The grapes to produce Kratošjia Tikveš were destemmed, crushed and fermented in stainless steel tanks to retain the fruity aromatics. When the Kratošjia Tikveš fermentation was complete, the young wine was pressed off its skins in a pneumatic press and underwent malolactic fermentation on its lees, softening the palate.The wine was cold stabilised, filtered and bottled with minimal sulphur.
Kratoshija (pronounced Krat-oss-SHEE-yah) is a native grape with a long history in the Republic of North Macedonia which has the same genetic origins as the Italian Primitivo variety. 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.
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 Macedonia’s story as a winemaking country since 1885. However, the Republic of 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 Tikvesh region of central Macedonia, 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 under the watchful eye of illustrious consultant oenologist Philippe Cambie, resulting in a series of multi-award winning wines.