Tikveš 'Cuvee Cyril' is a unique dry wine with a subtle off-dry sensation. Its palate reveals ripe stone fruits, melon, mango, and tropical fruit notes, with a zesty citrus touch. Underlying hints of minerality and delicate floral nuances make this wine truly special, offering a refreshing and long-lasting finish.

About the Producer

Every wine tells a story about the synergy between the soil, sun, grapes and the country of its origin. The Tikveš Winery has been narrating the Republic of North Macedonia’s story as a winemaking country since 1885. However, the Republic of North Macedonia remains one of Europe’s last undiscovered wine countries: it is a natural paradise of vineyards, mountains, lakes and rivers, with a climate perfectly suited to producing quality grapes. Located in the Tikveš region, the Tikveš estate sustainably cultivates indigenous varieties such as Smederevka, Vranec and Kratoshija. The grapes are vinified in the state-of-the-art cellar equipped with the latest technology, resulting in a series of authentic and characterful wines.

Vineyard and Winery

A blend of Smederevka, Rekaciteli, Temjanika and Chardonnay - the former two are indigenous varieties to the Republic of North Macedonia, while Temjanika is a clone of Muscat Blanc à Petits Grains. Smederevka is the leading grape variety for white wines in the region and Rekaciteli is an ancient variety which produces crisp wines with floral notes. The Tikveš vineyards are sustainably cultivated, with 80% of the vines planted on the slopes of hillside plots with east or south easterly orientation. The vines are double Guyot trained and are planted in mostly well drained clay soils which are rich in carbonates. Their roots extend to 70cm below the surface, into this nutrient-rich soil layer. Green harvesting takes place to reduce the yields and naturally concentrate the flavours in the grapes. The grapes are manually harvested when they have reached optimal ripeness.

The grapes were carefully sorted, destemmed and pressed. Each variety was vinified separately. The juice was clarified by sedimentation and then fermented under temperature controlled conditions in stainless steel tanks to retain the purity of fruit.