www.vinum.in by jure rubic

Sadržaj / Content IZDAVAČ PUBLISHER: Spectator d.o.o UREDNIK EDITOR: Želimir Bašić IZVRŠNI UREDNIK EXECUTIVE EDITOR: Jurica Rubić SURADNICI ASSOCIATES: Zvonimir Štimac, Mladen Ljubljanović, Marin Bušelić, Branimir Pulić FOTOGRAFIJE PHOTOGRAPHS: Jadran Babić Mario Hlača E-MAIL: info@vinum.in WEB: www.vinum.in TEL PHONE: +385 091 22 65 818 FAX: +385 21 316 899 GRAFIČKA PRIPREMA PREPRESS: Milivoj Pogančić

Časopis za kulturu vina Vinum in izlazi tromjesečno. The magazine for wine culture ‘Vinum in’ is published quarterly.

Web prodaja vina / Buying Wine Online ................................................................................... Interview: Miroslav Radman ......................................................................................................... Cabernet Sauvignon .......................................................................................................................... Coffee med PIP d.o.o. ......................................................................................................................... Interview: Goranko Poljanić .......................................................................................................... Kud plovi vinski brod / Where is wine ship sailing .......................................................... Mate Matuško ......................................................................................................................................... PZ Kuna - Retrospektiva Mate Celestina Medovića Mate Celestin Medović Retrospective ............................................................................................. Beaujolais ................................................................................................................................................... Važni događaji / Important events: Badel 1862 .................................................................. Interview: Đuro Horvat ..................................................................................................................... Toljanić ......................................................................................................................................................... Vinar se predstavlja - Grgurević vina Winemaker represent himself - Grgurević wines ...................................................................... Vinarija Matković / Matković Winery .......................................................................................... Prvi hrvatski vinarski muzej u osnivanju The first Croatian wine museum in the Pelješac ....................................................................... Enjingi ........................................................................................................................................................... Pošip Čara .................................................................................................................................................. Deset enoloških tehnika koje svaki vinar treba znati Ten enological techniques that each winemaker has to know ........................................ Korta Katarina ......................................................................................................................................... Mali podrumi Ilok - Chardonnay ................................................................................................. 6. Međunarodni festival Vina i Kulinarstva 2011. Zagreb 6 International Wine Festival & culinaria 2011. Zagreb ......................................................... Novak vina / Novak wines ................................................................................................................. Oyster&sushi bar BOTA ..................................................................................................................... Jasna Antunović .................................................................................................................................... Interview: Adžić Željko ..................................................................................................................... Damijanić Robi ....................................................................................................................................... Cmrečnjak .................................................................................................................................................. Zvonimir Štimac .................................................................................................................................... KZ Krško ....................................................................................................................................................... Agrokor vina / Agrokor wines ......................................................................................................... Plavac bolskih padina / Plavac from the slopes of Bol ...................................................... Navodnjavanje vinograda / Vineyards irrigation ............................................................... Priprema terena za vinograd / Terrain preparations for wineyard ........................... Vina Josić / Wines Josić ........................................................................................................................ Hotel Merlot - Opuzen ...................................................................................................................... Možda niste znali... / May be you did not know ... ................................................................

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Poštovani čitatelji! Dear readers! V

inogradari i vinari ”lijepe naše” ponovo su pred novim izazovima, ali oni su odavno shvatili da treba zasukati rukave i sami radom i prilagođavanjem riješiti sve probleme. Obrišemo li paučinu zaborava sa prošlosti uočiti ćemo da su se vinogradari i vinari susretali sa ovakvim problemima i u minulim vremenima. Nažalost vinari još nose na grbači pogrešne poteze nadležnih vlasti. Tako je zakon o zabrani reklamiranje vina vratio vinsku proizvodnju mnogo godina unazad. Za to vrijeme pivo je preko javnih medija postalo domaće u hrvatskim domovima i potpuno izguralo vino sa stolova, iako se još nedavno bez vina nije moglo zamisliti nikakvi obrok. Sada smo gdje jesmo i treba mnogo rada da se nadoknadi izgubljeno (ako se uopće to može ?) U novom vremenu uz obvezanu kvalitetu vina nužna je promocija vinskih robnih marki. Davno je rečeno, kokošje jaje je na cijeni jer koka nakon što ga snese kokodače (reklamira ga). Nužno intenzivnije provesti promociju hrvatskih vina, jer moramo biti svjesni da su ona potpuno anonimna na Europskom, da ne spominjemo svjetskom vinskom tržištu. Prema tome svako informiranje i pisanje o vinu, neovisno dali je o vinu općenito ili o konkretnoj etiketi, doprinosi tržnoj afirmaciji vina kao tradicionalnog, prirodnog i zdravog piću (normalno ako se pije umjereno). Zbog toga se borimo za održanje našeg časopisa ”Vinum.in” koji ima mogućnosti, kao jedini takvi specijalizirani časopis, biti barjak u promociji Hrvatskih vina. Međutim bez potpore politike on i dalje vozi i do sada je pokazao maksimalnu žilavost i izdržljivost kao nijedan slični časopis do sada. Svjesni smo da to ostvaruje u prvo redu zahvaljujući odricanju i entuzijazmu autora kao i oglašivača u njemu. Nadamo se da će tako biti još dugo pa….. Uz pune čaše u zdravlje Vaše i Vinum.in - a Želimir Bašić

