Wine & Rakija

Wine & Rakija

PLUS

KADARKA IS UNIQUE! How a native domestic variety was rescued from oblivion thanks to the Tonković Winery.

Elegance and softness, complexity and a refined taste, blending the character of red fruits with hints of spice, delicate tannins and a playful freshness. Sounds like the description of an excellent red wine. That is precisely what Kadarka from the Tonković Winery is! The Tonković Winery, with its vineyards and wines, is completely unique in Serbia and the region, primarily due to the fact that they are dedicated to a single variety of grape.

Renewing their family tradition, members of the Tonković family have raised vineyards on a fertile sandy terrain ideal for grapes, planting the kadarka variety. Their entire wine portfolio consists of kadarka, including the multiple award-winning Fantazija, the premium kadarka Rapsodija, and the fresh, playful and fruity rosé, a favourite summer wine. Firmly believing that top results can only be achieved when a vintner is fully dedicated and focused on their land and vineyard, the Tonković Winery has achieved excellent results, bringing an almost forgotten native variety of wine back on the scene. Their work, in addition to an increasing number of faithful consumers, has received continuous recognition from top wine authorities worldwide, winning gold and silver in London, Budapest, Vienna and Sofia.

The kadarka of the Tonković Winery is carefully left to rest for several years in barrels made of the highest quality oak, to be placed on the market only when the vintners assess that the wines are fully mature. This is why the kadarka of the Tonković Winery shows special layering where, in addition to the aroma of cherries, sour-cherries, cranberries and plum, you can detect notes of cedar, black chocolate and vanilla. The Tonković Kadarka is a wine for conversations, pleasure and contemplation. It is a wine for moments dedicated to yourself and those dear to you.

The vineyards of the Tonković Winery are located in the wine growing area of the Subotica-Horgoš sands, right next to the village called, not by chance, Bački vinogradi (Vineyards of Bačka). The centuries-old tradition of wineries in this place has developed its modern version through new plantations of native varieties of the grape which is the closes genetic relative to prokupac, although their wines differ in character. Thanks to the Tonković family, the ancient variety has been rescued from oblivion, and now once again decorates the wine lists and shelves of wine shops across Serbia, the countries of the region, and even France. For the third year in a row, a trading company from Bordeaoux has been importing wine from the Tonković Winery and selling it to exclusive restaurants in their area.

CORPORATE BOŽIDAR ALEKSANDROVIĆ, OWNER OF THE ALEKSANDROVIĆ WINERY

Wine Is (Always) An Excellent

Representative Of A Country In recent years, the quality of Serbian wines has been excellent and we can easily stand side by side with the wine countries of the region

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he Aleksandrović Winery has based its production on family tradition. Božidar Aleksandrović, who is the fourth generation of grape and wine producers, points out to CorD: “Our vision is for the wines of the Aleksandrović winery first of all to be a symbol of the region in which they are born, to be a child of this region. On the other hand, our goal is for these wines to become recognizable in many other destinations, to be exported and to become Serbian ambassadors.”

Over the last decade, Serbia has significantly developed winery as a new branch of agriculture. What do you think of the current trends in the Serbian market?

- In the last ten years, Serbia has experienced a renaissance in the area of viticulture and wine production. Consequently, consumers and wine lovers began to drink Serbian wines, which is normal because Serbia has been a wine country for ages. On the other hand, it can be said that the quality and number of top quality wines 4

has increased. This is especially noticeable in the last five years, so we can say with certainty that Serbia has become an equal of the Balkan countries that produce top quality wines, if not at the very top . The level of knowledge of wine lovers has also risen, and we can say that the Serbian wine industry definitely has a future. Serbia is also opening to the world, more and more foreigners visit our country, and they want to try Serbian food, Serbian wines and get to know Serbian culture. The result of all this, we hope, will be development and expansion of wine tourism, which is of great importance for further development of wine production in Serbia.

occasionally, sometimes more, sometimes less. It seems to me that things are moving in the right direction, there is more talk and thought about the subject, and there is some progress. However, there is a lack of a clear strategy for the development of viticulture, wine production and wine tourism. Lack of greater involvement of state institutions, experts who can contribute to wine marketing and positioning Serbia as a wine region in the world. The state should also be more involved in promotional activities, to support wine events. Serbian diplomats should be involved in the positioning and presentation of Serbian products. I believe that with a clear strategy, we will have excellent results.

