Moravia, the heart of Czech winemaking, has cultivated vines for over a thousand years, with viticulture shaped by medieval monasteries and Habsburg influence. Covering nearly all of the country’s vineyard land, it thrives on a mix of loess, limestone, and sandstone soils, producing fresh, aromatic whites and increasingly refined reds. Grüner Veltliner, Welschriesling, and Müller-Thurgau lead its white varieties, while Blaufränkisch and St. Laurent are gaining prominence. The region is also a centre for natural winemaking, with skin-contact wines and spontaneous fermentations becoming defining features. Blending history with innovation, Moravia is emerging as a dynamic force in Central European viticulture.
