THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Sip two whites, three reds, local liqueurs and homemade brandy while perched above Lake Ohrid. This 2–3 hour tasting pairs artisanal dairy and cured meats with panoramic lake views and a short tour of the production space.
Sip two whites, three reds, local liqueurs and homemade brandy while perched above Lake Ohrid. This 2–3 hour tasting pairs artisanal dairy and cured meats with panoramic lake views and a short tour of the production space.
The tasting begins with a walk through grape rows that face the lake; wind off Lake Ohrid nudges ripples that flash like broken glass while the vineyard slopes away toward village roofs. Inside the small cellar, oak barrels murmur of past vintages as a host guides you across two whites, three reds, a cherry liqueur and a house brandy, paired with homemade goat and sheep cheeses, cured meats and baked goods.
Verified experiences and guided adventures in the surrounding area.
Operated by S&S Winery - Ohrid · Ohrid, Ohrid Municipality
The tasting begins with a walk through grape rows that face the lake; wind off Lake Ohrid nudges ripples that flash like broken glass while the vineyard slopes away toward village roofs. Inside the small cellar, oak barrels murmur of past vintages as a host guides you across two whites, three reds, a cherry liqueur and a house brandy, paired with homemade goat and sheep cheeses, cured meats and baked goods.
This pocket of viticulture sits in a landscape shaped by tectonic rifting that created Lake Ohrid — one of Europe’s oldest and deepest lakes. Vine-growing here borrows from centuries of local foodways: monasteries and family farms cultivated grapes and distillation methods through the Ottoman period into modern North Macedonia.
Expect an intimate, largely outdoor tasting that highlights artisanal techniques: many products on the platter are produced on-site and reflect local breeds and curing styles. Cultural touchpoints include Macedonian meze etiquette and the slow-pour approach to brandy—meant for savoring, not rushing.
Practical notes: allow 2–3 hours for the visit; book in advance, especially for sunset slots. Wear shoes suitable for uneven vineyard ground and bring sun protection; winters are cool and wet. The tour is low-physical but not wheelchair-accessible across all vineyard terraces. Drivers should plan transport—designate a sober driver or take local transit into Ohrid and a short taxi to the winery.
Whether you’re a casual taster or a curious foodie, the experience pairs straightforward tasting education with a strong sense of place—lake, stone, and grape working together in the glass.
easy.
2–3 hours.
Suitable for most fitness levels; light walking and standing during the tasting
The program runs about 2–3 hours and includes a short tour of production areas plus multiple tastings and a food platter.
No shuttle is included; the winery is a short taxi ride from central Ohrid and public transport options are nearby.
Infants in strollers are allowed, but the tasting is designed for adults—consider childcare if you plan to sample wines and brandy.
Full refund is available if you cancel at least 24 hours before the scheduled time; cancellations within 24 hours are not refundable.
Viticulture around Lake Ohrid has ancient roots; monasteries and local farmers cultivated grapes and distilled spirits across Ottoman and pre-Ottoman eras.
Lake Ohrid is ecologically sensitive—supporting small producers and avoiding single-use plastics helps local conservation efforts.
S&S Winery - Ohrid operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The tasting begins with a walk through grape rows that face the lake; wind off Lake Ohrid nudges ripples that flash like broken glass while the vineyard slopes away toward village roofs. Inside the small cellar, oak barrels murmur of past vintages as a host guides you across two whites, three reds, a cherry liqueur and a house brandy, paired with homemade goat and sheep cheeses, cured meats and baked goods.
The tasting begins with a walk through grape rows that face the lake; wind off Lake Ohrid nudges ripples that flash like broken glass while the vineyard slopes away toward village roofs. Inside the small cellar, oak barrels murmur of past vintages as a host guides you across two whites, three reds, a cherry liqueur and a house brandy, paired with homemade goat and sheep cheeses, cured meats and baked goods.
This pocket of viticulture sits in a landscape shaped by tectonic rifting that created Lake Ohrid — one of Europe’s oldest and deepest lakes. Vine-growing here borrows from centuries of local foodways: monasteries and family farms cultivated grapes and distillation methods through the Ottoman period into modern North Macedonia.
Expect an intimate, largely outdoor tasting that highlights artisanal techniques: many products on the platter are produced on-site and reflect local breeds and curing styles. Cultural touchpoints include Macedonian meze etiquette and the slow-pour approach to brandy—meant for savoring, not rushing.
Practical notes: allow 2–3 hours for the visit; book in advance, especially for sunset slots. Wear shoes suitable for uneven vineyard ground and bring sun protection; winters are cool and wet. The tour is low-physical but not wheelchair-accessible across all vineyard terraces. Drivers should plan transport—designate a sober driver or take local transit into Ohrid and a short taxi to the winery.
Whether you’re a casual taster or a curious foodie, the experience pairs straightforward tasting education with a strong sense of place—lake, stone, and grape working together in the glass.