Dalmatia Wine

Plavac Mali is a famous red grape grown everywhere in Dalmatia. Plavac Mali can be found in stores and restaurants all over the country. You will often see it simply called Plavac. Plavac is bold, strong, and full of tannins.

Plavac grapes love challenging terrain, so the best stuff is usually grown on steep terrain and harvested by hand. Traditionally donkeys were used to transport grapes, and several large producers have donkeys on their labels. Locals will say “the wine with the donkey” when describing it.

You will probably recognize one of the grapes Plavac descended from, Zinfandel. If you enjoy Zinfandel, then Plavac will be an excellent match for you. Plavac wines are big, jammy wines with bold fruit and berries.

The peninsula north of Dubrovnik, called Peljesac, is known for its production of Plavac.

Two towns in Peljesac, Dingač and Postup, received official appellation status for the Plavac produced there. It is like the concept of Champagne wine. Plavac produced outside Dingač and Postup is labeled either Plavac or Plavac Mali. Plavac produced in Dingač that meets the strict appellation standards is called Dingač. Similarly, Plavac produced in Postup that adheres to its appellation rules is called Postup.

This means that Dingač and Postup are typically higher quality wines than Plavac.

Postup wine is grown on the steep slopes facing the mainland. Postup wines are full-bodied, with fruity aromas of berries, dry plums, and dry figs. They typically pair well with braised red meat and hearty fish stews.

Dingač grows on southern and sea-facing slopes which provide lots of sunlight. Dingač grapes are also harvested later than other Plavac grapes. This creates a heavy, full-bodied, complex wine. It is both high in alcohol and tannins.

Dingač often goes well with hearty and spicy dishes.

Grown primarily in the coastal region to the north of Split near the cities of Šibenik and Primošten, Dalmatian Babić producers have also had success with the grape on the islands, most notably on Korčula.

Babić grape vines produce meager yields, with some offering up just two or three bunches of grapes per season. This tends to focus the concentration of the flavors, meaning that Babić is especially terroir-driven, seemingly pulling flavors directly out of the individual rocks in the soil.

Similar in taste and body to its cousin Plavac, Babić wines tend toward juicy berries and cherry flavor, with earthy and spicy characteristics from oak aging. Pleasantly, Babić also has a touch more acidity than its cousin, making these wines easier to drink, particularly on a hot Mediterranean day. Strong tannins are an integral part of the wine, complementing the rich mouthfeel you’re likely to encounter.

While still far less popular than its close relative Plavac Mali, Babić production increases yearly, becoming one of the more highly-revered red wines produced in Dalmatia.

aka Zinfandel aka Primitivo

Crljenak Kaštelanski is also commonly known in Croatia as Tribidrag. The grape is genetically identical to California’s Zinfandel and Italy’s Primitivo.

Croatian winemakers produce bold, spicy, and strong Crljenak Kaštelanski. Usually above 14 percent ABV, you can expect a one-two punch of alcohol and sometimes challenging tannins. But you can also expect lots of nice, juicy blackberry, perhaps a bit less jammy than its American counterparts. You’ll also find the trademark baking spice and long, peppery finish that Zinfandel and Primitivo fans have come to know and love.

aka Kutlarica aka Krapljenica

Lasina is a relative of Zinfandel and Plavac Mali. But Lasina is quite different from those higher ABV wines and a unique grape with great potential.

Only a small number of producers are currently working with Lasina. Most of those who do use it as part of a blend frequently with other, better-established grapes such as Plavina or Babić. It is also a favorite for inclusion in Prošek, a traditional dessert wine popular along the Croatian coast.

However, the few vintners that produce pure Lasina varietals are finding great success with this obscure grape. Some call Lasina “Dalmatia’s Pinot Noir” for the lighter-colored and medium-bodied wines that it yields. Fruit and black cherries are characteristic, but so are tannic qualities not typically found in Pinot Noir.

Served slightly chilled, Lasina will complement many different Croatian dishes.

aka Brajdica aka Plavka

Plavina is thought to have originated in the fields surrounding the small, inland Dalmatian town of Drniš, located halfway between Šibenik and Knin. The northern winds off the Velebit, a large section of the Dinaric Alps that runs like a spine up the center of Dalmatia, work in tandem with the mild climate to make the fields around Drniš among the most fertile in Croatia.

As a fellow descendant of the native Croatian grape Crljenak Kaštelanski, Plavina shares many similarities with the famous Dalmatian red Plavac Mali. With more neutral aromas and generally somewhat lighter body than its sibling wine, Plavina still delivers lots of spicy fruit without the bracing tannins. Its softer characteristics make it ideal for blending with more robust reds.

Not long ago, Plavina was one of the leading red wines of Dalmatia, but it has been overtaken in popularity by others in recent decades. Still, it can be found throughout northern Dalmatia.

Plavina is a sturdy and reliable table wine, a component of many blends, and a traditional ingredient in the fabled Prošek dessert wine. It deserves a place among Croatia’s honored native wine varietals and should not be overlooked.

Dalmatia is known for producing high-quality Merlot. This variety of wine is grown in various regions, such as Pokuplje, Prigorje-Bilogora, Slavonia, Istria, Croatian Coast, North Dalmatia, Dalmatian Interior, and Central & South Dalmatia.

Dalmatian Merlot offers wine lovers a sensory delight with its deep, ruby color and velvety texture. The region’s favorable climate and skilled winemakers ensure that this variety flourishes, producing wines rich in flavor and complexity. Whether enjoyed alone or with a hearty meal, Dalmatian Merlot never fails to impress.

