Ing. Petr Hloušek Amsterdam 2019

The winemaking in Czechrepublic and fortified wines

The heart of the Europe

The cool climate region

•The average of temperature is 10°C

•500-700 mm of the rain

•1300-1400 hours of the sun

The climate conditions(Data per year)

The geological conditionthe soil & elements

• Moravian region (Ca, Mg,B)• Slate, granite, clay and gravel

• Limestone,saliva, sand, sandstone, loess

• Bohemian region (Ca, P, As, K• Slate with vulcanic admixtures

• Cretaceous sediments, saliva and dolomites

• Sandstone, marlstone, loess

• Vulcanites, metavulcanites, tuffs

The geological map

The history of viticulture in the Czech lands

Roman legions reached the current territory ofthe Czech Republic during the reign of the

Emperor Probus (276-282)

The Great Moravian Empire (833-906)

(pruning knives, seeds for planting)

More History1358 - King Charles IV., King of Bohemia and

Holy Roman Emperor, ordered by his decree to plant vineyards in Prague district

1516 - detailed vineyard rules

and regulations

Czech Wine law

Based on Austrian and Germanwine act…

The present time

Hugh Johnson about Moravian Wines

Moravia is a small, fun-loving,

wine-adoring region,

teeming with many small cellars

There are both classic and indigenious varietals

Rich, vibrant, dry white wines of a quality to equal the great wines of Alsace or from the Loire

Quality wine pyramide

Ice wine/Straw wine

Selection of berries

Selection of grapes

Late harvest

Kabinett

Quality wine

The current production potential(for 2017)

planted vineyard area 17 903,2 ha

grubbed-up vineyard area 170,4 ha

vineyard area with the right to be re-planted 252,5 ha

vineyard area with existing planting rights 158,5 ha

total production potential 18 662 ha

The review(thousands Hl.)

The vintage 2013 2014 2015 2016 2017

The production 650 536 819 617 635

The import 1594 1639 1594 1405 1608

The export 247 195 107 61 107

The self-sufficiency

31,4% 25,2% 39,2% 28,7% 30,6%

The consumption

Czech republic Europe

The production of wine

63 % white wine

28 % red wine

9 % rosé wine

The structure of the vineyard area by the category (2017)

The category of varieties Area (ha)

White must 11,367.06

Red/black must 5,751.35

Table 44.19

Roostock 35.44

Total 17,198.04

The most planted varieties

The age structure of the vineyards

Old vineyards30-50 years

Old vineyards up to 50 years Young vineyards up to 4 years

Young vineyards up 30 years

Young vineyards 4-10 years

The yield/ha x average of decade

•2017 is 79 744 tonnes=5,05 tonnes/ha

•1 kilo of the grapes = 0,8 Euro

The yieldThe average of decade

The

yiel

d/h

a

The vintage

The practical partCzech fortified wines

• Made by the early fortification with 96 % alc. non aromatic brandy from czech distillery R. Jelinek

• Added approx. on 4-6% alc. in juice up to 16 % alc.

• Stored minimally 2 years in moravian/french barrels

Muškát moravský (Moravian Muscat)

•Crossing of Muscat Ottonel x Prachtraube

•Since 1987

•Ripening early

•Typical muscat aroma

•Contains mainly monoterpens

Juveano•Muškát Moravský

•2016

•15 % alc.

•76 g/l residual sugar

•5,4 g/l acidity

•The reductive style

•2 days on the skin contact

•Stored in stainless steel tank for 1 year

•Light gold colour, citrus,nectarine,white peach flavour, honey notes

Solera•Muškát Moravský

•2003

•16 % alc.

•96 g/l residual sugar

•5,1 g/l acidity

•The oxidative style

•2 days on the skin contact

•Still stored in small moravian oak barrel

•The gold-amber colour, raisins, honey notes, nuts, propolis, fig marmelade, blood orange

Alibernet

•Crossing of Cabernet Sauvignon x Alicante Henri Bouschet

•Ukrainian variety from Odessa

•Crossed in 1950

•Cabernet notes, black currant,blackberry, greenes-grasyness

•Contains pyrazines

Lokus červený•Alibernet

•2016

•16 % alc.

•56 g/l residual sugar

•4,9 g/l acidity

•Stored 2 years in barrique barrels

•Deep purple colour, over ripened black currant, blackberry, blueberry, dark chocolade, spiciness–clove, vanilla pod

Lokus červený•Alibernet

•2011

•16 % alc.

•65 g/l residual sugar

•4,4 g/l acidity

•Still stored in barrique barrel

•Intense deep colour, Tercial notes, spiciness – bay leaf,almond, dried dates and plumbs, dark chocolade soft tannins

Cabernet Moravia

•Crossing of Cabernet Franc x Zweigeltrebe

•First czech Cabernet

•Crossed in 1975

•Since 2001 in Czech registration

•Contains mostly methoxypyrazines

•Green paprika, grassy notes,poppyhead,blackberry, black currant

Lokus červený•Cabernet Moravia

•2016

•16 % alc.

•48 g/l residual sugar

•4,5 g/l acidity

•Stored 2 years in barrique barrels

•The way to tawny style

•Black cherry, plumbs, sweet red paprika, white pepper

•Savoury taste, medium body

Lokus červený•Cabernet Moravia

•2011

•16,5 % alc.

•45 g/l residual sugar

•4 g/l acidity

•Still stored in barrique barrel

•Tawny style

•Cabernet notes,warmed strawberries, milk chocolate, spiciness, oak tannins

The sources

• https://cs.wikipedia.org/wiki/Podneb%C3%AD_%C4%8Ceska

• https://www.wineofczechrepublic.cz/nase-vina/historie-a-fakta/statistiky-a-fakta.html

• http://www.jstavek.cz/

• http://www.znalecvin.cz/

Thank you for the attention