The most popular white wines being in Croatia Posip, Graševina, grk, Vugava, Škrlet, Istarska Malvasia. And while some indigenous Croatian white wine varieties are described below, there are many more, as it is estimated that there are over 130 indigenous wine varieties in Croatia. But which of these white wines do you already know?
Posip
Posip is an indigenous Croatian grape variety that was discovered by chance on the island of Korčula. Although it is grown in other Dalmatian regions, it is still widely cultivated on Korčula and achieves its best results in the vineyards around the villages of Smokvica and Čara.
The best versions of Posip-variety will be full and harmonious with a perfect balance between alcohol and acidity. They are usually golden yellow with fruity aromaof apricots, almonds, Mediterranean herbs, figs and citrus fruits. Posip-wines go perfectly with most Dalmatian dishes, especially screw and shellfish, while the oak-aged version goes well with octopus or veal.
It can also go well with cheese and salted meat. Posip was the first white grape from Croatia with a protected geographical origin.
Graševina
Graševina is the Croatian name for a Central European variety Welshriesling (also known as Laški rizling, Olaszrizling, Riesling Italico) that is not native to the country, but produces its best results in Croatia.
It is also the main Croatian grape for White wine, as it accounts for a quarter of all vines that are planted there. Graševina is characterized by pleasant, fruity and floral notes aroma's, lively acids, slightly bitter aftertaste, fullness and harmony.
The wines range from sparkling, dry (fresh, but also oak) to semi-sweet and late harvest gems. These wines are very versatile, so it is possible to pair them with every course in one dinner.
Pinot Sivi / Pinot Grigio / Pinot Gris
Pinot Sivi is the Croatian variant of the Pinot Grigio, also known as Pinot Gris and Grauburgunder, is a white grape variety believed to have originated in Burgundy, but the grape has shown amazing potential in continental Croatia, and is often grown in the Croatian region Slavonia planted and has produced great wines.
They are dense and concentrated, with typical notes of white flowers, honey, ginger, apricot, lemons, spices and dry fruits. The wines are mostly dry with some off-dry varieties. They are usually full-bodied and go well with poultry, game birds and pork.
In the scent floral notes of blossom, white fruit of citrus and pear. A rich mouthfeel, full of ripe fruit notes, tropical fruits like notes of pineapple. With a richness of Mediterranean herbs. The finish is mineral, long and full.
Traminac / Gewürztraminer
Traminac is a Croatian name for another of the Central European favorites for White wine, the variety known in German as Gewürztraminer. The name of the variety comes from a name of a village in South Tyrol, the German-speaking part of northern Italy called Tramin, but unfortunately we can't really say where the variety originally came from.
It is a long and complicated genetic history, further complicated by the fact that the genetics of this variety are extremely complex and that many wars have been fought in the region, and in the past this wine was simply called the Traminer, the name was changed at the end of the 19th century to Gewürztraminer. “Gewürz” means spice or perfume, so it gives you an idea of what the wine actually is like.
During the long history of this grape in Europe it has been spread all over the continent, and much later also brought to the new wine world. In Croatia this wine is mainly made in the Erdut and Ilok region thanks to the good climate conditions and fertile soil along the Danube This grape is doing well.
It is an extra-aromatic wine, with a bouquet of roses, lychees and passion fruit, and is sometimes called “the female wine” in Croatia. It can be drunk on its own, as an aperitif, but can also be combined with more fatty meals, such as foie gras, fine cheeses and fine desserts.
Isstarska Malvasia
Isstarska Malvasia is an indigenous Croatian white grape variety grown primarily in Istria, where it is used primarily in varietal production. These food-friendly wines are typically fresh and fruity, with mineral notes and aromaof green apple, acacia and apricots.
While most varieties are enjoyed young, some producers mature it for extended periods in oak, acacia vats or amphorae to produce slightly different expressions. Malvasia-wines go well with white fish, other types of seafood, but also with various dishes prepared with the white Istrian truffle.
