Slovak wine is produced in the southern part of Slovakia, which is divided into 6 wine-producing areas.[1] Although Slovak wines except Tokaj are not well-known internationally, they are popular domestically and in neighbouring countries. The best wines are produced by medium-sized wineries with their own vineyards, with white wine production being most dominant, including the full range of historic sweet wines – ice wine, straw wine, and botrytized wine (e.g., Slovak Tokaj).[2]
During the period when the Jagiellonian dynasty ruled the area as part of the Kingdom of Hungary and shortly thereafter, Hungary and Slovakia had similar levels of wine quality and were integrated in terms of production. In the early 19th century, the historical region of current day Slovakia, was a major supplier of fine wines to European courts (as many as 57,000ha of vineyards),[2] while Phyolloxera decimated the wine industry, wine production was revived in the 20th century, with the total Slovak vineyard today, estimated at 16,000ha.[2]
Regionsedit
Wine-producing regions in Slovakia.
Malokarpatská vinohradnícka oblasť – "Little Carpathians Wine Region"
Južnoslovenská vinohradnícka oblasť – "South Slovak Wine Region"
Nitrianska vinohradnícka oblasť – "Nitra Wine Region"
Stredoslovenská vinohradnícka oblasť – "Central Slovak Wine Region"
Východoslovenská vinohradnícka oblasť – "East Slovak Wine Region"
Typically, the label will specify the wine's origin with the following terms
vinohradnícka oblasť – region, e.g. Malokarpatská, Južnoslovenská, Nitrianska, Stredoslovenská, Východoslovenská and Tokajská
vinohradnícky rajón – district – there are 40 districts in Slovak regions
vinohradnícka obec – municipality/village – 690 in Slovakia
vinohradnícky hon – vineyard
Compositionedit
Tokaj wine region located in southeastern Slovakia
The types of wine is usually labelled with one of the following terms:
Víno bez zemepisného označenia – "Wine without geographic indication" is replacing former category of Stolové víno – Table wine. Minimum level of sugar content is 13 °NM[clarification needed].[1]
Víno s chráneným zemepisným označením – "Wine with protected geographic indication" – produced from grapes registered in the List of registered varieties, grown, produced and bottled in one of the Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 13 °NM and it fulfills the requirements of established product specification. It can be indicated with traditional term regionálne víno if the grapes reached 15 °NM, the maximum yield didn't exceed 18,000 kg/ha, wine has minimum 8.5% of alcohol and it complies with quality requirements.
Víno s chráneným označením pôvodu - "Wine with protected indication of origin" is produced from grapes registered in List of registered varieties, grown, produced and bottled in the same or proximate neighbouring Slovak wine regions, maximum yield per hectare wasn't exceeded, minimum level of sugar content was 16 °NM, there is existing protection on the designation of origin or geographical indication. Term Districtus Slovakia Controllatus, symbol and abbreviation "D. S. C." can be used if wine was certified.
Akostné víno - "Quality wine" classified by control institute as odrodové - "single varietal" (variety is written up in the List of registered grape varieties) or značkové "branded" (blend of two or more grape varieties or a single grape variety not written in the List or registered grape varieties). Wine is made from the grapes of which natural sugar content is at least 16 °NM and the maximum yield was not exceeded (18,000 kg/ha) with minimum of 9.5% alcohol. It can be chaptalised to 22 °NM for whites and 24 °NM for reds. Wine complies with quality requirements determined by special regulation.
Specific conditionsedit
Mladé víno "Young wine" - has to be bottled before the end of the year of harvest. It is allowed to put the wine into the circulation as from the first Monday of November.
Archívne víno "Archive wine" - has matured at least three years after harvesting the grapes used for the production of the wine.
Panenská úroda "First fruits" - grapes used for the production came from the first harvest of a vineyard. The first harvest has to be from the third or fourth year after planting.
