Once planted with 25000 hectare of vineyards, today there are just 250 ha, the indigenous white variety Žlahtina makes up 95% of total area under vines. Ivica Dobrinčić is actively reintroducing other old local varieties to his vineyards, such as Sansigot. The wild roses that dot the hills overlooking Vrbnik are locally known as Šipun (hence the name of the winery). Krk is the largest of Croatia’s 1242 islands. Its once bountiful vineyards have retreated to the temperate interior region where they are protected from the fierce Dalmatian winds known as “Bura”. Soils are a mixture of fertile brown forest soil and the pink Karst limestone the island is made of.
Grapes are hand harvested and quickly transported to the winery. After a final sorting they go through a special de-stemer designed to not crush the grapes or their seeds and pre-maturely oxidize the must. Fermentation is performed with cultured yeast at controlled temperature. Most of the wine ages in inox, but red ones are aged in barrels of 4 different types of locally found wood. A new cellar is being built that will expand production to 60,000 bottles.
Sansigot (Sušćan in Croatian) is a black variety that, before the 1950s, made up about 20 percent of black grapes growing on Krk. It has also grown on the tiny island of Susak (Sansego in Italian). Susak was once once known as "floating vineyard" due to te fact that 95% of islands area was covered with vineyards. Jancis Robinson, author of Wine Grapes about Sansegot: “deeply colored, full-bodied wines”. On Krk, Ivica Dobrinčić makes a varietal Sansigot that is meduim-bodied, with a beautiful parfumed floral aromas (violets), fresh red and dark forrest fruit (raspberries, blueberries, blackberries) and with lifting acidity. Significant difference are medium tannins—a variation that Ivica attributes to the separate location and new winemaking technology.
Food pairing: Goat cheese, smoked meats and raw tuna.
|Grape variety||Sansigot (Sušćan)|
|Serving temp.||17 ºC|