The grapes to produce “Cuvée Cyril” Tikveš were carefully sorted, destemmed and pressed. Each variety was vinified separately. The “Cuvée Cyril” Tikveš juice was clarified by sedimentation and then fermented under temperature controlled conditions in stainless steel tanks to retain the purity of fruit.
A blend of Smederevka (pronounced Smed-er-EV-car); Rekaciteli (pronounced Rekachee-TEL-ly) and Chardonnay – the former two are indigenous varieties to the Republic of North Macedonia. 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 nutrientrich 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.
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.