Besides Istria, the grape is also grown in some parts of Slovenia and the Italian region of Friuli-Venezia Giulia.
Škrlet
Škrlet is considered a native Croatian white grape. Although its origins are still unknown, this late-ripening grape was first mentioned in writing in 1856. It is mainly grown in Pokuplje and Moslavina and gives best results on southern slopes that receive sufficient sun all year round. From Škrlet is usually made fresh and fresh young wine, characterized by its light yellow color with typical green hues.
It usually shows floral and fruity notes of green apples, pears and yellow plums, which complement the bright acidity. The wine pairs well with light dishes such as freshwater fish, pasta or poultry-based main courses. Interestingly, the name of the grape comes from the German word scharlach (scarlet fever), because of the typical red spots that occasionally appear on the vine to show up.
Grek / Grk Bijeli
Grk or Grk bijeli is an indigenous Croatian grape from the island of Korčula that is mainly used in the production of dry white winesThe grape rarely produces a high yield and is mainly grown on sandy soils surrounding the town of Lumbarda.
Since the name Grk translates as Greek, it was long believed that the grape had origins in Greece, but recent studies contradict this idea and state Crljenak Kaštelanski as the only one close to this rare and unique Croatian grape.
Also, the word g rk can be roughly translated as bitter – a subtle sourness is a common characteristic found in Grk wines. Most Grk wines are mineral en aromatic, with spicy nuances and a good balance between acidity and sugarsInterestingly, the Grk grape has only female functioning parts, which means it must be planted together with other grape varieties.
In Lumbarda it is usually used together with Plavac mali cultured. Grk wines naturally go well with white fish and shellfish, but they can also go well with Risotto's, pasta dishes and old cheese.
Maraština
Although it was assumed that Maraština is a native Croatian grape, research has shown it to be closely related to Malvasia of Chianti. Maraština is better known in some parts of Croatia as Rukatac. Nevertheless, this late-ripening grape is widely grown in the Croatian region of Dalmatia, particularly the area around Šibenik and the islands of Hvar, Lastovo, Peljesac and Korcula.
Mararaština was mainly used as a blending grape to make cuvée wine, but has recently proven to be an excellent grape in the production of varietal wines. These easy-drinking wines are usually fruity and fragrant with aromaof dried fruit and honey. They go well with white meat, seafood, screw, Risotto's and cheese.
The grape is also used in the production of Croatian dessert wine Prošek.
Muškat Momjanski
Muškat Momjanski is a wine of protected origin produced near Momjan in Istria. The wines are made from a Muscat variety, precisely a variety of Muscat Blanc à Petits Grains. The unique combination of microclimate and soil around Momjan proved to be particularly suitable for growing Muscat.
The grape is believed to have been brought from Italy in the 1200s and has adapted throughout history, developing its distinctive character. The wines made in the region are rich and aromatic and can range from pale yellow to golden in color. The grape is used in the production of floral and fruity dry wines and more intense dessert wines, which are usually aromaof raisins, dried figs and honey.
These wines can also be labeled as archive wine (arhivsko vino) if they have been aged for at least five years. Muškat momjanski-wines are best refrigerated served. They can be enjoyed as an aperitif and go well with fruit desserts, especially pies, puddings and strudels.
Vugava
Vugava is an indigenous Croatian grape that comes from a small island of Vis. The variety is grown exclusively on the island where and ripens early in the warm Mediterranean climate and thrives on the terraced "terroir" around Komiža. On Vugava based wines are golden yellow, fresh and aromatic.
The acidity is typically low, the alcohol content high and the wines will generally have a high sugar content. aroma reminiscent of ripe fruit, apricots, peaches and honey, sometimes with notes of citrus and spices. Vugava has a long history on the island and is believed to have been brought by the ancient Greeks.