Cabernet Sauvignon thrives in the Dalmatian region. The terroir of Dalmatia lends itself perfectly to cultivating this exceptional grape, allowing it to express its full potential.

Over the years, Dalmatia has garnered international recognition for its exquisite Cabernet Sauvignon. The region’s unique combination of warm Mediterranean climate, limestone-rich soil, and skilled winemakers results in assertive yet elegant wines, showcasing the true essence of this celebrated grape variety.

Cabernet Franc is one of the most popular grape varieties in the Dalmatia wine region. It is often used as a blending grape with other grapes like Cabernet Sauvignon, Merlot, and Plavac Mali. The wine produced from this grape variety has a rich aroma and flavor profile with blackberry, plum, and tobacco notes. The Dalmatian wineries like to experiment with this grape variety, and some have even started producing single-varietal Cabernet Franc wines that are gaining popularity among wine enthusiasts.

Pošip is the most widely produced white wine in Dalmatia and among the most important varietals in Croatia. It’s indigenous to Korčula, an island in the Adriatic Sea just north of Dubrovnik. Today, it thrives on several islands along the Dalmatian coast and the mainland, including the long Pelješac Peninsula.

The diversity of terroir in which it is cultivated means that Pošip can vary widely in taste. Usually quite dry, these wines are exceptionally aromatic and known for having distinct tropical overtones like pineapple, mango, or guava. Citrus fruit notes are common as well. But Pošip can also take on a damp earthiness or notes of bright green apples, depending on where it is grown. Pošip is most commonly aged in steel, though some producers barrel age.

Pošip perfectly matches bolder-flavored foods, including garlic-forward seafood pasta, but it also pairs well with most Dalmatian dishes, especially fish and shellfish.

aka Puljižnac

A century ago, Debit was among the most sought-after Croatian white wines, placing highly at international competitions and delighting drinkers all over Dalmatia, or at least so the story goes. But during the ensuing years, thanks to Yugoslavian practices, which prioritized quantity over quality, the production of Debit tended towards simple and dull yellow table wines.

The Debit produced today may not be winning international awards quite yet. Still, this grape indigenous to northern and central Dalmatia has seen a marked improvement in quality from those bad old days, and some of the Debit wine out there is thrillingly original and unique.

Winemakers who know what they’re doing don’t let Debit macerate too long. At its best, it is a fresh wine with a slightly greenish tint and zingy citrus acidity.  Although Dalmatian wines tend to be higher in alcohol content, Debit is only 11-12 percent alcohol by volume (ABV).

It is also commonly blended with other local and regional wines. Light and approachable, this is a wine for relaxing with food and friends. Hiding out from the midday sun with a glass of Debit and some Adriatic oysters is an authentic Croatian experience you don’t want to miss.

Maraština goes by numerous names. The Greeks call it Pavlos. Italians know it as Malvasia Bianca Lunga. Even in Croatia, you may hear it referred to as Višana, or on the island Cres as Krizol, or Rukatac around Dubrovnik.

Maraština is cultivated widely throughout Dalmatia, including on the islands and as far north as Zadar. Although not quite as ubiquitous throughout Croatia as fellow Dalmatian white Pošip, Maraština can still be found readily in shops and restaurants up and down the southern coast of Croatia.

Full-bodied but often less fragrant than other Dalmatian whites, Maraština is usually lower in alcohol with only the faintest trace of acidity. For this reason, it nicely compliments stronger or heavily acidic wines in blends. It also makes a pleasant and unique varietal all on its own.

The golden yellow color and honeyed, stone-fruit flavor may remind you that this is an authentic “old-world” wine, but hints of vanilla, caramel, or tropical fruit are liable to snap your attention back to the current century.

A natural complement to seafood, try pairing it with creamy crni rižot — black risotto made with cuttlefish and dyed in squid ink.

The town of Konavle, which is near the Dubrovnik airport, is known for its production of Malvasia grapes and wines.

One might assume Dubrovnik Malvasia (malvazija dubrovačka) originated somewhere near the city of Dubrovnik; however, the prized wine is not native to Croatia. Although sources suggest it originated in Greece, it has been grown in the Dubrovnik area for more than 600 years.

Dubrovnik Malvasia is the southern cousin of Istria’s famous white grape, Malvazija Istarska. They are related but different grapes.

Both grapes are refreshing, but Dubrovnik Malvasia tends to be heavier and fuller with a more powerful aroma.

Dubrovnik Malvasia produces a robust and high-quality juice used to make everything from a dry and fresh wine to a strong and sweet Prošek. The latter is a true Dalmatian specialty.

Graševina, aka Welschriesling, is one of the most widely planted grapes in Dalmatia. It yields light, crisp, refreshing, mildly aromatic wines that are popular in Central Europe. This grape variety is considered indigenous and is one of the most popular white wine grapes in Croatia. Graševina wines are fresh and fruity and are often paired with seafood or light pasta dishes. If you’re looking for a unique wine to try, look no further than Dalmatia’s Graševina.

Grk aka Grk Bijeli is a white grape variety mainly grown in sandy soils around the city of Lumbarda on the Island of Korčula. Grk produces a dry white wine with notes of white pepper, pear, melon, and herbs. Despite facing neglect during the Yugoslav period due to mandatory high yields and state consumption purposes, Grk has made a comeback as one of the best Croatian dry white wines with its unique flavor profile.

Vugava is a white wine made exclusively from the Vugava grape variety, which thrives on the remote island of Vis in central Dalmatia. It is characterized by a fresh, fruity aroma and a creamy texture.