Malvasija
This renowned wine was first mentioned back in 1424, in the era of the Republic of Ragusa, when records referred to it as “malvasija dubrovačka”. It is considered one of the oldest indigenous varieties in the Mediterranean, and it is highly valued for its distinctive flavour and unique aromas. It is mostly grown in Konavle, and today it is described as one of the varieties particularly popular with the Dubrovnik nobility. The malvasija can be characterised as a particularly versatile wine – it pairs equally as well with meat and fish dishes, it is strong and crisp, and, depending on the method of production, it can be dry, semi-dry or sweet, when it is best enjoyed with a dessert.
Pošip
Characteristic of the island of Korčula, pošip is considered one of the most significant white wine varieties, not only in the Dubrovnik-Neretva County, but throughout Croatia. It pairs wonderfully with the delicious fish and seafood dishes, as it balances them, it is very refreshing and usually described as fruity, vivacious and elegant. Dried apricots and figs are the most prominent fruity notes in pošip, while its acidity gives it crisp and lively properties. The most significant areas where it is grown are Čara and Smokvica, and nowadays pošip is one of the most popular Dalmatian white wine varieties.
Grk
Another variety characteristic of Korčula is the Grk, used for the production of the eponymous wine. It is rare and very sought-after due to the fact that it is grown exclusively in the central plains of Lumbarda on Korčula. This is a dry wine which pairs well with seafood and white meat, and it is characterised by fruity and citrus notes, as well as a high acidity. It is served with entrées and as an aperitif, chilled to 12°C, and experts consider it as the perfect base for the production of the dessert wine prošek.
Rukatac
Speaking of white wine varieties, we have to mention the rukatac, also known as maraština, which became one of the most recognisable wines of the Croatian south through the centuries. Some describe it as a kind of Dalmatian graševina, and it is characterised by its bright yellow colour with a slight greenish tint. Just like pošip, rukatac is another refreshing wine, perfectly paired with dishes from the sea, such as oily fish or molluscs, as well as salads and various pasta dishes. Although it is not an indigenous variety, it was the most widely spread white variety in Dalmatia, and, except for the production of the traditional white wine, today it is also used for orange wines obtained through the maceration process.
Plavac mali
When discussing red wine varieties from the Dubrovnik-Neretva County, the Plavac Mali is definitely the first on every wine connoisseur’s mind, and it has secured Pelješac a renowned spot on the global wine scene. This is the most recognisable and most represented red wine variety in the very south of Croatia. Two wine regions are particularly notable: Dingač and Postup, home to some of the steepest vineyards in the world, always exposed to sunlight due to their southern orientation. It has a striking colour, compared to rubies, and its flavours are the combination of red fruits, such as sour and sweet cherries, as well as herbs and spices.
Dingač and Postup
There are two sub-varieties within the Plavac Mali variety that deserve to be singled out: Dingač and Postup. They were named for the locations on Pelješac peninsula where they are grown, both areas with specific soil and microclimate conditions and special viticulture methods. Thanks to their quality, strong aromas and opulent flavours, they are frequently found in the best wine lists throughout Croatia. Red wines produced from these varieties are dark red in colour, have high concentrations of tannin and alcohol, and are characterised by enticing aromas. Postup is said to be somewhat “softer” than Dingač, which is often compared with the world’s finest red wines.
Tribidrag
Although not as well known as Plavac Mali, tribidrag or crljenjak, another indigenous Croatian variety, is also worth singling out among the red wine varieties. It has a rich history, and unlike Dingač and Postup, wines made from the tribidrag variety are usually moderate in tannins, which makes them very easily drinkable. Tribidrag wines pair fantastically with meat dishes, and their aromas are dominated by raspberries, blackberries and cherries, as well as some distinct flavours such as vanilla and black pepper, and you can even taste some interesting notes of leather, tree bark or chocolate, making them unique.
Wines from the Dubrovnik-Neretva County owe their high quality and excellent characteristics to the specific position, Mediterranean climate, geological structure of the soil, as well as the hard work invested in wine production. Their significance for the tradition and tourism is clear from the various wine tours aimed at tourists, offering wine tastings as the way to get to know the authentic wine flavours of our region.
