Vinogradarstvo MILOŠ

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A combination of expert knowledge, hard work and intuition gives the best results. We therefore try to foresee all our future activities depending on a particular year and the quality of the raw material entering the wine-cellar. To exploit the best features of the grape we use only autochthonous yeasts which represent the richness of micro flora giving the best results. The richness and the quality of yeasts depend on the climate of the given year and their activation and performance depend on the weather conditions at the time of vintage. We try to foresee the course, the quality, the speed and the time of fermentation. To follow the fermentation process, it is necessary to live in harmony with nature and to be familiar with environment.

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