Macedonian Wineries

The Republic of Macedonia is located on the southern part of the Balkan Peninsula and its territory covers 25.713 km2. Geographically, Macedonian territory spreads between the 40°51` and 42°21`northern geographic latitude.

In Macedonian wine production and growing grape vine goes back to ancient times. Numerous objects have been discovered round the archeological sites in the Republic of Macedonia that doubtlessly point to a great wine production culture. There was an especially marked development of wine production in this region between the 11th and 14th century. It is interesting to mention that during this period vine growing was located besides numerous monasteries along the whole territory. The arrival of the Turkish conquerors in this region, and their religious conviction contributes to stagnation of viticulture. Nevertheless, the existing abundance of convenient climate conditions for production of grapes led to growing of table quality grapes which exist up till today in the Macedonian ampelography, while tradition continues to develop through the monasteries which are allowed to grow and produce grapevines for the purpose of their religious rituals.

The territory of the Republic of Macedonia has adequate conditions for production of grapes and wine. Its location on the Balkan Peninsula and indirect influence of the Mediterranean climate, which can be directly noticed only in the lower reaches of the river Vardar through Gevgelija, Valandovo to Demir Kapija and a less effect in Negotino, creates specific conditions for vine growing.
The medium annual temperature moves from 10,2°C to 15,8°C. The medium annual temperature air amount in certain vineyard areas moves from 3.723°C to 5.402°C. The adequate altitude for grapevine growing moves from 50-300meters in Gevgelija Valandovo area, while in the Tikvesh area to 150-500 meters, Skopje area to 250-600 meters, Bitola area to 600-700 meters, Ovche Pole area to 300-550 meters.
According all the above stated markers it is evident that in Macedonia there are good conditions for growing a large number of quality grape and wine types. On the basis of researched land and climate characteristics, as well as distinctive marks of developed products originating from different areas, we can divide Macedonian vine growing production into three regions, which are further divided into smaller wine growing units, or vineyard areas: Pcinja-Osogovo region, Povardarie region, Pelagonia Polog area.

History of the Wine

The holly land was well known by the grapes recognized as one of the seven gifts of the Mother Nature. Macedonia had the honor to carry out the rich wine tradition dating from the time of Fillip II and Alexander the Great when wine was a privilege to the royalty.
Tradition continues in the time of the Roman imperia when Macedonia was one of the well know region for razing grapes and in the time of Christianity the product of the grapes-the wine has been used as a synonym for god's blood in many church ceremonies.

During the past the wine had special influence on the culture of all civilizations. From its earliest development the wine had special place in our customs, celebrations and gatherings. The wine cultivation exist throughout hole world.

There a very few regions on earth where the good wine is made. Macedonia is one of them.

Macedonia is a country with its own distinctive quality of living and life style that understands enjoyment of small, but very important things that make life.

The growth of wine popularity is compared with development of western civilizations. As trade with wine advanced, the civilized world advanced too.

Macedonia is a country with its own distinctive quality of living and life style that understands enjoyment of small, but very important things that make life.
When famous painters visiting Macedonia were asked what is so special that made them so delighted about this country, they said: “The Sun shines so beautifully different here.” This is probably the reason why this Sun, when poured into your wineglass, tastes so beautifully different and unique.
And it is also the reason why we, at Ezimit vino, decided to give the rest of the World an opportunity to feel a small portion of our Sun and tradition captured in a wine bottle.
Ezimit vino is part of Macedonian story of wine, respecting the many century old tradition of wine making. The legend of these miraculously potent wines has been alive in this land since time immemorial. Wines with the aroma of the south and the taste of song and laughter. It is from here that these wines begin their navigation through the world’s wine chart. And this earth and sun, this sky and vine will always remain here to keep their secret ...

St. Trifun Wines

Sv. Trifun Red

St. Trifun is the protector of grapevine and wine. Every year on February 14th in Macedonia is the celebration of the Day of St. Trifun. On this day grape growers are pruning the first vine and taking a piece of the blessed grapevine for good luck and good yields.

Sv. Trifun Red from Bovin is generous wine with a nice bouquet of dried strawberries, dark cherries, vanilla and chocolate. The taste is mediumbodied with freshful fruit, nicely balanced velvetlylike tannins giving a complex wine, expressing good grapes and good winemaking. The wine should be served at 15-17°C with beef, roasted pork, lamb, grilled meats and especially Macedonian clay dishes.





Sv. Trifun White

St. Trifun is the protector of grapevine and wine. Every year on February 14th in Macedonia is the celebration of the Day of St. Trifun. On this day grape growers are pruning the first vine and taking a piece of the blessed grapevine for good luck and good yields.

The wine Sv. Trifun White from Bovin is made from Italian Riesling grape variety. Juicy and bright, with refreshing lemon and pineapple flavors, modest pear and almond flavors finishing with delicacy. Best served chilled at 6-8°C with light meat, green salads, fish and seafood.

Wine making philosophy

Our main viewpoint in the production of wine outlines that wine making is not an industrial process but a creative one.

Vine growing and harvesting are a result of hard work all year round. However, that is only the beginning in the quest towards higher quality and perfection of our wines. We see wine as a lively substance that needs to be continuously cared and looked after.

Each step and each decision in the production of wine is following a calendar that disembarks the influence of the nature itself: the ripening of the grapes, its processing and wine vinification. We devote each step in a sincere pursuit towards a better quality and perfection.


