Best of Dingač Wine Case

The story of Edivo wines started 12 years ago. When two friends decided to make something different. They wanted to make wine in Amphoras that they will submerge into the Adriatic Sea. Edivio plavac mali 2012 is a wine that goes into the amphora that is aged for two years under the sea.

Winemaker Kiridžija has been present for a long time on the Croatian wine scene. Unfortunately, he is relatively unknown to the broader market due to very small production quantities. His harvest gives about five thousand bottles from the vineyard, with an average age of 25 years. Kiridžija Dingač is a premium, dry, red wine from the well known indigenous Plavac mali variety from the Pelješac penninsula in the southern Croatian coast and its microlocation of Dingač. Aged in Hungarian oak barrels that Vedran is using which set his wines apart from the standard Slavonian or French barrels used by others.

Winery madirazza was modeled on the small French family wine cellars. Flagship products of Madirazza winery Dingač and Postup age for a year in silence of oak barrels, then 6 to 8 months in bottles and only then they are ready for the market. The winery rises new vineyards on the steepest slopes of the Pelješac vineyards. Whole family Madirazza is involved in the business of making wine. Madirazza dingač is a robust wine that can reach up to 17,6 % alcohol by volume. However, it usually ranges from 14 to 15,5 % alcohol. The Dingač wine region sits on the southern slopes in the middle of the Pelješac peninsula. The slopes are extremely steep, descending towards the cliffs on the seashore. This has a great impact on the grape quality.

Mato Violić – Matuško is one of the pioneers of private Dingač wines. Being the avant-garde biker from Potomje, he makes very special wines. Dingač is not an ordinary wine, it has become a status symbol based on the tradition of winemaking in Croatian areas. Climate and micro-location were critical to the creation of quality, and grape variety Plavac Mali, which is in Dalmatia called “the blood of the soil”, because of its resistance to drought and ruby red color, gave its best expression precisely in Dingač appellation.

Dingač. The first place in Croatia recognized, in 1961, as an appellation with “Protected Geographical Origin°. The indigenous variety Plavac Mali has been producing the best wines for centuries. Dingač has its own particular path, carved into the mountain by the winegrowers, linking the vineyards to the port of Trstenik. From there, the first wines left for Europe. Dingač has always been the authentic heart of Croatian wine making. The vineyard is planted on goblet type and density of 10.000 plants per hectare. It is very steep and specific, and all work in the vineyard is done by hand. In spite of the very sunny weather, these vines manage to keep balanced acidity and develop layered aromas, specific only for this terroir of Dingač. Special for its triple insolation: from the sun, reflection from sea and reflection from quartz in the soil. After being hand-harvested, this grape goes through double sorting: cluster by cluster, and then berry by berry.

Mateo Vicelić has dedicated himself to re-vitalizing this stunning limestone vineyard site that slopes from 1800 feet down to the coast. His great grandfather achieved acclaim for the full-bodied red wine from the native Plavac Mali grape, a relative of Zinfandel, but the war years and subsequent austerity made wine-making for anything other than personal use not viable. Now producing only 10,000 bottles from 3.5ha, but with plans to re-plant some of the additional 6ha in family ownership, there are just two wines produced, the early drinking, medium-bodied and aromatic red Plavac, and the more serious and age worthy Dingač.