Šapat Wine Atelier is a place where, in a unique setting, exceptional cuisine, wine and service come together, and where the finest expressions of Šapat wines are created from grapes grown in our own vineyard.
Just an hour from Belgrade, in Novi Slankamen, lies a winery complex built to the highest standards and designed for enjoyment. Spanning 1,000 square metres, the complex is home to the Šapat and Fleur de Sel restaurants – the latter awarded a Michelin star – as well as apartments, wine and tasting rooms, and a vineyard.
This is where the magic of Šapat winemaking takes place, giving rise to Bianca, Šu Šu, Chardonnay, Atila Sauvignon Blanc, Atila Cabernet Sauvignon, Atila Chardonnay, Atila Plavi, Terol, Grašac, Trofej, Nera and Cuvée. Each of these wines is produced here using our own winemaking methods, in limited quantities and exclusively from grapes grown in our vineyard.
The attention we devote to every detail is our secret ingredient.
We are waiting for you in Šapat!
Šapat Wine Atelier hosted the gastronomic spectacle “French cuisine with stars” which took place in the Fleur de Sel restaurant, which is located within the Šapat Wine Atelier and brought together prestigious Michelin chefs, guests from Serbia, as well as representatives of France and the region.
A new addition to the premium Atila wine range. This red wine is made from the Blaufränkisch grape variety, which, thanks to the work of winemakers, is successfully regaining recognition and establishing itself as a serious contender on the international wine scene. Blaufränkisch is a great grape variety, and at Šapat it has been given the treatment it deserves. Plavi was aged for a period in amphorae as well as in used barriques, giving it its distinctive and authentic character. It is a deep, layered wine with excellent acidity.
A white wine made from the old, indigenous grape variety of the same name. The oenologists at Šapat Wine Atelier consider Grašac one of Central Europe’s three great grape varieties. The wine was produced using gentle maceration and aged in Italian amphorae. It is characterized by natural acidity, pronounced fruity and floral aromas, balance and complexity. This is a complex wine, yet exceptionally fresh, low in alcohol and easy to drink.
This sparkling wine is of a light-yellow colour and distinguished by a full, slightly creamy taste. Its pearls are small and persistent, confirming its refined quality. Dominant aromas of apple and pear prevail, complemented by a hint of pineapple, as well as notes of toasted hazelnut and brioche. The wine is balanced and elegant, characterized by freshness and minerality. Crafted from pure Chardonnay, it partly ages six months in amphorae and partly in barrique barrels, before resting on the lees in the bottle for an additional two years during secondary fermentation.
Terol is a dry red wine made from 100% Teroldego, an ancient grape variety that has been cultivated in northern Italy for centuries. Its homeland is the mountainous Trentino wine region, where Teroldego is considered the most important black grape. Genetically, through the Dureza variety, Teroldego is closely related to Syrah, which explains its full-bodied character, firm tannins, and naturally high acidity. The wine was aged in twice-used barrels, allowing the vibrant acidity to shine while developing a subtle peppery and mineral complexity. This structure is balanced with a hint of sweetness and abundant fruit aromas on the nose.
Terol is a very interesting wine that was produced in a limited series of 900 bottles.
Cuvée is a deep ruby wine with rich, complex aromas. Dominant notes include cedarwood, black berries—with an emphasis on blackberries and black currants—followed by dried plums and eucalyptus. This is a full-flavored wine with soft tannins, both extractive and concentrated. The finish reveals aromas of cocoa and dark fruit.
Nera is a new wine in our winery’s selection. It features a characteristic ruby color, with blended aromas of cedarwood, ripe cherry, red currant, other red berries, and cinnamon. Nera is a smooth, mature, moderately full-bodied wine with soft tannins and pleasant acidity, finishing fresh and fruity.
Chardonnay Atila is a varietal, delicious and succulent wine with a nice fullness. The harmony of acidity, pronounced yet gently balanced, shapes the roundness and precision of its essence and reveals a mysterious finish with the lingering aroma of marzipan. In the scent, amidst typical fruity hints of the ripe Budimka apple and juicy pears, the dominating aroma is the mineral character of the wine subdued by the nobility of oak and the softness of butter.
Our Sauvignon is straw-yellow in colour. The flavour is dominated by a fruity-mineral character. The dominant aromas of lime, gooseberry, vineyard peach, lemongrass and elderflower are easily recognised. On the palate, our Sauvignon Blanc is moderately full-bodied and slightly creamy, with lively crisp acidity and mineral notes. The finish is clean with aromas of green apple, gooseberry and peach.
