Winery Vinarija DingačPeninsula Plavac Dry Red
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Peninsula Plavac Dry Red of Winery Vinarija Dingač in the region of Dalmatian Coast often reveals types of flavors of oak, red fruit.
Details and technical informations about Winery Vinarija Dingač's Peninsula Plavac Dry Red.
Discover the grape variety: Plavac mali
Croatian Dalmatia more precisely. It can also be found in Greece (Macedonia), Montenegro, Italy, Bulgaria and Romania. According to genetic analyses conducted by the California University of Davis (United States), it is the result of an intraspecific cross between zinfandel (called crljenak kastelanski or pribidag in Croatia) and dobricic, another Croatian grape variety that is now somewhat endangered. - Synonyms: pagadebit veliki, sarak, zelenak (for all the synonyms of the grape varieties, click here!).
Last vintages of this wine
The best vintages of Peninsula Plavac Dry Red from Winery Vinarija Dingač are 2015, 2010, 0, 2013 and 2012.
Informations about the Winery Vinarija Dingač
The Winery Vinarija Dingač is one of of the world's greatest estates. It offers 13 wines for sale in the of Dalmatian Coast to come and discover on site or to buy online.
The wine region of Dalmatian Coast
The wine region of Dalmatian Coast of Croatia. Wineries and vineyards like the Domaine Bibich or the Domaine Boškinac produce mainly wines red and white. The most planted grape varieties in the region of Dalmatian Coast are Plavac mali, Merlot and Cabernet-Sauvignon, they are then used in wines in blends or as a single variety. On the nose of Dalmatian Coast often reveals types of flavors of pineapple, black currant or cola and sometimes also flavors of dark fruit, cinnamon or prune.
The word of the wine: Wooded
A set of aromas brought about by ageing in barrels (usually oak). This can be pleasant when, in small doses, it brings a touch of spice, roast or vanilla to an already constructed ensemble. When the violent woodiness dominates the wine, it is quickly tiring. Easily identifiable aromatically, it is sought after (to the point of abuse) by the makers of coarse wines. New World manufacturers and, alas, some French winemakers use oak chips to impart the woody taste, which is tantamount to artificial flavoring.