How would you rate the quality of the Serbian wine industry against other countries in the region?

- Until a decade ago, Serbia had very questionable quality. There was a little bit of everything, there were good wines, but there seemed to be a lot more of those mass productionwines. When investment in small, family wineries began, wine making became interesting for investors from other sectors. At that moment, quality became important, winemakers began to plant their own vineyards, raise wineries and

In your opinion, does the state recognize the long-term importance of this and how much does it support further development Our wines are on wine lists of prestigious of the wine sector? restaurants around the world, some with - Like every other Michelin's star state, ours does it

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invest in modern equipment, bring experts and educate themselves. All this resulted in better Serbian wines, and today we can say with certainty that we have dozens of extraordinary wines. These wines already have a certain weight and belong to the category of premium wines. In recent years, the quality of Serbian wines has been excellent and we can easily stand side by side with the wine countries of the region.

The Aleksandrović winery has a long and rich tradition and a specific wine-making philosophy and approach. What are your long-term strategic goals?

- The Aleksandrović winery bases its wine production on family tradition, and I am the fourth generaOur 75 hectares of vineyards in the vicinity tion of grape and wine producers. of Oplenac enable us to produce wines Our vision is for exclusively from grapes from our own the Aleksandrović vineyards, so they represent the seal wines first of all to of terroir be a symbol of the restaurants around the world, some with region in which they are born, to be a child Michelin's star, our goal is to better position of this region. On the other hand, our goal is ourselves in the future, because we see it for these wines to become recognizable in as much more important than actual sales many other destinations, to be exported and and exports. Our wines represent Šumadija to become Serbian ambassadors. Although and Serbia. our wines are on the wine lists of prestigious

Traditionally, you have received the highest recognition at major world events. How much does this fact help you to develop new markets?

- Certainly, prestigious awards from the world's greatest events mean a lot, and are a confirmation that what we do, we do well.

Also, they are an incentive to always strive for new successes and continuous quality. It is true that our wines come from an unknown country in terms of wine, but it is also true that they become noticed after numerous awards.

Slowly, but surely, importers as well as wine lovers are paying attention to our wines, and to Šumadija and Serbia. Aleksandrović wines have their own characteristics, they have a mark of the area and a certain exotic sense.

We hope that these characteristics will be recognised more and that we will therefore conquer new markets.

Which are the highest quality, most exclusive products of the Aleksandrović brand?

- The Aleksandrović winery has positioned itself on the market with a clear vision in the production of wine, and top quality is our imperative. Our 75 hectares of vineyards in the vicinity of Oplenac enable us to produce wines exclusively from grapes from our own vineyards, so they represent the seal of terroir.

Each of our wines is a result of peoples’ hard work to produce quality. Each of our wines has its own special characteristics, and which one is best and most exclusive should be left to connoisseurs and wine lovers to decide.

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HOW TO CHOOSE THE WINE THAT SUITS YOU BEST

In Vino Veritas

Often, many of us are caught in a situation where we are looking at a wine list, wanting to order a particular kind of wine, but without knowing what to look for. But to learn the basic knowledge necessary to order wine, it is enough to be familiar with just nine wine styles

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raditionally, there are two ways to understand wine: by variety and by region. This approach is very precise, but a simplified method is also possible by classifying various grape varieties through nine wine styles. Because most wine falls under these main nine styles that include red and white, rosĂŠ, sparkling and dessert wines.

FULL BODIED RED WINES WITH RICH FLAVOUR As a rule, full bodied red wines contain more tannin, a higher percentage of alcohol and aromas of dark fruits, such as blackcurrant, blackberry, blueberry. Because they are characterized by a large amount of pigment, they have a higher level of anthocyanins that positively affect cardiovascular health.

They are distinguished by a wide range of aromas, and are well-matched with strong WINE & RAKIJA

Rosé is wine made of red grapes using white wine technology and as such a turning point between white and red wine with a tendency to behave as white and spicy food. Usually they are served in large, wide-rimmed glasses.

Rosé is wine made of red grapes using white wine technology and as such a turning point between white and red wine with a tendency to behave like white. That is why, as a rule, rosé is served cooled.

Those of better quality have a light pink colour, the colour of onion or salmon, and are mostly very dry. This style is most commonly produced in the Mediterranean, southern France, the eastern coasts of Spain and Italy, while in our region for a long time semidry and semi-sweet Rosé was popular, with a strong aroma of red berries or rose, commonly produced from pinot noir, game, prokupac varieties...