Aside from varietals and white blends, the grape was also used in prošek – Dalmatian dessert wine made with dry berries. Vugava was rarely used in bulk wines. Although rare, it has always been known as a high-quality, premium Croatian grape. Vugavawines best match the local cuisine.
They go well with seafood, including shellfish and whitefish, but they also go well with poultry, salads, fresh fruit, and sheep or goat cheese.
Žlahtina
Žlahtina is an indigenous Croatian grape variety grown almost exclusively on the island of Krk, mainly around Vrbnik. The grape is used in the production of light and refreshing white wines that are meant to be enjoyed when young.
They usually show floral and citrus aromas complemented by mineral notes and balanced acidity. Žlahtina goes well with sheep's cheese, screw– and seafood dishes, but also with white meat and lamb. The name žlahtina comes from the Slavic word žlahten, which translates as precious or noble, possibly indicating the importance of the grape in ancient times.
Debit
Debit is a late-ripening white grape variety believed to be native to northern Dalmatia. It is used primarily in everyday light varietal wines or as a blending grape, usually paired with other regional varieties. The best expressions of Debit come from the Promina and Drniš wine regions. At the beginning of the 20th century Debit a prized grape variety, but it slowly lost its prestigious status and by the early 1990s it was mainly produced with prolonged maceration, resulting in unimpressive and dull wines white wines.
In the mid-1990s, several producers abandoned long maceration and began producing lively and aromatic white wines to produce with a bright acidity and a distinctive mineral character. Late harvest Debitgrapes are sometimes used in rich and concentrated dessert wines, while some producers even saw the grape's potential to produce exceptional sparkling wines. The grape is still believed to have originated in Croatia, although the alternative name Puljižanac — roughly translated as a person from Apuglia — might suggest Italian origins.
Debit wines go well with lamb or fish dishes.
Bratkovina Bijela
Bratkovina Bijela, sometimes also called Bratkovina Blatska, is considered an autochthonous variety of the island of Korčula. Although it is not yet possible to determine the exact origin of this grape, the fact that the spontaneous crossing of Bratkovina Bijela en Zlatarica Blatska resulted in Posip and that these three varieties are almost exclusively related to the island of Korčula. These facts also support the assumption that the Bratkovina Bijela comes from Korčla.
It is a fritte wine that is excellent with fish dishes and seafood such as the Dalmatian specialty brudet and others screw- and shellfish, but also with vegetable and pasta dishes. Bratkovina Bijela will satisfy even the most sophisticated wine lovers.
Zlatarica
Zlatarica is a true native Croatian grape variety. It is also known by the synonyms Zlatarica Bijela, Zlatarytza and Zlatharitza. According to DNA analyzes performed in 2002, it is a parent of the breed Posip. This wine should not be confused with the genetically different Zlatarica Vrgorska variety.
Zlatarica is an almost forgotten White wine from Croatia. But the latter is slowly becoming more popular and more famous. In recent years, the Zlatarica That's why it's made a kind of comeback. It's a fresh White wine and is sometimes mixed with other types of Croatian White wine.
It is a wine that goes well with shrimp, sushi and vegetable soup.
Malvasia Dubrovnik
It has long been considered a local variety of the Dubrovnik region, but recent scientific research has shown that it is a member of a large Mediterranean Malvasia-family, that
is also found in several other countries, such as Italy and Spain. In Croatia it has been proven to be one of the oldest varieties, since its name was mentioned in the 14th century documents from the Dubrovnik Republic. Its cultivation today is limited to a narrow area of Dubrovnik and Konavli area. Due to its shape, with a loose cluster and thick grape skin, it is suitable for the production of traditional Prošek – sweet wine made from semi-dried grapes.
It easily builds up a high sugar content, so sweet wines from Malvasia are very sweet and very strong at the same time. AROMA's are appealing, from honey notes, to candied citrus fruits, liqueur blends with dried figs and walnuts.
