Albuelis: a sparkling wine that carries the freshness of Zagorje and a Decanter silver medal
Some wines have a special role within a winery. Not because they are louder than others, but because they manage to bring together, in a single bottle, almost everything the winery stands for. For Vitus, Albuelis is that sparkling wine.
Albuelis is a brut sparkling wine made using the traditional method, from Belina starohrvatska and Dišeća ranina, two native varieties that hold a special place at Vitus. It brings together local wine history, a contemporary cellar approach and the patience needed for a sparkling wine to develop its finesse. That is why its silver medal and 90 points at Decanter World Wine Awards 2026 are not only welcome recognition, but also a confirmation of the path Vitus has followed from the beginning: bringing old Zagorje varieties back to the vineyards, the cellar and modern wine life.
A sparkling wine born from the idea of bringing old varieties back
Albuelis was not created simply as a sparkling wine following a trend. Its value begins with the varieties. Belina starohrvatska has an almost defining role at Vitus: it is one of those varieties through which the long history of Zagorje vineyards can be read, but also the future of local winemaking. Dišeća ranina brings aromatic liveliness, delicacy and varietal character that does not dominate the wine, but completes it with subtlety.
This is what makes Albuelis an important wine for Vitus. It shows that native varieties are not merely a subject for archives, expert papers or nostalgic conversations about old vineyard rows. They can become the foundation of a wine that is precise, contemporary and serious enough to stand alongside international competition.
Freshness that begins in the vineyard
The grapes for Albuelis come from selected vineyard sites, where cooler nights help preserve natural freshness and lively acidity. In sparkling wine, this is essential. Without good acidity, there is no tension, elegance or clean, refreshing impression that remains after each sip.
That is why the character of Albuelis is not created only in the cellar. It begins earlier, in the vineyard, in the balance between ripeness and freshness. This approach gives the sparkling wine a firm foundation: enough freshness to remain vibrant, enough structure to feel serious and enough finesse to avoid heaviness.
Traditional method and time on the lees
Albuelis is made using the traditional method, which means that the second fermentation takes place in the bottle. This method requires time, precision and patience, but it is precisely what gives the sparkling wine its fine, persistent bubbles and more layered aromatic profile.
A minimum of 18 months ageing on the lees gives Albuelis additional depth. Alongside the primary, fresh aromas of the varieties and the vineyard, subtle notes of brioche, fresh bread and almond begin to develop. These nuances make the sparkling wine more intriguing, without making it heavy. Albuelis remains dry, precise and balanced, with a clean finish that invites another sip.
What to expect in the glass
On the nose, Albuelis reveals notes of green apple, citrus and white flowers. This fresh, almost airy part of its profile is complemented by more delicate notes of brioche, fresh bread and almond, developed through ageing on the lees.
On the palate, it is dry, clean and measured. There is no excess, no heaviness, no need to appear richer than it should. Its strength lies in precision: fine bubbles, freshness, balance and a long, refreshing finish. It is a sparkling wine that can be served as an aperitif, but has enough character to stay at the table.
It is best served well chilled, allowing its freshness, perlage and aromatic clarity to come fully into focus.
Albuelis at the table
Albuelis naturally works as an aperitif, especially when opening a gathering, lunch, dinner or celebration without unnecessary formality. Its freshness and dryness also make it highly versatile with food.
It pairs well with light starters, fish dishes and seafood, particularly when the dishes have a clean and fresh character. Yet it may be even more interesting when served with local cuisine. With Zagorje štrukli, for example, Albuelis brings a beautiful contrast: its freshness and fine bubbles lift the creaminess of the dish, while subtle notes of bread and almond naturally follow the warmth of the dough and filling.
This is one of the reasons why Albuelis is not only a sparkling wine for special occasions. It is a wine that can live within the real rhythm of the table, from a celebratory aperitif to a carefully prepared lunch.
Decanter silver as confirmation, not the beginning of the story
The silver medal and 90 points at Decanter World Wine Awards 2026 are an important recognition for Albuelis, but they are not where its story begins. That story started earlier: with the decision not to see old varieties as something that belongs only to the past, but as living material for wines of the present day.
In that sense, Decanter’s score carries broader meaning. It confirms that the native varieties of Hrvatsko Zagorje can produce wines with a local identity and international clarity. Albuelis does not try to hide where it comes from. Quite the opposite: its origin is its greatest value.
For Vitus, this is especially important. The entire project is built on the idea of connecting varieties, vineyards, cellar and people into a whole that is not preserved behind glass, but alive. Albuelis is one of the clearest examples of that idea in a bottle.
Key wine information
Wine type: brut sparkling wine, traditional method
Varieties: Belina starohrvatska and Dišeća ranina
Ageing: minimum 18 months on the lees
Alcohol: 12.00%
Aromatic profile: green apple, citrus, white flowers, brioche, fresh bread, almond
Serving recommendation: serve well chilled
Food pairing: aperitif, light starters, fish, seafood, Zagorje štrukli
Albuelis is available through the Vitus webshop, and soon it will also be possible to taste it where its story begins: at Vitus, among the vineyards, the cellar and the Zagorje landscape it comes from.