Akostné víno s prívlastkom - "Quality wine with attribute" classified by the control institute as the "quality wine with attribute" complies with quality requirements determined by special regulation, the maximum yield per hectare is not exceeded (13,000 kg/ha), vine variety, origin of grapes, its natural sugar contents, weight and health condition are certified before processing by an employee of the control institute, the ban on increase in natural alcoholic strength by volume and adjustment of residual sugar is observed.[1]
Kabinetné "Kabinett" - yielded from full mature grapes having natural sugar content of at least 19 °NM, and minimum of 9.5% alcohol. Wines are primarily suché - "dry", rarely polosuché - "medium dry".
Neskorý zber "Late harvest" yielded from full mature grapes having natural sugar contents of at least 21 °NM and minimum of 9.5% alcohol. Wines are primarily suché - "dry", occasionally polosuché - "medium dry" and rarely polosladké - "medium sweet".
Výber z hrozna "Grapes selection" - yielded from full mature grapes having natural sugar contents of at least 23 °NM, obtained from carefully selected bunches and with minimum of 9.5% alcohol. Residual sugar varies from suché to polosuché and polosladké - "dry, medium dry and medium sweet".
Bobuľový výber "Berry selection" - yielded from manually selected overripe grape bunches from which immature and impaired berries have been removed manually, having natural sugar contents of at least 26 °NM and at least 8% of alcohol. Wines are having mainly higher residual sugar - "polosuché and polosladké", although suché "dry" versions are common as well.
Hrozienkový výber "Raisin selection" - yielded exclusively from manually selected overripe natural grape berries, having sugar contents of at least 28 °NM and at least 8% alcohol. Wines are primarily sladké - "sweet".
Cibébový výber "Nobly rotten raisin selection" - yielded exclusively from manually selected overripe grape berries refined by effect of Botrytis cinerea Persoon, having natural sugar contents of at least 28 °NM and minimum content 8 % of alcohol. Wines are sladké - "sweet".
Ľadové víno "Ice wine" - yielded from grapes harvested at the temperature of minus 7 °C (19 °F) and lower, the grapes remained frozen during the harvesting and processing, and the obtained must had natural sugar contents of at least 27 °NM, wine has at least 6% of alcohol. Wines are sladké - "sweet".
Slamové víno "Straw wine" - yielded from well ripened grapes, stored before processing on straw or in reed matting, alternatively it has been left hanging on strings for at least three months and the natural sugar content of obtained must was at least 27 °NM, wine has at least 6% of alcohol. Wines are primarily sladké - "sweet".
Likérové víno "Liqueur wine"
Sugar contentedit
Suché - "Dry" If its sugar content does not exceed 4 grams per litre, or 9 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content.
Polosuché "Medium dry" - If its sugar content exceeds the maximum set at above but not exceeds 12 grams per litre, or 18 grams per litre, provided that the total acidity expressed as grams of tartaric acid per litre is not more than 10 grams below the residual sugar content.
Polosladké "Medium/Medium sweet" - If its sugar content is higher than the maximum set at above but not more than 45 grams per litre.
Sladké "Sweet" - If its sugar content is of at least 45 grams per litre.
Sparkling winesedit
A bottle of Slovak Tokaj wine
Šumivé víno "Sparkling wine" shall be the product, which is obtained by first or second alcoholic fermentation from fresh grapes, grape must and from wine. Has an excess pressure, due to carbon dioxide in solution, of not less than 300 kPa (3 bar) when kept at a temperature of 20 °C in closed containers, when these are opened, it releases carbon dioxide derived exclusively from fermentation. The total alcoholic strength of the cuvées intended for their preparation shall not be less than 8.5% vol.
Akostné šumivé víno "Quality sparkling wine" As sparkling wine. Excess pressure of not less than 350 kPa (3.5 bar), the total alcoholic strength of the cuvées intended for their preparation shall not be less than 9% vol.
Akostné aromatické šumivé víno "Quality aromatic sparkling wine" is obtained only by making use, when constituting the cuvée, of grape must or grape must in fermentation which are derived from specific wine grape varieties on a list, excess pressure of not less than 300 kPa (3 bar), of which the actual alcoholic strength may not be less than 6% vol. and of which the total alcoholic strength may not be less than 10% vol.
Traditional termsedit
Pestovateľský Sekt Basic conditions of the production are met with condition for producing quality sparkling wines and the last phase of the process of sparkling wine yielding is carried out by the winegrower of the vineyard from which grapes used for the production are. Single components of the cuvée of the pestovateľský sekt shall be from one wine-growing area.
