Winery Postup - Donja BandaVinogorje Pelje&scaronac Plavac Mali
Red wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Vinogorje Pelje&scaronac Plavac Mali of Winery Postup - Donja Banda in the region of Dalmatian Coast often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of tobacco, vanilla or black cherries.
Details and technical informations about Winery Postup - Donja Banda's Vinogorje Pelje&scaronac Plavac Mali.
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 Vinogorje Pelje&scaronac Plavac Mali from Winery Postup - Donja Banda are 2011, 2010, 2018, 2009 and 2008.
Informations about the Winery Postup - Donja Banda
The Winery Postup - Donja Banda is one of of the world's greatest estates. It offers 2 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: Oxidative (breeding)
A method of ageing which aims to give the wine certain aromas of evolution (dried fruit, bitter orange, coffee, rancio, etc.) by exposing it to the air; it is then matured either in barrels, demi-muids or unoaked casks, sometimes stored in the open air, or in barrels exposed to the sun and to temperature variations. This type of maturation characterizes certain natural sweet wines, ports and other liqueur wines.
