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grape varieties

DINGAČ

pelješac peninsula

The Dingač vineyards are located on a limited area of southern Pelješac slopes that descend steeply towards the sea and are characterised by an optimal share of all factors important for the cultivation of vines. The climate is one of the most important factors for the success of this cultivation, but in the Dingač area, in addition to the general climatic features, its peculiarities are more pronounced, due to altitude, relief and exposure, proximity to the sea and the direction of the main winds. The superior quality of Dingač wine largely derives from the soil formed on gravel deposits on the parent substrate of quaternary karst, while the limestone layers are slightly to medium tilted.
The soil contains 75% of gravel and smaller stones, which are partially buried in deeper layers, while the rest is made up of small things that have about 40% sand, 30% powder and 30% clay. Thanks to the gravel, the soil is permeable, so the root of the vine penetrates deeply, and the almost white colour of gravel and smaller stones on the surface is an excellent thermal insulator that protects against excessive heating of the soil and loss of moisture. Vineyards built on such soil last more than 50 years, partly thanks to the plavac mali variety, which is very adaptable to warmer locations and poor soil, it has medium lushness, it is quite resistant to powdery mildew, and its greatest virtue is drought resistance. 
The slope of the terrain is from 10 to 60%, and the most common is between 40 and 45%, which ensures the transparency of the position and exposure to the sun, which falls at a favourable angle, so the terrain receives more heat per unit area. Therefore, the soil warms up more and creates better temperature conditions during the night, and at the time of ripening, a greater number of sunny hours promotes faster accumulation of sugar in the grapes and helps better coloration of the berries. 
 
Dingač wine has always been different from other red wines and has achieved high prices on the market. It was served at the French and Viennese courts, and it was the only wine in Austria-Hungary that did not have a price indicated in the wine lists. It would be sold no matter how much it cost and served only on exceptional occasions and only to a select few. Doctors recommended it to mothers, convalescents or anaemic people as a medicine that contains all the strength and power of nature.

PLAVAC MALI

pelješac peninsula

Although the vine is among the most drought-resistant agricultural crops, the amount and distribution of precipitation during vegetation is very important for the cost-effectiveness of its cultivation, especially the plavac mali variety. Another limiting factor for the success of this production is how often extremely high or low temperatures occur, that can damage its vital parts and reduce yields. Its success also depends on the climatic elements that determine the proper ripening of grapes, regular and high fertility and good quality of grapes and wine. The amount of light and winds still need to be divided.

On the stingy and rocky Pelješac soil, the peculiarity of vineyard positions or their terrain, in addition to these general climatic characteristics, is also determined by the altitude, relief and orientation of the slopes to a particular side and exposure.

On such occasions, plavac mali has found its natural habitat, an autochthonous variety of the area of central and southern Dalmatia. Basic biological markers of plavac mali are drought resistance, long vegetation cycle and late ripening, and it is grown mostly on Pelješac and southern Dalmatian islands. This variety became very popular thanks to the scientific knowledge that plavac mali is a direct descendant of zinfandel, thus confirming the Croatian roots and the most famous American variety.

POŠIP

island of korčula

Pošip bijeli is an indigenous variety of the island of Korčula that was created by spontaneous crossing of the bratkovina bijela and the zlatarica blatska. For the first time, the variety was mentioned in 1821, when Riterr von Heintl lists pošip mali and pošip veliki, as two varieties grown in Dalmatia. Pošip is a variety that in the past was grown exclusively on the island of Korčula, especially in Čarsko and Smokvica fields.

More recently, pošip has spread throughout Dalmatia, both in coastal areas and in the interior of Dalmatia. Today, on the territory of the Republic of Croatia, we find 290.1 ha of vineyards planted with pošip. Phenological characteristics: it starts late with vegetation, and it is a medium lush variety. The grape is medium to large, the berries are medium-sized, ovate to elongated, pointed at the top, yellow green to golden-yellow in colour, darker on the sunny side.

Wines are usually strong, full, green yellow in colour, as a rule, fresh and harmonious, so they are considered the best wines in the region. Pošip Amfora from 2015 by Antun Milina from Smokvica was described by Ivo Kozarčanin: “It tastes like life. Delicious and bitter at the same time. It stretches lips into a smile and tightens them. It relaxes them and squeezes them. It touches the palate and dries. It’s not perfect, but it’s nice! Six months in an amphora, three years in a barrel and four and a half in a bottle. There is no variety, but there is Dalmatia. Dry herbs, sea, stone… Hearts and souls.”