The experience of wine with taste and aroma the way we have imagined it overwhelms the long-lasting work of vine growing for that moment of truth. The use of modern technology in Imako Vino Winery finds its purpose to improve the different phases of wine production. Nevertheless, we believe that technology will not shadow the human, because it is the human that can take pleasure in the joy of a glass of perfect Macedonian wine.

The modern production of wine enables us to balance the new technical sophistication methods with the long established tradition of wine making. By fusing tradition with innovation, Imako Vino Winery aims to fulfil its final purpose – production of quality wine for each table.

Wine regions of Macedonia

Маcedonia. An unforgettable name that evokes images of the past, great civilisation and wonderful untouched nature. Warm and welcoming country in the hearth of south-east Europe.

The geographic location of Macedonia, the fertile soils and optimal climate conditions are exceptional for breeding vine and present a formation of distinguished tastes of the specific grape varieties. Macedonia has around 35 000 hectares of vineyards which enable production of remarkable quantities of wine. Macedonia has three larger vine regions: Osogovski, Povardarski and Pelagonski.

Winemaking has been blessed from traditions, enabling Macedonian winemakers a sense of uniqueness and continuity of customs aged of more then 2000 years. The tradition of winemaking comes from the ancient times of Alexander the Great and the royal family for whom it is well known to be admirers of good wine. The tradition of vine growing and winemaking continues throughout the centuries and it is present today. Nowadays, the grape harvests are filled with songs and the winemakers invite their friends to try their grape must. Once a year, on the 14^th of February, Macedonian winemakers and vine growers celebrate the name of their patron, St. Trifun and the day is filled with celebrations of winemaking, love of good wine and wishes for a fertile year and good harvests.

Wine Growing and Wine Making

A large fertile plain of about 2,000 square kilometers makes up the Tikveš district (part of Povardarie region), located in central Macedonia and enclosed by mountain highlands on three sides. It consists of gentle undulating hills at an average of 300 meters above sea-level, and its climate is characterized by long, hot summers and mild and rainy sub-Mediterranean winters with an average of 460 mm of rainfall each year. Spring is shorter, some say fresher here and autumn is a bit longer and warmer.

Its altitude varies between 110 and 650 meters and the Vardar River, the country’s principal river, cuts the valley into western and eastern sections. These two sections are very different in their relief, climate, surface waters, soil quality and flora and fauna. The valley’s eastern section is arid and sparsely populated, while the western section is fertile and, compared to that of the east, much more densely populated. This area is also rich in forests, minerals and pastureland and resembles an oasis with a virtual Valhalla of vineyards and orchards.

As a result of a harmonious climactic and geographic convergence, the Tikveš region is a perfect place for the cultivation of the people’s favorite, wine, something we have been producing for over 2,500 years. It is a place where hard-working people have lived for and from wine, where entire villages have grown up dedicated to wine, built by people whose days and nights are devoted to one thing only: to growing, cherishing, and enjoying wine.

Today, there are predominantly 20 different grape varieties grown in the Tikveš region. The local Smederevka,Vranec and Temjanika comprise 80% of the total grape production. As wine consumers' preferences change globally, the region is trying to keep pace with current trends and is adjusting its vine varieties accordingly.

Wine - The tradition

The tradition of wine making and grape growing in the Tikveš region date as far back as the 4th century BC, the industry thrived during medieval times with its production as was common at the time throughout Europe being made in monasteries.

The Tikveš region is situated in an area with a unique and favourable climate produced by the merging of the Mediterranean from the South and Continental from the North. Combined with arable soil; high with eroded clay content makes this a most favourable area to grow grapes.

The combined municipalities of Kavadarci, Rosoman and Konopiste utilise 20% of the Republic of Macedonia’s total landmass (45 km²) for the cultivation of grapes, the country is the seventh largest exporter of wine to the EU from outside the region. Of the total harvested crop in Kavadarci, 80% are wine Grapes and 20% are Table Grapes. The Tikveš winery processes up to 55 million kilograms of grapes to produce approximately 35 million litres of wine each year. Although the largest and most prolific, Tikveš is by no means the only winery in the city, examples of others that exist in Kavadarci include Cekorovi (Macedonian: Чекоров) and Popov (Macedonian: Попов). The combined wineries in the region export up to 26 different countries around the world.

On the first week of September of each year a festival called "Tikveski Grozdober" - Tikveš Grape Picking (Macedonian: ТИКВЕШКИ ГРОЗДОБЕР) is held for several days marking the beginning of the wine grape harvest in the Tikveš region. Such is the importance of this fruit, the city flag is composed of 6 circles in white and red representing the town’s most abundant and important produce

Tikves Region

As a result of a harmonious climactic and geographic convergence, the Tikveš region is a perfect place for the cultivation of the people’s favorite, wine, something we have been producing for over 2,500 years. It is a place where hard-working people have lived for and from wine, where entire villages have grown up dedicated to wine, built by people whose days and nights are devoted to one thing only: to growing, cherishing, and enjoying wine.

A large fertile plain of about 2,000 square kilometers makes up the Tikveš region, located in central Macedonia and enclosed by mountain highlands on three sides. It consists of gentle undulating hills at an average of 300 meters above sea-level, and its climate is characterized by long, hot summers and mild and rainy sub-Mediterranean winters with an average of 460 mm of rainfall each year. Spring is shorter, some say fresher here and autumn is a bit longer and warmer.

