A deep, tannic native red from the Tikveš valley and North Macedonia’s flagship grape. Tikveš has been a wine region since antiquity and was greatly expanded in Yugoslav times, when it supplied bulk wine across the federation.
Wine is grown, not cooked, and made in a licensed cellar; there is no kitchen procedure behind it.
What goes into it
- Vranec grapes
- yeast
- oak
How it is made
The grapes ripen hard in the Tikveš heat and are fermented on their skins for a week or more, which draws out the very deep colour and firm tannin the variety gives naturally. The wine is pressed off and matured in oak for a year or more before bottling.
How long it takes: one vintage a year, then a year or more in oak
How it is eaten
With grilled meat, kebapi and hard sheep’s cheese.
History
North Macedonia’s flagship red grape, planted heavily in Tikveš, a wine region since antiquity and greatly expanded in Yugoslav times.
Frequently asked questions
What is Vranec?
Vranec is a wine & spirit from North Macedonia: deep, tannic native red from the Tikveš valley. North Macedonia’s flagship red grape, planted heavily in Tikveš, a wine region since antiquity and greatly expanded in Yugoslav times.
How is Vranec made?
The grapes ripen hard in the Tikveš heat and are fermented on their skins for a week or more, which draws out the very deep colour and firm tannin the variety gives naturally. The wine is pressed off and matured in oak for a year or more before bottling. It takes one vintage a year, then a year or more in oak.
Can I make Vranec at home?
No, and the atlas gives no method for it. Wine is grown, not cooked, and made in a licensed cellar; there is no kitchen procedure behind it.
What goes into Vranec?
Vranec grapes, yeast, oak.
How is Vranec eaten?
With grilled meat, kebapi and hard sheep’s cheese.
