{"id":1883,"date":"2020-12-11T03:26:45","date_gmt":"2020-12-11T01:26:45","guid":{"rendered":"http:\/\/vislanderproduction.qpyjyc2q2g-v1p3zpqnl4ye.p.temp-site.link\/nasi-vinogradi\/"},"modified":"2025-03-23T19:39:12","modified_gmt":"2025-03-23T17:39:12","slug":"our-vineyards","status":"publish","type":"page","link":"https:\/\/vislander.hr\/en\/our-vineyards\/","title":{"rendered":"Our vineyards"},"content":{"rendered":"\t\t
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our vineyards<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Controlled area of origin:<\/strong> Designation of origin Middle and South Dalmatia<\/p>

Vineyard:<\/strong> Vis<\/p>

Climate:<\/strong> Mediterranean with less than 700mm of rainfall per year, over 2700 sunshine hours<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bugava<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/span><\/p>

Colour: <\/b>A golden-yellow colour with a golden sheen<\/span><\/p>

Aroma:<\/b> 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.\u00a0<\/span><\/p>

Taste:<\/b> 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.<\/span><\/p>

Resting potential:<\/b> 2 – 3 years<\/span><\/p>

Serving temperature: <\/b>12 – 14<\/span>\u00b0C<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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\u00b0C) 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\u00b0C<\/span>. After this it is decanted (the removal of the must from the solids).<\/span><\/p>

After decanting (the removal of the must from the solids) the fermentation process begins under a controlled temperature of 12 – 18\u00b0C. 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.<\/span><\/p>

At Bugava Antique, grapes were cryomacerized for 4-5 hours for additional aroma extraction.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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It is left in inox barrels for at least 100 days, and after that the same in bottles.<\/span><\/p>

Part of Bugave Antique is aged for several months in wooden barrels.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Ideal wine with Vis specialities such as:<\/b> 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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Bugava
<\/b>\u2014 2022 | 13,5% alc
<\/span>\u2014 2021 | 12,5% alc
<\/span>\u2014 2019 | 14,5% alc
<\/span>\u2014 2018 | 12% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bugava Premier<\/strong>
\u2014 2022 | 13,5% alc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Bugava Antique<\/strong>
\u2014 2021 | 13,5% alc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Cuv\u00e9e \/ Ku\u010d, Vugava
<\/strong>\u2014 2022 | 12% alc
\u2014 2021 | 11,5% alc<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Dra\u010devo polje appellation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Variety<\/b>: <\/b>70% Vugava, 30% Ku\u010d (trbljan bijeli)<\/p>

Ground composition<\/b>: <\/b>Brown soils formed on the basis of Cretaceous Dolomites and limestone<\/span><\/p>

Elevation: <\/strong>145 m\u00a0<\/span>above sea level<\/span><\/p>

Vislander wines from the Dra\u010devo polje appellation are under the label of grandma Jelenka.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Sparkling wine<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ku\u010d (Trebbiano) was chosen as the base variety, which produces fresh, lighter wines with pronounced acidity, which is the ideal base for sparkling wines. Vugava, harvested at the moment of technological maturity suitable for the production of sparkling wines, was added to the white sparkling wine, along with Ku\u010d as the main variety.<\/p>

The base wine for the ros\u00e9 sparkling wine is produced from Ku\u010d as the main variety and Plavac from the Vo\u0161\u010dice vineyard, which is characteristic for producing lighter Plavac with a more pronounced acidity.<\/p>

Sparkling wine is produced using the classic method of secondary fermentation in the bottle. After the primary fermentation, the base wine with the addition of yeast and sugar (liqueur de tirage)<\/i> is bottled for secondary fermentation. The bottles should age for at least one year. Before disgorging, the bottles are riddling from horizontal to vertical in a pupitres <\/i>and the resulting sediment settles in the neck of the bottle. Through the process of disgorging, the sediment that was created in the secondary fermentation is prepared for removal by freezing the tops of the bottles at -25 \u00b0C, after which the bottles are opened and the sediment is ejected by the created pressure. The bottles are then filled with expedient liqueur, topped up and closed with special cork stoppers on which agraffes (wire nets) are placed to secure the stoppers, since the bottles are under pressure.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The richness of the Vis terroir <\/i>is experienced in every drop of our Vugava and Plavac. And when the Vugava from Komi\u017ea’ slope and the Plavac from Vis’ slope are joined with Ku\u010d (Trebbiano), the first island sparkling wines are created.<\/p>