Its altitude varies between 110 and 650 meters and the Vardar River, the country’s principal river, cuts the valley into western and eastern sections. These two sections are very different in their relief, climate, surface waters, soil quality and flora and fauna. The valley’s eastern section is arid and sparsely populated, while the western section is fertile and, compared to that of the east, much more densely populated. This area is also rich in forests, minerals and pastureland and resembles an oasis with a virtual Valhalla of vineyards and orchards

Kratošija

Classifi cation: Quality dry red wine
First year of production: 1970
Average bottle production: 500,000 bottles
Wine District: Tikveš
Wine Region: Central (Vardar Valley) – Povardarie
Variety: 100% Kratošija
Terroir: Alluvial soil, well-drained with light structure. Yields do not surpass 12 t/
ha. Th is region is infl uenced by Mediterranean and Continental climate and thus
very arid with annual rainfall between 400-500 mm.
Viticulture: 4,000 vines per hectare, with 2,3m distance between the rows and 1m
distance between the vines; double Guyot method of pruning is used.
Vinifi cation: Th e grapes are harvested manually. Fermentation takes place in vertical
roto-fermentors with regular pumping over of the must at a controlled temperature.
Th e wine is stored for a year before bottling.
Characteristics: Th is wine is characterized by an intense ruby-red color and aroma
of red berry fruits and an extremely pleasant taste. It has a light and harmonious
structure and smooth fi nish.
Food pairing: Try this wine with roast meat, grilled food and various strong-fl avored
or smoked cheeses.

Classic red wine - T΄ga za Jug

Classifi cation: Quality semi-dry red wine
First year of production: 1973
Average bottle production: 1,000,000 bottles
Wine District: Tikveš
Wine Region: Central (Vardar Valley) – Povardarie
Variety: 100% Vranec
Terroir: Alluvial soil, well-drained, yields do not surpass 12 t/ha. Humidity is
low (30% average in the summer months), which interprets to a protective treatment
of the vines for 4-5 times per year.
Viticulture: 4,000 vines per hectare, with 2.3m distance between the rows and
1m distance between the vines; double Guyot method of pruning is used.
Vinifi cation: Th is wine is made from late harvest Vranec. Vinifi cation is carried
out in rotofermentors in a semi-dry style by halting the process of fermentation
with cooling of the must in the fermentation vat. Th e wine is stored for a year
before bottling.
Characteristics: With an intense ruby-red color, it carries an aroma of raspberry,
strawberry, raisins and the subtle hints of sweetness. A hearty nose, light body
and smooth fi nish round it off .
Food pairing: Grilled meats and all types of dishes from the local traditional
cuisine go well with this wine.

VitaČ

Classifi cation: Quality semi-sweet red wine
First year of production: 1980
Average bottle production: 300,000 bottles
Wine District: Tikveš
Wine Region: Central (Vardar Valley) – Povardarie
Variety: 100% Vranec
Terroir: Alluvial soil, well-drained, yields do not surpass 12 t/ha. Humidity is low
(30% average in the summer months), which interprets to a protective treatment of
the vines for 4-5 times per year.
Viticulture: 4,000 vines per hectare, with 2.3m distance between the rows and 1m
distance between the vines; double Guyot method of pruning is used.
Vinifi cation: Th is wine is made in a semi-sweet style. Fermentation is carried out in
rotofermentors for a period of 3 days. Th e must is cooled off to obtain higher level of
sugar content by halting the process of fermentation. Th e wine is stored for a year before
bottling.
Characteristics: Th is wine is characterized by dark red colour, harmonious taste
and strong aroma of cherry, laced with a mix of red forest fruits.
Food pairing: It is recommended with variety of full-fat cheeses and deserts.

WINE INDUSTRY of the REPUBLIC OF MACEDONIA

In the heart of the Balkans A sunny, pristine and mountainous country in the heart of the Balkans, the Republic of Macedonia is a centuries-old producer of the region’s finest wines. Macedonia is the birthplace of the Cyrillic Alphabet, created by Saints Cyril and Methody (863 A.D.), and the cradle of Slavonic literacy and literature. Macedonians are renowned for their hospitality and great pride in their country of rich culture and history, exquisite traditional food and excellent wine. The State symbol is a golden sun symbolizing the freedom of the country and its people.

Winemakers' Wisdom The country's oenological history dates back to ancient times well before the ancient Romans who prized the wines produced by its vineyards. In the days of former Yugoslavia, Macedonia accounted for two thirds of the total wine production in the country.

Great Grapes We believe that great wines can only be made from great grapes. Republic of Macedonia’s varied terrain offers a choice of vineyard locations. The fruit in our reds comes from lower altitude vineyards with rich, heavy, clay–filled soils. In other vineyards, the cooler environment protects the freshness and harmony in the white grape varieties, planted on lighter soils and at higher altitudes. Owing to the extremely favourable climate conditions, our eco-friendly grapes are sprayed only up to a maximum of 4 times a year. Macedonia’s vintners bring together the natural advantages of the region with the best of modern winemaking technology to produce the pre–eminent indigenous variety Vranec (VRAN–ets) and other local and international varieties.

Our Wines Their flavour and complexity are unique and recognisably Macedonian. The intense aromas are the result of the combined influence of the Mediterranean and continental climates, with warm summer days and cooler nights. The lengthy ripening process concentrates the sugar and acids in the grapes, ensuring rich colours and complex aromas in our wines.

