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info@ego-vina.hrDobrodošli na Ego Vina
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DALMATIAN EGO VINA
POŠIP
Pošip, the white star of southern vineyards, carries the strong mark of the Dalmatian sun. Its wines radiate with the freshness of citrus and peach, accompanied by a hint of minerality from the rocky soil that nourishes it. This wine not only delights the palate but also embodies the soul of Dalmatia—vibrant, ever-welcoming, and filled with warm rays of sunshine.
Pošip originates from the island of Korčula, with its cultivation dating back several centuries. The first written records of this grape variety appear in the 19th century, although it is believed to have been grown on Korčula much earlier. According to legend, Pošip was discovered in the wild and then cultivated in the vineyards of the villages of Smokvica and Čara on Korčula.
According to the story, the Pošip variety was discovered by a vineyard owner, Marin Tomašić—a captain from Smokvica—in the mid-19th century. He reportedly found a wild Pošip vine in the forest and transplanted it into his vineyard, where he began to cultivate it. This variety quickly gained popularity due to its quality and adaptability to the growing conditions on Korčula.
Pošip is a grape variety that produces medium to large clusters with golden-yellow berries. The vine is resistant to drought and diseases, making it ideal for the Mediterranean climate. It thrives best in warm and sunny conditions, particularly in limestone and shale soils.
Wines made from Pošip are typically full-bodied, with a substantial alcohol content and complex aromas. Common aromas include notes of ripe fruits such as apricots, peaches, and figs, along with subtle hints of honey and almonds. Pošip wines often have pronounced minerality and good acidity, which lend them freshness and longevity. They can be enjoyed young or aged for several years, during which they develop additional layers of aroma and flavor.
1. Fresh shellfish—oysters, mussels, or clams prepared *buzara* style—pair perfectly with Pošip.
2. Fish carpaccio—thinly sliced raw fish seasoned with olive oil, lemon, and fresh herbs.
1. White fish—sea bass, bream, or grouper—grilled or baked with olive oil and herbs.
2. Seafood—shrimp, squid, or octopus grilled or as part of light seafood risottos.
3. Chicken—roasted chicken with lemon and herbs, or chicken breast in a creamy white wine sauce with herbs.
4. Vegetarian dishes—pasta with vegetables and light creamy sauces, or risotto with mushrooms and Parmesan.
1. Soft cheeses—Brie, Camembert, or young sheep's cheese.
2. Semi-hard cheeses—young cheddar, Gouda, or Paški cheese.
1. Fruit tarts—light cakes with peaches, apricots, or citrus fruits.
2. Lemon cakes—lemon tart or tarte au citron.
TRIBIDRAG
Tribidrag, whose name sounds like an ancient sigh, is the first among equals. It is the progenitor of vineyards whose vines later crossed the Atlantic, becoming the legendary Zinfandel in American vineyards. The aroma of its wine exudes Mediterranean elegance—ripe cherries with herbs and a refreshing acidity reminiscent of the sun-drenched fields of Dalmatia.
In the 18th and 19th centuries, Tribidrag was known by various names, including Crljenak Kaštelanski. In the 19th century, the variety was exported from Croatia and planted in different parts of the world, including Italy (where it became known as Primitivo) and the United States (where it became known as Zinfandel). However, the history of this variety remained somewhat obscured until the late 20th century.
Only in the late 20th century did scientists determine that Tribidrag, Primitivo, and Zinfandel are actually the same grape variety. The discovery became official after DNA analysis revealed that these three varieties are genetically identical. This revelation revitalized interest in Tribidrag in its homeland and further confirmed its significance in global viticulture.
Tribidrag is a variety that produces medium to large clusters with dark red, almost black berries. The vine is highly adaptable and can thrive in various climatic conditions, although it performs best in warm, sunny areas.
Wines made from Tribidrag are typically full-bodied, with high alcohol content and intense aromas of dark fruits, such as blackberries and cherries, along with spicy notes, including pepper and cinnamon. They may also exhibit rich tones of chocolate, tobacco, and vanilla, especially after aging in oak barrels. Tribidrag wines have good aging potential, during which they develop additional complexity.