Light, refreshing, airy wines, ideal for enjoying in your most important moments.<\/p>

Colour: <\/b>Greenish yellow<\/p>

Aroma:<\/b> Fresh, with fruity aromas of apricot and pear<\/p>

Taste<\/b>: Harmonious, intense and pleasantly long-lasting lingering with playful acids on the palate, delicate fruit flavors and a discreet finish of fried nuts make these first sparkling wines from the island ideal for any festivity but also everyday occasions.\u00a0<\/span><\/p>

Recommended serving temperature:\u00a0<\/b>6 – 8 \u00b0C<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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The richness of the Vis terroir <\/i>is experienced in every drop of our Vugava and Plavac. And when the Vugava from Komi\u017ea’ slope and the Plavac from Vis’ slope are joined with Ku\u010d (Trebbiano), the first island sparkling wines are created.<\/p>

Light, refreshing, airy wines, ideal for enjoying in your most important moments.<\/p>

Color: <\/b>Soft pink\u00a0<\/span><\/p>

Aroma:<\/b> Fruity, red berry fruit with some Mediterranean herbs\u00a0<\/span><\/p>

Taste:<\/b> Harmonious and pleasantly long-lasting lingering with playful acids on the palate and delicate fruit flavors with a little dry Mediterranean herbs make these first sparkling wines from the island ideal for every festivity and everyday occasions.\u00a0<\/span><\/p>

Recommended serving temperature:\u00a0<\/b>6 – 8\u00b0C<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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M\u00e9thode classique \u2013 Brut
<\/b>\u2014 2021 | 12% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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M\u00e9thode classique \u2013 Brut
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"1-Polozaj\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Milna appellation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Variety<\/b>: <\/b>100% Plavac mali<\/p>

Ground composition<\/b>: Skeletal soil covered with colluvial sediment<\/p>

Elevation<\/b>: 25 – 50 m above sea level<\/p>

Vineyard size<\/b>: 2.052 ha \/ 4210 vines per ha<\/p>

Vineyard age<\/b>: 50% older than 15 years<\/p>

Yield per hectare<\/b>: 3600 kg<\/p>

Yield per vine<\/b>: 0,85 – 1,00 kg<\/p>

Vislander wines from the Milna appellation are under the label of grandma Franka. Vislander Ros\u00e9 is under the label of grandma Jelica.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Plavac mali<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Colour:<\/b> Dark ruby colour with a purple sheen. <\/span><\/p>

Aroma: <\/b>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.<\/span><\/p>

Taste<\/b>: 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.<\/span><\/p>

Aging potential<\/b>: 6-8 years<\/span><\/p>

Serving temperature: <\/b>16 –<\/span> 18<\/span>\u00b0C<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWine making<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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 D\u00e9lestage 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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMalolactic fermentation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of <\/span>Lactobacillus plantarum<\/span><\/i>, and partly spontaneously.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMaturation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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 removal from wooden barrels the wine rests for an additional 8 months in inox tanks and 4-6 months in bottles after bottling.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Enjoying wine with Vis specialities such as:<\/b> 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, <\/span>pa\u0161ticada<\/span><\/i> and Drni\u0161 prosciutto and matured Pag cheese.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Plavac mali | GRAND CRU
<\/b>\u2014 2019 | 13,5% alc
<\/span>\u2014 2017 | 14% alc
<\/span>\u2014 2016 | 15% alc
<\/span>\u2014 2015 | 14,5% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ros\u00e9<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Colour: <\/b>Ros\u00e9 is an intensely red-gold colour that calls for a taste.\u00a0<\/span><\/p>

Aroma:<\/b> Its aroma pops with the notes of pomegranate flowers, cranberries and raspberries in the background.\u00a0<\/span><\/p>

Taste: <\/b>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.<\/span><\/p>

Aging potential<\/b>: 1 – 2 years<\/span><\/p>

Serving temperature: <\/b>14 –<\/span> 16<\/span>\u00b0C<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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<\/span>\u00b0C<\/span><\/p>

for 2 – 4 hours. Doing so we achieve the primary aromatics and desired ros\u00e9 colour. The separated free-run wine goes at pre-clarification which lasts 24 – 36 hours at a temperature of 12<\/span>\u00b0C.<\/span><\/p>