inemakers and winegrowers of Croatia stand faced yet again with new challenges, but they have long understood that they have to work hard and solve all problems by their own sweat. If we remove spider webs of oblivion from the past, we will see that winemakers and winegrowers have already encountered such problems in the past times. Unfortunately, winemakers are still paying for wrong decisions of appropriate authorities. For example, Law on Banning Wine Commercials has regressed Croatian wine production for many years. During that time beer commercials in public media made beer a regular quest in Croatian homes and it has completely pushed wine from our tables, even though not so far ago no one could have imagined a meal without the wine. Now we stand where we stand, and we have a lot of work ahead of us to compensate for loses (if such compensation is even possible). In new age, with obligatory wine quality, wine brand promotion is necessary. It is said long ago – chicken egg has a price because the chicken starts clucking after the egg is laid (it promotes it). It is necessary to intensify promotion of Croatian wines because we have to realize that our wines are completely anonymous on European, and to mention world, market. So, every information or writing about wine, regardless of whether you write about the wine in general or about a certain brand, contributes to market affirmation of wine as traditional, natural and healthy beverage (if consumed in moderate amounts). That is why we fight to keep our magazine ”Vinum.in”, a magazine that has a chance to, as the only such specialized magazine, be a flag bearer in promotion of Croatian wines. But, without political support, we still hold on and we show maximal resilience like no other magazine of this type before. We are aware that we manage to survive solely on sacrifices and enthusiasm of our authors and advertisers. We hope to continue working for long, so… With full glasses, cheers to you and Vinum.In Želimir Bašić

Web prodaja vina Buying Wine Online Prednosti kupovine vina na web dućanu? Benefits of Buying Wine Online Piše: / Written by: Jurica Rubić

ivimo u svijetu gdje se za kupnju vina ne morate oblačiti, boriti protiv gužve i čekati naplatu na blagajni. Možete koristiti mnoge on-line trgovine, uključujući i one za vina. Internet je otvorio toliko nove i uzbudljive načine izbora i kupnje vina na vinskim web dućanima.

Niste li sigurni da želite početi kupovati vino na webu? Ovdje smo napisali neke od glavnih prednosti koje možete imati kada je riječ o kupnji vina na internetu. Kada kupujete online, možete naći što god želite, jer je virtualni svijet online trgovine gotovo neograničen.

You are not sure whether to start on-line wine shopping? We have listed here some of the main benefits of on-line wine shopping. When you shop on-line, you can find whatever you like since the virtual world on on-line shops is almost unlimited.

Pa, prednosti mogu biti zapanjujuće. Za početak, raznolikost je začin života, ali nažalost, prostor na policama dućana je ograničen, dakle ograničava izbor vina koji se može naći. Često se na policama nalaze ona vina koja se najviše prodaju, a ona imaju tendenciju da budu jeftinija i lošije kvalitete.

So, advantages can be stunning. First of all, variety is a way of life, but unfortunately, shelf space in stores is limited and it limits your choice of wine. You will often find wines that sell the best on the store shelves, but those wines tend to be cheaper and of lower quality.

Također, istaknuta mjesta na policama klasičnih trgovina zauzimaju vina onih vinskih kuća koje su mogle najviše platiti dotičnom trgovcu za mjesto na polici. Ta financijska ”moč” vinske kuće da smjesti svoje vino na istaknutom mjestu na polici u trgovini ni na koji način ne garantira da se radi od dobrom vinu.

Also, noted places of shelves are often designated to those wine producers that were able to pay the most to the store for their noted places. That financial ”power” of wine house to place its wine on the noted place in the store does not in any way quarantine you that it is a good wine. Since we all know what requirements are necessary for entering the shelves of the supermarkets, it sounds almost unbelievable that on-line sale could be a saver of ”small” wine producers on the market. We do not mean that all producers should have their own web page for wine selling, but that producers should choose the best web shops for wine sale as their partners.

Kako svi znamo kakvi su uvjeti za ulazak na police supermarketa, zvuči pomalo nevjerovatno da bi upravo web prodaja vina mogla ”malim” vinskim kućama omogučiti opstanak na burnom vinskom tržištu. Pri tome ne mislim da bi sve vinske kuće trebale imati svoju web stranicu za prodaju vina, već mislim da bi vinska kuća trebala odabrati samo prave web trgovine vina za svoje partnere.

Benefits of Buying Wine Online

Prednosti On line kupovine vina

1. More options for you to choose

1. Više opcija koje možete izabrati

One of the main advantages that you can have when buying wine online is to have more options for good wine selection. Most merchants can not offer wine selection as on-line shops can. Furthermore, wines in stores are never sorted according to color, price, years, producer, variety, quality, sweetness, country of origin and vineyard region like they are in on-line stores.

Jedna od glavnih prednosti kod koje možete uživati imati koristi kod online kupovine vina je da imate više opcija odabira vina. Većina trgovinama ne može imati veliki izbor vina kao web shop. Također, vina na policama klasičnih trgovina nisu nikada tako dobro sortirana po boji, cijeni, godinama, proizvođaču, sorti, kvaliteli, sladoru, državi podrijetla i vinogorju kao kod web shopa vina.

e live in a world where you do not have to get dressed, fight the crowds and wait at the cash register to buy wine. You can use many on-line stores for buying wine. Internet has opened many new and exciting ways for choosing and buying wine in on-line shops.