Our Industry’s Commitment The Republic of Macedonia acquired its independence in 1991. In the years that followed, the wine industry has witnessed the emergence of successful privately owned wineries dedicated to the production of wines of excellent quality, flavour and consistency. In recent years, the improvement in quality has been enormous. Wineries have introduced stricter quality control, restricted the types of grapes grown to the best quality indigenous and international varieties, and built modern and efficient cellars.

Today, Macedonian wines rank among the best value and most drinkable wines available anywhere.

Winemaking

In the Vineyard
The delicate process of turning grapes into wine starts with the delightful mix of hot, sunny days, combined with cool nights and the right amount of rain throughout the year. We then source the best grapes from the over 2,000 growers we cooperate with, finding the exact grapes we need with the right sugar content to craft specific wines.
In addition to sourcing our grapes from individual farmers, Tikveš also maintains 500 hectares of our own vineyards, which are planned to be the source for Chardonnay, Merlot and Vranec, allowing us to better control the process of quality improvement and have a firmer control of the production process.
In the Winery
Once we’ve picked the very best grapes, it’s off to the winery where our oenologists continue their intense work, paying careful attention to every detail, from acceptance to crushing to fermentation, to maturation in oak barrels (for some wines) to bottling to storage and yes, even to shipping, knowing that at each step in this process, getting it right is what counts to produce excellent wines of distinction.
Our winemakers also have the freedom to experiment, developing special batches and using innovative techniques to come up with ever new and ever exciting wines.
The Result
The result of this entire process is splendid wines, from easily drinkable and very affordable everyday table wines to our ranges of premium wines.
We know that we are not just making wine, we are building a future. We don’t look at the harvest as just another time to collect grapes, press them and turn them into wine. We look at the harvest as an opportunity to create world-class wines, provide an income and future to the farmers and their families, export something special from Macedonia and build a future that everyone can be proud of. We are living a cause; it happens to be very, very fun.

Zilavka - Pleasure in a glass, young or old

This distinctive Macedonian variety is not as richly flavoured as Chardonnay or Sauvignon Blanc, but it combines great freshness with a nutty flavour and a high concentration of alcohol and acidity, often as much as 12-13%.

Zilavka is usually part-harvested by Macedonian winemakers just before full ripening to ensure pronounced acidity, with the rest harvested at full ripeness to obtain a rich aroma. The final wine is a blend of the two harvests and has a green-yellow colour with a recognisable fruit aroma of apricot.

Dry, full-bodied, harmonious, and strong, Zilavka has light aromas and can be drunk immediately or aged in bottle for two or three years to gain more complexity, nuttiness and harmony.

Its ideal serving temperature is 10-12°C and it makes an ideal accompaniment to fresh salads, seafood, pasta, cheese based starters, white meats, and desserts.

Temjanika - The spice of life

Also known as Muscat de Frontignan, Temjanika has a pronounced smell of thyme, hence its name - ‘temjan' is the Macedonian word for ‘thyme'. The nose often suggests spicy aromas, too, as well as fresh grapes, apricot, dried plum or orange rind.

A dry to off-dry white wine, Temjanika has a striking green and yellow colour. The taste is full and long-lasting, with intense freshness.

Like Traminec, it is best served at 10-12°C and is excellent with desserts or even drunk by itself

Traminec - Sweet little mystery

Traminec is another unique Macedonian grape variety. An off-dry white wine, it's delicious by itself but also makes a wonderful accompaniment to desserts.

Typically an attractive golden-yellow in colour, sometimes with a pale violet tinge, Traminec is characterised by its pronounced aroma of mixed flowers, spices and fruit. The finest Macedonian examples have a complex and beguiling aroma that suggests lavender. Because of its intense aromas, Traminec is sometimes blended with Temjanika and Muscat Ottonel to make deliciously aromatic white wines.

Traminec grapes have high sugar levels that enable winemakers to extract a lot of flavour and make a full-bodied wine. Still, the aftertaste is always soft and lingering, and the acidity is less pronounced than with some other white grape varieties.

Its ideal serving temperature is 10-12°C.

Sauvignon Blanc - Fresh, fruity and crisp

Macedonian Sauvignon Blanc is recognisable by its piercing herbaceous and grassy aroma. Sometimes it is blended with Semillon, as with the dry white wines of Bordeaux in France.

Sauvignon has much higher acidity than Chardonnay, and in Macedonia it is never oaked - this is not a variety suited to barrique ageing. It is best drunk young and fresh, and rarely has the capability of Riesling and Chardonnay to age.

A dry and refreshing white wine, Macedonian Sauvignon Blanc often has a pronounced taste of tropical fruits and white flowers.

It is most enjoyable chilled to 8°C with salads, shellfish and lighter fish dishes.

Riesling - An Aristocratic Variety

As a grape variety originally from Germany, the Riesling is highly resistant to the harsh environmental conditions of German winters, but in the much milder Macedonian climate it provides material for wines that are much softer and less acidic than German Riesling.

Macedonian winemakers avoided it for a long time because of the low yields but nowadays much better and more productive clones are planted and Riesling can be found throughout Macedonia's wine districts.

An aristocrat among white varieties, Macedonian Riesling is characterised by its harmony. A fine aroma of lemon, citrus and grapefruit typically precedes a palate that is dry to off-dry, with refreshing acidity.

Riesling is delicious served cool with white meats and fish.

Chardonnay - Something for Everyone, Still or Sparkling

Widely-grown throughout Macedonia, Chardonnay does particularly well in the central Vardar wine region. It is very easy to grow and to make into different styles of white wine.

