Serbian viticulture traces its roots to Roman times, with significant development during the Byzantine Empire. Medieval Serbian monasteries became centers of winemaking excellence, preserving techniques through centuries of Ottoman rule. These monastery wineries pioneered early skin-contact white wines, particularly in the Fruška Gora region.
The country's diverse climate zones, from the Pannonian Plain to the Mediterranean-influenced south, supported distinct winemaking traditions. Serbian kings and emperors maintained extensive vineyards, with historical records showing wine exports to medieval European courts.
Traditional Serbian winemaking employed both buried clay vessels and wooden vats, with monasteries developing specific techniques for creating long-lasting ceremonial wines. The region's indigenous varieties, particularly those in Župa and Negotin, were historically fermented on skins, creating robust amber wines.
The phylloxera crisis of the 19th century and subsequent wars disrupted many ancient vineyards, but numerous pre-phylloxera vines survived in remote areas. Today, these centuries-old techniques are being revived, particularly in regions like Sremski Karlovci, where imperial and ecclesiastical winemaking traditions merged.
