Vrbnička žlahtina Krka is the first wine that most will remember when you ask what they are drinking with some of the island's specialties. And most commonly! But the story slowly continues and expands, thanks primarily to it Ivica Dobrincic, a kind of wine archeologist, a graduate agronomist who, after returning to Vrbnik from a study in Zagreb, first devoted himself to nursery and then wine production. For generations, Dobrinčići possesses vineyards, and it is no surprise that Ivica decided to produce juniper eggs - mostly autochthonous coastal varieties, which required restoration of old vineyards and planting of new ones, and wine production was imposed as a logical continuation. The restoration of old varieties is definitely a business comparative advantage, and when you add to it the incredible feeling that you may hold the last pot in your hand in the world, which, besides grapes and wine, tells stories about the weather and the people who nourished it - no wonder Dobrancic explains the job by which the entire family is driven.
In organization Alphabet of fine snacks, as part of the project A wine in the kitchen, there are three varieties presented in the Kuzma restaurant in Zagreb, where more and more winches decide to visit the island of Krk. In addition to the commercial breeding and production of Krčki žlahtine, in the Szipun Ivica Dobrinčić wine cellar, wines are produced from old varieties sourced from oblivion: sansigota (sesame black) and three-colored.
Žlahtina Šipun three times in a row with the best jellyfish and is included among the best white wines of Croatia's 15 and is characterized by its longevity, ease and fragrance. So I was expecting more from the fresh one Žlahtine from 2018., but except the citrus on the nose and the minerality in the mouth, characteristic for this sort, even after two or three pizzas with pizza from the kitchen kitchen kitchen the feeling of indifference has not changed. That's why one year older served with a pie of blue fish was a hit: a strawberry color with a greenish look gave it to suggest that besides citrus fruit in the scent would be (grassland) grass, and also bushy fruit, especially peaches, and on the palate it is moderately salty, dry and very refreshing . Low acids, pleasant and tasty, great for hot summer days.
Now with a smile on my face, I looked more closely at the label, as if cut into what particular place it occupied stylized - Šipun, or roses called the old Vrbničani, and so they called part of their place.
With old varieties you never know about "ordinary" wines most often
are somehow wild and unpredictable, so Dobrincic investigated how did our old men do and from Trojišćina produced opaque lighter colors, partly macerated and potent 11,5% alcohols. These are the breeds that were once brewed on the island of Susak, where this grape was dried, because it is good for consumption, and its origin is still indefinite and somehow remained out of the sight and interest of the wineries. Thanks to Ivica's enthusiasm, three-quarters slowly but surely becomes more and more serious wine from Kvarner and it is rightly pretended to squeeze out among the top five summer wines, and proved to be a good partner with homemade chives with asparagus and prosciutto.
With three dozen, Dobrincic has been promoting for fifteen years Sansigot,
a variety that once grew on all the Kvarner islands: Cres, Lošinj, Unije, Srakane, Ilovik, Krk, and especially it is connected to Susak, a sandy island in the Adriatic where 80% of the surface was once under vineyards, so they called it floating vineyard. Sušćan, as sansigot called Susak residents was widespread because of the ability to grow on sandy ground. Low alcohols and enchanting floral aromas and smells of sansigota forest fruits with raspberry and juice flavors are the main characteristics of the Šipun's sansigota from 2016, a wine of pleasant longevity to medium to medium. Due to the small amount of 2.000 bottles per year, this interesting wine does not come to rest a little longer in bottles because it is a vintage 2015. very quickly sold out. On the one hand, it is very dry and on the other hand it is poorly packed and it is easy to blend with different foods and dishes - chef Khan Dejan Davidović slammed it with lamb chops prepared in black wine with Roman noodles as an attachment, which proved to be very good Choice. A i
dessert in the form of a chocolate praline with a vinegar confirmed the ease of joining together with a variety of food ...
Sansigot was declared one of the finest Croatian restaurants in the North Adriatic.
In the end, Dobrincic mentioned some other varieties that will probably be brought back to life in the foreseeable future, so that they are so baffled, debauchery, bragging, dragan, moss, stone, owl, dandelion, trumpet, volar, stew ... waiting for better days . Knowing Ivica Dobrinić would not be surprised to see it very soon!