The overwhelming majority of grapevine growing in the Czech Republic – whether from the point of view of the area or the overall production – is concentrated in just a few districts of South Moravia. The exception to this is a relatively small stretch of vineyards near Mělník and Litoměřice, and an even smaller area in the Most region or for example in Prague. Other vineyards in Bohemia are totally negligible as to their size and wines from these localities are somewhat of a rarity, of no real interest to wine lovers and not much valued for their quality.

Counted together, Moravian wine-growing regions have ten and a half thousand hectares of vineyards, worked on by more than 15000 wine-growers, ranging from small home producers to large wine companies or their associations.

The South Moravian soil composition is characterised by its large diversity. Thanks to gravel, clay, sandy and rocky soils, local wines are varied. Contrary to large unified stretches of vineyards with the same geological subsoil and a stable, mostly very hot climate, Moravia owing to its conditions allows its individual variances to be projected into the actual wines. So a relatively small territory produces side by side wines containing a delicate flavour and aroma variances imparted to wine by the soil, where the grapes originated.

Similarly, as the soil where the grapevine is grown influences the wine, the “resulting product” depends also on the weather and general climatic conditions.  Air temperature and humidity may appear to be fairly trivial matters, but in reality, considerably influence for example the quantity and nature of the aromatic substances, which may be distinguished in a glass of wine. Humid air blowing in from the Atlantic Ocean refreshing the Moravian continental climate contributes to the distinctive occurrence of a spicy aroma in Moravian wines. In this way local wines acquire the typical noticeable bouquet.