After the separation of the pure juice from the solids, fermentation is started in medium low temperatures of 12 – 16\u00b0C<\/span>\u00a0<\/span>\u00a0and usually lasts between 12 and 18 days.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMalolactic fermentation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Malolactic fermentation is not carried out in order to preserve the vibrancy of the colour, taste and aroma of the ros\u00e9.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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After fermentation ends, the wine is stabilized on proteins and tartrates, filtered and aged in bottles for another 90 days.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tEnjoying wine with...<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Ideal wine with Vis specialities such as:<\/b> 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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Plavac mali
<\/b>\u2014 2021 | 12,5% alc
<\/span>\u2014 2020 | 14% alc
<\/span>\u2014 2019 | 13% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Tihobra\u0107e polje appellation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Variety<\/strong>: <\/b>100% Plavac mali<\/p>

Ground composition: <\/b> Karst field<\/span><\/p>

Elevation<\/strong>: 10 – 60 m above sea level<\/p>

Vineyard size<\/b>: <\/b>3.260 ha \/ 5318 vines per ha<\/p>

Vineyard age<\/b>: 50% older than 15 years<\/p>

Yield per hectare<\/b>: 4500 kg<\/p>

Yield per vine<\/b>: <\/b>0,85 – 1,00 kg<\/p>

Vislander wines from the Tihobra\u0107e appellation are under the label of gradpa Jure.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Plavac mali<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Colour: <\/b>Dark ruby colour with a purple-brown sheen.<\/span><\/p>

Aroma: <\/b>A recognizable fruity aroma with notes of black currant and dry plum, as well as the herbal notes of mediterranean plants.<\/span><\/p>

Taste:<\/b> 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.<\/span><\/p>

Resting potential: <\/b>4 – 6 years<\/span><\/p>

Serving temperature: <\/b>18 – 20<\/span>\u00b0C<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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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 D\u00e9lestage 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.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of Lactobacillus plantarum, and partly spontaneously.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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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 removal from wooden barrels the wine rests for an additional 8 months in inox tanks and 4 – 6 months in bottles after bottling.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tIdeal wine with...<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Ideal wine with Vis specialities such as:<\/b> 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, pa\u0161ticada and Drni\u0161 prosciutto and matured Pag cheese.<\/span><\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Plavac mali | GRAND CRU
<\/b>\u2014 2019 | 14,5% alc
<\/span>\u2014 2017 | 14% alc
<\/span>\u2014 2016 | 15% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"ljubisce\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Ljubi\u0161\u0107e appellation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Variety: <\/b>100% Plavac mali<\/p>

Ground composition: <\/b>Skeletal soil covered with colluvial sediment<\/p>

Elevation: <\/b>120 m above sea level<\/p>

Vineyard size: <\/b>1.000 ha \/ 6500 vines per ha<\/p>

Vineyard age: <\/b>85% older than 15 years<\/p>

Yield per hectare: <\/b>8000 kg<\/p>

Yield per vine: <\/b>1,25 kg<\/p>

Vislander wines from the Ljubi\u0161\u0107e appellation are under the label of grandpa Bartol.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Plavac mali<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Colour:<\/strong> Medium deep, intense ruby colour.<\/p>

Aroma:<\/strong> A dazzling combination of sophisticated and gentle wild berry aromas and herbs, with a
mild note of leather and smoke gained by maturation in wooden barrels.<\/p>

Taste:<\/strong> Lively, delicious taste with a seductive, slightly tart finish makes it a perfect starter wine.<\/p>

Aging potential:<\/strong> 3-6 years<\/p>

Serving temperature:<\/strong> 16 – 18\u00b0C<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWine making<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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 selection yeasts and non-saccharomyces + autochthonous yeasts, which gives the wine the highest possible concentration of terroir of Plavac. The first two days the D\u00e9lestage 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, aroma and oxygenation (irradiation), which softens the tannins abundant in Plavac, while stirring the solids 4 times a day until the end of fermentation.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMalolactic fermentation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of Lactobacillus plantarum, and partly spontaneously.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMaturation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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), 40% rests in large 500L oak barrels (a combination of Hungarian and French oak). After removal from the wooden barrels the wine rests for an additional 8 months in inox tanks and 4-6 months in bottles after bottling.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tIdeal wine with...<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Enjoying wine with Vis specialities such as:<\/strong> salted fish pie, pilchard risotto, grilled lamb, fried fish, tomato pas, grilled European pilchard, roasted lamb under the bell, snail stew, grilled scampi, pa\u0161ticada with gnocchi, Drni\u0161 prosciutto and matured sheep and goat cheeses with almonds and pistachio.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Plavac mali
<\/b>\u2014 2019 | 14% alc
<\/span>\u2014 2018 | 13,5% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t<\/i>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Vo\u0161\u010dice appellation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Variety: <\/b>100% Plavac mali<\/p>