The most influential wine critic of today, James Suckling, rated our Attila Sauvignon with a high 92 points.
We harvest yellow muscat grapes very early in order to preserve the natural acid content and complexity of aromas in the grapes. Bianca has aged in stainless steel tanks to preserve freshness and aromatics. It has a gentle and fresh smell, it is decorated with pleasant aromas of muscat, grapefruit and passion fruit. It is very balanced, juicy and refreshing on the palate.
Our idea is to make a rosé that is fresh, fruity and easy to enjoy, but at the same time a rosé that is very suitable for gastronomic enjoyment and pairing with food. We harvest the grapes early in order to preserve their natural freshness and acid content. Rosé ferments and ages in stainless steel vessels at low temperatures in order to preserve freshness and fruitiness. It is very harmonious, gentle, likable and very easy to enjoy.
Our Chardonnay has partially aged in stainless steel vessels, Roman amphorae and highest quality oak barrels. By mixing wine aging in stainless steel, amphorae and oak barrels, we obtained a very balanced, moderately full and fresh expression of Chardonnay. This is a very varietal and stylistically typical old-world Chardonnay and as such is very suitable to be enjoyed with food.
For our Cabernet, we choose wine only from the best barrels, therefore, it is primarily a selection of the best grapes and later the wine from the best barrels. A long extraction and one-year aging in new oak barrels is followed by bottling and additional aging in the bottles. This is a strong, expressive and extractive red wine, very complex, full and with long-lasting aftertaste. It has the character of our climate, our country and the people creating and making it.
Join us in a gastronomic adventure where every ingredient is carefully selected.
Duck breast glazed with a nougat sauce and pistachios, served with demi-glace. It pairs perfectly with our 2022 “Terol” wine, made from 100% Teroldego. This is a full-bodied wine with firm, persistent tannins and high acidity. It was aged in twice-used barriques, which, alongside the pronounced acidity, imparted a peppery and mineral character, tempered by a touch of sweetness and plenty of fruit on the nose.
Our Foie Gras with seasonal vegetables. This delicacy with its juicy fatty character can go in many ways as far as wine is concerned. We opt for our Atila Cabernet Sauvignon, Reserve 2022. A full-bodied wine, concentrated and precise, varietal with aromas of black currant, wild blackberry, dark chocolate with a touch of vanilla. A wine that will cover and tuck in this famous specialty.
The Chef’s Table at Šapat Wine Atelier is a concept that places the guest experience at the forefront while showcasing the expertise of our chef, Nikola Stojaković, whose exceptional culinary skills and dedication to every detail give the entire gastronomic experience its distinctive character.
Located within the kitchen itself, amid state-of-the-art equipment, the Chef’s Table allows guests to observe the kitchen team at work up close and discover how exceptional dishes are created.
This concept is a rarity in the world of gastronomy and offers a unique, personalized experience.
The kitchen operates according to high standards and a clearly defined organizational structure, modeled on world-class professional kitchens.
The menu at Fleur de Sel is conceived as a journey through flavours, textures and carefully selected ingredients, designed to offer a refined and well-balanced gastronomic experience.
Guests may choose from an à la carte menu, created for those who wish to explore a wider range of dishes, as well as three tasting menus — “Serbia”, “From the Danube to the Adriatic” and “Farm”. Each consists of six thoughtfully composed courses. The menus evolve seasonally, following the rhythm of nature and the availability of fresh, locally sourced ingredients.
Under the guidance of Chef Nikola Stojaković, each menu bears a distinct personal signature, inspired by local heritage as well as global culinary traditions, and brought to life through contemporary techniques.
Only the finest ingredients are used in the preparation of each dish, the majority of which are locally sourced. Each element is selected with particular care, in order to highlight its authentic character and depth of flavour. The quality and originality of this approach have been recognised with Serbia’s first Michelin Guide star.
A special place on the menu is reserved for the Chef’s Surprise Menu, an original concept by Chef Nikola Stojaković, designed for guests who wish to embrace the unknown and place their full trust in his creativity and vision. This menu offers a truly unique experience, where each course is revealed as a surprise — an invitation to experience the cuisine in its most intimate and expressive form.
PRICES ARE IN RSD
