The indigenous Croatian Plavac Mali varieties used in making these bottles were farmed organically on the southern island of Korčula.
The Marinović family are collaborating with Marko Kovač by using traditional vinification techniques, including an old restored manual press and the minimum intervention possible.
Harvested middle september, 3 days maceration, pressed in an old restored manual press and kept in steinless tank for one year. Bottled by hand.
Steak or dark meat, especially game. Cheese