„Junkovčanka“is producer of high quality natural brandies made out of fruits and grapes. The firm is fully registered in accordance with Serbian laws and regulations. Our brandies carry name that derives from the name of village Junkovac, and in Serbian, it means “the girl from Junkovac”.
Junkovac is situated near by small town of Topola, 80 kilometers south of Belgrade. Otherwise, Topola is famous for the hill Oplenac that dominates with the surrounding and on whose top last Serbian dynasty Karadjordjević built gracious church named Sent George church to be their family chapel.
This part of Serbia is traditionally seen as a very heart of Serbia and its name is Šumadija. The whole area of Šumadija is well known as various fruit producing region. Topola and surroundings, besides fruits, are famous for its vineyards.
Traditionally, every year Topola celebrates vine festival in the first week of October, named “Oplenačka berba“. The festival attracts couple of thousand of visitors each year eager to try excellent vines, brandies, grapes and other fruits.
At the moment we produce six kinds of brandies: famous „šljivovica“- plum brandy, „kajsijevača“-apricot brandy , „lozovača“- grape brandy, „viljamovka“- pear brandy, „medovčanka“-brandy with honey and cinamon and „mastikos“-brandy with anis. All brandies that we produce are exquisite quality and produced under close supervision of our technologist. Besides, before we start selling brandies we obtain certificates from the state approved laboratory.
Care about quality starts at the very beginning. At the start, we carefully select fresh fruit and grapes that are fully raped and sound. Only such fruits are processed further. Therefore, for plum brandy we use only traditional sort, which because of its aroma and taste gives the best results. For grape brandy we use only grape locally called “Hamburg”. Furthermore, we stress that in grape brandy production process we do not extract vine first and then make brandy out of what rest. We use full crushed grape that gives to our grape brandy specific and recognizable “Muscat” flavor. Before fermentation, we extract seeds out of plums and apricots and stems out of grapes.
That procedure ensures elimination of various undesirable and unpleasant ingredients in the final product. Fermentation is controlled in closed barrels that provides absence of oxygen and is supported with selected yeast. This provides preservation of natural flavors all through the process of distillation. Distillation and redestillation is done in traditional cooper distilleries. Ageing of plum brandy is in the presence of oak three particles that gives final touch to its aroma and taste. Ageing of other brandies is done in stainless steel barrels.
Our brandies are packed for final consumption in 7 deciliters bottles and percentage off alcohol goes from 40 to 45 percent.
At the same location where production is, we have our own fruit yard with couple of thousands plum, pear and apricot plants. As we use only our own fruit, we are rather limited in quantity that we produce. Therefore, we place our products in very few shops and restaurants or distribute it directly to people that order from us.