2. Bolje cijene

2. Better prices

Druga velika korist koja dolazi s online kupnjom vina su bolje cijene. Web je tako konkurentan danas, što znači da se razne tvrtke pokušavaju natjecati za vašu naklonost. Budući da su natječu za Vaše naklonost, oni nude velike ponude vina po boljim cijenama, što vam omogućava da uštedite novac. Također, budući da tvrtke nemaju trošak vođenja stvarnog dućana, oni su uštedjeli novac i te uštede vjerovatno prenijeli na vas. Jedna od najvećih prednosti online kupnje vina je u usporedbi shop-ova, tako da možete pronaći ono što želite na cijenu koju želite. Što je više tvrtki natječe u online prodaji, više su sklonije smanjiti svoje cijene. Budite oprezni prilikom kupovine vina koja se prodaju po znatno nižim cijenama. Stvarno jeftine boca vina mogu biti pokazatelj jako lošeg vina. Prije odabira, pročitajte recenzije i saznajte što drugi imaju za reći o vašem odabiru. Potraga po imenu vina na tražilicama poput Google će osigurati dovoljno mišljenja koji će vam pomoći izbjeći loš odabir.

Second big advantage that comes with on-line shopping is better prices. Internet is so competitive nowadays that many companies are fighting for you. Because of that they offer big wine selection at affordable prices, which saves your money. Additionally, since the companies do not have the expenses of running an actual store, they themselves have saved money and are likely to transfer their saving onto you. Also, a big benefit of on-line shopping is store comparison, so you can find what you like at the best prices. Be careful with wines that are being sold at considerably lower prices. Really cheap wine can be an indicator of a bad wine. Before making your choice, read overviews and see what others can say about that wine. Searching wine according to names, for example via Google, will ensure you enough information that will help you to make a choice.

3. Praktičnost Naravno, praktičnost je velika prednost za kupnju vina na webu. Sve što trebate učiniti je uključiti računalo, spojite se na web i početi u potragu za kvalitetanom web stranicom koja prodaje vino. U roku od nekoliko minuta možete naći ono što želite, kupiti, a nakon nekoliko dana ćete imati vino koje želite. 4. Sigurni način kupnje Online shopping je vrlo siguran način kupnje omiljenih vina. Općenito, web stranice koje imaju kolica i sigurnosne mjere postavili su vam mogučnost da brzo, lako i sigurno kupite svoje vino. Osim prihvaćanja podatke o kreditnoj kartici, mnoge web stranice prihvaćaju sigurne načine plaćanja kao što je PayPal. 5. Dostava vina u vaš dom Nakon svega, također ćete imati korist jer ce kupljena vina biti isporučena u vaš dom. Vi ne morate izlaziti u potragu za vinima. Uštedjet ćete novac za benzin, jer su vina vam kako će biti isporučen pravo na vrata. Online kupnja vina omogučuje da odabrano vino pošaljete kao poklon nekoj dragoj osobi ili društvu, kao i da vas isporučeno vino dočeka na mjestu planirane zabave . 6. Skladištenje vina Svima nam je poznato da je vino do police klasične trgovine prošlo nekoliko skladišta i uvjeta prijevoza. On line prodaja vina bi nam trebala jamčiti da je vino došlo direktno iz mračnog i hladnog skladišta online trgovca vinima, tj. da se nije ”grijalo”, ”sunčalo” i ”mučkalo” kao na polici klasične trgovine. Sve su ovo činjenice da na online prodaju vina moramo ozbiljno računati u budučnosti. Što više što narodi na ovim područjima imaju veliko iseljeništvo i što na taj način isti mogu nabaviti vina iz svoje ”prve” domovine”. Usprkos svemu navedenom, pogrešno bi bilo uspoređivati prednosti online kupnje vina s prednostima kupnje vina kod posjeta vinskoj kući, odnosno podrumu proizvođača što osobno smatram uvijek neponovljivim iskustvom. Eto baš zato online prodaja vina će omogučiti da kupljeno vino u vinskom podrumu posjetitelj može ponovo kupiti po dobroj cijeni na webu, kao i da avanturisti pri izboru vina na webu do vinske kuće ponovo dođu drugi put, tj. ”uživo”

Najpoznatije web trgovine vinima / The most famous on-line wine shops: vino.hr, vivatfinavina.hr, dobravina. hr, konzum.hr, vinoteka.com, vinoteka.in, miva.com

3. Practicality Of course, practicality is a big advantage of on-line shopping. All you have to do is turn on computer, connect to Internet and start searching for good web site that is selling wine. You can find what you want within minutes, and few days later you will have your wine. 4. Safe way of shopping On-line shopping is a very safe way of buying wines. Generally, web pages that have carts and safety measures allow you to buy your wine quickly, easily and safely. Apart from accepting credit card information, many web pages use some ways of payment such as PayPal. 5. Wine delivery to your house After shopping you will also benefit from the fact that the wine will be delivered to you. You do not have to go out in search for wines. You will save money for gas since the wine will come to your doorstep. On-line shopping allows you to send selected wine as a gift to some dear person or friends, and to have your wine delivered to some party. 6. Wine storing We all know that wine has undergone several storing and transportation by the time it had reached supermarket shelves. On-line wine sale should guaranty us that the wine came directly from dark and cold storage, i.e. that it has not been ”heated”, ”sunbathed” and ”agitated” like on the shelf of a classic supermarket. These are all facts that state that we have to take serious account of online wine shopping in the future. Furthermore, nations in our regions have big emigration, and people living outside their country can easily buy wine from their homeland via on-line stores. Despite everything mentioned here, it would be a mistake to compare benefits of on-line shopping with benefits of buying wine by visiting wine house, i.e. wine cellar, which I personally find as always unique experience. That is why on-line wine sale will allow us to buy again the wine we tasted in wine cellar, and also, it will allow on-line wine shopping adventurers to visit the wine house in person after tasting their wine.

Pricegrabber.com je site za uspoređivanje cijena vina za preko 18.776 vina i uključuje mišljenja napisanih od strane kupaca. To ne samo da će vam pomoći pronaći najbolje cijene, ali također će vam pomoći pronaći i ispravnog trgovca . Pricegrabber.com us a site for comparing wine prices of over 18 776 wines and it includes opinions written by buyers. That will not only help you to find the best prices, but it will alsko help you to find an adequate merchant.

