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.
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