The visit to Stobi Winery was made during a press trip with NAITM (National Association for Incoming Tourism of Macedonia), but, as always, everything written here reflects only my personal thoughts and opinions.
Wine has been grown in North Macedonia for more than 3000 years. During the time of Yugoslavia, 2/3 of all wine was produced here, but since the country gained independence, wine production has gone through both ups and downs. Today, the country is one of the most important wine regions in the Balkans, where tradition meets a rapidly growing modern wine industry. In the Tikveš region, the country's heartland for wine production, lies Stobi Winery – one of the newest and most technologically advanced wineries, which also has its own vineyards.
The name of the winery comes from the ancient city of Stobi, a city that was located here and flourished during Roman and Byzantine times. Remains of the historic settlement still exist and have inspired both the name and design of everything from labels to buildings in the winery.
It is a large winery that greets me when I get off the bus, even though the production is partly built into the bedrock. The natural temperature underground, around 13–18 degrees, creates stable conditions for wine storage and production. Around five million liters of wine are produced here per year, making Stubi one of the largest wine producers in North Macedonia.
Stobi Winery was founded in 2008 and is currently in its 18th harvest. The investment was substantial – around 20 million euros – and the ambition was clear from the start. It would combine modern wine technology with the region’s long tradition of winemaking.
The grapes grown by Stubi Winery come from around 600 hectares of their own vineyards in the region. Here, 17 different wine grapes are grown – including Rkaciteli, Chardonnay, Sauvignon Blanc, Muscat and Zilavka – but the local grape Vranec dominates.
Vranec (also spelled Vranac in the region) is the most iconic red grape of North Macedonia and is considered the country's signature grape. It originated in the Balkans and is primarily grown in North Macedonia, Montenegro and parts of Serbia. The grape is known for its dark, almost blackish-blue berries and produces wines with deep color, high acidity and clear tannins. The flavor profile often leans towards dark cherries, plums, blackberries and sometimes hints of spices and chocolate.
In North Macedonia, Vranec accounts for a very large part of red wine production and is grown particularly successfully in the Tikveš region, where the climate of warm days and cool nights provides perfect conditions for the grape to ripen. The wines are often powerful and age-worthy, but have also become increasingly elegant in step with modern wine production.
The visit begins right in the heart of the winery, where we are welcomed by a knowledgeable oenologist who guides us through the entire production process. The tour provides an insight into how technology is used today in every step of production – from the arrival of the grapes to fermentation and aging. Between the stainless steel tanks and oak barrels, it becomes clear how carefully every detail is controlled.
During the tour we get to taste wines straight from the tanks and barrels. The wines are still in development, but even though they are unfiltered and foam a little more than the final product, the wine already has a clear character. A fun experience that gives a feeling of following the wine's development in real time, before it reaches its final form in the bottle.
The tasting starts from the tanks with the white wines, where Rkaciteli and Chardonnay showcase freshness and fruitiness. This is followed by Muscat Temjanika and Zilavka, before the red wines take over – with Vranec at the center.
Production is divided into four categories: Premium, Elite, Classic and Traditional. Every step in the chain – from cultivation and harvesting to storage and bottling – follows European quality standards, with the aim of minimizing unwanted residues and preserving the natural characteristics of the grapes.
One detail that sticks with me is how the residual products from wine production are used. They are used, among other things, to distill rakija – a tradition that lives on in many families in the region. Another widespread tradition is to buy a barrel of rakija when a son is born into the family. It is then stored until it is time to open it at the son's wedding. The result is a well-aged spirit that is often described as rounder and more flavorful than a fine whisky.
The visit ends with a long and well-composed lunch in the winery's restaurant, where each dish is matched with at least one wine from the farm. The menu begins with cheese-stuffed red peppers, followed by, among other things, vine leaf dolma served with crème fraiche, a classic dish in the region.
The meal ends with an unexpected but memorable dessert – R'celi with pumpkin baked in grape juice topped with walnuts. It is sugary, soft and round in taste – and is a clear contrast to the more rustic dishes earlier during lunch.
I leave Stobi stuffed after a lot of food and after tasting at least 15 different wines – a lunch with wine tasting that I will never forget!
Practical info about Stubi Winery
Stobi Winery is located in Gradsko in the Tikveš region of central North Macedonia, about 1-1,5 hours' drive south of Skopje along the A1 highway. Feel free to combine your visit with other wineries in Tikveš.
How to get here
- Car rental from Skopje – the easiest and most flexible option
- Taxi or private transfer from Skopje
- Organized wine tours in the Tikveš region starting from Skopje (Available on GetYourGuide, among others)
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