Interview:

Miroslav Radman Općenito preferiram crna vina jer za mene bijelo vino mora biti izvrsnog kvaliteta da bih ga zaželio piti, dok se rado zadovoljim i osrednjim crnim vinom. Kažu osim toga da crna vina putuju bolje od bijelih - ne znam da li je istina. Generally, I prefer red wines because white wine has to be of excellent quality for me to want to drink it, while I am satisfied with average red wines. Besides, it is said that red wines travel better than white ones - I am not sure whether that is true. Živite na relaciji Hrvatska-Francuska, živjeli ste jedno vrijeme u SAD-u. Možete li usporediti hrvatska i francuska vina, te vina u SAD-u? Francuska je za vina referentna zemlja radi ogromne raznovrsnosti sorti grozđa i tradicionalnih tehnologija. Ona održava svoju međunarodnu poziciju održavanjem stabilnog kvaliteta vina. Hrvatska i SAD su u zadnja dva stoljeća učinile veliki skok u poboljšanju kvaliteta svojih vina i u diversifikaciji sorti vina. Ima se utisak da su se sorte grožđa prije miješale a sada se odvojeno sortiraju i različito tretiraju. Danas su se najbolja vina, pogotovo crna, približila u kvaliteti bez obzira da li su iz Francuske, Španjolske, Kalifornije, Australije, Južne Afrike ili Čilea. Francuska bolje održava visoki nivo srednje skupih i čak jeftinih vina. U Hrvatskoj je teško kupiti dobro vino koje nije skupo ili čak jako skupo. Preferirate li crna ili bijela vina? Općenito preferiram crna vina jer za mene bijelo vino mora biti izvrsnog kvaliteta da bih ga zaželio piti, dok se rado zadovoljim i osrednjim crnim vinom. Kažu osim toga da crna vina putuju bolje od bijelih – ne znam da li je istina. Koji su to trenutci kada se opuštate uz čašu vina? Skoro uvijek u društvu – vrlo rijetko kada sam sam. Vino mi amplificira druženje i to s dobrim prijateljima i s familijom (ali samo s onima koji i sami vole vino). Vino je dobro za prekid rada, pojačava utisak pauze, prijelaz iz jedne aktivnosti u drugu ili pak prijelaz u odmor.

You live between Croatia and France, you lived in the USA for a while, can you compare Croatian and French wines, and wines in the USA? France is a referent country for wines and it produces many grape varieties and has many traditional technologies. It keeps its international position by keeping stable wine quality. Both Croatia and the USA have made big progress in the last two decades when it comes to wine quality and in diversification of wine varieties. You get the feeling that wine varieties were mixed in the past and are now sorted independently and treated differently. Today, best wines, especially red ones, are coming closer in quality, no matter whether they are from France, Spain, California, Australia, South Africa or Chile. France has a better position with moderately expensive and cheap wines. In Croatia it is difficult to buy a good wine that is not expensive or too expensive. Do you prefer red or white wines? Generally, I prefer red wines because white wine has to be of excellent quality for me to want to drink it, while I am satisfied with average red wines. Besides, it is said that red wines travel better than white ones - I am not sure whether that is true. What are the moments when you relax with a glass of wine? Almost always when I have company – rarely when I am alone. To me, wine amplifies socialization and spending time with good friend and family (but only with those that love wine too). Wine is great for breaks, it increases the feeling of resting, and that crossover from one activity into another or crossover into resting.

Mnogi Vam zamjeraju što podupirete genetski modificiranu hranu. Ne čini li priroda sama takav odabir prema boljim i otpornijim vrstama, bez potrebe našeg uplitanja u genetski izražaj? Priroda ne postoji zbog nas, ni za nas – postoji za sebe. Vinova loza ne raste da bi mi pravili vino nego da se sama razmnaža kada se je već pojavila u evoluciji. Bas kao i bilo koje druga biološka vrsta, uključujući ljude. Ima jako malo vrsta biljaka i životinja koje mi konzumiramo a koje žive kao divlje u prirodi (osim tropskog voća). Skoro sve što uzgajamo je selekcionirano od čovjeka – to su sorte koje je čovjek odabrao iz repertoara prirodnih mutacija, ili križanjem različitih sorti. Majka priroda se stalno upliće u ”genetski izražaj” - i to srećom - jer inace život ne bi postojao u ovom izobilju. Slijepe mutacije Majke prirode nemaju više vrlina od ciljanih genetskih promjena u GMO. Ne vjerujem da je razlog genetskim manipulacijama biljaka bolji ukus nego veći doprinos po hektaru i ponajviše otpornost na kukce, gljivice i bakterije a da to ne bude pomoću otrovnih kemikalija koje kontaminiraju tlo i podzemne vode. Da ima dovoljno hrane za sve ljude, ne vjerujem da bi genetska modifikacija bila na listi prioriteta. To je moj osobni stav – ni vrlina ni pamet - jer mi i najbolja hrana zapne u grlu ako se sjetim djece koja umiru od gladi. Rađe ću jesti manje ukusnu hranu – sto GMO ne mora biti - ako je ima dovoljno za sve ljude na kugli zemaljskoj. Nedavno sam čitala jedan Vas intervju u kojem ste objašnjavali kako se GMO namirnicama bave siti i dokoni ljudi, dok gladni uopće ne postavljaju to pitanje. Također ste istaknuli važnost nedostatka pitke vode na svijetu. Možete li nam reći malo o tome, razjasniti neupitne prednosti GMO namirnica? To sam već komentirao u prethodnom odgovoru. Kada već postoje prirodne otpornosti na ”štetočine” (jadne bakterije i beštijice koje kao i mi pokušavaju jesti hranu koju smo mi proglasili svo-

