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About wine
Quality Wine
It is made of juicy vine-grapes picked in individual wine-growing regions. The juice has to reach at least 15 degrees of natural sugar content. A quality wine has to be labelled with the name of the wine-growing region in which it was made. Quality Varietal Wine has to content at least 85 % single-variety grapes mentioned on the label. Cuvee may be made by blending max. three varietal quality wines Quality Wines can be marked with the annex "varietal" or "cuvee"
Predicated Wine (Quality Wine with Predicate)
Varietal wines for which the chaptalization (adding sugar to unfermented wine) is forbidden. The wines are made of ripe grapes with higher sugar content. Those wines are made of grapes, mash or juice of single-variety grapes. A predicated wine has to content at least 85 % wine made of the variety mentioned on the label The predicated wine may be made by blending max. three grape varieties. Besides sulphur, no other chemical conservation is allowed. A predicated wine bears the name of the wine-growing region, the municipality and the vintage. A wine marked with predicate has to be made in the wine-region in which the grapes were picked.Kabinett
It is made of grapes that have reached at least19 degreesof natural sugar content.Late Harvest
It is made of grapes that have reached at least21 degreesof natural sugar content.Selected Harvest
It is made of grapes that have reached at least24 degreesof natural sugar content. It is mostly heavy wine with higher alcohol content, suitable for ageing. A wine for solemn occasions.Selected Berries
It is made of selected berries that have reached at least27 degrees of natural sugar content. Highly aromatic, mostly wonderful wines. The grapes hanging on vine slowly evaporate and only concentrated juice remains in the berries.Selected Dried Berries
A wine made of grapes shrivelled with noble rot, or of overripe berries that have reached at least 32 degrees of sugar content. That fungus consumes the most water in the berries, and the berries are handpicked carefully. Those wines have more intensive colour, honey flavour and full-bodied relish.Ice Wine
It is produced from grapes picked at the temperatures of – 7°C and lower. The grapes remain frozen during harvest and processing. The juice has to have at least 27 degrees of natural sugar content. The wine is suitable for solemn occasions. Tasting this wine means an unforgettable experience for a lot of people.Straw Wine
It is produced from carefully selected grapes (the best and ripest ones) that were stored on straw or reed or hung in a ventilated room for at least three months, before being processed. They are stored mostly to early spring when the whole (uncrushed) berries are pressed. The juice has to have at least 27 degrees of natural sugar content. For all the time, the water evaporated from the berries, which are similar to raisins at the end. Such taste and flavour can be found in straw wines within all their various range.
Vintage Wine
Those wines are produced from the grapes that were picked in a single specified year. Different countries allow the vintage wine to include a portion of wine that is not from the year denoted on the label.Table Wine
Table wine is produced from the grapes that have reached at least 11 degrees of natural sugar content. Table wine is not permitted to disclose the variety name, the wine-growing region or even the vintage. Table wine can be produced from mash, juice or wine that has been made from juice varieties or those registered as table varieties – even the imported onesCountry wine
A table wine can bear the name “country wine” if it has been produced from gapes picked at a vineyard suitable for quality wines, and if the grapes from that the wine has been produced, have reached at least 14 degrees of natural sugar content.
Mess wine
Mess wine is one produced according to the rules of Christian churches.Kosher wine
Kosher wine is produced under strict rabbinical supervision. Only pious Jews must and can take part in its production. The wine cannot be in contact with animal products and has to be approved by a rabbi from Israel. A heterodox or even a non-pious person must not touch the finished kosher wine. Therefore, the wines are pasteurized at the end of their production.Sur lie
Wines maturing on yeast.Barrique
The name “barrique” means a 225-litre oak barrel, whose inside surface has been singed off. Because of that special treatment, the wood-agents penetrate into wine and affect the wine character, as desired. You can scent wood aromas, vanilla, coffee, chocolate, sometimes even caramel or smoke in wine. It depends on the stage of barrel singeing. Such barrels can be used max. three times.Sparkling wine (fizzy wine)
Sparkling wine (fizzy wine) is made by the primary or secondary fermentation of domestic juices in bottles or large tanks. For in-tank fermentation, the total time of production has to last at least 60 or 120 days (according to the season); for in-bottle fermentation, the production has to last at least 9 months. Carbon dioxide in sparkling wine can result only from natural fermentation of a blend from which the wine is made. In case of bottling, it is permitted to use carbon dioxide only if its content in wine does not increase. The alcohol content is mentioned in percentage. The vintage can be mentioned only if at least 85 % wine comes from grapes picked in a corresponding year. The wine label can include the name of the wine-growing region in which the wine has been made, the country of the wine or grapes origin if at least 50 % were made from that wine or those grapes.Sparkling wine of a specified region (sekt s.o.)
For making the blend, the grapes have been used that were picked at a vineyard suitable for quality wine.Aromatic sparkling wine
With this name, only the wine can be denoted for the production of which only the primary fermentation of the blend was used.
According to their sugar content, the sparkling wines can be denoted with one of the following terms:
- "brut nature" if the sugar content is lower than 3 g / litre; those data can relate only to the products into which no sugar was added after finishing a sparkling wine
- "extra brut" if the sugar content is between 0 g and 6 g / litre
- "brut" if the sugar content is lower than 15 g / litre
- "extra dry" if the sugar content is between 12 g and 20 g/litre
- "sec" or "dry" if the sugar content is between 17 g and 35 g / litre
- "demi-sec" or "medium dry" if the sugar content is between 33 g and 50 g / litre
- "doux" or "sweet" if the sugar content is higher than 50 g / litre
Carbonated (effervescent) wine
Carbonated wine is a wine artificially cold carbonated (impregnated) with carbon dioxide, or produced by fermentation in closed tanks up to an overpressure 0,2 MPa. For carbonated wine production, table or quality wines are used. If artificially added, carbon dioxide is bonded worse than with traditional production of wines. After having been opened, those wine show mostly rougher and shorter effervescent effect than sparkling wines produced by the secondary fermentation. Carbonated wines must not be denoted as sparkling wines or a kind of fizzy wine; they can be made solely from domestic table or quality wines.Wine Sugar content
- dry wine up to 4 g residual sugar per litre- medium dry 4,1 – 12 g residual sugar per litre
- medium sweet 12,1 – 45 g residual sugar per litre
- sweet minimum content 45 g residual sugar per litre
