Knowledge of the historical sources about wine in Lithuania goes to times of Duke Vytautas Magnus. Due to the geographical location and climatic conditions, Lithuania did not have conditions for vineyard cultivation, therefore the wine was imported. The origin of imports is related to the spread of Christianity, as wine is directly related to the ritual of the Catholic Church. About the 18th century Lithuanian peasants fermented conifer-bush berry, blueberry or cranberry wines according to their own recipes: drained off berry juice, boiled and fermented them alone or with a little bit of honey.

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Dish cooking

The berries of high quality are harvested intact and fully ripened. Grind or rub raspberries and the resulting wort must be sour 3-5 days. All this time, stir the wort several times a day.

After 3-5 days, wring the wort, thus separating the thick of the wine, and leave the wine for souring 1-3 months.

When the sour process is completed, remove the precipitation from the wine and leave the wine for fermentation 6-12 months.

After fermentation, filter the wine and pour into the bottles. Close the bottles with natural stoppers and put capsules on. Ready bottles are placed on shelves.

Winemaking is a creative process, during which wine is sweetened and blended; water, yeast and oak wood are used. It depends on the goals of the winemakers, depending on what kind of wine they want to make.

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This dish is made according to a certified National Heritage Product recipe showing its cooking process