Ground composition: <\/b>soil deposits
on the base of Pleistocene sands<\/p>

Elevation: <\/b>90 m above sea level<\/p>

Vineyard size: <\/b>1.200 ha \/ 6500 vines per ha<\/p>

Vineyard age: <\/b>100% more than 15 years old<\/p>

Yield per hectare: <\/b>8000 kg<\/p>

Yield per vine: <\/b>1,40 kg<\/p>

Vislander wines from the Vo\u0161\u010dice appellation are under the label of grandpa Andrija.<\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Plavac mali<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Colour:<\/strong> Gentle ruby colour.<\/p>

Aroma:<\/strong> Lively fruity aroma dominated by cherries with a hint of dry leaves.<\/p>

Taste:<\/strong> Medium strong body, refreshing vibrant taste with mildly tannin ending in which one can detect a discrete smoky note<\/p>

Aging potential:<\/strong> 3-6 years<\/p>

Serving temperature:<\/strong> 16 – 18\u00b0C<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tWine making<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

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 selection yeasts and non-saccharomyces + autochthonous yeasts, which gives the wine the highest possible concentration of terroir of Plavac. The first two days the D\u00e9lestage 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, aroma and oxygenation (irradiation) which softens the tannins abundant in Plavac, while stirring the solids 4 times a day until the end of fermentation.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMalolactic fermentation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Part of the wine goes through malolactic fermentation in inox barrels with the inoculation of Lactobacillus plantarum, and partly spontaneously.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tMaturation<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

After fermentation ends, the wine rests in inox barrels for 100 days. After that 80% of the wine rests in small 225L oak barrels (barrique) (a combination of entirely new and once used Slavonian and French oak), 20% 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.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t<\/i><\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\tIdeal wine with...<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t

Enjoying wine with Vis specialities such as:<\/strong> salted fish pie, pilchard risotto, grilled lamb, fried fish, tomato pas, grilled European pilchard, roasted lamb under the bell, snail stew, grilled scampi, pa\u0161ticada with gnocchi, Drni\u0161 prosciutto and matured sheep and goat cheeses with almonds and pistachio.<\/p><\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Plavac mali
<\/b>\u2014 2018 | 13% alc<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\n\t\t\t<\/i>\t\t\t<\/a>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"vino3\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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VISLANDER\u200b<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Pri\u010da o Vislanderu pri\u010da je o oto\u010danima \u2013 o Vi\u0161anima i Britancima.
Dok je oko njih bjesnio Drugi svjetski rat, Vis je skrivao britansku zrakoplovnu bazu.
U izolaciji je Vi\u0161anima nedostajalo hrane, a Britanci su \u010deznuli za mirnodopskim u\u017eicima. Zato su nona Frona i dida Jure s vojnicima s britanskoga oto\u010dja sklopili jo\u0161 jedan savez \u2013 razmjenjivali su vino za hranu, suhi vojni obrok za plavac.
SAVR\u0160EN RELJEF pjeskovitih polja i neprekidan trud u\u010dinili su taj oto\u010dni savez pobjedni\u010dkim.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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. Bugava […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"site-sidebar-layout":"no-sidebar","site-content-layout":"page-builder","ast-site-content-layout":"full-width-container","site-content-style":"unboxed","site-sidebar-style":"unboxed","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"disabled","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"class_list":["post-1883","page","type-page","status-publish","hentry"],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/pages\/1883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/comments?post=1883"}],"version-history":[{"count":6,"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/pages\/1883\/revisions"}],"predecessor-version":[{"id":8224,"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/pages\/1883\/revisions\/8224"}],"wp:attachment":[{"href":"https:\/\/vislander.hr\/en\/wp-json\/wp\/v2\/media?parent=1883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}