MEDIUM-BODIED RED WINES WITH STRONG TEXTURES In the middle of the scale from light to fullbodied wines, red wines of medium body are especially suitable for matching with food. Typical examples of this style are sangiovese and merlot.

Wines made from these varieties can be of different styles, due to regional differences in growing and production.

FULL AND STRONG WHITE WINE Rich white wines generally go through a similar treatment to red at the winemakers, to obtain strong flavours and aromas, which may make them look red. It is common for such white wines to be stored in oak barrels to infuse a classic note of vanilla or coconut, and to go through a process called malolactic, whereby sharp lactic acids become milder, alleviating the overall acidity of the wine. Many white wines of full body can be kept up to ten years.

LIGHT AND FRESH RED WINE Delicate with very subtle aromas, light red wines are perfect for those who want to avoid alcohol going to their head. Due to its affordable nature, it is appreciated among experienced collectors, but also by beginners. Light red wines stand for a smaller amount of tannin, fine acids, slightly less alcohol and red fruits. They are usually served in round glasses.

LIGHT AND DRY WHITE WINES Like a strike of lightning on the palate, white wines of this style are wine equivalent to light beer - they are appreciated for their refreshing properties. Expressions such as dry, sharp, fresh, sparkling, spicy, can often be heard in describing wines of this style. It is best to drink them while they are young, a year or two after harvest, to take advantage of fresh, fruity aromas and pleasant

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acids. Of all the wine styles, light and dry white wines usually have the best price/quality ratio.

AROMATIC AND SWEET WHITE WINES The flavours of fruity and floral aromas are simply flowing from the glass of these wines. Often they are made in a style that involves the use of residual sugar from grapes. However, as with good lemonade, this sweetness is essentially used to balance aggressive acidity or bitterness in the wine.

Sugar is there for balance, not just for sweetness. If they did not keep a certain amount of natural, unprocessed sugar, these wines would be too bitter or acidic for drinking.

Usually they are followed by the description "harmoniously sweet".

What is important to consider is that sweetness is not an inherent feature of grape, since the presence or absence of sugar in wine is a decision that is taken during its making. Dry wine can be made from each variety of grape, even those that are usually connected with sweet styles. Riesling is a typical example of this. It is not possible to smell sweetness, but only aromas associated with sweet tastes, but until a sip is taken, there is no way to know if the wine is sweet or dry. The grape varieties mentioned below are excellent for exercising the palate to 8

is done, wine with a lower level of alcohol is usually obtained, but since for dessert wines it is permissible to add other alcohols or wine distillates (grape brandy of neutral taste), these wines eventually contain about 17-20 percent alcohol. Due to the high amount of alcohol and sugar, dessert wines are appreciated and designed to drink in small quantities from smallish glasses. Of course, there are other options in the category of dessert wines besides those with added alcohol (such as sherry, madeira and porto). Tokajac, Chenin Blanc from The secret behind the bubbles in champagne the Loire Valley and lies in adding a special mixture of sugar many other wines are called "naturaland yeast called liqueur de tirage to a ly sweet" dessert dry white wine. Liqueur de tirage causes wines. Sugar is ususecondary fermentation inside the ally concentrated in bottle, which creates bubbles them due to some type of dehydration, recognize the difference between sweetness or under the influence of mould, not by add(flavour) and fruitiness (aroma). ing alcohol.

DESSERT WINES To preserve the natural sweetness of dessert wines, fermentation is stopped before the yeast eats all the sugar. When this

CHAMPAGNE AND SPARKLING WINES The secret behind the bubbles in champagne lies in adding a special mixture of sugar and yeast called liqueur de tirage to a dry white wine. Liqueur de tirage causes secondary fermentation inside the bottle, which creates bubbles. However, not all sparkling wines are made in this way. Wines such as prosecco and lambrusco are produced by boiling in a tank under pressure, and then filling into bottles. Low quality sparkling wines get their gas by carbonization. Sparkling wines are distinguished by bubbles and high acids, and in colour they stretch from white through pink to red. Sparkling wines have been associated with celebrations for centuries, giving them the role of a welcome drink, but they are actually well-matched to a wide assortment of food.

