Winery TomićPlavac Mali Barrique
Red wine
This wine generally goes well with
The Plavac Mali Barrique of the Winery Tomić is in the top 90 of wines of Croatia and in the top 60 of wines of Dalmatian Coast.
Wine flavors and olphactive analysis
On the nose the Plavac Mali Barrique of Winery Tomić in the region of Dalmatian Coast often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, earthy or blackberry.
Details and technical informations about Winery Tomić's Plavac Mali Barrique.
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 Plavac Mali Barrique from Winery Tomić are 2006, 2013, 2011, 2015 and 2009.
Informations about the Winery Tomić
The Winery Tomić is one of of the world's greatest estates. It offers 12 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: Alcoholic fermentation
Transformation of sugars into alcohol under the effect of yeast. These yeasts exist in their natural state in the vineyards and in the cellars. Artificial seeding with selected yeasts is however very often practiced.
