Plavac Mali Wine

THE BEST-KNOWN CROATIAN WINE

There is no good food without a good drink. A good drink here means a good red wine.

Plavac Mali is the most common red grape variety on the south of the Croatian coast. At the same time, it is probably the best-known Croatian wine.

The old Latin saying ‘It’s all in the name’ is true for this grape variety, as Plavac means ‘blue’ and mali means ‘small’: the name accurately describes the small blue grapes of the vine. This wine is a very powerful, robust red wine, rich in taste and high in alcohol (up to 17% ABV) and tannins. Common flavors and aromas include blackberries, dark cherries, pepper, and spices.

For a long time, Plavac Mali was thought to be an ancestor of Zinfandel. In 1998, DNA fingerprinting proved that Zinfandel is one parent of Plavac Mali. The other parent is an ancient variety known as Dobričić, from the Croatian island of Šolta.

A strong and rich wine, Plavac Mali is best paired with red meat of strong flavors, such as beef and venison, like with “pašticada”, a traditional beef sauce made with tomatoes, dry plums, red wine, herbs, and spices served with homemade gnocchi.

DINGAČ AND POSTUP

Plavac Mali was the first Croatian grape variety to have its appellations, protected wine-growing regions: Dingač, registered in 1964, and Postup area, registered in 1967, both on the Pelješac peninsula.

Dingač area spreads near the villages Trstenik and Potomje. Vineyards are on the 45 degree-slope of the hill, just above the sea, on the altitude of up to 300 meters. The annual insolation is around 2800 hours of sunlight, but on this location, the vine is exposed to, so-called, triple insolation. At first, the vine grows under the direct rays of the sun. Then, there is a reflection of sun rays from the sea surface. The third “sun” is the reflection from the rock. The rock surface is white and reflects the sun onto the vine even from below. That’s why wine from Dingač and Postup is pure solar energy in liquid form.

Postup area is just north-western of Dingač, with similar growing conditions.

Dingač and Postup are full-body vintage wines. While Dingač is robust, with flavors of dark berries, vanilla or chocolate, Postup is a little less robust, more mineral, smoky flavored.

Join me on an excursion to the Pelješac peninsula, and find your favorite Dingač or Postup producer.

Plavac mali Stagnum - Walk with Vesna

Stagnum wine from Winery Miloš, Plavac Mali grape variety

Plavac Mali Wine

THE BEST-KNOWN CROATIAN WINE

There is no good food without a good drink. A good drink here means a good red wine.

Plavac Mali is the most common red grape variety on the south of the Croatian coast. At the same time, it is probably the best-known Croatian wine.

The old Latin saying ‘It’s all in the name’ is true for this grape variety, as Plavac means ‘blue’ and mali means ‘small’: the name accurately describes the small blue grapes of the vine. This wine is a very powerful, robust red wine, rich in taste and high in alcohol (up to 17% ABV) and tannins. Common flavors and aromas include blackberries, dark cherries, pepper, and spices.

For a long time, Plavac Mali was thought to be an ancestor of Zinfandel. In 1998, DNA fingerprinting proved that Zinfandel is one parent of Plavac Mali. The other parent is an ancient variety known as Dobričić, from the Croatian island of Šolta.

A strong and rich wine, Plavac Mali is best paired with red meat of strong flavors, such as beef and venison, like with “pašticada”, a traditional beef sauce made with tomatoes, dry plums, red wine, herbs, and spices served with homemade gnocchi.

Plavac mali Stagnum - Walk with Vesna

DINGAČ AND POSTUP

Plavac Mali was the first Croatian grape variety to have its appellations, protected wine-growing regions: Dingač, registered in 1964, and Postup area, registered in 1967, both on the Pelješac peninsula.

Dingač area spreads near the villages Trstenik and Potomje. Vineyards are on the 45 degree-slope of the hill, just above the sea, on the altitude of up to 300 meters. The annual insolation is around 2800 hours of sunlight, but on this location, the vine is exposed to, so-called, triple insolation. At first, the vine grows under the direct rays of the sun. Then, there is a reflection of sun rays from the sea surface. The third “sun” is the reflection from the rock. The rock surface is white and reflects the sun onto the vine even from below. That’s why wine from Dingač and Postup is pure solar energy in liquid form.

Postup area is just north-western of Dingač, with similar growing conditions.

Dingač and Postup are full-body vintage wines. While Dingač is robust, with flavors of dark berries, vanilla or chocolate, Postup is a little less robust, more mineral, smoky flavored.

Join me on an excursion to the Pelješac peninsula, and find your favorite Dingač or Postup producer.

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