Many people criticize you for supporting genetically modified food. Is not the nature making that selection of better and resilient species by itself, without the need for our interference into genetic makeup? The nature does not exist because of us or for us – it exists for itself. Wine grapes do not grow for us to make wine, but in order to reproduce, since it appeared during the evolution, just as any other biological specie do, including humans. There are not many plants or animals that we consume and that live as wild species in the nature (apart from tropical fruits). Almost everything we cultivate is selected by man – those are the varieties that man chose from a repertoire of natural mutations or created by cross-breeding. Mother Nature is constantly interfering into ”genetic makeup”, and luckily so, otherwise life would not exist in such abundance. Mother Nature’s blind mutations do not have more virtues than our targeted genetic alterations into GMO. I don believe that the reason for genetic mutations in plant is better taste, but higher yield per hectare and most of all - higher immunity to bugs, yeasts and bacteria than is achieved without using toxic chemicals that contaminate the soil and underground waters. If we had enough food for all the people, I do not think that genetic modification would be at the top of priorities. That is my personal belief - neither a virtue nor intelligence – because even the best food gets stuck in my throat when I think of the starving children. I will rather eat less tasty food – which GMO does not have to be – if there is enough food for all people on the Earth. I recently red one your interview in which you explained that well fed and leisurely men dwell on GMO food, while the hungry ones never raise that question. You have also emphasized the problem of shortage of drinking water in the world. Can you tell us something about that, make unquestionable benefits of GMO food more clear? I already commented that in my previous answer. When there already exist natural immunities to ”vermin” (poor bacteria and small creatures that are

jom) ne vidim u čemu je problem da te otpornosti prenesemo u nama važne biljke i time spriječimo daljnu upotrebu toksičnih kemikalija. Te nam zagađuju tlo i vodu za piće nase djece i unučadi jer se kontaminacija akumulira. Gdje su granice genetskog inženjeringa, kako u mogućnostima izvedbe određenih manipulacija, tako i u moralnom smislu ? Zavisi što nazivate moralom. Za mene je nemoralno dozvoljavati da se rađaju djeca koja će dugo i tiho umirati od gladi daleko od naših očiju ali pred očima svojih roditelja. Nemoralno je ostaviti životne uvjete svojoj djeci u gorem stanju nego što smo ih mi dobili od prethodnih generacija. Granice se ne mogu znati bez eksperimentiranja koje donosi potrebno znanje. Zabrana istraživanja je zabrana sticanja znanja. Istraživanje je stvar stručnjaka, kao što je pilotiranje avionom stvar pilota a ne putnika koji nisu piloti. Upotreba znanja je međutim javna stvar pri čemu je korektno informiranje ključno da se ne bi govorile gluposti i omogućile manipulacije javnog mišljenja. Sudjelovali ste u istraživanju procesa koji bakteriji Deinoccocus radiodurans omogućava preživljenje u životnim uvjetima nemogućim za druge organizme. Možete li nam reci nešto o tome i kakav to tocno poticaj ”probudi” bakteriju Deinoccocus radiodurans na samoobnavljanje? Koliko nam je poznato, bakterija nema mozga i ne razmišlja – nema pobuda za preživljenjem, već sve one koje nisu sposobne za preživjeti sušu u pustinji nisu prisutne u pustinji. D. radiodurans putuje vjetrovima u osušenom stanju kroz atmosferu i stratosferu gdje je ozraćena ultravioletnim sunčevim zrakama a onda pada na zemlju s kišom i snijegom. Rehidrira se i nastavi rasti i dijeliti se do slijedeće suše. S obzirom na to da sporo raste, ne bi je bilo da ne preživi takve za normalni zivot nemoguće uvjete. Voda je životni medij. D. radiodurans ne raste bez vode – samo može ostati u stanju suspendiranog života brojne godine a nakon toga ”uskrsnuti” iz te letargije. Ja želim sve saznati o tom ”uskrsnuću”. Što to bakterije tjera na preživljenje? Može li se povući ikakva paralela sa sličnim biološkim mehanizmima nagona za preživljenjem složenijih vrsta, pa i čovjeka? Svako zivo biće se ”bori za preživljenje” jer vrste koje za to nisu marile nisu više u repertoaru živih - te ih ne gledamo i ne istražujemo. Preživljenje nije banalnost – to je još i generacija naših djedova i baka znala, a dobro ju zna i dvije milijarde danas gladujućih i bolesnih (uglavnom zbog nečiste vode za piće !) ljudi. Vodite li računa da se hranite zdravo i pijete umjereno? Da. Hranim se raznovrsno i pijem umjereno osim posebnih rijetkih prilika.

