Wine Regions
Variety: Pinot Grigio
Type: Dry white
Vintage: 2019
Winemaker: Kolarić Coletti
Region: Croatian Uplands, Plešivica, Croatia
Alcohol: 13%
Best served: 10-12°C
Pair it with: seafood, octopus, chicken, salmon, tuna, ris
Variety: Sauvignon vert
Type: Dry white wine, organic
Vintage: 2013
Winemaker: Kabaj (SLO)/ Coral Wine (CRO)
Alcohol: 11.5%
Best served: 10-12°C
Pair it with: omelettes, vegetables, blue fish, oily fish, white meat, creamy
Variety: Istrian malvasia
Type: Dry white, organic, vegan
Winemaker: Clai
Region: Istria, Croatia
Best served: 12-14°C
Pair with: chicken, pork, tuna, salmon or white fish, ripe cheese, vegetarian dishes
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Variety: Istrian Malvasia
Type: Dry white, vegan
Vintage: 2019
Winemaker: Kozlović
Region: Istria, Croatia
Alcohol: 13%
Best served: 10-12°C
Pairing: risottos, white fish, salmon, scallops, poultry, or pasta with
Variety: Pošip
Type: Dry aromatic white wine, vegan
Vintage: 2018
Winemaker: Black Island Winery
Region: Smokvica, Island Korčula
Alcohol: 13%
Best served: 10-12°C
Pair with: ceviche, light salads, white fish, aperitif
Variety: Chardonnay
Type: Dry white wine, vegan, unfiltered
Winemaker: Korak
Region: Plešivica, Croatia
Alcohol: 14%
Best served: 12-14 °C
Variety: Pošip, Vugava, Chardonnay
Type: Dry white
Vintage: 2018
Winemaker: Jako vino Stina
Region: Central Dalmatia
Alcohol: 12,5%
Best served: 10-12°C
Pair with: seafood, pasta, sushi, grilled fish, pork, vegetarian dishes,
Variety: Riesling
Type: Dry white, vegan
Vintage: 2018
Winemaker: Korak
Region: Plešivica, Croatia
Alcohol: 12,5%
Best served: 10-12°C
Pairing: oysters, shellfish, salads, light starters, poultry
Variety: Graševina
Type: Dry white wine
Wijnmaker: Galić
Regio: Kutjevo, Slavonia, Croatia
Best served at: 10-12°C
Variety: Sauvignon Blanc
Type: Dry white wine, vegan
Vintage: 2017
Winemaker: Korak
Region: Plešivica, Croatia
Best served: 10-12°C
Variety: Graševina
Type: Dry white wine
Vintage: 2017
Winemaker: Galić
Region: Kutjevo, Slavonia, Croatia
Alcohol: 12,5%
Best served: 7-10 °C
Pairing: haddock, mussels, asparagus, salads, vegetarian dishes or as an aperitif.
