COLOUR
Red
TYPE
Still
VINTAGE
2018
GRAPE
Prokupac
PRODUCER
Vinarija Doja
REGION
Toplica
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Vinarija Doja is a family-owned estate located on the southern slopes of Mount Jastrebac in the historic Toplica region of southern Serbia. Established by viticultural engineer Goran Todić and his wife, Dr. Slavica Todić—a leading professor of viticulture at the University of Belgrade—the estate traces its agricultural roots back to 1895. Doja is celebrated as a premier global pioneer of the indigenous Serbian red grape variety, Prokupac. The vineyards are situated in a natural amphitheater at altitudes between 430 and 480 meters, benefiting from high diurnal temperature swings that preserve acidity while achieving optimal ripeness. Doja has been at the forefront of the modern Prokupac renaissance, proving that this ancient variety can produce world-class, structured, and age-worthy red wines.
ALCOHOL
14.0%
AVG. PRICE
€18
STYLE
Classic
VEGAN
YES
SULPHITES
When to drink
Now or Later
Ideal temperature
15-16°C
INTERESTING FACTS
Fact 01
Doja Prokupac 2015 was the first Serbian wine to win the Trophy for Best Indigenous Red Wine at the Balkans International Wine Competition.
Fact 02
Co-owner Dr. Slavica Todić is a Professor and Head of the Department of Viticulture at the University of Belgrade.
Fact 03
The ancient Prokupac grape has written records in the Toplica region dating back to the 14th century.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Doja Prokupac begins with a meticulous manual harvest in the first half of October. After destemming, the grapes undergo classic maceration for 15 to 20 days using a combination of delestage (rack and return), remontage (pump-overs), and submerged cap methods to gently extract color and structured tannins. Fermentation is carried out in temperature-controlled stainless steel (inox) tanks for 9 to 12 days at 22–24°C. The wine is then aged for 9 to 12 months in 500-liter Serbian oak (Quercus sessiliflora) barrels, which imparts subtle spice and structure without overpowering the fruit. Following barrel aging, the wine is conditioned in the bottle for an additional 12 months before commercial release.