just trying to eat the food we proclaimed as ours) I do not see the problem with taking those immunities into plants that are of great importance to us and in doing so prevent further use of toxic chemicals. Those chemicals pollute soil and drinking water of our children and grandchildren since contamination is cumulating. Where are the boundaries of genetic engineering, how do you select manipulations, both in sense of your abilities and morality? Depends on what you consider morality. For me, it is amoral to allow birth of children that will be dying for long and in silence far from our sight but in front of their parents. It is amoral to leave to our children worse life conditions that we received from former generations. We can not define boundaries without experiments that will give us knowledge. To ban research means to ban knowledge. Research is business of experts, such as flying an airplane is pilot’s job and has nothing to do with the passengers. Use of knowledge, on the other hand, is a public matter and fair informing is a key for preventing stupid things from being said and for preventing manipulation of public opinion. You were a part of the team that researched the process that allows bacterium Deinoccocus radiodurans to survive in impossible conditions for other organisms. Can you explain that to us and define what ”triggers” this bacterium regeneration? As far as we know, bacterium does not have a brain and it does not think – it has no survival instinct and those that can not survive the draught are not present in the desert. D. radiodurans is airborne in dried state and it travels trough our atmosphere and stratosphere where it gets radiated with ultraviolet rays and then it drops back to earth with rain or snow. It is rehydrated and continues to grow and multiply until the next draught. Since it grows slowly, it would become distinct if it was not for its ability to survive such impossible conditions. Water is a medium of life. D. radiodurans can not grow without it; it can only stay in a state of suspended life for many years and then be ”resurrected” form that lethargy. I want to know everything about that ”resurrection”. What forces bacteria to survival? Can we make a parallel to any similar biological survival instinct mechanisms in more complex species, including a man? Every living creature ”fights for survival” because species that did not care for that are no longer living - so we do not research and study them. Survival is not a fluke, that is something that was clear even to generations of our grandparents, and it is very clear to two billion people that are, mostly due to contaminated drinking water, dying of thirst and hunger today. Do you eat healthy and drink moderately? Yes, I have diversified died and I drink moderately, except in few special occasions.

Koliko promjenama životnih navika možemo utjecati na duljinu i kvalitetu života? Mnogo. Podvostručenje prosječnog životnog vijeka u Europi u zadnjih 170 godina (za žene od 40 na 80 godina) je skoro isključivo rezultat kvaliteta života: prvo, čiste vode; drugo, bolje higijene i zdravije hrane, treće vakcinacije i četvrto medicine – u tom redoslijedu važnosti. Koliko ste realno blizu otkrića ”eliksira života” ? Ne znam. Ovisi uglavnom o novcu a taj se danas teško dobiva za projekte koji nisu banalni. Kao voditelj Instituta za istraživanje života, možete li prokomentirati simboliku čaše vina kao izvora životne snage kroz tisućljeća, životnog nektara koji spaja ljude u zajedništvu, prijateljstvu, nazdravljanju, opuštanju, pa je čak i važan dio kršćanske simbolike? (Naravno, sve to samo ako se konzumira pametno i umjereno!) Ja Vam ne volim jeftina filozofiranja. Rađe razmišljam pučkim razumom koji je seljacima i ribarima omogućio preživljenje sve do sada kada oni koji nas hrane počinju da gladuju – i to u cijeloj Europi – zahvaljujući izopačenoj ekonomiji pljačke. Primjerice, Francuski poljoprivrednik dobije za kilo salate ili litru mlijeka 20 puta manje od cijene u supermarketu, a zakonski ne smije sam prodavati ili trampiti produkt svog rada. Ovo je problem a ne GMO. Dakle zdrav razum. Svi znamo što nam prija a što nam ne prija. Radimo ono sto nam prija, uključujući par čaša dobrog vina, a ne ono što ne prija. Evolucija je učinila svoje: svaki čovjek kojemu je prirodni otrov sladak, a šećer gorak, umro je davno od trovanja ili od manjka energije. Tko nije ispljunuo otrov otrovao se je. Tko nije jeo korisnu hranu umro je od iscrpljenosti. Tako je i za sve ostalo. Pretjerivanje je recentna pojava radi izoblija i prirodno se kažnjava. Budimo strpljivi. Oni koji nastave prežderavati se, ili opijati se, izumrijeti će od dijabetesa ili ciroze jetre pa ih uskoro neće biti, te neće biti pretjerivanja kao sto višJ4e nema sladokusaca otrovima. Na zdravlje !

Can we influence the length and quality of our lives by changing our life habits? Yes, we can. Doubling of average expected lifetime in Europe in the last 170 years (for women from 40 to 80 years) is almost exclusively result of life quality: firstly, clean water, secondly: better hygiene and healthier food, thirdly: vaccination and fourthly: medicine – in that order of importance. How close are you, realistically, to discovery of ”elixir of life”? I do not know. It mostly depends on money and it is hard to get it nowadays for projects that are not banal. As a director of Institute for Researching Life, can you comment the symbolism of glass of wine as a source of life energy trough millenniums, as life nectar that joins people together in unity, friendship, toasts, relaxing, and even something important in Christian symbolism? (Of course, taken it is consumed wisely and in moderate amounts). I do not like cheap demagogy. I rather use common sense that allowed fishermen and farmers to survive to this day when those that feed us are starting to hunger - in whole of Europe - because of twisted economy of robbery. For example, French farmer gets 20 times less money for a pound of salad or a liter of milk than the supermarket price, and legally he can not sell or trade fruits of his labor on his own. That is the problem, not GMO. So, common sense. We all know what suits us and what does not. We do what suits us, including a few glasses of good wine, and not something that does not suits us. Evolution has done its part: each man to who poison was sweet and sugar bitter has died long ago because of poisoning or lack of energy. Whoever digested a poison was poisoned. Who refused to eat beneficial food had died of exhaustion. The same goes for everything else. Exaggeration is a first stage of abundance and, naturally, it is punishable. We have to be patient. Those that continue to stuff themselves, or drinking too much, will die out because of diabetes or cirrhosis of the liver and will soon be gone, and exaggeration will die out with them, as did poison lovers. Cheers!

Cabernet Sauvignon Najpoznatija, najraširenija i jedna od najmlađih vinska sorata crnog grožđa koja je nastala križanjem cabernet franca i sauvignona bijelog u 17. stoljeću na području Bordeaux-a. The most famous, most spread and one of the youngest wine varieties of black grapes created by cross breeding of Cabarnet Franco and Sauvignon Blanc in 17th century in Bordeaux region. Piše: / Written by: Jurica Rubić spijeva gotovo svugdje i koristi se u izradi čistog vina ili se miješa sa drugim sortama u određenim omjerima i na taj način tim sortama daje veću trajnost u boci i specifičan, pun okus.

