Accordingly, the amount of land planted with vines - 30 000 hectares in 1990, has sharply declined in the 1990s. It would be increased to 22 430 hectares in 2006 according to Central Controlling and Testing Institute in Agriculture or even 16 772 ha according to the Slovak National Statistics, with a yield per hectare remaining very low. 

In 1948 has been period of the violent collectivization. In 50’s to 60’s was period of doubling of vineyards area, and building a huge processing facilities in the state-owned enterprises. Very high focus on quantity and almost complete declension from quality was a part of suffering economy. In 1989, Slovakia produced a third more wine than it consumes and the rest was exported to the Soviet Union or the North of Czech territory. Soon after 1989 we've seen revial of wine making traditions which was followed by new companies and estates started production of quality wines. Producers had to quickly face a major international competition with the accession of Slovakia to the EU (1st May 2004) .

In the 19th century was production concentrated especially in Bratislava. In 1825 Napoleonic soldier J. E. Hubert built the first production site for the sparkling wines outside the France. Thereafter in the 1970’s it was moved to Sereď. In 1824, Anton Walz - vintner from Trnava, receives supply orders of red wine for the Hungarian Army. In his cellars he had the barrel with a capacity of 114 thousand litres. To the top of the barrel led 32 stairs where has been space for six dancing couples. Early 20th century was not profitable for viticulture. Europe as a whole suffered severe frosts, fungal diseases and phylloxera, which is believed to be destroyed more than 97 % of European vineyards. Our wine withstands the pressure of foreign sweet wines in interwar period. See also Chateau Palugyay article refering to this period.

Records from 18th century show evidence of dessert wines production, even Vermouth wine type. Quick pressing of the blue grapes creates a favourite rose wine (Siler). In Bratislava and its surroundings such as Rača, Vajnory, Svätý Jur, and Grinava have been produced highly valued samotok wine (juice extract from grapes gained by using only its own weight). Originally it was product of fast maturing varieties that Matej Bel (1684 - 1749) called Viridula. During the long and sunny autumn bunches formed large amounts of dried grapes, from which these wines have been finalized, in that time it took 3 to 4 years to mature.

A wine grape was mostly harvested before October in area of Low Carpathian Mountains. 90% of production accounted for varieties of white wine. The origin of this tradition comes from so-called noae et decimae fees and highland fee that wine producers had to pay to town councils and Lords also in a form of a smaller amounts of must and grapes of different varieties and origin. A well established families Fuggers of Augsburg and Thurzovs have built a wine cellars in Red Stone Castle.