Although it adapts well to barrique ageing, Macedonian Chardonnay can be oaked or unoaked, with the oaked styles suggesting aromas of butter and bananas. The unoaked Chardonnay is made in a very fruit forward style. It usually has tropical fruit flavours, though some examples taste more of green apples. The acidity can vary from soft and fruity to crisp and steely. Chardonnay is also used in the production of Champagne, so not surprisingly it is used in Macedonia to make excellent sparkling wines.

Macedonian winemakers occasionally blend Chardonnay with other grapes, such as Muscat. It should be served chilled at 8°C and is best drunk with fish, white meat, and anything in a creamy or buttery sauce.

Pinot Noir - Difficult, but worth it

Originally from Burgundy in France, Pinot Noir is not often seen in Macedonia because it is so difficult to grow. However, those skilful Macedonian winemakers that have persisted have produced some promising wines of excellent varietal character.

Pinot Noir is always much lighter in colour than Cabernet, Merlot, or Vranec. The nose often suggests cherries, with hints of chocolate and spices. On the palate, Macedonian Pinot Noir is dry but crisp, with lively tannins and soft red fruit flavours. The soft and fruity style found here is very drinkable.

As a relatively light style of red wine, Pinot Noir from Macedonia best accompanies lighter meat dishes such as chicken, but is also a great match with lighter cheeses, too.

Merlot - Soft and Fruity

Macedonian Merlot is all about fruit and delicacy. It is sometimes blended with Cabernet or Vranec (or even both together), as Merlot is capable of softening the sometimes tough Cabernet and Vranec tannins.

An earlier ripener than Cabernet or Pinot Noir, Merlot is a productive vine that produces a softer, more fruity and less tannic red wine than the forceful Cabernet and Vranec styles found in Macedonia. It doesn't age as long, either.

Merlot is a plummy, juicy and sometimes earthy red that is best served at room temperature (16-18°C) and goes well with full-flavoured dishes of meat and richer fish, such as grilled tuna.

Cabernet Sauvignon - A Classic Grape Variety

Cabernet Sauvignon is the classic red grape variety of Bordeaux, but it is equally well-suited to Macedonia's climate and soils. This is a late-ripening vine that is considered by some Macedonian winemakers as difficult to grow but always worth the effort.

Macedonian Cabernet is sometimes blended with Merlot or Vranec to make more complex wines, but even on its own it's a savoury and juicy red wine, with chewy tannins and a pronounced blackcurrant flavour. The depth of colour and flavour is always noticeable. Cabernet is best served at a temperature of 18°C and always drinks well with strongly flavoured food, such as grilled red meat and game.

The best examples of Macedonian Cabernet can be aged for up to five years. Cabernet is also used in Macedonia to produce light and charming rosé wines from a gentle pressing of the grapes. These wines often taste of soft red fruits.

Stanushina - Uniquely Macedonian

Stanushina is indigenous Macedonian variety - grown nowhere else in the world - that is not very well-known but is nonetheless capable of producing high-quality wine. It is mostly grown in the Tikvesh wine district. With the introduction of international grape varieties to Macedonia, Stanushina started to disappear from the country's vineyards. But with the current initiative to make quality wine from domestic varieties, it looks as though the star of Stanushina will shine again.

Stanushina ripens very late but gives good yields. In a good year, it can provide the base for a red wine of high quality and medium strength, with 11-12% alcohol. Although characteristically pale in colour, it is rich in extract. The high level of acid gives the wine remarkable freshness.

Best enjoyed at a temperature of 10-16°C, Stanushina typically has a light strawberry and raspberry aroma. This fruity and subtle wine is best when drunk young. It goes well with deserts that are light and creamy such as pannacotta or various types of puddings and as aperitif with lettuce or rocket based salads (Cesar's salad).

Vranec - The Rising Star of Macedonia

Vranec is the most important grape variety of Macedonia. The dark red berries grow on moderately vigorous and very productive vines. The variety is cultivated throughout the country, primarily on small family owned vineyards. Hand harvesting begins in mid-September and reaches into October in cooler regions.

When young, Vranec-based wines have a bright purple hue and a nose full of strawberry jam, tree fruit, and berry. The firm tannin structure supports a remarkable crispness. With a year or two of ageing, the purple turns to a darker ruby colour and the nose develops a more complex aroma that often includes notes of chocolate and liquorice. The mouthfeel softens and the wine develops a longer and smoother finish.
Vranec merges well with other grape varieties, often producing well-balanced wines when blended with Cabernet Sauvignon or Merlot.

Vranec is best served at cellar temperature and can accompany the entire range of Macedonia's varied cuisine, including tomato-based salads, smoked or grilled meat, and aged cheese.

Vine pruning - St.Triphun Celebration

An opportunity for an unusual and unique experience

The greatest and most festive holiday in the Tikvesh region is the celebration of the Day of St. Trifun, the patron of the grapevine and wine. St. Trifun's Day is celebrated on 1st February according to the old, and on 14th February according to the new calendar.

The celebration begins with the morning liturgy in the Orthodox churches. A component of the liturgy is pruning the first vine, with people taking a piece of the blessed grapevine which is believed to bring good luck and good yields. On that day the Macedonians, known as warm and hospitable people, offer grape brandy (rakija) and wine in the churchyards. The feast continues for the whole of the day.

