The Czech Republic’s vineyards are mainly concentrated in Moravia and Bohemia (Čechy). Moravia, in the country’s southeast, accounts for about 96 % of national production and encompasses four sub-regions: Mikulovská, Znojemská, Velkopavlovická, and Slovácká.
This area enjoys a warmer, continental climate that favors aromatic whites such as Grüner Veltliner, Riesling, Sauvignon Blanc, and the native Pálava, as well as expressive reds like Blaufränkisch (Frankovka), St. Laurent, and Pinot Noir. Bohemia, by contrast, lies in the cooler northwest and includes the Mělnická and Litoměřická sub-regions. Here, lighter wines with crisp acidity predominate, reflecting the influence of the Elbe and Vltava rivers.
Czech wines are regulated by an EU-aligned appellation system, including VOC (Vína Originální Certifikace) designations like VOC Znojmo and VOC Pálava, which certify geographic origin and style. Since the 1990s, quality has improved dramatically through modernization, small-scale viticulture, and experimentation.
Producers such as Milan Nestarec and Richard Stávek champion natural and orange wines that have gained international acclaim. With rising temperatures expanding viable varietals, a surge in rosé, sparkling, and natural wines, and vibrant wine tourism—especially in Moravia—Czech viticulture is emerging as a dynamic, cool-climate wine frontier.
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