Jakostní víno s přívlastkem supplemented by Kabinetní víno, Pozdní sběr, Výběr z hroznů, Výběr z bobulí, Výběr z cibéb, Ledové víno, Slámové víno
Traditional term for wine
Summary
Wine classified by the Czech Agriculture and Food Inspection Authority, produced from the grapes, pulp, or wine must, possibly from wine produced from the grapes harvested on defined vineyard in the area or sub-area concerned; where the yield per hectare was not exceeded; the wine was produced from grapes, whose origin, sugar content and weight, if need be variety or blend of varieties, or infection by grey mould Botrytis cinerea P. in noble-rot form were verified by the Inspection and comply with the requirements for particular sort of the quality wine with attributes, or through blending quality wines with attributes, the wine complies with the requirements regarding to the quality laid down by the implementing legal regulation, the wine was classified by the Inspection as quality wine with one of the following attributes: – “Kabinetní víno” can be produced only from the grapes the sugar content of which reaches 19° NM at least, – “Pozdní sběr” can be produced only from the grapes the sugar content of which reaches 21° NM at least, – “Výběr z hroznů” can be produced only from the grapes the sugar content of which reaches 24° NM at least, – “Výběr z bobulí” is allowed to be produced only from the selected berries, which reached the sugar content 27° NM at least, – “Výběr z cibéb “ is allowed to be produced only from the selected berries affected by the by noble rot or from overripe berries, which reached the sugar content 32° NM at least, – “Ledové víno” is allowed to be produced only from the grapes, which have been harvested at the temperatures –7°C and lower and in the course of harvesting and processing have been left frozen and obtained wine must showed the sugar content 27° NM at least, – “Slámové víno” is allowed to be produced only from the grapes, which have been stored before processing on the straw or reed, if need be hung in ventilated room for a period of at least three months, and obtained must showed the sugar content 27° NM at least.