Yugoslavia was made up of six republics and two autonomous regions, all of which made wine, and three of which–Slovenia in the northwest for white wines, Kosovo in the south for red, and Serbia in the east for both were successful at exporting. The country had deep winemaking roots, ‘as old as Italy’s, but long occupation by the Turks removed the sense of continuity,’ (Hugh Johnson: Wine Companion: 1991, p.427). The industry was state controlled and divided in two halves between state-owned farms and small growers who took their crop to cooperatives. These in turn supplied regional bodies distributing the wine as negotiants, blenders and distributorse,’ (Hugh Johnson: Wine Companion: 1991, p.427).