On this day all the wineries are open to visitors and those who happen to pass by. This is a day of happy and smiling faces in the streets, of street musicians and of holiday euphoria in packed inns that make it impossible to forget that it is the day when St. Trifun is celebrated.

Who was St. Trifun?

The holy martyr Trifun was born in Kampsada in Phrygia, near the town of Apameia. His healing abilities were manifested already in his childhood, when he was still tending the geese. He healed various diseases and freed people from evil demons. The stories of the miracles he performed reached far, and one day he was summoned by the Roman Emperor, Gordian, to heal his dauther Gordiana who suffered from a mental illness which no physician could heal. Trifun soon healed her, gaining even greater fame as a result.

St. Trifun died as a martyr during the rule of the Emperor Decius. He was summoned before the Emperor's regional administrator, Acquillian by name, and ordered to renounce Christ and make offerings to the Roman gods. Having refused, Trifun was tortured. He was tied to a tree and beaten with a stick, then tied to a horse's tail and dragged through the fields, and when all this failed to frighten him into changing his mind, they threatened to cut off his head. But as the soldiers were leading him outside the town to behead him, St. Trifun prayed to the Lord to take his soul, so that when they reached the place of execution his soul had already passed to God. This happened on 14th February 248, according to some in 250, when the holy martyr St. Trifun was only 21 years old.

Wine tourism

The region of Tikves, or the wine heart of Macedonia, has through the centuries been indisputably identified with its viniculture, good wine and grape brandy (rakija).

Be a part of the centuries-long tradition and visit the wine regions, the old brick and cob-walled houses made with wine, the neighbourhood inns, the archaeological sites... Taste the wine in the wineries of the region and find out more about...

...The ancient Macedonians who inhabited this area, lovingly grew grapevines, and worshipped Dionysus, the god of wine, revelry and fertility with a special devotion. Confirmation of this is found in the copious representations of grapes and vines carved in stone, marble and terracotta that can be seen in Kavadarci and Negotino, and in the museums of Belgrade, Sofia and Berlin.

At the time of Roman rule in this area, Bacchus the god of wine was celebrated twice a year with great bacchanalias. The magnificent marble slabs unearthed in the vicinity of Kavadarci, in the renowned wine-growing region called Belgrade (referred to in the famous folk song "Biljana was whitening cloth", where winemakers from Belgrade approach the girl), contain picturesque representations of the festive bacchanalias in honour of Bacchus. In those ancient times people held wine in special esteem as a drink for all classes, for the rich and for the poor. Wine was also used as a means of payment, and even taxes could be paid with wine.

Grape-growing as a significant branch of agriculture continued to develop in the Middle Ages, as is confirmed by several important miniatures dating from the early 10th century found in the village of Vatasha showing work in vineyards and harvesting. These miniatures are now kept in the Vatican Library.

The first winery was built in 1885 by Aleksandar Velkov of Kavadarci, and the first educated oenologist was Pane Velkov. The annual quantity of wine produced at that time was between 80 and 90 litres.

Fran Tuchan, Croatian geologist and travel-writer of the beginning of the 20th century, wrote that at the entrance to the town of Kavadarci he had seen a caravan of horses and camels transporting wine in wineskins.

For many years the Kamilarovi Family of Strumica served the grape growers and wine merchants with the transport of wine by camel, usually on the route from Thessalonica to Southern Serbia.

In his recollections, the priest Shako of the village of Resava emphasizes that Resava produced wine of such excellent quality that it could be packed in cloth. In the years of extremely good yield, when there was so much wine people did not know what to do with it, dwellings were made with wine instead of water, for it was believed that the wine would make them stronger. Remains of this type of houses can still be seen in the village of Resava.

At that time several varieties of grapevine were grown in the Tikvesh Region: Nikodinka, Nishavka, the Tikvesh Grapevine, Mustenik, Malvazija, Parmak and some others. In Kavadarci alone, more than 500 cartloads of grapes were processed into wine and some 800 cartloads were exported.

Grape-growing as a centuries-old tradition has been preserved in the customs and the everyday life of each and every family in this area. In accordance with this tradition, every family has barrels for wine and grape brandy (rakija) and brandy stills. It is a local custom to prune at least one vine on the feast of the Day of St. Trifun. With a blessing for a fruitful year, the vine is watered with red wine and rakija, and to complete the ritual there is always a bunch of thyme and bread. The celebration then continues with songs and the drinking of wine and rakija.

The Tikves Region cherishes the tradition of neighbourhood celebrations of St. Trifun's Day, and nowadays in the inns there are also mass celebrations which are regularly accompanied by music, song and dance. Grape preserves, Madjun and Rachel made of must and grape juice, are a speciality made in every house in the Tikves Region. Visitors at the time of harvest and on other occasions are served wine and sweets made of grapes and must.
These traditions and customs have also led to the development of a variety of grape harvesting events, wine fairs and carnivals.

Grape varieties

Today, two-thirds of grape vines in Macedonia are cultivated for wine production, with 38% of these plantings used for red wine production and 62% for white wines. The total annual grape production in Macedonia averages 240,000 tons.

The current structure of the grape varieties planted in Macedonia was influenced by the outbreak of Phylloxera at the beginning of the twentieth century. Many vineyards were uprooted and remained permanently out of production. Some were later replanted with local grape varieties, and the majority were converted to French, German and Austrian Vinifera varieties that were already well-known in other parts of Eastern Europe.

Today, there are predominantly 20 different grape varieties grown in Macedonia. The local Smederevka and Vranec comprise 80% of the total grape production. As wine consumers' preferences change globally, Macedonia is trying to keep pace with current trends and is adjusting its vine varieties accordingly.

