Winery PZ SvirčeIvan Dolac Barrique Plavac Mali
Red wine
This wine generally goes well with
The Ivan Dolac Barrique Plavac Mali of the Winery PZ Svirče is in the top 70 of wines of Dalmatian Coast.
Wine flavors and olphactive analysis
On the nose the Ivan Dolac Barrique Plavac Mali of Winery PZ Svirče in the region of Dalmatian Coast often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or spices.
Details and technical informations about Winery PZ Svirče's Ivan Dolac Barrique 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 Ivan Dolac Barrique Plavac Mali from Winery PZ Svirče are 2011, 2010, 2007, 0 and 2005.
Informations about the Winery PZ Svirče
The Winery PZ Svirče is one of of the world's greatest estates. It offers 15 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: Rafle (taste of)
A taste considered a defect, characterized by an unpleasant astringency and bitterness, brought by the stalk during the vinification process. In order to avoid it, destemming before vinification is a common practice.
