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WINE TOURISM
Wine Classification
In the Czech Republic, wine is far more than a beverage:
it is an expression of territory, climate and tradition. Its
classification system combines criteria of origin and qua-
lity, following a structure similar to that of other European
countries, yet with its own nuances that reflect its Central
European character.
Two major categories can be distinguished: wines wi-
thout indication of origin, equivalent to the former table
wines, and wines with indication of origin, which repre-
sent the most interesting and highest-quality production,
always linked to specific growing areas.
Because the country lies at a northern latitude, grape ri-
pening is crucial. For this reason, the amount of sugar
present in the must —that is, in the grape juice before
fermentation— is decisive for its classification. The Cze-
chs use their own measurement system, the Normalizo-
vaný Moštoměr (°NM), where each degree indicates one
kilogram of sugar per 100 litres of must. It is a method
similar to those used in Germany (Oechsle scale) or Aus-
tria (Klosterneuburger Mostwaage), but adapted to local
conditions.
Within wines with indication of origin, Czech legislation
distinguishes two main levels:
PGI (Protected Geographical Indication), requiring a mi-
nimum of 14 °NM, which includes the so-called country
wines:
Moravské zemské víno (Land Wine of Moravia) and Čes-
ké zemské víno (Land Wine of Bohemia).
PDO (Protected Designation of Origin), requiring at
least 15 °NM, divided between the country’s two major
wine regions:
Moravia, with the sub-regions of Znojemská, Mikulovs-
ká, Velkopavlovická and Slovácká; and Bohemia, com-
prising Litoměřická and Mělnická.
From there, the classification becomes more detailed.
Quality wines (Jakostní Víno) generally correspond to
dry wines with more than 15 °NM.
Above them are quality wines with predicate (Jakostní
Víno s Přívlastkem), which do not allow sugar to be ad-
ded to the must and are distinguished according to the
natural sugar level at harvest.
Among them, the following stand out:
Kabinetní víno (dry wines with at least 19 °NM).
Pozdní sběr (late harvest, dry or semi-dry, starting from
21 °NM).
Výběr z hroznů (selection of grapes, with higher sugar
concentration, from 24 °NM).
Výběr z bobulí (selection of berries, semi-sweet or
sweet, from 27 °NM).
Ledové víno (ice wine, very sweet, made from frozen
grapes).
Slámové víno (straw wine, from bunches dried on mats
for months).
Výběr z cibéb (wine from botrytised berries, extremely
sweet and complex).
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