Bavarian Warmblood: The Bavarian warmbloods ancestor, the old chestnut Rottaler, was bred in the fertile valley of the Rott, an area that was noted for the excellence of it's horses. By the time of the crusades in the 11th century it was prized as a warhorse equal to the early friesians.
Later, during the 16th century, the horses were bred systematically at the monastic studs of Hornbach and Worschweiler in the Zweibrucken region.
In the 18th century, the stock was upgraded by imported half-bred English stallions, cleveland bays and some norman cobs. At the end of the 19th century, Oldenburgers were used to give the bavarian more substance, and the foundation was laid for the modern competition horse.
With the introduction of thoroughbred blood later on, the heavy built rottaler gave way to a lighter, though still strongly built, horse averaging about 16hh. In the 1960's the "Rottaler" name was dropped and the horse was then called the Bavarian.
Bavarians are well suited for dressage and jumping competitions but, like many other warmbloods, they are not great gallopers and as a result are less suited for cross-country.
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