1 Milna appellation
Variety: 100% Plavac mali
Ground composition: Skeletal soil covered with colluvial sediment
Elevation: 25 – 50 m above sea level
Vineyard size: 2.052 ha / 4210 vines per ha
Vineyard age: 50% older than 15 years
Yield per hectare: 3600 kg
Yield per vine: 0,85 – 1,00 kg
Vislander wines from the Milna appellation are under the label of grandma Franka. Vislander Rosé is under the label of grandma Jelica.
Plavac Mali
Colour: dark ruby colour with a purple sheen.
Aroma: it has a complex aroma with the recognizable fruity notes of the Plavac mali with its characteristic black currant and dry plum notes, as well as the herbal notes of Mediterranean plants that make it exceptionally seductive.
Taste: its powerful structure carries tannins with ease and leaves a harmonious taste of warm sand of Vis vineyards and the noble variety of Plavac mali in the mouth.
Enjoying wine with Vis specialities such as: salted fish pie, pasta e fagioli in a fish stew, grilled lamb, tuna/greater amberjack on the grill, grilled pilchard, wild game (pheasant and rabbit), roasted lamb under the bell, pašticada, and Drniš prosciutto and matured Pag cheese.
Aging potential: 6-8 years
Serving temperature: 16 – 18℃
Plavac mali PREMIER
— 2015 14,5 % Alc.
— 2016 15 % Alc.
— 2017 14 % Alc.
— 2019 13,5 % Alc.
— 2020 15,5 % Alc.
Wine making
Macerating on solids and fermentation take 8 – 12 days in fermentation tanks with a controlled temperature of 24 – 28 degrees Celsius. Vinification is done with indigenous yeasts, which gives the wine the highest possible concentration of terroir of Plavac. The first two days, the Délestage is done (the process of draining the juice from the must that is again returned by soaking onto the solids) for better extraction of colour and aroma, and oxygenation (irradiation) which softens the tannins, while stirring the solids 4 times a day until the end of fermentation.
Malolactic fermentation
Part of the wine goes through malolactic fermentation in inox barrels.
Maturation
After fermentation ends, the wine rests in inox barrels for 100 days. After that the wine rests in small 225L oak barrels (barrique) (a combination of entirely new and once used Slavonian and French oak). After 12 -18 monthes and removal from wooden barrels the wine rests for an additional 8 months in inox tanks and 4 – 6 months in bottles after bottling. Before being placed on the market, the wine is aged for a minimum of 3 years.
Vintage 2015
Premium dry red wine
This wine, strong in character and cooked fruit on nose with some dried fruits and a note of jam, is the first wine we are presenting under the label Vislander.
Decanter Bronze 2022
Vintage 2016
Premium dry red wine
A remarkable vintage gave birth to a wine whose true potential we will meet only in the following years. Fresh blackcurrants and plums on the nose, leading to a dark chocolate woven palate with firm tannins.
Decanter Bronze 2021
Vintage 2017
Premium dry red wine
A strong, warm wine with a harmonious taste.
Vintage 2019
Premium dry red wine
A great food wine with ripe dark cherry, herb and wet stone aromas. The palate has brisk acidity and high tannins.
Decanter Bronze 2023
IWC Commended 2023
Vintage 2020
Premium dry red wine
Fresh blackcurrants and plums on the nose, leading to a dark chocolate woven palate with firm tannins.
