Serbian Wine - History

History

The history of wine-making in Serbia dates back to prehistory. Viticulture was rich during the Roman period. Wine has been part of Serbian culture since the establishment of statehood, especially during the reign of the Nemanjić dynasty (1166–1371), which encouraged and promoted viticulture.

Former Yugoslavia was among the top-ten world wine producing countries. At its peak in 1970s, it produced over 6 million hectolitres 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 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 consumption. Wine production in 2004 was 1,550,000 litres. 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.