The first written data about autochthonous Serbian variety Prokupac comes from the 14th century. Doja Prokupac is the first wine from Serbia to win the BIWC trophy award for the best red wine from an indigenous variety in the Balkans.
Position: South and south-west slopes
Recommended food: It goes perfectly with Serbian dishes with meat, grilled specialties.
Wine with aromatic bouquet of red and dark cherry aromas with gentile spicy. The palate has layers of fruit and delicate oak, with an elegant and well balanced finish. With a careful cellaring can last up to 10years. It goes perfect with typical Serbian dishes and also grilled meat and potatoes. Wine is characterized by an intensive and steady ruby color, red berry fruit aromas, with spicy aroma. Fresh but round as well. Great balanced acidity, smooth and long finish.
Residual sugar: 0.5g/l
Hand-picked grapes at optimal ripeness and fermented in open tanks. Maceration and fermentation are controlled on stable temperature. After fermentation wine goes to oak barrels where they age in Serbian barrels (30% new barrels each year). After aging for 9months wine is left in the bottles to age for 6 more months and then is ready for the market.
2017 BIWC Sofia
Trophy for Best Indigenous Red Wine
2017 IWC Bucharest
Gold Medal DOJA Prokupac
Decanter World Wine Award
Bronze 87 points
Vino & Fino Magazine
Wine of the year 2017
The abundance of primary, appealing fruit flavors will captivate your attention at the first smell. It is followed by theforest blackberries, red currants and the black cherry blossoms are settled, bevelled with fully developed and completely fragrant oak scents, which appeal to warm toast and sweet, spicy notes. An emphasized fruity freshness dominates the palate, where wine also reveals its fine, matured tannins. All together, it merges into a moderately long, soft and rounded final taste.
Igor Luković - Vino i Fino portal