Old School Winery - a synergy of transferred experience and youthful creativity Already the first sip of wine from this young winery (since 2020), with a tricky name, confirmed my assumptions that their winemaking skill springs deeper, somewhere from the middle of the last century. This is somewhat logical because success at international wine competitions would be difficult to explain for a winery that is barely four years old. So, the keyword is "experience", passed on from father Todor Gajdov to his son Angel Gajdov. Mr. Todor Gajdov (1942) is from the first Macedonian viticultural generation of the high school in Kavadarci (a small town in the sea of vineyards), and he continued his education at the Macedonian Faculty of Agriculture in the class of the famous professor Nastev. He worked for a long time in the once very famous winery "Lozar-Veles", which somewhat explains the name of the winery, Old School. Today in retirement, he advises his son from time to time. The family tradition of wine production is even deeper, this is not something new in Macedonia, wines have been produced for centuries. Nevertheless, the young Gajdov recorded 14 vintages before the decision to establish a winery, which is also a solid experience, and an indicator that this winery knows what it's doing. If we add that the winery processes more than 80% of grapes, and originates from the Veles Wine District, all the prerequisites for expecting quality wines are met.
It is obvious that the winemaker Angel, who is also the owner of the oldest beer pub in Veles for more than 20 years, has exchanged beer freedom for wine wisdom. Although the young winery has a total production of barely 10,000 liters, the plans are big. When asked "Why don't you make craft beers?", he just waved his hand and said, "With wine, the challenge is the main driver, and I like challenges". "I make wines with low SO2, red at 50 mg/l, white at 80-100 mg/ l. I tried make orange wine, excellent result, but the market does not recognize the style. At the moment, I'm preparing sparkling wine by traditional method, and we will also launch Chard late harvest soon, it will be a very good dry wine. I also work on the famous Veleski Vinjak brandy. From each harvest, I put the distillate to age in oak barrels, but we will wait 4-5 years more, says Angel with a smile, while the thought of "Angel Share" crosses my mind."
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