CERUJA

Ceruja is a traditional and ancient viticulture and wine production, named after the village of Ceruja (where “cerujë” in the local dialect means a water spring) located at the foot of Mount Balgjaj. This wine is produced from ungrafted vines that are propagated through layering because they are not affected by phylloxera. The small grapes of Ceruja allow for the production of truly quality wine. The UKA Winery in Laknas, Tirana, is renowned and the first in the production of the white Ceruja wine, which has 12.5-13.5% alcohol, 7.2 g/liter tartaric acid, and a pH of 3.6 with 28.9 g/l dry extract, comparable to that of red wines. Ceruja is distinguished by its bright golden color, with a tendency towards greenish tints due to its appealing acidity. It has a mineral taste that persists in the mouth, reaching an aftertaste—a rare feature for white wines and an added value for Ceruja. Ceruja wine can age well up to 10 years, taking on a slightly dark chestnut color. It has a fruity aroma, especially of white-fleshed fruits (citrus, pear, apple, grapes), as well as a floral aroma, particularly of acacia and jasmine. It even has a light scent of yeast and buttery biscuits, obtained from the winemaking technology. It is noted for its mineral taste as the vines of this cultivar root deeply (6-15 meters), absorbing a lot of mineral salts. Ceruja wine is served at 8°C and pairs well especially with white foods: grilled fish, chicken, lamb, and fatty cheeses, complementing the Ceruja wine that also has a light scent of yeast