Classification of wines in the Czech Repulic


Wine classification system in the Czech Republic is based especially on ripeness of grapes determined by measuring the sugar content in grape juice at the time of harvest. The “°NM” abbreviation stands for degrees of the standardized mustmeter; 1 degree corresponding to 1 kilogram of natural sugar in 100 litres of must.


The lowest wine category made from grapes grown in any EU country


Wines made from local grapes only, with a minimum of 14 °NM of sugar content that can bear a  label stating the area of origin, vintage and grape variety.


Wine made from local grapes, grape mush or must with a  minimum of 15 °NM. Wine must be produced in the wine region of the origin of grapes. It can be marked by the statement:

…odrůdové (Quality varietal wine) Wine made from the grapes or grape must combine at most 3 vine varieties listed in the State Variety Book or varieties permitted in the EU.

…známkové (Quality branded wine) Wine produced by combining grapes, grape must or wines according to a constant formula.


Grapes must meet all requirements for the production of quality wines and come from one wine sub-region. No beet or any other sugar can be added to the must. Wines of higher degrees are intended especially for festive occasions or storage.

…kabinetní víno (…Kabinett wine) Light, dry wines pleasant to drink made from grapes of min. 19 °NM of sugar content.

…pozdní sběr (…Late harvest) Quality dry or semi-dry wines made from grapes harvested with min. 21 °NM of sugar content.

…výběr z hroznů (…Selection of grapes, Auslese) Full extractive wines with a  higher alcohol content and sometimes also a  higher residual sugar content made from very ripe grapes with min. 24 °NM of sugar content

…výběr z bobulí (…Selection of berries, Beerenauslese) Full-bodied and extractive, semi-sweet or sweet wine is produced from grapes that matured for a long time in the vineyard and reached the sugar content at least 27 °NM.

…ledové víno (…Ice wine) Rare, very sweet wine made by pressing frozen grapes harvested at a  temperature of maximum –7  °C, the must of which has to have at least 27  °NM of sugar content. Grapes must not defrost during pressing. Thus, part of the water stays in berries in the form of ice crystals and the pressed must is very concentrated.

…slámové víno (…Straw wine) Aromatic sweet wines made from well-ripened grapes that are dried on straw or reed mats or hung-up in a well-ventilated space for at least 3 months after harvest. This causes water to evaporate from berries and extractive substances to concentrate in the juice. The must has to reach at least 27 °NM of sugar content. You can already press after 2 months, if the sugar content of the must has reached at least 32 °NM.

…výběr z cibéb (…Selection of raisins, Trockenbeerenauslese) Very extractive, sweet and rare wine made from grapes with minimum 32 °NM of sugar content. Thanks to an extremely long period of ripening, berries in these grapes usually turned into raisins.


Wine from grape varieties typical for a specific area, from carefully selected vineyards, from the grapes with a declared origin, with typical aromas and flavours – the wine offered under the designation VOC or V.O.C., wine with original certification meets all of this. The designation VOC appeared in the domestic wine world for the 1st time in 2009. The Znojemská Wine Sub-region introduced the 1st appellation system in the Czech Republic, i.e. the presentation of the best wines from specific varieties grown in given area, usual, for example, in France (AOC), Italy (DOC) or Austria (DAC). In the Czech Republic, VOC indication is in parallel with the so-called Germanic system of wine classification, where the wine quality is based on, in particular, the sugar content of grapes. Systems are not competitors, on the contrary, the VOC indication only diversified the offer of domestic winemakers. The VOC wines are produced exclusively from grapes of the most typical varieties grown in approved vineyards in the region. Winemakers choose the vineyard sites and the best position so the wine can reflect the terroir. Before each bottle is marked with the VOC symbol, typically by a ribbon around the neck , the wine passes through the annual quality control. The winemakers decide whether the wine meets the VOC character through its characteristic flavours and aroma. Thanks to this, you will get exactly what you expect, really good and well made wines with typical flavours and aromas of the region, which do not differ from year to year – wines with a unique character thanks to natural conditions, variety and the skills of winemakers.