WINE & RAKIJA

CORPORATE

MITAR DEURIĆ, OWNER OF DEURIĆ WINERY

Probus

– Prince Of Fruška Gora

Two years ago, the Deurić winery, which had launched its first wines on the market only a year before, won the most gold medals in Sofia in the Balkan competition BIWC – four to be exact

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he following year, all the wines sent to Vienna to AWC evaluation won prizes, one gold and five silver medals, while at Decanter that same year they won one silver and five bronze medals. Finally, this year, an almost experimental sparkling wine 'The' and a brand new wine 'Probus 276', won silver and bronze medals at Decanter.

vintage and as such it showed great potential.

We will work a lot on this wine and therefore we expect even better results. Bearing in mind that this is an indigenous variety, which we did not work on much in the past, we have a long way to go, but we have already made the first step - we have produced excellent quality wine and announced a bright future for probus as a variety. We are convinced that it has the potential to be a great wine and soon become the Prince of Fruška Gora.

How much do the medals mean for the further successful development of the winery?

- We are aware of the fact that we are proBesides Serbia, do you export to other gressing year by year. We have a team ready markets? for great work and we are slowly climbing - We export to Montenegro, Bosnia and the ladder of success. We are also aware Herzegovina, and Croatia. The wine market in that success and great results do not come overnight, they require hard work, We are preparing to export wine to sacrifice and time.

Scandinavia and Russia this year We are focused on Serbia is growing and the first step in sales achieving our goal, that the Deurić winery is good positioning on the domestic market. should be perceived by consumers as a Export is the next step in sales, which means modern Fruška Gora winery that produces a certain quality verification, especially if top quality wines with a prominent recogthe wine is exported to traditionally strong nizability of the terroire and the vineyards wine markets. I think that export is very they come from. important to Serbian wine producers and that in future they will work much more on it.

The Deurić Winery is one of the rare wineries We are preparing to export wine to two new that has the Probus variety in the vineyard. markets this year, Scandinavia and Russia, What are the reactions to the Probus wine? which is very interesting for us.

- As for our wine "Probus 276", this was a zero WINE & RAKIJA

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CORPORATE

DESTILLERY BB KLEKOVAČA

Heart Of The Drina,

Soul Of Tara

BB Klekovača (klekovacha) of Bajina Bašta is the oldest Serbian distillery.

It was founded in 1953, continuing the tradition of the Bajina Bašta agricultural cooperative of 1905

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the craft method, double distillation in firstt is famous for its klekovača, plum rakija (rakia class copper cauldrons which are wood-fired.

– authentic Serbian brandy) with the addition In the distillery cellar, about 200,000 litres of juniper berries - the traditional rakija of of high-quality brandy lie at any time, half of Bajina Bašta and the mountain Tara, which has which in oak barrels and vats of 500-13,000 l. been produced in this region for centuries.

BB Klekovača is a legendary Serbian All BB brandies are produced with the craft brand and a symbol method, double distillation in first-class of the tradition and copper cauldrons which are wood-fired quality of this auRAKIJA WITH HISTORICAL thentic rakija of Western Serbia.

Rare skill, scientific knowledge and one AND GEOGRAPHICAL ORIGIN of the oldest traditions in the world of rakija BB distillery produces twenty different in the BB distillery are transferred from types of rakija: klekovača, travarica (herb generation to generation of our distillery brandy), plum brandy and brandy from quince, masters. All BB brandies are produced with pear, apple, raspberry, blackberry and sour WINE & RAKIJA

try our famous klekovača (BB Klekovača and BB Klekovača Special), purchase any of our rakija at special prices, including rakija from the Limited Edition series, which is possible to buy exclusively in the distillery.

During the visit, you can also opt for one of the special tastings, (3/4/6 premium brandy of your choice). For pre-announced groups, we organize different types of programmes on the weekends as well, all according to your interests.

For all types of private and corporate eve n t s a n d c e l We are convinced that in every sip of ebrations we have two tasting rooms BB rakija you will always recognize the with a capacity aromas and flavours of our unique region, of 20-50 people, and feel the living heart of the Drina and equipped with the the endless soul of Tara most modern audiovisual equipment. In this warm, homely into every bottle of any BB rakija. And we are ambiance, we are sure that every event will convinced that in every sip of BB rakija you remain as a long and beautiful memory with will always recognize the aromas and flavours all participants. of our unique region, and feel the living heart In addition, the BB Distillery also has acof the Drina and the endless soul of Tara. commodation for 16 people, with one room WELCOME TO BB DESTILLERY! for four, five modern double rooms and one We are awaiting you in the BB distillery four-bed apartment. every working day between 10.00 and 15.00.

