Milenko's son Nedeljko Vujić was rewarded after the Serbo-Turkish war in 1878 because he fought as a third party, which is why he bought his basement the same year. Owner and winemaker Dejan Vujić, born and raised in Switzerland, graduated from a special winemaking school there, majoring in organic viticulture and winemaking, was greatly inspired by his grandfather Bogdan, listening to his stories about his grandfather Nedeljko and other ancestors, how they were engaged in winemaking in the past, where decided to renovate the aforementioned family cellar in order to start vinification and register the winery in 2017. Vinarija Vujić applies and orients all work and production according to the ancient Serbian calendar, following natural cycles both in the vineyard and in the cellar. Their wines are shaped by the flavors and aromas of the terrain and sediment from which the vineyard originates because they do not use various substances to improve the wine and filtration, therefore Dejan wants his wines to be long-lived, develop their own character and preserve the authenticity of the county region.
Climate, terroir, varieties
In the Lukarevina field, their vineyards are located at 550 - 600 m.a.s.l. In the immediate vicinity is the cellar where the wine is aged at a naturally cold temperature. The parish fields used to have the function of lodging for the people while they worked hard during the day in their vineyards or in the cellar. Poljane are known for the fact that man and wine live under the same roof and live together in symbiosis. The vineyards are decorated with wild plants and the surrounding areas are dominated by various parlogs where they are full of microorganisms that help the vineyard to strengthen its own immunity, also the steep position has a beneficial effect because the soil dries quickly, and due to good ventilation, various diseases and fungi are less present, which enables the vineyards to are protected organically and homeopathically, on average 3 to 4 times over the whole season. The architecture of Poljana in Župa dates back to the Middle Ages, which is also proven in writing in charters. The basement is built of 50 cm thick stone with 2 small open windows, which allow a draft, i.e. cold air inside the basement. The upper floor is composed of reeds, straw, clay, mud and wood in a completely ecological way and the materials are taken from the immediate area for construction. Heavy machinery can never replace man's commitment and empathy towards the earth. In the Vujić winery, the dense vineyards of Pechar cultivation are cultivated by hand or with smaller hand-held machines. They strive responsibly and do everything to keep their soil vital and healthy within the country. They learned and remembered a lot about their location and terrain from their ancestors, which will continue to be passed down from generation to generation in the future. They always pay attention to the soil in the plot and the symbiosis around the vineyard in order to maintain biological activity. They do not want to merge large plots into one complex because they are against monoculture. They aim to preserve the already existing biodiversity to work according to the ancestral principle of permaculture. Wild fruit trees, shrubs, forests and mixed agricultural crops have a strong effect because they reduce pests in their vineyards. They are convinced that Gija only honors the most valuable servants. They serve diligently and are understanding towards the vineyards, they treat symptoms and diseases on a herbal basis with rainwater, because their goal is for the vine to improve its own immunity against pests.
How are our wines made?
Through their services, attention and care towards the grapes of each harvest, they are enriched by the vineyard with healthy ingredients and high extract in the berries. Every winemaker needs to fully commit to the vineyard and develop empathy for that plant in order to learn from it. In the end, we humans want something from it, and the vine could otherwise do much better without us. The Vujić winery does not use synthetic fertilizers and conventional chemicals in the vineyards, but only organic protection and minerals to improve nitrogen and prevent pests. Their goal is to spray the vineyard sparingly, on average 2-3 times a year, and there are varieties and years where they only spray once. This is because they are exposed to the sun's rays from early morning to evening, due to which the dew dries quickly, also the steep terrain of 32% helps them with aeration of the vineyards as well as very low rainfall from May to October to engage in organic viticulture and winemaking.
Vujić Tamjanika – Dry wine with a golden yellow color, intoxicating scents of rose, lovage, tropical fruit and mild tannins. It was aged Sur lie for six months in an Inox tank. Rough filtration was done, the wine contains tartates. Contains 13% alcohol.
Gmitar – Prokupac ruby color, with the smell of wild raspberry, ripe cherry, blueberry, currant with complex tannins and a long aftertaste. Spontaneous fermentation, maceration for 22 days, aging for 10 months in 5 HT-5MT-5LT Barriques, assembly and sedimentation in stainless steel tanks. Bottling is done without a pump and filtration. Contains 13.5% alcohol.