Wine styles

Macedonia produces all styles of wine - dry and sweet, still and sparkling, red, white and rosé. Well-known international varieties such as Chardonnay and Cabernet Sauvignon, as well as indigenous grapes like Vranec, are used to produce wines that are always uniquely Macedonian.

When experts are asked to describe the wine style nurtured by Macedonian winemakers from their specific terroir, the most frequent answer received is ‘fruit-forward style'. Macedonian wines are inviting, pleasant and delicate, with a flavour that lingers on the palate. They are a living proof of our winemakers' progress towards balance and a sense of moderation.

Macedonian wines abound in concentrated fruit and aroma. The wonderful climate of warm weather and sunny days, and the excellent harvest conditions, allow us year after year to have ripe and healthy grapes to make our wines from.

History of Winemaking

Centrally located in South-Eastern Europe, the Republic of Macedonia - ‘the Pearl of the Balkans' - is a warm mountainous country. The climate here is influenced by the Mediterranean and local mountains to the North¬-West, a natural barrier diminishing the influence of the cold air from the north. Macedonia's geographical position, fertile soil and climatic conditions are extremely favourable for grape cultivation and the formation of intense flavours in the specific grape varieties. Macedonia has 35,000 ha of vineyards that produce considerable quantities of wine, the vast majority of which is consumed locally.

The most important ground transportation corridor in the southern Balkan Peninsula passes through Macedonia, providing access to worldwide markets and an excellent opportunity for developing business. Macedonia is just a couple of hours away from two very important seaports: Thessaloniki in Greece, providing access to the Mediterranean, and Burgas (Bulgaria), which provides access to the Asian countries.

Macedonia has some modern vineyards planted with many of the famous French Vinifera varieties, as well as with indigenous ones such as Vranec, the less well-known red Kratosija (often blended with Vranec), and the white Zilavka. Viticulture in Macedonia is as rich and varied in potential as any country can be but that potential is only just beginning to be realised, even though the country has a long and distinguished history of winemaking.

The rich Macedonian wine tradition began already at the time of Philip II and Alexander the Great of the Macedonian royal family who appreciated good wine. During the Roman Empire this tradition continued, and Macedonia - part of the Eastern Roman Empire until the seventh century - was one of the most important regions for grape cultivation in the Empire. Grape growing continued after the arrival of the Slavs and was freely developed until the fourteenth century. During the period of the Ottoman Empire (1350-1918), winemaking was kept alive in Macedonia's abundant monasteries.

Phylloxera came relatively late to Macedonia, affecting the vineyards between 1890 and 1920. As in other countries, many vineyards were grubbed up and remained permanently out of production. Some were replanted with local grape varieties but others were converted to French, German, and Austrian varieties that were already well-known and established in other parts of Eastern Europe.

Macedonian viticulture reached its peak during the 1980s, when Macedonia accounted for two-thirds of all wine production in the Socialist Federal Republic of Yugoslavia. In 1991, the newly independent Republic of Macedonia faced the challenges of establishing itself in the world of politics, diplomacy and international trade. It also faced the challenge of establishing itself as a modern winemaking country with a long tradition.

Exports fell sharply in the late 1980s and early 1990s. With one third of its wine exports going to other Eastern Bloc countries, Macedonia's markets virtually disappeared as these post-socialist states struggled with free market economics. However, two-thirds of Macedonia's wine exports had always been to Western countries, notably Germany and the UK. Furthermore, many new, small wineries emerged and doubled the number of wineries in the country. This was followed by massive investment to improve the winemaking equipment and technology in older (and now privatised) wineries.

During the last couple of years enormous improvements in quality have been achieved. Wineries have developed their own marketing plans, design of modern bottles, and restricted the types of grapes grown to the most marketable varieties in the world. Stricter quality control has been applied, and cooperation with foreign wineries begun.

The great improvements in the Macedonian wine industry can also be seen in the number of bottles shipped to other countries, such as to Germany, Holland, Japan, the UK, and the US. Currently Macedonia is the fourth largest exporter of wine to Germany.

Wines such as Vranec, Zilavka, Stanushina, and Temjanika are now among the most requested Macedonian wines in these Western markets. This is because they are new and different, with a specific character and quality that is uniquely Macedonian.

If improvements continue and the much-needed investment and expertise are put in place, the following couple of years could answer the question posed of the country.

Macedonian Finest

Hand-crafted with passion and patience, Tikveš wines are emblematic of Macedonia’s ancient tradition of winemaking. Located in the heart of Macedonia’s wine country, our wines reflect over 120 years of a culture which celebrates the entire wine experience, from growth, to harvest to fermentation to the most significant part: enjoyment with family and friends.

What To Expect When Visiting A Winery Tasting Room

Most tasting rooms are similar in the way they operate. When entering the tasting room, a tasting room staff member will greet you. Walk up to the tasting bar and say you would like to taste some of the wines. Some wineries charge for tastings and others do not. Occasionally a souvenir glass is included when you pay a tasting fee. You may have a choice to taste all the wines you would like on their list, or to choose a certain number of wines to taste, such as five wines.

Let the winery consultant guide your tasting. We have experienced consultants who pour the wine and tell us what we are about to smell and taste. Others will ask us what we observe about the wines. However, the latter is less frequent. There is a certain risk that winery staff takes if they ask your opinion. I recall a look of disappointment when one tasting consultant asked me what I thought a wine tasted like and I replied, “Leather.” The consultant thought it tasted like coffee. I do not drink coffee and now I have a sneaky feeling that it must taste like leather.

