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Best of Dingač Wine Case

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$412.94

Sea cliff on Pelješac, facing south is vineyards of Dingač, Croatia’s first protected wine region and the most famous site for Plavac mali. Wines made from Plavac mali are named after a unique micro-location​ where they grow, the Dingač appellation. This wine case is the best way to see for yourself what Dingač has to offer.

Wine notes

Winery Benmosche family winery
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Production 2.000
  • Blackberry
  • Dried cranberries
  • Oak
  • Raisins

Beautiful dark red color with typical slightly brown edge and a strong, striking and sumptuous bouquet, reminiscent of overripe fruits. Fresh aromas of ripe red berries with characteristic delicate notes of dried berries, melded with discreet nuances from aging in wooden barrels. Balanced body, harmonious and ripe tannins with a soft, elegant and warm finish.

  • Beef
  • Fruit cake
  • Hard cheese
  • Roasted meat

Robert Benmosche, was the CEO of MetLife when he retired in 2006 to become a winemaker in Croatia. The Empire State native had built a wine collection of a few thousand bottles when a trip to Dubrovnik sparked an interest in making Zinfandel. Robert bought land on Pelješac peninsula, and planted Plavac mali grapes in protected region where Plavac mali gives the best results. And in Viganj he planted Zinfandel. At the time he was investing in vineyards, they found out that Zinfandel is genetically the same as Crljenak Kaštelanski. Both Benmosche Dingac and Zinfandel are coming from young vineyards planted in 2006. Wines are made with traditional techniques and kept in barrique barrels for 12 months and in bottle another 18 months.

Wine notes

Winery Edivo Wine
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Alcohol 15.5 %
Production 1.500
  • Dark Chocolate
  • Plum
  • Plum jam
  • Spices

Plavac Mali from the best-known micro-location in Croatia – Dingač. Mineral, spicy and extremely fruity with a strong spicy addition. Plum jam in almost the trademark of Plavac Mali but there are also plenty of berries. Red and black currant in particular. Cloves, cinnamon, sweet spices, cedar, carob. Juicy, ripe and fine polished tannins combined with unusually high and very pleasant freshness, and ripe fruitiness, make it soft, gentle and pleasantly rough.

  • Beef
  • Casserol
  • Cured meat
  • Spaghetti bolognese

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. Edivo plavac mali 2012 is a wine that goes into the amphora that is aged for two years under the sea.

Wine notes

Winery OPG Vedran Kiridžija
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Production 1.000
  • Carob
  • Dark Chocolate
  • Fresh berries
  • Mint

The body is juicy and you really want to keep it on your palate as long as you can. There is a refreshing taste of mint and vague berries, and as it opens aromas of carob and even dark cholcoate are strongly penetrating. The taste is very concentrated with soft texture. At the end, a vave of heat undoubtedly states that this is an exclusive wine. Croatia in a bottle, you can see the Adriatic shimmering in the hot sun when you close your eyes. An excellent example of Plavac Mali!

  • Beef
  • Hard cheese
  • Lamb
  • Roasted meat

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.

Wine notes

Winery Matuško Wine
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Alcohol 15.5 %
Production 2.000
  • Cherry
  • Cranberries
  • Dry plum
  • Spices

It is made from a selection of berries harvested with the limited position of Dinagč vineyards. Dense shimmer ruby color with a smooth oily surface. The initial ripe fruit was replaced by the strong and concentrated smell of cherry, plum, and dried roses. The aromas of burnished wooden barrels became part of the whole, fused over time with a thick fruit extract and spices while the alcohol was hidden in fleshy, resinous aromas. At the palate, it is sweet, soft and supple cherry and cranberry juice. It is extremely soft with the constant presence of alcohol, fruit and a certain amount of sweetener, which is also the reason for the well-masked alcohol. The sweetness turns to serious dustiness and pleasant bitterness in an extra-long finish.

  • Beef
  • Chocolate dessert
  • Cured meat
  • Dried fruit

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.

Wine notes

Winery Sagul
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Alcohol 16 %
  • Baked cherries
  • Cedar
  • Dark Chocolate
  • Plum

Sagul Dingač is a premium dry red wine made from Plavac mali grapes grown on the slopes of the famous Dingač. Accentuated tannins, high in alcohol, with aromas of cherry, plum, and dark berries. Wine for special occasions. Best served at 16 – 18°C with oily fish, red or wild game meat.

  • Game meat
  • Oily fish
  • Red meat
  • Steak

Sagul is the Latin name of a locality today called ‘Zaguine’ found in the central part of the Pelješac peninsula, which is perfect for growing Plavac mali grapes and has always been in possession of the Violić family. Darko Violić, the Pelješac winemaker of the new generation, makes authentic wines modernly. This phrase is often used and rarely achieved. Sagul truly possesses elegance and plenty of character, inherited from the rich Croatian winemaking tradition on the Pelješac peninsula.

Wine notes

Winery Saints Hills
Country Croatia
Region Dalmatia
Variety Plavac mali
Category Red wines
Bottle size 0.75 L
Alcohol 14 %
  • Dark Chocolate
  • Hazelnut
  • Mint
  • Oregano

Well balanced start reveals a warm and full-bodied wine with a pleasant acidity. Dingač is dominated by chocolate and ripe fruit, and some nutty elements in the background. Rich in Mediterranean spices such as oregano, basil, and some mint. Full-bodied, rounded, silky tannins. The palate is dominated by plums, dark chocolate, carob and cookie aromas, followed by smoky scents of tobacco.

  • Beef
  • Game meat
  • Roasted meat
  • Steak

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.

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