Welcome!

You will be welcomed by a distillery host, Carice Milice 5, Bajina Bašta, Serbia from whom you will be able to find out everyTel: +381 (0)65 868 0003 thing about our method of making brandy and, Website: www.bbklekovaca.rs in the authentic space of the cellar, between E- mail: marketing@bbklekovaca.rs, oak barrels and copper distillation cauldrons, prodaja@klekovaca.rs cherry. With unshakable faith in the power of our region and respecting its invaluable tradition of brandy production, we align our every step in a special way with our historical and geographical origin, always with a clear vision and mission - to produce top quality authentic brandy of the best fruits and indigenous varieties of Western Serbia plums.

Our special skills and knowledge, our climate, our air and water, our land and the best local fruits, our wood and fire from our top copper cauldrons, all of this is poured

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WINES OF SERBIA

History

Of Wine-Making In Serbia – Over 1000 Years Long

There are nearly 70,000 hectares of vineyards in Serbia, producing about 425,000 tons of grapes annually. The majority of Serbian wines are produced in local wineries. Major varieties include the Belgrade Seedless, Prokupac, Sauvignon, ‘Italian Riesling’, Cabernet, Chardonnay, White and Red Burgundy, Hamburg, Muscat, Vranac, Tamjanika, Krstac, Smederevka, and Dinka. Some rare varieties survive in Serbia, too, such as the Muscat Crocant

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oday, Serbian wine industry is showing signs of significant growth, as evidenced by In Vino, an annual international wine festival that is held in Belgrade since 2004 on an annual basis. Also, since 2010, an annual international wine fair is held at the Belgrade Fair, named ‘Beo Wine Fair’.

HISTORY The history of wine-making in Serbia is more than 1000 years long. Ever since the Serbian state was first established, wine has been a part of Serbian culture and many of Serbia's rulers, especially the Nemanjic WINE & RAKIJA

JINA NT IN NEGOTINSKA KRA EGROWERS’ SETTLEME WIN C NTI THE AU AN IS E RAJACKE PIVNICE AR

dynasty from 11th till the end of 14th century, have encouraged and promoted viticulture.

Former Yugoslavia was among the topten world wine producing countries. At its peak in 1970s, it produced over 6 million hectoliters annually. 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 WINE & RAKIJA

in the 1990s with the Breakup of Yugoslavia and the subsequent breakdown of the Serbian economy.

But in the 2000s, Serbian winemaking started not only to recover, but to take a sharp and decisive turn towards quality and distinction. 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. Some near-forgotten traditions, such as Bermet of Sremski Karlovci, were revived. The country's economic recovery also contributed to increase of domestic 13

consumption. Wine production in 2004 was 1,550,000 liters. Wine consumption per capita is 16 liters (2006). Still, only 5% of domestic production is exported (2004-2007 data), most of it into neighboring countries, and chiefly in bulk. High-quality and quality wines constitute about 35% of production.

VARIETIES The eldest authentic grape sorts are considered to be Prokupac and Tamjanika.

Prokupac is the sort of red wines and was known even in early Middle Ages, while Tamjanika is a Muscat sort originated from Southern France, known in Serbia for more than 500 years. Beside these sorts, today in Serbia are mostly raised Chardonnay, Sauvignon Blanc, Rhine or ‘Italian’ Riesling, Merlot and Cabernet Sauvignon.

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White wines constitute about 64% of production, and red about 36%.

REGIONS The most important Serbian vineyard areas are situated in Negotinska krajina (250 km in the east from Belgrade), in the area of Vršac (100 km on the north-east from Belgrade), on the slopes of Fruška Gora (80km on the north-west from Belgrade), in the Subotica area (200 km on the north from Belgrade), Šumadija (100 km on the south-west from Belgrade) and Župa (230 km on the south-east from Belgrade).

Long lasting tradition of Serbian wine growing in the last 10 years was renewed by numerous private producers that built contemporary cellars and already became well known out of the borders of Serbia.