Sekt vinohradníckej oblasti Sparkling wine obtained by primary or secondary fermentation of quality wine from grapes grown on wine-growing fields in wine-growing areas and exclusively in the wine-growing area where grapes for its yielding are grown or in immediately neighbouring area and basic conditions of the production are met with condition for quality sparkling wines.
Perlivé víno "Semi sparkling wine"
Sýtené víno "Aerated sparkling wine"
Indication of the sugar content (sparkling wine, aerated sparkling wine, quality sparkling wine or quality aromatic sparkling wine)
Brut Nature - If its sugar content is less than 3 grams per litre; these terms may be used only for products to which no sugar has been added after the secondary fermentation.
Extra Brut - If its sugar content is between 0 and 6 grams per litre.
Brut - If its sugar content is less than 12 grams per litre.
Extra Dry - If its sugar content is between 12 and 17 grams per litre.
Dry - If its sugar content is between 17 and 32 grams per litre.
Demi - Sec - If its sugar content is between 32 and 50 grams per litre.
Sladké - "Doux/Sweet" - If its sugar content is greater than 50 grams per litre.
Slovak Union of Grape and Wine Producers 2018-04-21 at the Wayback Machine
Wines of Slovakia
Official Slovak tourist board
January 01, 1970
slovak, wine, produced, southern, part, slovakia, which, divided, into, wine, producing, areas, although, except, tokaj, well, known, internationally, they, popular, domestically, neighbouring, countries, best, wines, produced, medium, sized, wineries, with, t. Slovak wine is produced in the southern part of Slovakia which is divided into 6 wine producing areas 1 Although Slovak wines except Tokaj are not well known internationally they are popular domestically and in neighbouring countries The best wines are produced by medium sized wineries with their own vineyards with white wine production being most dominant including the full range of historic sweet wines ice wine straw wine and botrytized wine e g Slovak Tokaj 2 A vineyard in Brhlovce Contents 1 History 2 Regions 3 Grape varieties 3 1 Modern hybrids 4 Origin specification 5 Composition 5 1 Specific conditions 5 2 Sugar content 6 Sparkling wines 6 1 Traditional terms 7 See also 8 References 9 External linksHistory editDuring the period when the Jagiellonian dynasty ruled the area as part of the Kingdom of Hungary and shortly thereafter Hungary and Slovakia had similar levels of wine quality and were integrated in terms of production In the early 19th century the historical region of current day Slovakia was a major supplier of fine wines to European courts as many as 57 000ha of vineyards 2 while Phyolloxera decimated the wine industry wine production was revived in the 20th century with the total Slovak vineyard today estimated at 16 000ha 2 Regions edit nbsp Wine producing regions in Slovakia Malokarpatska vinohradnicka oblast Little Carpathians Wine Region Juznoslovenska vinohradnicka oblast South Slovak Wine Region Nitrianska vinohradnicka oblast Nitra Wine Region Stredoslovenska vinohradnicka oblast Central Slovak Wine Region Vychodoslovenska vinohradnicka oblast East Slovak Wine Region Vinohradnicka oblast Tokaj Tokaj Wine Region Grape varieties editThe most commonly grown grape varieties in Slovakia Veltlinske zelene Gruner Veltliner White 3 695 ha 9 130 acres Rizling vlassky Welschriesling White 2 997 ha 7 410 acres Frankovka modra Blaufrankisch Red 1 787 ha 4 420 acres Muller Thurgau White 1 743 ha 4 310 acres Svatovavrinecke St Laurent Red 1 337 ha 3 300 acres Rulandske biele Pinot Blanc White 934 ha 2 310 acres Rizling rynsky Riesling White 925 ha 2 290 acres Cabernet Sauvignon Red 626 ha 1 550 acres Rulandske modre Pinot Noir Red Rulandske sede Pinot Gris White Tramin cerveny Gewurztraminer White Modern hybrids edit The following varieties were developed at VSSVVM Research and Breeding Station for Enology and Viticulture in Modra Hron Nitria Rimava Vah DunajOrigin specification editTypically the label will specify the wine s origin with the following terms vinohradnicka oblast region e g Malokarpatska Juznoslovenska Nitrianska Stredoslovenska Vychodoslovenska and Tokajska vinohradnicky rajon district there are 40 districts in Slovak regions vinohradnicka obec municipality village 690 in Slovakia vinohradnicky hon vineyardComposition edit nbsp Tokaj wine region located in southeastern Slovakia The types of wine is usually labelled with one of the following terms Vino bez