Regent Reserve Winery Aleksandrović 0,75 L
Dry Red Wine | 50% Cabernet Sauvignon, 50% Merlot | Alc. 14% | 0,75 L
Regent Reserve masterfully balances power and elegance.
The bouquet is dominated by blackberry and blueberry aromas, rounded by hints of roasted dried plum and a touch of mint.
On the palate — richly fruity and refreshing, with fine tannins and a lively, long finish.
An ideal companion for aged red meats, grilled dishes, or charcuterie boards with cured meats and hard cheeses.
Preservative and Antioxidants: Potassium metabisulphite (E 224).
Stabilizers: Gum arabic (E 414).
Packaging gas: Nitrogen.
Allergens: contains Sulphites
Carbohydrates: 0.36 g of which Sugars: 0.36 g
Contains negligible amounts of Fat, Fatty acids, Protein and Salt
Aleksandrović Winery
The golden standard of Serbian winemaking – from Oplenac to the world
On the gentle slopes of Oplenac, in a wine region whose name has echoed through the history of Serbian viticulture for centuries, the Aleksandrović family continues to preserve and elevate a legacy that began back in 1903. Their great-grandfather, Miloš, was one of the founders of the famous Venčac Winemaking Cooperative, and by the onset of World War II, the family already cultivated over 30,000 vines.
A century later, Aleksandrović has become a symbol of the Serbian wine renaissance.
In 1992, when the family decided to revive its winemaking heritage, fate brought them an unexpected gift — the original recipe for the royal wine “Trijumf.” It was sent from Canada by Živan Tadić, the former royal cellar master, who wished to see the rebirth of a tradition he once served.
The new era formally began in 2000, with the construction of a modern winery and the introduction of cutting-edge technology.
Today, Aleksandrović cultivates 75 hectares of vineyards in Vinča, Ježevac, and Bokanja, carefully monitoring the microclimate of each site and selecting only the finest fruit each vine can offer.
At the heart of the winery’s philosophy lies a simple but strict principle: everything must pass through human hands.
The grapes are harvested exclusively by hand, and each vine is touched more than fifteen times throughout the year. Yields are intentionally reduced — from five kilograms to just one to one and a half kilograms per vine — ensuring that every drop expresses the full depth of aroma, structure, and varietal identity.
Such meticulously grown grapes transform into wines crafted in a cellar that merges modern precision with timeless principles — patience, craftsmanship, and respect.
Today, Vinarija Aleksandrović stands as a benchmark for premium Balkan winemaking.
Its wines appear on the wine lists of Michelin-starred restaurants from Tokyo to New York, and even in the Wine Museum in Bordeaux — not as a curiosity, but as a mark of excellence.