|85% Smederevka, 15% Riesling, White Blend
|Dry, White, Medium Bodied, Citrus and Stone Fruit, Fresh, Easy Drinking
|Republic of North Macedonia
Tikveš Smederevka is a pale lemon coloured wine delivering bright, crisp flavours of tropical and stone fruits, underpinned by zesty citrus notes. Its balanced palate and vibrant, clean finish make it an ideal wine to pair with a variety of dishes especially seafood and cheese boards.
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
Smederevka (pronounced Smed-er-EV-car) is an indigenous variety native to the Tikveš area of the Republic of North Macedonia and is the leading variety for white wines in the region. The 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. Therefore 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 to retain freshness.
The grapes were carefully sorted, destemmed and pressed via a pneumatic press. 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.
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