Appetizers
1. Charcuterie platter - Dalmatian prosciutto, sausages, and pancetta, served with olives and hard cheese.
2. Bruschetta with black olive tapenade - Toasted bread slices topped with olive tapenade and olive oil.
Main Courses
1. Red meat - Beef steak, cutlet, or sirloin, especially when grilled.
2. Game - Dishes such as game stew, venison, or wild boar, ideally with rich sauces.
3. Lamb - Roasted lamb with rosemary and garlic or lamb under the bell.
4. Pašticada - Traditional Dalmatian dish made from beef marinated in wine and spices, served with gnocchi.
5. Pasta with meat sauce - Pasta with rich meat sauces like Bolognese or game sauce.
Cheeses
1. Hard and aged cheeses - Pag cheese, aged cheddar, Parmesan, or pecorino.
2. Blue cheeses - Stilton, gorgonzola, or Roquefort, especially with dried fruits like figs or dates.
Dessert
1. Chocolate desserts - Chocolate mousse, dark chocolate cake, or lava cake.
2. Fruit desserts - Tart with dark berries like blueberries or blackberries.
PLAVAC MALI
The crown of Dalmatian wines is Plavac Mali – powerful, with deep tones of dark fruit and chocolate. Born on the steep slopes descending towards the sea, Plavac Mali is a wine that speaks of endurance and strength, just as Dalmatia itself bears witness to the eternal struggle with nature.
Plavac Mali originated from the crossing of two other grape varieties: Crljenak Kaštelanski (known as Zinfandel in the USA and Primitivo in Italy) and Dobričić. The first traces of Plavac Mali cultivation date back to the 19th century, although it is believed to have been present even earlier.
During the 19th and 20th centuries, Plavac Mali became one of the most important grape varieties in Dalmatia. Its resistance to drought and ability to adapt to the Mediterranean climate make it ideal for cultivation in the rocky and sunny areas of Dalmatia. Traditionally, the viticulture of Plavac Mali developed on steep terraces that provided optimal conditions for the growth and ripening of the grapes.
Plavac Mali is a variety that produces small clusters with dark red, almost black berries. The vine is extremely drought-resistant and can thrive in very warm and dry conditions, making it ideal for the Dalmatian climate.
Wines produced from Plavac Mali are characterized by an intense dark color, high tannin and alcohol content, and complex aromas. The flavor is often rich, with notes of dark fruits like plums and cherries, along with additional hints of spices, chocolate, and sometimes tobacco. Plavac Mali wines have great aging potential, during which they develop even more complex aromas and flavors.
Appetizers
1. Dalmatian prosciutto and hard cheeses - A traditional combination of prosciutto, cured meats, and aged cheeses such as Pag cheese or sheep cheese.
2. Bruschetta with roasted peppers and olives - Slices of toasted bread with roasted peppers, olive oil, and herbs.
Main Courses
1. Red meat - Roasted or grilled beef, sirloin, steak, or cutlet served with rich sauces.
2. Lamb - Lamb roasted with Mediterranean herbs, lamb under the bell, or lamb chops.
3. Game - Dishes like venison stew or wild boar with rich, aromatic sauces.
4. Pašticada - Traditional Dalmatian dish of beef marinated in wine and spices, served with homemade gnocchi.
5. Peka - Dishes prepared under the bell, such as veal, lamb, or chicken with potatoes and vegetables.
Fish
1. Blue fish - Grilled tuna, mackerel, or sardines, served with olive oil and herbs.
2. Fish stew - Fish stew made from various types of fish with tomatoes and spices.
Cheeses
1. Hard and aged cheeses - Pag cheese, aged cheddar, parmesan, or pecorino.
2. Semi-hard cheeses - Young cheese or cheese with moderate ripeness that has a rich flavor.
Dessert
1. Chocolate desserts - Chocolate cake, dark chocolate mousse, or chocolate souffle.
2. Fruit desserts - Tart of dark fruits such as blueberries, blackberries, or plums.
BABIĆ
Babić represents the strength of Dalmatian character. This red wine from the area around Primošten carries with it a bouquet of intense aromas of red fruit, with spicy notes of medicinal herbs. In every sip of Babić, one can feel the winemaker's struggle with the wild landscapes of Dalmatia, where the sun reigns and life is deeply rooted.
The Babić grape variety has its roots in Dalmatia, with the first written records of its cultivation dating back to the 18th century. There is evidence that Babić was an important variety in the winemaking tradition of this region centuries before that. Winemakers from Primošten, Šibenik, and surrounding areas have historically preferred Babić for its drought resistance and ability to adapt to harsh, rocky soils.
