Chardonnay was developed in France. 

Chardonnay is the world’s most famous white-wine grape and also one of the most widely planted. 

Grain-clusters are medium sized, with wide-conical shape. Cluster is very loose and dense. 

Fruit is medium size and the skin has yellow-gold color. The flesh is juicy and sweet and it has a distinct flavor.

Ripeness: mid-September


”Riesling Italico” is a white-wine grape variety and it’s growing throughout central and eastern Europe. 

This variety is notorious for its neutrality, as it makes light and uninteresting white wines with high acidity.

The clusters are small with ylindrical shape.

The grain is small and round shaped, with green-yellow color.

Synonyms include: Riesling Italico, Grasevina, Grassica, Grasac, Laski Rizling, Banat Riesling, Olaszrizling, Riesler, Wälschriesling, Welschrizling, Welsch Rizling

Ripeness: late September


Rhine Riesling is aromatic grape of German origin. 

Riesling’s spiritual home is unquestionably the regions that trace the middle Rhine and the lower Mosel, two of Europe’s great wine rivers.

Grain-clusters are small to medium sized with oval shape and compressed.

The skin is firm, with golden color.

The flesh is juicy and itself produces a distinct variety of flavors. Grape is resistant to low temperatures and it has a medium resistance to disease.

Ripeness: late September


Smederevka is a well-known Serbian variety. The variety’s name is derived from the name of Serbian city Smederevo. 

It is often used in its raw state as a table grape. 

This variety is vaery fruitful, with a lot of grape juice, and with a pleasant taste and smell, reminiscing of vanilla. Smederevka is the most commonly used in the blending (coupaging).

Grain-clusters are medium to large sized and compressed. The grain size is large and round with bright green – yellow color of the skin. Taste is slightly acidic. 

This variety is very sensitive to low temperatures and it has a medium resistance to disease.

Ripeness: late September – early October


Sauvignon Blanc was developed in western France. 

The clusters are small to medium sized, with slightly conical or sometimes cylindrical shape. 

The grain is medium sized and round, with a yellow-green skin color. The skin is medium strong. Flesh is firm, sweet and aromatic.

Classic Sauvignon Blanc aromas range from grass, nettles, blackcurrant leaf and asparagus to green apples and gooseberries, and to more esoteric notes such as cats’ pee and gunflint.

Ripeness: late September


Pinot Blanc is a versatile white-wine grape variety (or more accurately a white grape Pinot mutation sharing its genetic fingerprint with Pinot Noir, Pinot Gris et al) used in the production of still, sparkling and sweet dessert wines.

The wine has a straw-yellow color with greenish reflections. 

Pinot Blanc wine has a light taste and a flavor that reminiscence to apples and peaches, with moderate or high acidity, and high alcohol content. 

Aging in barrels this wine gives golden color.

Ripeness: late September


Pinot Gris is a white-wine grape originally from Burgundy (France). 

Pinot Gris is a pink-skinned mutation of Pinot Noir. The adjective ”gris” is French word for “gray” and it refers to dusty and light-gray sheen the grapes often take on.

Grain-clusters are small and cylindrical shaped. Grain is small and oval, often deformed due to the density of the clusters. 

Pinot Gris grapes are naturally high in sugars and low in acidity. Flavors and aromas can vary from region to region and from style to style, but commonly are notes of pears, apples, stonefruit, sweet spices and even a hint of smoke or wet wool.

Synonyms include: Pinot Grigio, Rulander, Grauburgunder, Grauer Burgunder, Grauer Riesling, Grauklevner, Malvoisie, Fromenteau Gris, Pinot Beurot, Auvernat Gris, Auxerrois Gris, Tokay d’Alsace (prior to 2007), Szurkebarat, Sivi Pinot.

Ripeness: mid-August


Zupljanka is white-wine grape which was developed in Serbia (Srem region). 

Zupljanka was created by crossing Prokupac and Pinot Noir varieties. 

Grain-clusters and fruits are middle sized.

Zupljanka is specific in acid content because it has more apple than tartaric acid.

Ripeness: mid-September – early October


Tamjanika is an old local grape variety, with very distinct taste and smell, hence the name. 

When the grapes are fully ripened it can be felt full taste and smell.

The clusters are medium-sized with cylindrical shape. 

Luxurious wine, straw-colored color with green reflections, characterized by muscat taste and smell, and carries in it a combination of spicy tones of incense, cinnamon and basil, and fruity tones of pineapple and strawberry. 

In addition to white there is a yellow incense of this variety. Yellow sister of Tamjanika has more muscat taste, and it’s collecting a higher percentage of sugar.

Ripeness: mid-September


Gewurztraminer or Traminer variety was developed in South Tyrol in northern Italy, and it was named after the village Tramin, where its breeding had started. 

The German name Gewürztraminer means “Spice Traminer”. 

Traminer grape is medium yield range, but it can accumulates high percentage of sugar and optimal overall acid content, which is achieved by earlier harvest. 

Wine made from such grapes has exceptional flavor and aroma because it achieves a harmony and good balance between alcohol and acidity. It has a golden color and can be produced as a dry or semi-dry. 

Traminer is a wine that has continuous demand on markets from its consumers because of its very exquisite taste.

