An ancient variety indigenous to Hvar island, grown today in the Ager area. Bogdanjusa is a well-regarded white variety that can be relied on to produce quality wines. A prolific grower, it gives reliable and good yields. It ripens in the third period. Normally used to produce monovarietal wines, but also a great team player in white blends. The name means “a godsend” (Bogom dana), which is explained by its traditional use during church holidays and festivities.
The sugar levels are in the 17-20% range, and the acids between 6.5 and 7.5 g/l.
Considered an indigenous Dalmatian variety. A prolific, high-yielding variety. The wine is harmonious, characterized by a mild and pleasant varietal aroma. It ripens in the fourth period.
Sugar levels 15-18%, acids 6-8 g/l
This white variety, indigenous to Korcula island, has an increasing presence on Hvar. It probably owes its name to the somewhat tapering shape of its grapes, which brings to mind the oblong side (sip) of a Dalmatian soil-tilling implement. The yields are good and reliable. Posip gives a typically intense and aromatic Dalmatian wine. It ripens in the second period.
Sugar levels 17-25%, acids 6.0-8.5 g/l.
The most widespread white variety in Dalmatia. Also known as Rukatac in Korcula and elsewhere: the shape of the grape is reminiscent of a body with two arms (Croatian “ruka” = English “arm”). Its origin is unclear. It could be indigenous or perhaps one of Italy’s various Malvasias under a local guise. Its moderate alcohol and floral nose have earned it a reputation as a “ladies’ wine”. It ripens in the third period.
Sugars 18-24%, acids 4-7 g/l.
A red variety indigenous to Hvar, grown in the Ager, sporadically in the Plaze area, as well as around the Vorh (the island’s peak). It ripens in the third period.
Sugars 17-19%, acids 6-7 l/g.
Croatia’s best indigenous candidate for rivaling the world’s famous grape varieties. Its exact origin remains unknown, but genetic analysis has identified Dobricic and Crljenak (Zinfandel) as its parents. One might call it a variety that thrives on adversity: while it is exceptionally successful in the Plaze area, it finds it very difficult to ripen properly in the deep soils of Starigrad’s Ager. It also gives good results in the terraced vineyards around Svirce.
Wines made from Plavac normally have a high level of extract and high alcohol, and are capable of evolving for many years in barrel and bottle. It ripens in the fourth period.