Babić is a variety that is very drought-resistant and can thrive in the extreme conditions of the Mediterranean climate. Its vines have strong growth and produce medium to large clusters of dark-colored berries.Wines produced from the Babić variety are characterized by a dark, ruby red color and rich, complex aromas. The taste is often full-bodied, with significant tannins and notes of dark fruit, spices, dried herbs, and sometimes subtle hints of chocolate and tobacco. Babić wines have the potential for long aging, during which they develop additional layers of flavor and aroma.
Appetizers
1. Dalmatian prosciutto and sheep cheese - A traditional combination that excellently highlights the fruity and spicy notes of Babić.
2. Bruschetta with tomatoes and olives - Slices of toasted bread with marinated tomatoes, olive oil, and fresh basil.
Main Courses
1. Red meat - Roasted beef, steak, or ribeye, especially grilled or baked with herbs.
2. Lamb - Roasted lamb with rosemary and garlic or lamb under the bell (peka).
3. Game - Game stew, venison, or wild boar, served with rich sauces.
4. Pašticada - A traditional Dalmatian dish made from beef marinated in wine and spices, served with gnocchi.
5. Pasta with meat sauce - Pasta with rich sauces like Bolognese or game sauce.
6. Peka - Dishes prepared under the bell, such as veal, lamb, or chicken with potatoes and vegetables.
Cheeses
1. Hard cheeses - Pag cheese, mature cheddar, parmesan, or pecorino.
2. Mature cheeses - Cheeses with strong flavors that pair well with the tannins in wine.
Dessert
1. Chocolate desserts - Chocolate cake, dark chocolate mousse, or chocolate soufflé.
2. Desserts with dark fruit - Tarts made with black currants, blueberries, or blackberries.
MARAŠTINA
Maraština, also known by the names rukatac and maraškin, is an indigenous Croatian variety of white grape that is primarily grown in Dalmatia, on the islands and along the coastal area. This variety has a long history and deep roots in the Dalmatian viticultural tradition.
It is believed that maraština has ancient roots and that it was brought to Dalmatia by Greek colonists. During the Middle Ages, the cultivation of grapevines, including maraština, became a significant part of agriculture in this area, especially due to the influence of Benedictine and other monasteries that promoted viticulture.
During the 19th and 20th centuries, maraština became one of the most important grape varieties in Dalmatia. However, throughout the 20th century, phylloxera and other grapevine diseases, as well as socio-economic factors such as migration and wars, led to a decline in maraština production. In the second half of the 20th century, interest in indigenous varieties, including maraština, reemerged as part of a broader movement to revitalize Croatian viticulture and winemaking.
Maraština is a variety that produces grapes with golden-yellow berries. Wines made from maraština are typically fresh, light, with fruity aromas, especially citrus, apricot, and peach, often with slight bitter notes at the finish. This variety is valued for its ability to retain acidity even in warm climatic conditions, making it suitable for cultivation in a Mediterranean climate.
Today, maraština is reaffirming itself as one of the important indigenous varieties in Dalmatia. Numerous winemakers are dedicated to its cultivation and the production of high-quality wines that win awards at domestic and international competitions. There is also a growing interest in this variety outside of Croatia, contributing to its global recognition.
Appetizers
White fish carpaccio: The subtle flavors of raw white fish perfectly complement the light freshness of Maraština.
Octopus salad: The wine's mild acidity balances the sweet and salty notes of octopus and olive oil.
Bruschetta with tomato and mozzarella: Fresh tomatoes and the mild taste of mozzarella pair beautifully with the citrus and herbal tones of Maraština.
Main Dishes
Grilled fish (gilt-head bream, sea bass): Lighter, delicate grilled fish pairs excellently with the wine's minerality and freshness.
Seafood pasta: The marine notes combined with the wine enhance the dish's flavor, while the acidity cleanses the palate between bites.
Chicken with lemon and rosemary: The acidity of Maraština enhances the citrus elements of the dish, while the herbal tones complement the aromatic notes of rosemary.
Cheeses
Young goat cheese: The wine's light acidity pairs perfectly with the creamy texture and mild flavor of young goat cheese.
Cheese from the sack: A richer cheese from Dalmatia can create an interesting pairing with the minerality of Maraština, balancing the intensity of flavors.
Dessert
Lemon pie: The citrus notes of the wine complement the lemon in the dessert, creating a harmonious blend of freshness.
Panna cotta with honey and almonds: The neutral flavor of panna cotta is enhanced by the acidity and fruit notes of the wine, while honey and almonds add sweet and nutty tones.