Ripeness: early September.


The Panonia variety was created by crossing the Rhine Riesling and the native genotype of high resistance to fungal diseases and low temperatures at the Institute in Sremski Karlovci (Serbia). The authors of this variety are P. Cindric, N. Korac and V. Kovac. The Panonia variety was recognized in 2003.

The variety is of moderate exuberance with upright growth of the wearer and a small number of weak constipation. Forms a neat and tidy, easy-to-maintain gauntlet. The eyes are sparsely spaced, with upright shoots, so the vine body is very breathable.

The cluster is loose and the berries are round, yellow-green, juicy and pleasant in taste.

Panonia is highly resistant to the diseases.

*** It is suitable for organic production. ***

Ripeness: mid-August.


Morava is an Serbian variety created by crossing the Rhine Riesling and genotype SK 86-2 / 293, which carries the genes of varieties such as Traminer, Sauvignon Blanc, Bianca…

The authors of this variety are Petar Cindric, Nada S. Korac and Vlada Kovac, and it was recognized in 2003.

The cluster is loose and the berries are round with a green skin.

It is characterized by high resistance to gray molds of grapes and bluebell. Medium resistant to ash. Resistance to low winter temperatures is relatively high.

*** It is suitable for organic production. ***

Ripeness: late September.


Petra was created by crossing the varieties Kunbarat and Traminac. It is a white wine variety, recognized in 1991. The authors are P. Cindric and V. Kovac.

Petra goes beyond Rhine Riesling in its resistance to frost. The variety is tolerant to the bush and gray rot of grapes, but sensitive to ash. The wine has a very pronounced and fine muscat aroma.

This variety accumulates sugar (over 20%) very well and has a distinct aroma and may be suitable for the production of natural dessert wines. The wine is high quality, rich, with
very pronounced aroma.

Petra is suitable for the production of semi-sweet and aromatic wines.

Ripeness: early September.


Backa variety was created by crossing the varieties of Peter and Bianca. It was recognized in 2002. Authors of the variety are P. Cindrić, Nada Korać and V. Kovač.

It develops strong vine body with long, relatively upright wearers. The bunches are medium-sized and medium-compact, domed. The berries are round and small, with a thick skin, greenish with a pink tinge on the sunny side. The taste is neutral.

The variety has a high resistance to low winter temperatures and fungal diseases.

*** It is suitable for organic production. ***

Ripeness: late August.


Petka was created by crossing the Petra variety and the Hungarian Bianca variety. The authors of this variety are Dr. P. Cindric, Dr. N. Korac, Dr. V. Kovac and Dr. M. Medic.

Petka has a steady yield and lush wine. Because it is harvested early (late August and early September), it avoids gray mold damage.

The bunches are domed and the berries are medium-sized, with good sugar collection.

It regularly accumulates over 20% of the sugar in the broad with a moderate acid content.

It is resistant to gray grape rot, highly tolerant of both flamethrower and ash.

*** It is suitable for organic production. ***

Ripeness: mid-August.


The variety originated in Sremski Karlovci (Serbia) from the crossing of the varieties Vértes csillaga and Petra. It was recognized in 2015. The authors of the variety are P. Cindric, Nada Korac and D. Ivanisevic.

The variety is of medium lushness. It forms a thick gauntlet. The cluster is medium in size and medium compacted or loose. The berries are small, green-yellow in color, juicy, and the taste is subtle and specific.

Frajla accumulates large amounts of sugar in the broad (often over 25%) with a relatively high acid content (8 – 9 g / l). It is highly tolerant of fungal diseases and frost.

In addition to elegant dry and semi-sweet wines, this variety could successfully produce natural sweet wines. Frajla can be very useful in blending with varieties that have difficulty to accumulate sugar.

*** It is suitable for organic production. ***

Ripeness: mid-September.


The Kosmopolita variety was created as a result of the associated work of Serbian and Hungarian breeders and was recognized in 2001.

It is characterized by a strong vine body with a large number of upright holders and a large number of upright locks. The bunches are cylindrical, elongated, medium-sized. The berries are round, pink in color, with a thick skin, with a fine nutty taste.

The grapes ripen early, mid-August, and look for the correct harvest, otherwise it loses acid if it is delayed with the harvest. This variety accumulates a large amount of sugar. Seeks long pruning.

The variety is very resistant to frost, to gray mold, and medium resistant to flares and ash. Provides quality wine with a very fine nutty aroma.

*** It is suitable for organic production. ***

Ripeness: mid-August.


The Sila was created by the intersection of Kevidinka and Chardonnay, with its authors being professors Sima Lazic, Vladimir Kovac and Petar Cindric. It was named after the initials of the author Dr. SIma LAzic.

Vine is medium lushness, while the cluster is branched and scattered, with an average mass of about 200 grams. The berries are small, round, greenish-white.

The Sila is characterized by high resistance to gray mold grapes until it is particularly resistant to low temperatures.

The Sila accumulates slightly less sugar and has lower acids. The wine made of Sila is easy and harmonious taste, with a discreet, pleasant aroma of Chardonnay.

Ripeness: early September.


Copyright 2020 – Kalem Đorđević