of morello cherries and blackcurrants. Wines are of medium to full body, after ageing in bottle the aggressive character will change into crispness and then finally into a velvety smoothness.Translation &copy; Helena &amp; John Baker 2004.

Saint Laurent

<h3>About</h3>Wine of excellent quality, ruby to dark red colour, fruity and floral aroma and taste, aromatic type.Blue grape medium early variety created by crossing Seyve Villard x <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurence" target="_blank">Saint Laurence</a>.<blockquote>Wine of excellent quality, ruby to dark red colour, fruity and floral aroma and taste, aromatic type.</blockquote>

Adult leaf is small to medium-sized, circular in shape, V-shaped blade profile. Grape is small to medium-sized, medium-dense. Berries are small, circular shape on the profile. The colour of the skin is blue-black, the flesh has a slight anthocyanin colour.When grown under fungicidal protection, the variety is resistant to infestation by noble rot, 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: Breeding station &Scaron;lechtick&aacute; stanice vinařsk&aacute;, s.r.o., Pole&scaron;ovice, agricultural entrepreneur - Ing. Alois Tom&aacute;nek

Sevar

The variety was bred by the director of the wine school in Klosterneuburg in Austria, Dr. F. Zweigelt in 1922 and its expansion to other countries was credited after the Second World War to Dr. Lenz Moser.

<h3>About</h3>4.7% of the total vineyard plantings. Entered in the State Register of Grape Varieties in 1980.<blockquote>Wines are dark garnet in colour with violet reflections and have a spicy-fruity aroma often reminiscent of berry fruits.</blockquote>This variety was developed by the director of the Wine Institute of Klosterneuburg in Austria, Dr. F. Zweigelt, in 1922 and its plantings became widespread after the Second World War thanks to Dr. Lenz Moser. At the present time it is the most cultivated red variety in Austria and it is still on the increase.&nbsp;Zweigeltrebe is a crossing of <a href="https://www.wineofczechrepublic.cz/odrudy/saint-laurent" target="_blank">Saint Laurent</a> (Svatovavřineck&eacute;) with <a href="https://www.wineofczechrepublic.cz/odrudy/frankovka" target="_blank">Blaufr&auml;nkisch</a> (Lemberger/Frankovka) to which it bears a resemblance. It has large, dark-green leaves, erect growth, medium-large winged bunches with blue-black, round berries, which have thick skins that are highly capable of resisting grey rot. Its wood matures well, has good frost-resistance, however, resitance to fungal diseases is somewhat lower. In warm regions it tolerates being planted in second-rate positions. The variety is well-suited to loamy soils; in sandy soils its growth weakens. Grape ripening is medium. Cropping is regular and very good. When yields are high the wines are harsher and, for the production of quality wine, it is important to control the growth by means of careful pruning and to carry out green harvesting.<blockquote>They can be wholeheartedly recommended as accompaniment to a whole variety of meat dishes as well as ripe cheeses.</blockquote>Wines are dark garnet in colour with violet reflections and have a spicy-fruity aroma often reminiscent of berry fruits. The taste and concentration very much depend on the yields obtained from the vines. When yields are strictly controlled wines are full in colour, round and, after maturing, smooth and supple, though certainly not lacking in sufficient levels of tannins and acidity. They can be wholeheartedly recommended as accompaniment to a whole variety of meat dishes as well as ripe cheeses.<h3>Basic characteristics of quality wines:</h3>Garnet colour with spicy-fruit palate, having a full nose of sour cherries and other berry fruit. Wines are of differing roundness. In controlled harvests they are more expressive with more complex tannins, giving the wine a smoothness and fine balance.Translation &copy; Helena &amp; John Baker 2004.

Zweigeltrebe Blau

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