Cabernet sauvignon obično miješa s drugim sortama, u svojoj postojbini Bordeauxu sa cabernet francom i merlotom, a mješavina nastaje po tajnom receptu svakog podrumara, a nakon što je svaki mošt zasebno provrio. Gotovo da nema kontinenta na kojem ne uspijeva Cabernet Sauvignon uglavnom u uvjetima umjereno tople klime. Izuzetno puna i većini ljudi dobra okusa daje najbolje rezultate u regijama bogatim suncem. Primjerice, u Makedoniji, Bugarskoj, Čileu pa i u Hrvatskoj jako je zastupljen kao sorta i može ga se naći u vrlo jeftinim a kvalitetnim kombinacijama butelja. U nekim krajevima svijeta cabernet sauvignon je poznat pod imenima petit cabernet, sauvignon rouge i vidure U naša vinogorja došao je najprije u Istru, i to na područje Poreštine i Pazinštinegdje je prijenet iz domovine Francuske u vrijeme prve obnove vinograda, točnije oko 1880. Veliki proizvodni nasadi pod ovom sortom podignuti su u Poreču u razdoblju 1970.-1975. Cabernet Sauvignon je danas u Istri četvrta sorta po vinogradarskim površinama koje zauzima,

t can be grown almost anywhere and is used for making clean wine or is mixed with other varieties in certain ratios and gives those varieties longer durability and specific, rich, taste when bottled. Cabernet Sauvignon is usually mixed with other varieties - in his home region Bordeaux with Cabernet Franco and Merlot and a mixture is created according to secret recipe of every winemaker, after fermentation of each must. There is almost no continent where Cabernet Sauvignon fails in mostly temperate zone. Exquisitely full and tasty to most people, this variety gives the best results in regions rich with sunlight. For example, this variety is present in Macedonia, Bulgaria, Chile and in Croatia and can be found in very cheap, but good, bottle combinations. In some parts of the world Cabernet Sauvignon is known as Petit Cabernet, Sauvignon Rouge and Vidure. In Croatian vineyards it has reached Istria first, regions of city Poreč and Pazin to be more exact, where it was brought from its homeland France during the first restoration of vineyards, around 1880. During the period from 1970 to 1975 big production plantations were planted in Poreč. Cabernet Sauvignon is today fourth wine variety in Istria according to winegrowing areas, mostly due to quality it achieves in that region. Production of Cabernet Sauvignon in Croatia is recommended in sub-regions of Croatian Danube

prvenstveno zbog kakvoće koju postiže na našem području. Uzgoj Cabernet Sauvignon u Hrvatskoj se preporuča u podregijama Podunavlje, Slavonija, Moslavina, Prigorje-Bilogora, te u svim podregijama regije Primorska Hrvatska (tj. u Istri, Hrvatskom primorju, Sjevernoj Dalmaciji, Dalmatinskoj zagori i u Srednjoj i južnoj Dalmaciji). S obzirom na to da se podjednako uspješno uzgaja na dubokim, ali i na plitkim i suhim tlima, kao i da nema posebnih zahtjeva obzirom na uzgojni oblik, da je primjereno otporna na gljivične bolesti i da uz dobar rod daje šećerom (i do 23%) i kiselinama (oko 7 g/l) bogat mošt, uzgaja se na svim kontinentima. Zbog tamnoplave kožice svojih malenih bobica, cabernet sauvignon daje vino tamne crvene boje bogato kiselinama, primjereno alkoholno, puno i skladna okusa s karakterističnom aromom, pa stoga i cijenjeno kod dobrih znalaca. U dobrim i nadprosječnim godinama, kada grožđe ovog kultivara nakupi obilje šećera, vina cabernet sauvignon su stasita tj. bogata ekstraktom i skladna sadržajem pa su stoga, i uz već spomenuti visok sadržaj etanola, prikladna za dugo čuvanje. Jedan od najznačajnijih osobina Cabernet Sauvignon je njegova sposobnost dugog odležavanja. Ne samo da je moguće podrumu cabernet sauvignon vina čuvati desetljećima, nego mogu unaprijediti značajno u okusu nakon proširenog starenja.

region, Slavonia, Moslavina, Prigorje-Bilogora and in all other sub-regions of Croatia Littoral (in Istria, Croatian coast, Northern Dalmatia, Dalmatian Zagora and Central and Southern Dalmatia). It is produced on all continents since it is equally successfully cultivated in deep, but also in shallow and dry terrains, it has no special requirements when it comes to cultivation, it is fairly resistant to yeast infections and gives good crop when it comes to sugar content (23%) and good must with high acid content (7g/l). Due to its dark blue skin of its small berries, Cabernet Sauvignon gives wine of dark red color that is rich in acids, appropriately alcoholic, with full and graceful taste with characteristic aroma, so it is highly regarded among lovers of good wine. In good and above average years, when grapes of this variety is filled with lots of sugar, Cabernet Sauvignon wines are noble, rich with extract, and have harmonic content which, also due to already mentioned high ethanol content, makes them good for long storing. One of the most noted characteristics of Cabernet Sauvignon is its ability for long aging. Not only is it possible to store Cabernet Sauvignon wines in cellars for decades, but wines can significantly improve their taste due to long aging. Strong tannins allow Cabernet Sauvignon to age in cellars for many decades, where tannins soften with time and subtle taste of the wine develops and intensifies.

