vineyards and winery
Dingač is a wine-growing area on the Pelješac peninsula in Dalmatia. Located on the southwestern slope of the mountain Zabrada between the villages Trstenik and Podobuče. The area is extremely suitable for growing indigenous Croatian red wine PLAVAC MALI. Like the neighboring area where Postup wine is grown, the land in Dingač is very rocky with little upper soil. This specialty, in addition to the level of sunlight (2800 hours per year), a slope of 45 degrees and the warm climate of southern Dalmatia make it ideal conditions for growing red wine that is planted from to a height of 300 m above sea level. Wines obtained from this area qualify for a “geographical indication” if they also meet a number of other stringent requirements. The strength of Dingač wine can reach more than 17.6% alcohol. The Dingač wine region was proclaimed in 1961 as the first protected Croatian wine region.
Dingač is a Croatian top quality red wine produced from the PLAVAC MALI grape variety in a limited area of the same name on the Pelješac peninsula. On about 60 ha of the Dingač site, it is possible to produce 2,000 to 3,000 hl of top-quality wine dingač per year. The wine has a dark red to purple – dark red color with blue reflections, it is harmonious and full, pleasantly bitter and astringent. The aroma and especially the bouquet are marked and unique for that wine. Due to the presence of dried berries in the grapes of Plavac Little Black, in some years the ethanol content is so high that it reaches the highest possible values of wine yeasts can produce naturally. Sometimes fermentation can stop by leaving some residual sugar in the wine, so two types of wine are possible – dry and semi-dry. Dingač is the first wine protected as “Top Quality” (1965).
Rukatac or Maraština is an autochthonous white wine variety from coastal Croatia that has found its ideal environment on the Pelješac peninsula. In some areas of Dalmatia is it known as Rukatac because its leave resembles a hand and fingers. The clusters are not dense and the berries have a firm skin whose golden yellow color becomes more pronounced with more sun during growth. In the vineyard this variety is more demanding than the others, it is sensitive to powdery mildew and later matures.
This premium wine is served chilled at 10-12 degrees Celsius, and goes best with fish and seafood, white meat and neutral cheeses. Because of its floral scent and lower alcohol, it is called women’s wine.
Wines that primarily entice with their rosy color in different shades have been quite forgotten in recent years. Rosé or opolo wines under Croatian wine law are wines produced from red grape varieties while in some countries blending of white and red wines is allowed (Australia, South America).
In order to produce rosé wine, grapes must not contain substances of color in the juice, but only in the skin. Rose wines are similar in chemical composition and organoleptic properties to wine categories between white and red (red), similar in taste and chemical composition to white wines, and similar in color to red wines. The color of these wines ranges from very light, such as the color of red onions, through the color of cherries, to wines of muted shades, or to rosé wines that approach red wines. The salmon-colored wines are especially in demand.
A winery is a building or estate that produces wine or a business that produces wine, like a wine company. Some wine companies own a number of wineries. In addition to wine production equipment, larger wineries may also have warehouses, bottling lines, laboratories, and large cistern spaces known as cistern farms. The oldest winery found to date in the world is the 6000-year-old winery in the Arena region, which is still a wine-growing region today.
20244 Potomje, Hrvatska
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vineyards and winery
pelješac, croatia - Est. 2001