zemepisneho oznacenia Wine without geographic indication is replacing former category of Stolove vino Table wine Minimum level of sugar content is 13 NM clarification needed 1 Vino s chranenym zemepisnym oznacenim Wine with protected geographic indication produced from grapes registered in the List of registered varieties grown produced and bottled in one of the Slovak wine regions maximum yield per hectare wasn t exceeded minimum level of sugar content was 13 NM and it fulfills the requirements of established product specification It can be indicated with traditional term regionalne vino if the grapes reached 15 NM the maximum yield didn t exceed 18 000 kg ha wine has minimum 8 5 of alcohol and it complies with quality requirements Vino s chranenym oznacenim povodu Wine with protected indication of origin is produced from grapes registered in List of registered varieties grown produced and bottled in the same or proximate neighbouring Slovak wine regions maximum yield per hectare wasn t exceeded minimum level of sugar content was 16 NM there is existing protection on the designation of origin or geographical indication Term Districtus Slovakia Controllatus symbol and abbreviation D S C can be used if wine was certified Akostne vino Quality wine classified by control institute as odrodove single varietal variety is written up in the List of registered grape varieties or znackove branded blend of two or more grape varieties or a single grape variety not written in the List or registered grape varieties Wine is made from the grapes of which natural sugar content is at least 16 NM and the maximum yield was not exceeded 18 000 kg ha with minimum of 9 5 alcohol It can be chaptalised to 22 NM for whites and 24 NM for reds Wine complies with quality requirements determined by special regulation Specific conditions edit Mlade vino Young wine has to be bottled before the end of the year of harvest It is allowed to put the wine into the circulation as from the first Monday of November Archivne vino Archive wine has matured at least three years after harvesting the grapes used for the production of the wine Panenska uroda First fruits grapes used for the production came from the first harvest of a vineyard The first harvest has to be from the third or fourth year after planting Akostne vino s privlastkom Quality wine with attribute classified by the control institute as the quality wine with attribute complies with quality requirements determined by special regulation the maximum yield per hectare is not exceeded 13 000 kg ha vine variety origin of grapes its natural sugar contents weight and health condition are certified before processing by an employee of the control institute the ban on increase in natural alcoholic strength by volume and adjustment of residual sugar is observed 1 Kabinetne Kabinett yielded from full mature grapes having natural sugar content of at least 19 NM and minimum of 9 5 alcohol Wines are primarily suche dry rarely polosuche medium dry Neskory zber Late harvest yielded from full mature grapes having natural sugar contents of at least 21 NM and minimum of 9 5 alcohol Wines are primarily suche dry occasionally polosuche medium dry and rarely polosladke medium sweet Vyber z hrozna Grapes selection yielded from full mature grapes having natural sugar contents of at least 23 NM obtained from carefully selected bunches and with minimum of 9 5 alcohol Residual sugar varies from suche to polosuche and polosladke dry medium dry and medium sweet Bobuľovy vyber Berry selection yielded from manually selected overripe grape bunches from which immature and impaired berries have been removed manually having natural sugar contents of at least 26 NM and at least 8 of alcohol Wines are having mainly higher residual sugar polosuche and polosladke although suche dry versions are common as well Hrozienkovy vyber Raisin selection yielded exclusively from manually selected overripe natural grape berries having sugar contents of at least 28 NM and at least 8 alcohol Wines are primarily sladke sweet Cibebovy vyber Nobly rotten raisin selection yielded exclusively from manually selected overripe grape berries refined by effect of Botrytis cinerea Persoon having natural sugar contents of at least 28 NM and minimum content 8 of alcohol Wines are sladke sweet Ľadove vino Ice wine yielded from grapes harvested at the temperature of minus 7 C 19 F and lower the grapes remained frozen during the harvesting and processing and the obtained must had natural