Tikveš 'Cuvee Methodius' Vranec is a medium-bodied red wine with vibrant aromas of blueberries, blackberries, hints of dark chocolate, and cocoa. Its smooth tannins and juicy plum and blackberry flavours make it a perfectly balanced and harmonious experience.
|90% Vranec, 10% Merlot, Red Blend
|Dry, Red, Medium Bodied, Spice, Black Fruits, Smooth, Balanced
|Republic of North Macedonia
|Vegetarian, Vegan, Low in Sulphur
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
Vranec (pronounced VRAN-ash) translates as 'strong, powerful horse' and wine made from this grape variety is associated with strength and opulence. Vranec also means black, and is often referred to as the 'black wine’ locally. 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 well drained clay soils which are rich in carbonates and naturally encourage high yields. Green harvesting takes place to reduce the yields and concentrate the flavours in the grapes. The grapes are manually harvested when they have reached optimal ripeness and maturity and are transported immediately to the winery.
The grapes were destemmed, crushed and fermented in stainless steel tanks to retain the purity of fruit. When fermentation was complete, the young wine was pressed off its skins in a pneumatic press, cold stabilised, filtered and bottled with minimal sulphur.
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