There is an old folk saying that says “What desire knows, what is impossible!” and it best describes the story before us.
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When people dream big dreams and have big plans, but also the will, desire and willingness to sacrifice and work for them, then they come true.
If someone had told the Vlahović family in 2000, who lived in Moscow at the time, and were engaged in construction-related jobs, that twenty years later they would be engaged in viticulture and winemaking on the slopes of Fruška Gora, they would not have believed him.
However, Nebojsa Vlahovic, a graduate engineer in construction, founded a young winery that now has 20 hectares of vineyards and has varieties that literally no one else in Serbia has.
That winery “Komuna” is, as far as we know, the only one that brought the French technology of champagne production, from racks to bottles, to Serbia.
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They produce real champagne, or as it must be declared as sparkling wine, but the technology is the same as in Champagne.
It took time and money, and the profession to do that, but this is the only sparkling wine that is produced in Serbia from Rhine Riesling, which is even more suitable because of the acids.
Maybe someone would now ask “How was the first champagne in Serbia when we had our own champagnes in the eighties?”
However, the harsh truth is that this technology had nothing to do with the connection and that it was made for socialism and for the masses. For example, the pearl of Fruška Gora, which once existed, is a meaningless artificially aerated wine, and it is not and has nothing to do with this technology, that is. with the right production of champagne. It is no wonder that Yugoslavia failed if it was then called champagne.
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Nebojsa Vlahovic’s son, Mateja, led the “Better Lands” team through the basement and showed part of the original champagne production technology.
In essence, it is a wine of double fermentation. So, you get wine, and then you add wider to the wine to re-develop alcohol and carbon dioxide, which gives sparkling.
Truth be told, if it was such a simple process everyone would be making champagne. The bottom line is that it is not and that you have to have a lot more to get champagne: special wine corks that you normally throw away, but since it is partly, you grind it in liquid glycol; you must have a bottle must withstand ten bar pressure; special stand; you know how to use it all and you have to turn the bottles on the stand every day for 45 days.
– These are French stands – says B.Sc. econ. Mateja Vlahović. – On them, the sparkling wine is prepared for disguise.
– Twice a day, the bottle is turned for about one-eighth of a circle so that the extinct yeasts gather at the bottom of the bottle, that is. in the neck – he explains the process. – After 45 days, it will freeze and when the crown cap is removed, they will fly out in frozen form.
– After that, we will add sparkling wine to the bottle and put that famous pampur.
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He then explained the process of making champagne:
– First, ordinary wine is made that has a lower percentage of alcohol and high acidity.
– This is done because the secondary fermentation, which takes place in the bottle, will compensate for the alcohols and the acids themselves will drop a little – he reveals the secret of the preparation. – Carbon dioxide will improve aromas and that is why wine made in stainless steel should be much more neutral.
Rhine Riesling, from which champagne is made, is harvested earlier, in early September. The wine obtained from it has a pH value of 3, but it must be so because it is also part of the production technology.
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What will be interesting and stimulating for many is the fact that you can’t buy a bottle of champagne from the “Komuna” winery anywhere in the store, not even in the winery itself. Everything has already been bought by restaurants and other catering facilities.
The wholesale price of a bottle of champagne produced by the winery “Komuna” is 1200 dinars, and the market is as big as its demands, so they cannot pay for it themselves.
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The history of winemaking in Serbia is long, but it was devastated by the non-domestic attitude of the state towards it in the decades behind us, and perhaps this is another way to renew it, and a way to give an idea to those who have a dream.
The Vlahovićs have bored their dream, they produce champagne in Serbia and it is excellent.
For more details on the technology of champagne production, see the video below.
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