Aquachem magazin Pool & life - Magazine - Page 126
AQUACHEM magazine
The cheeses we serve come from
Kusanovec, an excellent small family dairy
farm located nearby, with its own cows and
milk for the production of cheese. Our suppliers also include the Mlađan family farm
where we get the apple juice, the Cepetić
family farm and their honey, and the Francetić family farm where we go for the herbs
and tea selection. The estate also includes
a reception/souvenir shop where we display approximately one hundred products,
both of our own and our suppliers’ making.
Photo: Kezele
Which dishes would you say are
the highlight of your menu?
Which are the guests’ favourites?
The guests are, naturally, fond of our
traditional cuisine. When we started the
rural tourism story almost 25 years ago,
it seemed as if the local cuisine had been
In addition to
enjoying homemade specialties,
the estate also
gives you plenty
of opportunities
to have fun and do
some sports:
• cycling
• wine tasting
• children’s playground
• carriage ride (on demand)
• barn and pastures with
domestic animals
• riding for beginners and trail riding
• sports courts (basketball, volleyball,
football, badminton)
• an educational trail hike through the
Marča Forest to Lake Sudarice
• buying home-made products
and souvenirs
• possibility of visiting the
ethnographic collection with more
than 4000 antique items
slightly forgotten. Although my father originally started with the idea of winemaking,
it was obvious from the very beginning that
the guests were extremely interested in
authentic local dishes which have in fact
remained the crown jewel of our offer to
this day. One of the dishes we prepare in
front of our guests is kotlovina, a unique
and engaging experience, especially for
foreign visitors. We have also created the
Moslavina buffet, our version of a buffet,
where almost every dish on the menu is
served on plates for the kotlovina meat dish,
and we do this every Saturday and Sunday
from 1 p.m. to 3 p.m.
In addition to the diverse culinary offer and delicious homemade delicacies, you are also
famous for winemaking. Škrlet is
the star of your wine offer. Can
you tell us a bit more about the
winemaking?
The story of škrlet is very important for tourism in Moslavina, and it represents everything a modern visitor expects from a rural
tourism experience. This indigenous vine
variety from Moslavina was on the verge of
extinction but, thankfully, it was saved about
30 years ago due to the enthusiasm and
efforts of Moslavina’s winemakers.
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In the last 20 years, almost every newly
planted vineyard included škrlet. The advantage it has over the other varieties is that
it produces modern wines – more delicate
ones, with lower alcohol content, intense
aromas and fruit flavours, all of which is now
in high demand. Škrlet is also a rewarding
variety in the vineyard because it has loose
clusters, less prone to diseases, making it
suitable for organic cultivation.
How much škrlet do you produce
and where do you distribute it?
We have nearly one hectare of škrlet plantings in our vineyard and, together with a
subcontractor, we produce up to 10 000
litres of škrlet a year. The sales channels
for Škrlet are highly diverse. In addition to
selling on our own estate, we distribute
through wine shops in Zagreb, to hospitality
businesses, and most interestingly, to two
cruise ships, as well as through exports to
the Netherlands.
Other than škrlet, do you produce
any other wines?
We also produce chardonnay, rhine riesling, graševina and yellow muscat which
is especially appealing to the those who
enjoy sweet wines. We produce a blend of
cabernet sauvignon, syrah and merlot from
