▁har vest " ▁yield ed ▁from ▁full ▁m ature ▁g rap es ▁having ▁natural ▁sugar ▁contents ▁of ▁at ▁least ▁ 2 1 ▁° N M ▁and ▁minimum ▁of ▁ 9 . 5 % ▁alco hol . ▁W ines ▁are ▁primarily ▁such é ▁- ▁" d ry ", ▁occasionally ▁pol os uch é ▁- ▁" medium ▁dry " ▁and ▁rarely ▁pol os lad ké ▁- ▁" medium ▁sweet ". ▁ ▁V ý ber ▁z ▁h ro zna ▁" G rap es ▁selection " ▁- ▁yield ed ▁from ▁full ▁m ature ▁g rap es ▁having ▁natural ▁sugar ▁contents ▁of ▁at ▁least ▁ 2 3 ▁° N M , ▁obtained ▁from ▁carefully ▁selected ▁bunch es ▁and ▁with ▁minimum ▁of ▁ 9 . 5 % ▁alco hol . ▁Res id ual ▁sugar ▁var ies ▁from ▁such é ▁to ▁pol os uch é ▁and ▁pol os lad ké ▁- ▁" d ry , ▁medium ▁dry ▁and ▁medium ▁sweet ". ▁ ▁Bob u ľ ový ▁vý ber ▁" Ber ry ▁selection " ▁- ▁yield ed ▁from ▁manually ▁selected ▁over ri pe ▁gra pe ▁bunch es ▁from ▁which ▁imm ature ▁and ▁imp a ired ▁ber ries ▁have ▁been ▁removed ▁manually , ▁having ▁natural ▁sugar ▁contents ▁of ▁at ▁least ▁ 2 6 ▁° N M ▁and ▁at ▁least ▁ 8 % ▁of ▁alco hol . ▁W ines ▁are ▁having ▁mainly ▁higher ▁resid ual ▁sugar ▁- ▁" pol os uch é ▁and ▁pol os lad ké ", ▁although ▁such é ▁" d ry " ▁versions ▁are ▁common ▁as ▁well . ▁ ▁H