Wine region of South Moravia
The Wine Region MORAVIA is highly promising for the production of white wines that combine an interesting spectrum of scents complemented by typical spiciness, which do full justice to the raw material emanating from the fertile Moravian soil. The interplay of nose and palate is underlined by a fresh acidity that can only encourage repeated tastings of these nicely balanced wines, each with its characteristic taste, specific to a single Moravian sub-region. Moravian red wines were always an integral part of the country diet and gave strength to the winemakers for their hard toil. These wines were never lacking in a genuine earthiness while at the same time they retained the fruity character of red wine. Lately the character of red wines has changed under the influence of applied modern technology, which endows them with greater suppleness. The picturesque landscape of the southern Moravian region together with the unique natural growing conditions endow its wines with a specific identity, which is the principal reason that interest in their unique qualities will not fade despite the presence of an almost inexhaustible choice of wines from around the world.
The Wine Region MORAVIA lies between latitudes 48°40' north in the southern tip of Moravia and 49°20' north in the Brno area, and contains around 96% of the total area under vine in the Czech Republic. The average temperature over the year is 9.42°C, the average annual rainfall is 510mm and the average annual sunshine is 2.244 hours as verified by records going back 78 years and held by the experimental Vine Research Institute in Velké Pavlovice. In southern Moravia 80% of vintages are of good, very good and excellent quality, while only 20% of vintages count as poor. The climate is transient, inclining towards the continental with occasional incursions of damp Atlantic gusts or icy air from inland. Vegetation cycles are somewhat shorter than in the west of Europe, but in most years the higher temperatures during the summer months have a favourable effect so that the cultivation of late-ripening varieties giving wines of high quality is possible. Grape ripening occurs at a slower pace in Moravia and this is the reason the berries retain and concentrate a wide variety of aromatic substances.