sugar contents of at least 27 NM wine has at least 6 of alcohol Wines are sladke sweet Slamove vino Straw wine yielded from well ripened grapes stored before processing on straw or in reed matting alternatively it has been left hanging on strings for at least three months and the natural sugar content of obtained must was at least 27 NM wine has at least 6 of alcohol Wines are primarily sladke sweet Likerove vino Liqueur wine Sugar content edit Suche Dry If its sugar content does not exceed 4 grams per litre or 9 grams per litre provided that the total acidity expressed as grams of tartaric acid per litre is not more than 2 grams below the residual sugar content Polosuche Medium dry If its sugar content exceeds the maximum set at above but not exceeds 12 grams per litre or 18 grams per litre provided that the total acidity expressed as grams of tartaric acid per litre is not more than 10 grams below the residual sugar content Polosladke Medium Medium sweet If its sugar content is higher than the maximum set at above but not more than 45 grams per litre Sladke Sweet If its sugar content is of at least 45 grams per litre Sparkling wines edit nbsp A bottle of Slovak Tokaj wine Sumive vino Sparkling wine shall be the product which is obtained by first or second alcoholic fermentation from fresh grapes grape must and from wine Has an excess pressure due to carbon dioxide in solution of not less than 300 kPa 3 bar when kept at a temperature of 20 C in closed containers when these are opened it releases carbon dioxide derived exclusively from fermentation The total alcoholic strength of the cuvees intended for their preparation shall not be less than 8 5 vol Akostne sumive vino Quality sparkling wine As sparkling wine Excess pressure of not less than 350 kPa 3 5 bar the total alcoholic strength of the cuvees intended for their preparation shall not be less than 9 vol Akostne aromaticke sumive vino Quality aromatic sparkling wine is obtained only by making use when constituting the cuvee of grape must or grape must in fermentation which are derived from specific wine grape varieties on a list excess pressure of not less than 300 kPa 3 bar of which the actual alcoholic strength may not be less than 6 vol and of which the total alcoholic strength may not be less than 10 vol Traditional terms edit Pestovateľsky Sekt Basic conditions of the production are met with condition for producing quality sparkling wines and the last phase of the process of sparkling wine yielding is carried out by the winegrower of the vineyard from which grapes used for the production are Single components of the cuvee of the pestovateľsky sekt shall be from one wine growing area Sekt vinohradnickej oblasti Sparkling wine obtained by primary or secondary fermentation of quality wine from grapes grown on wine growing fields in wine growing areas and exclusively in the wine growing area where grapes for its yielding are grown or in immediately neighbouring area and basic conditions of the production are met with condition for quality sparkling wines Perlive vino Semi sparkling wine Sytene vino Aerated sparkling wine Indication of the sugar content sparkling wine aerated sparkling wine quality sparkling wine or quality aromatic sparkling wine Brut Nature If its sugar content is less than 3 grams per litre these terms may be used only for products to which no sugar has been added after the secondary fermentation Extra Brut If its sugar content is between 0 and 6 grams per litre Brut If its sugar content is less than 12 grams per litre Extra Dry If its sugar content is between 12 and 17 grams per litre Dry If its sugar content is between 17 and 32 grams per litre Demi Sec If its sugar content is between 32 and 50 grams per litre Sladke Doux Sweet If its sugar content is greater than 50 grams per litre See also edit nbsp Wine portal Chateau Topolcianky WinemakingReferences edit a b c Slovak Wine Archived from the original on 11 July 2019 Retrieved 26 December 2009 a b c Johnson Robinson High Jancis 2019 The World Atlas of Wine 8th ed London UK Mitchell Beazley p 266 ISBN 978 1 78472 403 0 a href Template Cite book html title Template Cite book cite book a CS1 maint multiple names authors list link External links editSlovak Union of Grape and Wine Producers Archived 2018 04 21 at the Wayback Machine Wines of Slovakia Official Slovak tourist board Retrieved from https en wikipedia org w index php title Slovak wine amp oldid 1223392258, wikipedia, wiki, book, books, library,
