Like in most of its neighboring countries, wine growing in Serbia dates back to the Roman times. It had a time of glory under the Nemanjic dynasty who promoted it at the turn of the XIIth century. Then after having been devastated by the phylloxera in the XIXth century, it had to wait for a renewal at the turn of the XXIst century, with the resurrection of indigenous products such as the famous Bermet (Vermouth) from Stremski Karlovci.

Surface : 70 000 ha

Production : 20 000 hl


  • soils: varied topography, from the Plain of Pannonia in the North to the Karpathian Mountains at the East. Sandy soils and alluvia, rich in minerals, giving Serbian wines a typicty of their own.
  • climate: moderate continental
  • main grape varieties : rouges (1/3 of production) : prokupac et vrnac, cabernet sauvignon, merlot, gamay, pinot noir and whites (2/3 of production) : smederevska, tamjanika (muscat), muscat croquant, chardonnay, sauvignon blanc, pinot blanc, german and italian rieslings

Main wine regions

There are 9 wine regions of which the main are:

  • Negotinska (East of Belgrade)
  • Vrsac (at the North East)
  • Les côteaux de Fruska Gora (North West)
  • Subotica (South East)
  • Sumadja (South East)
  • Zapa (South East)


A programme is in progress with Italy to align the Serbian legislation with the E.U.