Vineyard at Besvichki Livadki micro location, Demir Kapija district, Tikvesh wine region

Varietal Composition: 100% Stanushina
 
Description of the wine:
Stanushina Rose is a wonderful dry wine with a gentle light salmon color. The aromas are intense and rich. We come across with nuances of wild strawberry, spring flowers and a dogwood juice aroma. Defining are also aromas of fresh red fruits, especially strawberry and raspberry. The taste is elegant and long lasting, and the finish is fresh and pleasant.
 
Food suggestion:
Due to its rich fruity character, it can be consumed as an aperitif in the hot summer days. It goes very well with salads but also with turkey meet and as a dessert wine is great companion to vanilla ice cream and fruit salads. We recommend being consumed at a temperature of 10-12˚C.
 
Wine analysis:
Total acids: 5.8 grams per liter
Sugars: 1 gram per liter
Alcohol: 13 % vol.
 
Harvest:
After the moderate temperatures in February, the spring and the beginning of the summer were characterized by lower temperatures than usual for the Tikvesh region. In the second half of the summer, however, we had enough sun and heat to allow the grapes to ripen normally. The grapes were harvested at the time of its technological maturity, a moment when the grapes have the best balance between sugars and acids. The grapes were harvested by hand, and the harvesting time was very early in the morning when the temperatures were lower in order to preserve the aromas.
 

Wine making: 
- Crush the grapes and remove the stalks at a temperature below 12 ° C
- Cooling the grape pulp and gentle pressing.
- Some period of maceration of the must with the solid parts of the grapes.
- Clarifying the must
- Long fermentation at controlled low temperature
- Special treatments for clarification and filtration of the wine to achieve the gentle character of the wine.

Vineyard at Besvichki Livadki micro location, Demir Kapija district, Tikvesh wine region

Composition: 100% Stanushina

Description of the wine:
Our Stanushina is a red wine with an intense aroma of strawberry, raspberry and dried leaf. Stanushina is a wine for every day and every occasion, with a lasting impression of freshness and lightness.

Food pairing:
The taste is characterized by impressive fruit sweetness which makes this wine extremely good for consumption with white and yellow cheeses, nuts and sweets at a temperature of 10-16˚C.

Wine analysis:
Total acids: 5.2 grams per liter
Sugars: 1 gram per liter
Alcohol: 11.5 % vol.

Harvest:
The moderately rainy winter was followed by a warm spring, which created ideal conditions for an early start to the season. Precipitation was in normal amounts and evenly distributed throughout the year. These conditions, which had the same course during the harvest, contributed to the high quality of the grapes and created excellent conditions for the expert teams from the winery. The grapes were harvested by hand in beginning of October.

Wine making:

Technology for red wine applied. Fermentation with whole grape berries under controlled temperature, aeration, and carefully selected yeasts.

Specific processes of fining applied.

Vineyard at Besvichki Livadki micro location, Demir Kapija district, Tikvesh wine region

Composition: 100% Stanushina

Description of the wine:
Stanushina Barrique is an extraordinarily dry wine with a ruby red color. It has extremely complex aromas of green walnut, red currant, thyme, and ripe cherry. The wine has a wonderful harmony and structure, a well-balanced taste with a predominance of green pepper, ripe cherries, and fine musk. The aftermath is long and memorable.

Food pairing:
We recommend drinking at a temperature of 12-16 ° C in combination with spicy dishes.

Wine analysis:
Total acids: 5 grams per liter
Sugars: 1 gram per liter
Alcohol: 12 % vol.

Harvest:
The moderately rainy winter was followed by a warm spring, which created ideal conditions for an early start to the season. Precipitation was in normal amounts and evenly distributed throughout the year. These conditions, which had the same course during the harvest, contributed to the high quality of the grapes and created excellent conditions for the expert teams from the winery. The grapes were harvested by hand in beginning of October.

Wine making:
It is produced according to technology for creating red wines
Fermentation with whole grapes for 10 days at controlled temperature, aeration and careful selection of selected yeasts, as well as ripening in oak barrels of at least 6 months.

Vineyard at Besvichki Livadki micro location, Demir Kapija district, Tikvesh wine region

Varietal Composition: 100% Stanushina
 
Description of the wine:
We are the only one producer of this wine in the world. Stanushina Bella is an exceptionally dry white wine with a pronounced golden-yellow color. The aromas are intense and complex. In them we find aromas of melon, pineapple and orange peel, followed by high minerality and toasted nuts. The taste is elegant and long, which is characterized by an excellent balance between alcohol and acids and ends with a sweet, pleasant bitterness.

Food suggestion:
It is best served at a temperature of 10-12°C in combination with fresh salads, light cheeses, pasta, and chicken. Serving temperature: 10-12˚C.

Wine analysis:
Total acids: 5.4 grams per liter
Sugars: 5 grams per liter
Alcohol: 13 % vol.

Harvest:
After the moderate temperatures in February, the spring and the beginning of the summer were characterized by lower temperatures than usual for the Tikvesh region. In the second half of the summer we had enough sun and heat that enabled the normal ripening of the grapes. The grapes were harvested very close to the period of its technological maturity, mainly due to the fact that the less colored grapes were hand-selected for the production of white wine obtained from red colored grapes. The moment when grapes have the best balance between sugars and acids. The grapes were harvested by hand, and the harvesting time was very early in the morning when the temperatures were lower in order to preserve the aromas.

Wine making: 
- Crush the grapes and remove the stalks at a temperature below 12 ° C
- Cooling the grape pulp and gentle pressing.
- Long fermentation at controlled low temperature
- Special treatments for clarification and filtration of wine due to the gentle character of
the wine