The introduction of international grape varieties have caused a sharp decline of Stanušina from the country’s vineyards in recent times, threatening to wipe out this local variety of grape forever. Realising this, local wineries have begun initiatives to reintroduce this uniquely old Macedonian domestic variety back into the region.
The grapevine is highly resistant to drought and pests and can be cultivated without irrigation. The fruit ripens very late but gives good yields, producing on average 15-20 t/ha. The juice obtained contains approx 18-20% sugar and 6-9 g/l acids. During a good year, it can provide a base for wine of high quality and medium strength, with 11-12% of alcohol. Rich in extract but characteristically pale in colour, the high level of acid gives the wine excellent freshness and is recommended to be taken at a temperature of 10-16°C. Stanušina typically has a light strawberry, raspberry, blackcurrant and dry leaf aroma. It makes an excellent compliment to white and yellow cheeses, light and creamy desserts, leaf salads, nuts and sweets.