The combination of wine and ice-cream is very attractive for consumers. However, the production process of such type of ice-cream is highly complex because of the difference in freezing points (wine's freezing point varies from -13℃ to -18℃, while the basic ice-cream mixture freezes at 0℃). A Macedonian start-up company that specializes in development of innovative technological processes for the food and beverage industry has developed wine ice-cream.

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The Macedonian company traces its roots and initial activity in 1972, and was officially established as an independent legal entity in 1978 that specialized in cured meat production, but also dealt with food and tobacco products distribution. With over 40 years of existence on the domestic and the regional market, it now has its own production capacities for different food products, predominantly cured meat, as well an extensive distribution network for its own-branded lines.

Founded in 1949, the Macedonian company has gradually diversified its line of work and relying on its experience that now exceeds 70 years, has grown to be the region’s recognizable brand representing reliability and tradition.