An extraordinary wine, the long-macerated blend of several white varieties, under the Babba label of the Maurer winery from Hajdukovo, northern Vojvodina, was recently included in the wine card of the famous Belgian restaurant with two Michelin stars, “The Jane” in Antwerp.
This is one of the most prestigious fine dining restaurants in the world, which is also featured on the website The World’s 50 Best Restaurants. It opened in 2014 in a former chapel of an abandoned military hospital. In cooperation with various artists, the interior was designed by the Piet Boon studio, and the restaurant’s wine card features a selection of natural wines, now including Babba.
In a way, Babba is an experiment made by Oskar Maurer. The 2015 Bakator and the 2016 Rhine Riesling were used as the base wine, which was then re-fermented for three years in a row in large barrels, being macerated each time for an average of three days, first in 2016 with Mezes Feher, then with the late-2017 Furmint and finally with the 2018 Tamjanika. According to Maurer, this means that the wine was practically made three times before it was rested in a large barrel for another year.
Golden yellow in color, Babba is a perfectly balanced complex dry wine, which swivels lightly in a glass, revealing opulent, ripe aromas. The flavor is pleasantly acidic and redolent of dried fruit, with overtones of honey, nuts and orange peel, with a long finish. Around 1,700 bottles were made in total, and the wine is now available in Serbia in Organski Podrum in Dorcol, Belgrade.
The name Babba comes from the Sumerian fertility goddess.
Follow the news, tenders, grants, legal regulations and reports on our portal.
Register for our daily business bulletin, which is sent to your email address at the end of each work day.
Full information is available only to commercial users-subscribers and it is necessary to log in.
Test for free!
Full information is available to commercial users-subscribers only.