Matuško Dingač

This is certainly the finest, best known and most popular top quality Croatian red wine that is exported worldwide.

The Pelješac peninsula with its untouched bays, its steep and sunny slopes and its up to 70% natural environment is the home of the Dingač. There it thrives on the southern slopes with more than 2800 hours of sunshine a year. It is made in the village of the same name in Dingač, in Potomje and in several other communities on the south coast of the Pelješac peninsula from very late harvested, partly already rosinated grapes from the autochthonous South Dalmatian vine Mali Plavac.

It is cultivated in oak barrels and has a very dark, almost violet-black color. It smells intensely of berries and cherries and has an alcohol content of 14 percent and more. A Dingač is ready to drink at around 5 years and can be stored for at least another 10 years. It is always a tannic, powerful wine, yet full-bodied and rounded.

In order to extract the special floral aromas that come to the fore in this wine, which is otherwise unusual for the Dingač, we recommend opening the bottle at least 2 hours before drinking!