Early ripening, loose grapes and thin skins make this variety suitable for making dessert wines. Pošip is sensitive to peronospora and powdery mildew and is particularly sensitive to rot in rainy years.

GRK

island of korčula

Grk is an indigenous Croatian grape variety that produces white wine of the same name. It is grown predominantly and almost exclusively in the central field of Lumbarda on the island of Korčula on an area of about 40 hectares. The soil for the cultivation of grk is sandy, and grk vine, as a single-sex variety, is regularly planted in combination with the plavac mali variety for pollination.

Grk wine is recognisable by its golden colour with a shade of green, it is dry in character and its alcohol content is generally below 14%. The wine is served at a temperature of 12°C and goes well with fish, seafood, chicken salad and cold appetisers. It can also be drunk as an aperitif.

MALVASIJA DUBROVAČKA

konavle

Malvasia of Dubrovnik is considered an indigenous variety, although it has been found throughout the Mediterranean, so it can be said that it is grown from the Canary Islands, Madeira, Catalonia, Sardinia, the Lipar Islands, all the way to Konavle. Malvasia di Lipari, malvasia di Sardegna and greco Bianco di Gerace, as well as malvasia de Sitges and malvasia dubrovačka that were previously considered to be different varieties, have been proven to belong to the same variety. In all the mentioned Mediterranean areas, malvasia has been cultivated since ancient times, in limited and narrow areas where it produces famous wines of high quality.

It is believed that the variety was brought by the Greeks during the colonisation of the Mediterranean, and that it was named after the Greek island of Monemvasia, where was an important trading port. Dubrovnik malvasia was first mentioned in this area in the archives of the Dubrovnik Republic in 1383. It could not be sold without the permission of the authorities. A document from 1385 written by the Dubrovnik doctor Bartolo de Piombino shows that. He was asking the Grand Council for permission to buy one quint of Malvasia (5.5 l), as he states, “for the needs of his own health”.

Malvasia was mentioned for the second time in 1424, in a decision that sets the maximum selling prices of wines at inns, except for Malvasia wines – which could be sold “at a price the innkeeper likes”. The Milanese dean Pietro di Casola mentions in his travelogue from 1494 that the people of Dubrovnik “have many vines, and they make good malvasia and a lot of other wine”, and that…”it is an excellent malvasia, they say better than the one from Crete “…

MARAŠTINA – RUKATAC

island of korčula

Maraština is a white wine variety that is also known as rukatac on the island of Korčula. Maraština can also be found in other Mediterranean countries such as Italy or Greece, and experts have proven that it is a variety of malvasia lunga or malvasia del Chianti. At one time, maraština was the most widespread white variety in Dalmatia, which today is pošip, a wine variety from which quality and top quality wine is made popular with consumers. Maraština grapes are sweet when ripe, and their berries have a firmer skin, so winemakers often leave them to dry in the wind to then make aromatic prosecco. Moreover, it is considered that maraština, along with malvasia of Dubrovnik, is the best variety to produce this esteemed dessert wine. When it comes to food, macerated maraština wines go well with grilled blue small fish, they will also go well with clams with buzara, as well as light pasta dishes. Maraština is also served with white meat dishes, and it is served at a temperature of 10 degrees Celsius.

RUKATAC – MARAŠTINA

pelješac peninsula

Rukatac is the name for the white grape variety that is also called maraština. It is the most common white grape variety on the Pelješac peninsula. The wine tastes like cherry maraschino, so probably this is where the name comes from.

As a variety, Rukatac is extremely suitable to produce quality and top quality, as well as dessert wines and prosecco. The grains are small and juicy, which is why the wine is light yellow to golden yellow in colour with a fine aroma, strong and harmonious taste. Alcohols are usually 11-12% by volume.

CETINKA

island of korčula

According to the first theory, the variety is autochthonous and originated on the island of Korčula. The name cetinka comes from the surname Cetinić (which is often found on the island), who allegedly found and propagated it. According to another theory, the variety was named after the river Cetina where it was found and was transferred to Korčula from there. The variety is old, and we have records of its cultivation in this area since Goethe, an Austrian ampelographist, who described Dalmatian varieties in the 19th century, along with other varieties of the then Monarchy.

DUBROVAČKA CRNA

konavle

In Konavle, a completely unknown grape variety, with a working name “Dubrovnik Black”, was discovered. Its genetic profile does not match any of the two thousand existing wines in the database of the University of Zagreb. When it comes to wine production, the unique genetic profile means nothing, but further research on grapes has shown exceptional quality of basic grape parameters, such as sugar and acids.