Wine lovers, Welcome to Serbia. You now can be able to experience in a more than a 115 years old wine cellar a kind of timetravel.
Through viewing 4 different ways of wine making, you can experience 4 time periods and enjoy in wine characteristic for each of that periods.
Visit the Restaurant “Gostionica on wine road” with extraordinary food offer made with recepies from different time periods like: Roman, Serbian, Vegetarian and Middleage.
WINE FROM AMPHORAS
is a exotic wine that discreetly hides its noble origin, invites you to enjoy and to reflect on the simple values that land donates to us. According to an ancient procedure, we have cherished wine that long ago was enjoyed by old Romans and Greeks.
The process of creating wine starts by selecting and separating only healthy grapes, which are then maceratingin an amphora on the grapeskin next six months wine is then dispensed and left to stay in amphora until it is one year old. After this period, wine is moved to 4tons oak vessels, where it stays for another year.
This wine can be enjoyed even after several years.
CLAY VESSELS FROM GEORGIA
Amphoras are the oldest wine vessels.They are known to have been used in 3000 BC.
Clay from Georgia is considered to be the best clay for amphoras. These amphoras are from Georgia. The volume of each of these amphoras is approximately 2000 l. During the harvesting of wine grapes, grape seeds are removed, grapes are then gently squeezed (in the past people trampled them barefoot ) and put into amphoras.
For some reason fermentation in these amphoras lasts long.White wines fermentation lasts up to six months, while red wine fermentation lasts up to 3 months. During fermentation in amphoras carbon dioxide is released and it protects wine by preventing wine oxidation. When the fermentation is over and gases are no longer released, grape solids are removed and amphoras are covered with earth so that the wine can age until the next harvest, when it must be taken out of the amphoras and put into wooden containers where it stays for a year, and the empty amphoras are filled with fresh grapes.These wines smell a little of beeswax because the interior of amphoras is covered with beeswax.
CONSTANTINE THE GREAT
DRY RED WINE FROM CABBERNE SOUVIGNON AND MERLOT GRAPES
Dark, deep ruby color, with characteristic flavor of ripe red Fruit with conspicuous minerality.
Cabernet sauvignon i Merlot brought a wine with exceptional fullness and complex tannic structure.
Sharp tannins complete an impressive taste of this wine. Unique robust character given to this wine by its long aging in amphoras is excellently incorporated in the aromatic complex of the wine.
This wine can be stored for years and can only become better. It goes well with all sorts of red meat, strong and spicy food, smoked cheeses and meats.
Serve chilled at 16-18°C. Decanting is highly recomended before serving. Alk: 13.5%vol
EMPRESS HELENA
DRY WHITE WINE – FROM ITALIAN RIESLING GRAPES
White wine of extraordinary dark yellow colour. Intense aroma of ripe quince and pear.
A long maceration on the grapeskin in amphoras and then aging in large wooden barrels, made of this wine something quite different from any wine you`ve ever tasted. Long finish and developed tertiary aromas remain for a long time in the memory.
Character of amphoras is best noticed in covered taste of bee wax. Fits with fish, light meats and cheeses.
Serve chilled at 10-12°C. Decanting is highly desirable before serving. Alk: 12%vol
Kategorier:Okategoriserade
Cawa Media 