Serbia’s indigenous red grape, giving spicy wines and rosé. It dominated the country’s vineyards before phylloxera and before the Yugoslav-era international varieties pushed it aside; growers around Župa have revived it since the 2000s.
Wine is grown, not cooked, and made in a licensed cellar.
What goes into it
- Prokupac grapes
- yeast
- oak, for the fuller styles
How it is made
The grapes are fermented on their skins — briefly for the pale rosé that was long its main use, longer for the peppery reds now being made from it. The revival largely came down to lower yields: the variety gives thin wine when it is allowed to crop heavily, which is why it fell out of favour.
How long it takes: one vintage a year
How it is eaten
With grilled meat, ćevapi and paprika dishes.
History
Serbia’s indigenous red grape, dominant before phylloxera and before Yugoslav-era international varieties; growers around Župa have revived it since the 2000s.
Frequently asked questions
What is Prokupac?
Prokupac is a wine & spirit from Serbia: native Serbian red grape giving spicy wines and rosé. Serbia’s indigenous red grape, dominant before phylloxera and before Yugoslav-era international varieties; growers around Župa have revived it since the 2000s.
How is Prokupac made?
The grapes are fermented on their skins — briefly for the pale rosé that was long its main use, longer for the peppery reds now being made from it. The revival largely came down to lower yields: the variety gives thin wine when it is allowed to crop heavily, which is why it fell out of favour. It takes one vintage a year.
Can I make Prokupac at home?
No, and the atlas gives no method for it. Wine is grown, not cooked, and made in a licensed cellar.
What goes into Prokupac?
Prokupac grapes, yeast, oak, for the fuller styles.
How is Prokupac eaten?
With grilled meat, ćevapi and paprika dishes.
