Varieties Selection

This line of wines is the most numerous and the characteristic of these wines is that they are varietal. That means produced from one grape variety. The wines in this line are of standard quality regardless of the year of harvest and reflect the Skopje climate with all its characteristics. They are characterized by the typicality of the variety from which they are produced.
The wines in this line are in a 0.75 filling, glass bottle, with a cork stopper.
This line includes 3 types of white wine Chardonnay, Traminec and Muscat, one rose wine, produced from the Cabernet Sauvignon variety and 4 red wines, Vranec, Merlot, Cabernet Sauvignon and Sauvignon Blanc.
Some of the wines, such as Chardonnay, Muscat, Traminec, Vranec can be found in a filling of 0.1875 liters.

Showing all 6 results

  • Vranec

    Dry red wine produced from grapes from own vineyards. The fermentation takes place in stainless steel vinificators, by using selected yeasts at temperature of 26-28ºC. Red wine with intense ruby red colour and fruity aromas reminiscent of plum and sour cherry. It is characterized with soft tannins, full body and long finish. The tannins give that extended effect recognized as aromas of dark chocolate and tobacco. This wine has a very good acidity balance which gives the necessary freshness. Best when served at temperature of 18-20ºC, with traditional Macedonian dishes, red meat dishes and roast meat.

  • Cabernet Sauvignon

    Dry red wine produced from grapes from own vineyards. The grape is hand picked and placed in crates in the early morning hours of early October, while the grape is still fresh in order to preserve its fruity aroma. After removing stems, whole grape berries are subjected to cool maceration of 24 to 48 hours, to enrich the juice with aromatic compounds. The fermentation takes place in stainless steel vinificators, by using selected yeasts at temperature of 26-28ºC. As the fermentation reaches the end, each tank is tested twice a day to monitor the balance of tannins and depending on the tank, this is achievable between 8 to 10 days on skins. Malolactic fermentation comes after the decanting stage. The wine is becoming softer and more harmonious, richer in taste, aroma and even in colour. The wine matures in stainless steel tanks.This wine is distinguishable for its fruity and spicy aromas and scent that reminds of sour cherry and cherry. Served at temperatures from 16-18ºC, with red meat and desserts.

  • Merlot

    Dry red wine produced from grapes from own vineyards. The grape is hand picked and placed in crates in the early morning hours of early October, while the grape is still fresh in order to preserve its fruity aroma. After removing stems, fermentation takes place at up to 30ºC during which time the skins are pumped over 2-3 times till the end of fermentation. The wine remains on skins for 7-14 days to extract fine grape tannins. After this process of maceration, the wine is drained o skins and gently pressed. Malolactic fermentation comes after the decanting stage. The wine is becoming softer and more harmonious, richer in taste, aroma and even in colour. The wine matures in stainless steeltanks.This wine is soft and harmonious, distinguishable for its strong aroma of currant and blackberry. It is served at temperature from 16 –18ºC, with a variety of fermented cheese, light meals of red meat and desserts.

  • Muscat

    This wine is produced from ripe grapes of the variety Muscat Ottonel, with technology that ensures retention of varietal aromas. The grapes are handpicked during end of August. On arriving at the winery, the grapes are destemmed and settle over a two day period to yield a brilliantly clear juice. The juice is fermented at 12-14ºC, with carefully selectedyeast.Quality dry white wine with fruity aroma, and mild traces of the grapes it originates from, fresh taste and long-lastingaroma.The content of alcohol and the natural acidity are making this wine elegant and pleasant fordrinkin. Served at 10-12ºC as dessert wine or aperitif.

  • Rose

    The fully ripened Pinot Noir was harvested during cool mornings and tank pressed as soon as the grapes arrived at the winery to minimize skin contact and ensure vibrant and soft fruit avors. The natural pink color is a result of the rapid tank press process. After clarication, the grape juice was cool fermented in stainless steel tanks with a selected yeast strain at 12-15ºC to enhance varietals fruit characters. Final wine was clarified, stabilized and filtered before bottling.

  • Chardonnay

    Quality white dry wine with bright yellow colour, with expressed notes of green. The taste is attractive for the abundance of fruity aromas of green apple, pear and grape peach.The grapes are handpicked during early September. On arriving at the winery, the grapes are destemmed and settle over a two day period to yield a brilliantly clear juice. The juice is fermented at 12-14ºC, with a combination of different yeast to produce a complex wine. The malolactic fermentation is completed. After fermentation the wine is stabilized and cold filtered before carbonation and bottling. It is served at temperature from 8 –12ºC, as an aperitif, with meals of fish and white meat, as well as with desserts.

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