Kujundžuša
The origin of Kujundžuša is unknown, but is considered to be a local variety. According to tradition, it was named after a Turkish word (gold) describing the golden color of the grape in the ripe stage, and correspondingly after another, after the family name of Kujundžić, as one of its first producers. It is grown exclusively in the sub-region of Dalmatinska Zagora, around the town of Imotski.
Like Žlahtina it gives soft wines with milder acids, so its mild character makes it easy to drink and very popular in its region of origin, where its vineyard representation amounts to a whopping 90%. The aroma is discreet, with: soft fruit notes mixed with mild minerals. A soft taste, with alcohol ranging from 11% to 12% and not overly prominent acids.
Riesling
Riesling (Rajnski Rizling) is a variety that has been adapted to the cold German climate for centuries and achieves its best results in such or a similar climate. However, it is a fact that, as with Chardonnay, possesses the property of excellent adaptability to other totally different geoclimatic conditions.
In those parts of Croatia with a cooler climate, the resistance of the vine valued at low temperatures, which easily tolerates the increasingly rare occurrence of winter temperatures down to minus 20°C. Yield is moderate to high depending on several factors, mostly geographical.
A normal year under Croatian continental conditions can easily reach 10.000 litres per hectare. Riesling has the unique ability to achieve high sugar levels in ripe grapes while maintaining very high acidity, often up to 15 grams per litre. Due to this characteristic and of course the refined aroma, it is an almost ideal variety for all kinds of predicates, and a late harvest would be a desirable minimum.
Three styles can be found in Croatia. One is a very light, refreshing and slightly sour wine, usually the result of the regular harvest time in the northern regions. From the western parts of continental Croatia it is light and refreshing, from the east it is mature and strong.
Sauvignon Blanc / Sauvignon Bijelis
Sauvignon is mainly grown in continental Croatia, where it is represented in all subregions, but it is also successfully grown in coastal Croatia, especially in Istria.
In continental regions it turns into wine on its own, without mixing with other varieties, in most cases it is intended for quick consumption, while a minority of better quality vinifies themselves in a way that requires shorter or longer maturation.
It rarely reaches wooden barrels (barriques), mostly in the Slavic subregion, but even as such it shows interesting results as it successfully preserves the refreshing character of the aroma's of gooseberry, freshly cut grass, elderberry and mineral notes, as well as the freshness, juiciness and sweetness of the taste, retain the main anchor.
Croatian Sauvignon Blancs are often rich in elderberry scent.
Pušipel / Moslavac
Pušipel of Moslavac is a white grape variety grown in the northernmost Croatian region of Međimurje. It is an international grape that also occurs in Tokaji (Furmint), Slovenia (Šipon) and Austria (Mosler) in Hungary.
The grape is mainly used for dry white wines, but can also produce high-quality dessert and sparkling styles. Dry wines made from Pušipel are light yellow, mineral, fresh, light and easy to drink. They have typical fruity and citrusy notes reminiscent of green apples, lemon and lime.
The acidity is moderate or high, while the alcohol content is generally low. These wines go well with different dishes. They can be combined with light bites and snacks or with heavier regional specialties. The first written record of Pušipel dates from the first half of the 19th century.
It was commonly called Moslavec or Šipon and its full potential was largely neglected. The grape rose to prominence with a branding strategy that emerged in the 2000s. Modern winemakers used the best vines, chose the name Pušipel and improved winemaking techniques Pušipel to be renamed as a flagship Međimurje grape capable of producing excellent quality wines.
Prč
Prč is a quality dry white wine from the vineyards of Hvar with a specific taste. It's a dry one White wine with characteristic taste produced from the rare, autochthonous muscadine grape variety Prč. It is produced in central Dalmatia from the indigenous Hvar muscat cultivar in the place Sućuraj. It is a real island wine. The wine is golden yellow in color, has an intense firm taste and specific nutmeg aromas.
