Rosé, Blend, Cuvée

Rose`

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.

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

Aging potential: 1 – 2 years

Serving temperature: 14 – 16 °C

Plavac mali
— 2019 13 % Alc.
— 2020 14 % Alc.
— 2021 12 % Alc.
— 2022 13 % Alc.
— 2023 11 % Alc.
— 2024 12,5 % Alc.

Wine production

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

Malolactic fermentation

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

Maturation

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

Enjoying wine with

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.

Dry rosé wine

Pretty, savoury nose of floral peach aromatics; red fruit, spice and a bright acidity on the palate.

Plavac mali Blend

Dry red wine

Beautifully fine red fruits with aromatic herbs. Dry, fine-grained, focused, with just a touch of jammy and dried fruits.

Cuvée

Dry white wine

Trebbiano from island of Vis slightky spiced with vugava gives a light Cuvée ideal for summer heat.