If you go to a tasting room on a less busy day (usually in the middle of the week), you will enjoy the opportunity to talk about the wine, winery and vineyards. Most tasting room staff members are knowledgeable about the wines they are pouring. A mere one percent of the wineries we have visited had a staff member who admitted that he just helps on the weekend and pours the wine. He told us he did not know anything about the wines he was pouring.

Most of the time, you will stand at the tasting bar. Some tasting rooms have bar stools next to the tasting bar. This is a very welcome addition if you are tasting at your third winery of the day. Some wineries use tables for wine tastings. At McGregor Vineyard and Winery along Keuka Lake in New York, you will sit at a table. The wine consultant will bring a plate of bite-sized food and will discuss the wine list with you. We also had a “sit down and be served” experience at Gloria Ferrer in California.

The “sit down at a table” theme continued at Schramsberg in California. After a tour of the caves at Schramsberg, the tour group gathered in a small dining room that had three tables set for a group of people. Our tour filled two of the tables. The wine consultant talked about the sparkling wines and then served us at the table. This afforded a great opportunity to talk about the wine with the other people at your table. This intimate approach occurred after group tours at Pine Ridge Winery and Quintessa in California.

Occasionally the winemaker will be on hand and may give a tour and conduct your tasting. Our most memorable tour was at The Lenz Winery on Long Island in New York. The winemaker had us taste his wines from the stainless steel tanks. He asked us what we thought and more often than not agreed with us. His tour proceeded to the barrel room and with thief in hand had us taste the wine from some of the barrels. Tasting wine from the barrels or tanks can give you an idea if the wine is ready or what more aging will do to it. The winemaker at Prince Michel Vineyards and Winery in Virginia has special barrel tastings. He discusses his wines and the stage they are at when you taste them.

One of our favorite tastings was during the tour at Del Dotto Winery in California. The tour led our group through the over one hundred year old candle-lit tunnels. Our guide stopped along the way and had us taste wines from the barrels. If we liked the wine, we took a ticket attached to the barrel. After the tour, we could order any of the wines we tasted. The wine would be bottled and shipped to many destinations.

Visiting winery tasting rooms is a great activity. Try to limit the number of tasting rooms you visit in one day. We try to visit two or three in a day. Tasting rooms are less crowded on the weekdays. Call ahead or check their times on the Internet before you start your adventure.

Producing Wine the Organic Way

Producing Wine the Organic Way
By [http://ezinearticles.com/?expert=Chris_Bowman]Chris Bowman

The word organic is very much sought after in today's society. People are more inclined towards healthy living which partakes of organic food and drink. This means that food is generally cleaner and non-chemically grown. Can such a product exist when it comes to wine productions and can any company specializing in organic wine production even manage to stay afloat?

Because of the increasing global trend, environmentalists and other nature lovers feel compelled to live green and healthy. More and more of these consumers want to be informed of what goes into their food and drink and how it affects their bodies. Some of these customers would not even dare purchase a product until they are fully apprised of its content and value. Organic wines were previously labeled as dull, a strange label since most of finest and rarest vintage wine happen to have been produced organically.

It can be safely said that a food product is organic if it was produced without the use of herbicides, pesticides, and synthetic fertilizers. It was not subjected to artificial preservatives, coloring, and is generally considered free of genetically modified organisms.

However, what is it exactly about being organic that is so good to begin with? Many believe that a lot of foodstuffs today are filled with unhealthy and unnatural chemical build-up because of the use of artificial pesticides and fertilizers on the crops or plants that we eventually consume. Many health professionals and environmentalists alike believe that these chemical build-ups often cause long-term health problems or contribute to allergies.

Chemicals seeping into groundwater and other traces of drinking water also pose a problem for many communities all over the world.

Many crops today, especially when grown by companies heavy on the commercial side, are grown with the use of artificial pesticides and fertilizers. Continued usage of these chemicals can also weaken the soil and create imbalance in our ecosystem. It can become worse when pests develop a tolerance to these chemical and stronger agents need to be used a result. The consequence of such use would be a stronger and more hazardous chemical build-up.

A healthy alternative is to farm and grow crops using organic methods. However, this also means that crops would grow at a slow pace and the earth itself would need more time to replenish its nutrients. For example, an organic farm means weeding by hand, which can be a very long process.

The pest problem can also increase exponentially without strategies and effective methods of control. You can introduce natural predators of these pests by creating a balanced and diverse set-up within your very own backyard. Encourage this by planting manure, flowers and other herbs to attract other species.

Vineyards can also be ravaged if left unchecked and under the mercy of mildew and black rot. These diseases when not stopped at the start may infect and eventually poison a whole vineyard. This is especially problematic in very humid places. There organic production is most effective in hot and dry regions where infection is less likely.

Do not forget that in order to market trade as an organic vineyard, your organization would have to be recognized by an official certification body across the world.

Chris Bowman is a grape growing expert. For more great tips on Producing Wine [http://www.overthegrapevine.com/organic-winemaking]The Organic Way and other grape growing information, visit http://www.overthegrapevine.com

Article Source: http://EzineArticles.com/?expert=Chris_Bowman http://EzineArticles.com/?Producing-Wine-the-Organic-Way&id=3087131

Dijana Ristovska

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