Serbian wine

Wine has been part of Serbian culture since the establishment of statehood, especially during the reign of the Nemanjić dynasty (XII-XIV century), which encouraged and promoted viticulture.

However, largely due to the constraints of the socialist state, emphasis was put on quantity rather than quality.

Many wines were mass-produced in large agricultural combines such as Navip and Rubin, with generally low quality standards in all stages of the wine-making process.

The 1980s saw a sharp decline in production and exports, a development that continued in the 1990s with the Breakup of Yugoslavia and the subsequent breakdown of the Serbian economy.

Numerous small and medium privately owned wineries entered the market, often run as family businesses, and with very high regard for standards of quality and taste.

[9] Major varieties include the Belgrade Seedless, Prokupac, Sauvignon blanc, "Italian Riesling", Cabernet Sauvignon, Chardonnay, Pinot blanc and Pinot noir, Hamburg, Muscat, Afus Ali, Vranac, Tamjanika, Krstač, Smederevka, and Dinka.