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Vintage: 2022
Grape: Plavina
Region: Croatia
Appellation: Dalmatia
Alc/Vol: 13.2%
Production: 10,000 bottles
Winemaking: Destemmed, then spontaneous fermentation after 2 days
Filtration: Light
Farming: Practicing organic, no irrigation
Plavina is a grape known for being lighter in body and fresh, with easy going tannins. It is meant to be chilled.
The wine comes from inland locations near the town of Sibenik. The vineyards are located on slopes or semi-slopes, with an altitude of 50 to 300 meters. The vines see some of the warmer temperatures in Northern and Central Dalmatia, with cooler nights and constant breezes.
The soil is mostly fertile red and brown top soil with finer brown clay stones, and a rugged and tough limestone foundation.
The grapes are de-stemmed into a rotary fermenter. Spontaneous fermentation begins after 2 days. Fermentation continues at 14-16 degree Celsius due to low ambient temperature. Wine is pressed off skins after 10 days midway through fermentation. After fermentation has finished, the wine is allowed to naturally settle for one week and then racked. Wine receives a light filtration at bottling and minimal sulphur addition at bottling.
Vintage: 2022
Grape: Plavina
Region: Croatia
Appellation: Dalmatia
Alc/Vol: 13.2%
Production: 10,000 bottles
Winemaking: Destemmed, then spontaneous fermentation after 2 days
Filtration: Light
Farming: Practicing organic, no irrigation
Plavina is a grape known for being lighter in body and fresh, with easy going tannins. It is meant to be chilled.
The wine comes from inland locations near the town of Sibenik. The vineyards are located on slopes or semi-slopes, with an altitude of 50 to 300 meters. The vines see some of the warmer temperatures in Northern and Central Dalmatia, with cooler nights and constant breezes.
The soil is mostly fertile red and brown top soil with finer brown clay stones, and a rugged and tough limestone foundation.
The grapes are de-stemmed into a rotary fermenter. Spontaneous fermentation begins after 2 days. Fermentation continues at 14-16 degree Celsius due to low ambient temperature. Wine is pressed off skins after 10 days midway through fermentation. After fermentation has finished, the wine is allowed to naturally settle for one week and then racked. Wine receives a light filtration at bottling and minimal sulphur addition at bottling.