According to a classification from 1970s, Serbia has nine winemaking regions, each with several sub-regions: • Timok region, in eastern Central Serbia, around Timok river valley • Krajina subregion, centered in Negotin • Knjaževac subregion • Nišava-South Morava region in southern Serbia, in valleys of eponymous rivers • Aleksinac subregion • Toplica subregion • Niš subregion • Nišava subregion • Leskovac subregion • Vranje subregion • West Morava region in central Serbia, along the lower flow of the river • Cacak subregion • Kruševac subregion • Šumadija-Great Morava region in central Serbia, the largest one by are • Mlava subregion • Jagodina subregion • Belgrade subregion • Oplenac subregion • Pocerina region, in western Serbia, around the mountain of Cer • Srem region, around Fruška Gora mountain in the province of Vojvodina • Banat region, around Vršac Mountains in eastern Vojvodina • South Banat subregion • North Banat subregion • Subotica-Horgoš region in northern Vojvodina • Kosovo region, in central Kosovo In light of revival of winemaking industry of Serbia, Serbian Ministry of Agriculture in 2008 launched an initiative for reform of Serbian laws on winemaking, and re-classification of wine regions.

WINE & RAKIJA

CORPORATE

Harmony

GORDA Brandy

Of Love And Devotion Guided by the rebirth and the growing popularity of Serbian plum brandy, we found ourselves in the beautiful village of Velereč, on the slopes of the mountain Rudnik. Far enough from Belgrade, but again close enough (115 km), this beautiful village is the birthplace of Gorda, a brandy of special taste and intriguing name. The essence of the mission of this growing brand will be presented to us in a short interview by Mrs Svetlana Škorić, a woman who in every sense stands at the gate of Gorda. As we lightly entered the plum orchard, Svetlana began the story ...

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he life story of our brandy is a how you talk about a child, and then you say: When people say Gorda, first of all they mean real family one. Different families From its very birth it was a little bit different the plum brandy. What are the chances of function differently. However, only from the rest of the children, the favourite having some new products under your brand? those who have a common motive to leave one, cuddled by everyone, with clear vision of - "Our Gorda plum has opened many doors. to the next generations something precious further development ... Gorda, from its very When you meet someone, and you like this are a real guide. On these foundations, the creation, has become a brandy that stands out person, you normally want to get to know their Gorda brand has been built. You mentioned because of its delicious and special flavour family. Therefore, anyone who loves Gorda plum the intriguing name. I would not agree. The and its complex, seductive aromas. In contact will be especially delighted with its "younger name of our brand is complex and sisters": Gorda apricot and Gorda represents respect and memory of quince. In the family, we are thinkAnyone who loves Gorda plum will be ing and making moves that seem our ancestors. You see, Gorda is the especially delighted with its "younger right and logical. Gorda apricot, name of a woman, our ancestor, who sisters": Gorda apricot and Gorda quince which has been on the market many years ago moved to Velereč since last year, is rapidly acquiring a growing with her husband Aron and planted the first with the outside world, it has become loved number of fans, while Gorda quince will soon plums here. It is therefore a proper name and and enjoyed by a great number of devotees. " be presented to a wider audience. The basic an inseparable bond with tradition. At the same recipe is exactly the same: they are made with time, we have tried to follow global trends, How did you handle temptations? In a business a lot of love and in an atmosphere of complete that is why it is so special and noble both in like this, which relies on agriculture, there creative harmony. None of us have doubts that flavour and in name. " must have been plenty of them?

Gorda quince and Gorda apricot will achieve - "The biggest crossroads which our family faced the success of their older sister plum. " The nature and the orchard really look impresthrough Gorda was the death of my husband sive and inspiring. How did you transfer your Veljko. It was 2009, the year of resolution. We inspiration to Gorda? How did it all begin?

What does the future hold for Gorda? gathered to see what we would do and how to - "Nothing in life can be taken for granted.

- "As long as you believe in what you do and love move on. We had large quantities of top brandy In 1994, my husband and I realized that the it ... As long as the whole family is very close bein the cellar, which had to move forward. To look hind Gorda, it will last. At least forever, I hope! " road to our cellar one day could be a map ahead is also to show love and due respect to for a treasure hunt. This treasure, our plum all those who are no longer with us, and were Destilerija Veljko i sinovi brandy, we kept for ourselves and our friends part of that road. Through every drop of Gorda Velereč bb, Gornji Milanovac until then long enough. It was time for it to it feels how much we love everyone who raised tel: +381 63 277727 continue its life outside of our cellar. This is it and brought it up where it is today. " www.gorda.rs.

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