Our vineyards

Controlled area of origin: Designation of origin Middle and South Dalmatia

Vineyard: Vis

Climate: Mediterranean with less than 700mm of rainfall per year, over 2700 sunshine hours

The vineyards are cultivated traditionally, without the use of mineral fertilizers or synthetic pesticides, maximally respecting the health of the soil, vines and animal life.

Dračevo polje

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Milna

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Tihobraće polje

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1-Polozaj Milna

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.

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.

Aging potential: 6-8 years

Serving temperature: 16 – 18°C

Macerating on solids and fermentation take 8-12 days in fermentation tanks with a controlled temperature of 24 – 28 degrees Celsius. During the vinification process, it is combined with one part of selection yeasts and non-saccharomyces + autochthonous 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 abundant in Plavac, while stirring the solids 4 times a day until the end of fermentation.

Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of Lactobacillus plantarum, and partly spontaneously.

After fermentation ends, the wine rests in inox barrels for 100 days. After that 60% of the wine rests in small 225L oak barrels (barrique) (a combination of entirely new and once used Slavonian and French oak), 25% rests in large 500L oak barrels (combination of Hungarian and French oak) and 15% rests in inox tanks. After removal from wooden barrels the wine rests for an additional 8 months in inox tanks and 4-6 months in bottles after bottling.

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 european pilchard, wild game (pheasant and rabbit), roasted lamb under the bell, pašticada and Drniš prosciutto and matured Pag cheese.

Colour: Rosé is an intensely red-gold colour that calls for a taste. 

Aroma: Its aroma pops with the notes of pomegranate flowers, cranberries and raspberries in the background. 

Taste: In the mouth one can taste the playful acidity that gives an interesting balance to the wine, compared to its concentrated taste of the full-blooded southern rose. On the palate one can feel a seductive sweet touch, although the wine is completely dry, and that sweet spot has merged ideally with its character and the velvety tannins of the Vis plavac. A layered wine to be remembered, it can perfectly fill up and accompany any table, but also provide pleasure by itself in good company.

Aging potential: 1 – 2 years

Serving temperature: 14 – 16°C

Vines in the vineyard are selected for higher yields and whose clusters have fuller grapes. Doing so means that already in the first step the softer, gentler part of the plavac mali is separated. Depending on the year and vintage a cold maceration is done at 8 – 10°C

for 2 – 4 hours. Doing so we achieve the primary aromatics and desired rosé colour. The separated free-run wine goes at pre-clarification which lasts 24 – 36 hours at a temperature of 12°C.

After the separation of the pure juice from the solids, fermentation is started in medium low temperatures of 12 – 16°C  and usually lasts between 12 and 18 days.

Malolactic fermentation is not carried out in order to preserve the vibrancy of the colour, taste and aroma of the rosé.

After fermentation ends, the wine is stabilized on proteins and tartrates, filtered and aged in bottles for another 90 days.

Ideal wine with Vis specialities such as: boiled fish, seafood risotto, raw urchin and limpet, fava beans and artichoke, octopus and potato salad, fish stew, fish and potato stew, barley with cuttlefish, wild asparagus and prosciutto frittata, semi-mature sheep and goat cheese with fresh figs and grapes.

Tihobraće polje appellation

Variety: 100% Plavac mali

Ground composition: Karst field

Elevation: 10 – 60 m above sea level

Vineyard size: 3.260 ha / 5318 vines per ha

Vineyard age: 50% older than 15 years

Yield per hectare: 4500 kg

Yield per vine: 0,85 – 1,00 kg

Vislander wines from the Tihobraće appellation are under the label of gradpa Jure.

Colour: Dark ruby colour with a purple-brown sheen.

Aroma: A recognizable fruity aroma with notes of black currant and dry plum, as well as the herbal notes of mediterranean plants.

Taste: Its powerful structure carries its high sugar content and tannins with ease and leaves a harmonious taste of the warm sand of Vis vineyards and the noble variety of plavac mali with a slightly smoky note.

Resting potential: 4 – 6 years

Serving temperature: 18 – 20°C

Macerating on solids and fermentation take 8-12 days in fermentation tanks with a controlled temperature of 24 – 28 degrees Celsius. During the vinification process, it is combined with one part of selection yeasts and non-saccharomyces + autochthonous 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 abundant in Plavac, while stirring the solids 4 times a day until the end of fermentation.

Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of Lactobacillus plantarum, and partly spontaneously.

After fermentation ends, the wine rests in inox barrels for 100 days. After that 60% of the wine rests in small 225L oak barrels (barrique) (a combination of entirely new and once used Slavonian and French oak), 25% rests in large 500L oak barrels (combination of Hungarian and French oak) and 15% rests in inox tanks. After removal from wooden barrels the wine rests for an additional 8 months in inox tanks and 4 – 6 months in bottles after bottling.

Ideal wine with Vis specialities such as: salted fish pie, pasta e fagioli in a fish stew, grilled lamb, grilled tuna/greater amberjack, grilled european pilchard, wild game (pheasant and rabbit), roasted lamb under the bell, pašticada and Drniš prosciutto and matured Pag cheese.

Dračevo polje appellation

Variety: 100% Vugava

Ground composition: Brown soils formed on the basis of Cretaceous Dolomites and limestone

Elevation: 145 m above sea level

Vislander wines from the Dračevo polje appellation are under the label of grandma Jelenka.

A white autochthonous variety characteristic for the island Vis. It’s a historically well-known and famous variety, a “sleeping beauty” that deserves full attention, and everyone who tries this wine will understand its potential.

Colour: A golden-yellow colour with a golden sheen

Aroma: A very complex aroma characteristic for Vugava, fruity aromas of stone fruits such as peach and ripe apricot, flow into a slightly smokey herbal note of mediterranean plants and thyme. 

Taste: It has a medium strength, well-rounded body with a balanced alcohol content that follows the structure of the wine with a soft and elegant freshness which is the result of the carefully selected time of harvest, and retains the fresher tone of the variety. In the mouth it is elegant and seductive with discreet notes of flower honey, persuasive and steadfast.

Resting potential: 2 – 3 years

Serving temperature: 12 – 14°C

In the vineyard the parameters of total acids, sugars and pH are monitored and at an optimal time the grapes are hand-harvested. Part of the grapes is separated during the processing for a short cold maceration (2 – 4 hours at 10°C) while the larger part is taken to fast processing. The grapes are pressed up to mid-range values (max. 1 bar), after which it leaves for pre-clarification which lasts 24 – 36 hours at a temperature of 12°C. After this it is decanted (the removal of the must from the solids).

After decanting (the removal of the must from the solids) the fermentation process begins under a controlled temperature of 12 – 18°C. At the end of fermentation part of the wine spins on the fine solids (sur-lie) for 40 days while the rest goes to maturation in inox tanks.

Wine that matures in inox tanks is prevented by malolactic fermentation to preserve the malic acid that carries the freshness of the wine, while the part of the wine that goes to sur-lie is inoculated with malolactic bacteria that break down malic acid, but not citric acid, which achieves a higher creaminess of the wines with partially preserved freshness.

It is left in inox barrels for at least 100 days, and after that the same in bottles.

Ideal wine with Vis specialities such as: fried fish, boiled fish, seafood risotto, raw urchin and limpet, fava beans and artichoke, octopus and potato salad, fish stew, fish and potato stew, barley with cuttlefish, wild asparagus and prosciutto frittata, semi-mature sheep and goat cheese with fresh figs and grapes.

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