The vinification starts with processing manually selected grapes in a pneumatic press under controlled fermentation and then in 16-18 degrees malolactic fermentation. Before bottling, this wine is often aged for a minimum of twelve months to obtain the specific taste aroma.
This White wine is ideal to combine with light dishes such as white meat and screw.
Cetinka
Cetinka is a native Croatian white variety. It is mainly grown on Korcula. It has a ripe bunch is large to very large, weighing 200 to 3000 g. The leaf of Cetinka is pyramidal or conical with two to three hanging wings, has loose to compact, long and thick bunch stems.
The ripe berries are medium-sized, round to ovoid, greenish-yellow in colour and amber on the sunny side. The skin is soft, opaque and has a juicy sour pulp. Cetinka is often grown on moist soils and gives high yields of average quality. It gives better quality in well-lit positions and warmer microclimatic conditions.
It generally thrives in all soil types, although it prefers fertile, warm and water-permeable soil. It is a variety of the Mediterranean climatic region.
The taste of the wine is light and refreshing and the color is greenish yellow. It contains about 12% alcohol and about 5 g / l total wine acids. The resistance to powdery mildew and downy mildew is moderate and weak to Botrytis. The wine is also very often used as a cuvée wine to make blended wine.
Chardonnay
Chardonnay is naturally full and soft and has little acids. This grape variety never tastes the same, even though it is grown all over the world. The grapes take on the flavors of the place where they grow. Yet there is a similarity between them all chardonnay wines. They always provide a soft feeling in your mouth.
It is an easy grape that is found all over the world. The grape variety easily adapts to the climate and soil where it grows. It is an early ripe grape that produces excellent results in both cool and warm conditions. The wines coming from a cool climate are fresh, apple-like and contain citrus fruits and high acidity. The warmer areas produce a wine in which peach, melon, pineapple and citrus fruits predominate.
The strength of this grape variety is that it can produce beautiful wines in any climate. The style of chardonnayWine can therefore differ enormously per region: from nutty, heavy and fat to tingly fresh and slightly floral or exotic. Due to this diversity, this wine will never get boring. It always tastes different! Thanks to these special properties, it can be found in every wine country.
Jarbola
Jarbola is a real authentic Croatian white type of wine that can mainly be found in the Kvarner region. The mature leaf of this grape is medium in size. The cluster is medium in size, conical, compact. Ripe berries are medium in size, round, green-yellow in color. The petiole is medium long and greenish. The sticks are long, strong, hazelnut colored. The berries of the jarbola are short or medium length.
Thanks to extensive DNA analysis in 2003, it was established that the Jarbola is a real white Croatian grape variety. Until then it was an almost extinct white grape. DNA analysis showed that this is a unique variety and it is a real blessing that it was recognized in the old vineyards on the slopes of Ćićarija. Of the twenty found vines planting material was created, after which the grape gradually spread over Istria and Kvarner.
Jarbola produces wines of good quality, full and fresh, with a high aromatic potential and suitable for combining. It is refreshing, has a light yellow color through which the green hue passes, and fruity floral scent with pronounced components of green apple. From the grapes is made wine that is very similar to a vrhunsko vino.
En red wines than?
Do you think White wine not tasty? No problem! The Croatian Red wine has a long and rich tradition dating back to the ancient Greek settlers who planted vineyards along the Dalmatian coast. The Roman Empire later took over and expanded these vineyards, and some of Croatia's finest wines are said to have been drunk by none other than Emperor Diocletian himself.
Nowadays Croatian wines are experiencing a kind of renaissance, now more and more people are enjoying the delicious red wines discover what this beautiful country has to offer.
There are many different varieties in Croatia Red wine produced, ranging from light and fruity to full and robust. Some of the most popular types are Plavac Mali, Cabernet Sauvignon, Blaufränkisch / Frankovka, Merlot, Teran en Zinfandel.