- snažni tanini olakšavaju da Cabernet sauvignon u podrumima može odležavati za mnoga desetljeća, gdje vremenom oštri tanini omekšaju, a suptilan okus se razvija i intenzivira.

When harvesting Cabernet Sauvignon you will have to plan whether you will make wine for drinking in a year or two or a wine that is planned for cellaring and drinking within a couple of decades.

Kad branja cabernet sauvignona, morat ćete znati planirati dali čete raditi vino za piće u godinu ili dvije ili onokoje je koji je osmišljeno za cellaring i piće u nekoliko desetlječa.

Cabernet Sauvignon wines generally have a potential for aging at least five years, usually even twice that long, and in best wineries, such as Chateau Mouton-Rotschild, with passing decades the wine will only increase its quality and price.

Vina od cabernet sauvignona u pravilu imaju potencijal za odležavanje najmanje pet godina, obično i dvostruko više, a u iznimnim vinarijama, kao što je Chateau Mouton-Rotschild, desetljećima će samo dobivati na kvaliteti i cijeni - Chateau Mouton-Rotschild jedini je bordoški podrum kojem je promijenjena kategorija iz slavne klasifikacije iz 1855. godine kada su najpoznatiji podrumi slijeve obale rijeke Gironde svrstani u pet kategorija. Chateau Mouton-Rotschild je 1973. prebačen iz druge u prvu – najbolju. Klasifikacija obuhvaća podrume iz Medoca, izvan kojeg je jedino uvršten Chateau Haut-Brion iz Gravesa Chateau Lafite-Rotschild, Chateau Latour, Chateau Margaux, Chateau Mouton Rotschild i Chateau Haut-Brion pet je podruma uvrštenih u prvu kategoriju Cabernet sauvignon i okus Arome

Chateau Mouton-Rotschild is the only winery in Bordeaux that has changed its category after famous classification in 1855 when the most famous wineries on the left bank of Gironde River have been sorted into five categories. Chateau MoutonRotschild has been taken from second into first, the highest, category in 1973. Classification included wineries from Medoc region, outside which only Chateau Haut-Brion from Graves has been included. Chateau Lafite-Rotschild, Chateau Latour, Chateau Margaux, Chateau Mouton Rotschild and Chateau Haut-Brion are five wineries classified in first category.

Cabernet sauvignon i okus Arome * Zelena paprika * Mint * Eucalyptus * Vanilla

Cabernet Sauvignon and taste of Aroma * Green pepper * Mint * Eucalyptus * Vanilla 14

Ostale Cabernet sauvignon Karakteristike

Hrana - Uparivanje s cabernet sauvignonom

* Srednje do punog okusa * Jaki Tanini * Visoka razine alkohola

* Crveno meso * Krema i maslac Umaci

Other Cabernet Sauvignon Characteristics:

Food - Combination with Cabernet Sauvignon

* Medium to full taste * Strong tannins * High alcohol content

* Red meat * Cream and butter, Sauces

To je sorta, često aromatičnog i atraktivnog završetka, također ima tendenciju da ima nedostatak sredine nepca

This is a variety, often with aromatic and attractive ending, that tends to have disadvantage at the middle pallet.

U okusu, koji je tipičan i prepoznatljiv, vino je puno, suho, izuzetno harmonično kad sazrije.

When it comes to taste, that is typical and recognizable, this wine is full, dry, and exquisitely harmonious when aged.

Kao grupa, cabernet sauvignon vina su uglavnom pune s okusom, uz jači okus od merlota na primjer, s glatkim i dugotrajanim ”Finish-om”. Jedan od najvažnijih karakteristika arome toplaklima primjera je Cassis (crni ribiz), dok obilježja višnje i crvenih bobica nisu rijetkost. Coolerklima primjeri često otkrivaju zeleniji, zeljasti okus te se primjećuj okusi kao što su eukaliptus ili zelena paprika / Capsicum. Postoji, međutim, mnogo varijacija u okusima, ovisno o regiji, tehnici vina, sezonske vremenske i starosti vina. Ipak vina napravljena od sorte Cabernet Sauvignon gotovo uvjek zadržavaju izuzetnu sposobnost da su prepoznatljiva.

As a group, Cabernet Sauvignon wines are mostly full in taste, with stronger taste than Merlot, with smooth and long-lasting ”finish”. One of main characteristics of aroma in warmer climates is cassis, while cherry and red berries characteristics are not rare. In cooler climates we often encounter greener taste and tastes such as eucalyptus or green pepper/capsicum prevail. There are many variations in taste, depending on the region, wine technique, time of season and wine age. Further still, wines made of Cabernet Sauvignon variety almost always keep exquisite recognition.

PIP PIP d.o.o. Bijenik 158 HR 10000 Zagreb www.pip.hr / e-mail:pip@pip.hr tel:+385 (0)1 37 38 492 / fax:+385 (0)1 37 38 073

PREDSTAVLJAMO PODUZETNIKA: Ivan Bračić, osnivač tvrtke PIP potječe iz pčelarske obitelji koja se pčelarstvom bavi još od 1930. godine, a sam osnivač od 1980. Svoju hobističku ljubav prema pčelama utkao je u PIP koji je osnovao krajem 1989. godine. Prvi su u regiji počeli, 94. godine, proizvodnju meda u vrećici za širu primjenu u ugostiteljstvu. U 2003. godini, nakon višegodišnjeg razvoja, pokrenuli su proizvodnju likera na bazi meda. Potkraj 2011. godine u poslovnoj zoni Pisarovina počela je gradnja novog modernog i funkcionalnog poslovno proizvodnog objekta naziva ”Kuća meda”. Ugovoreno dovršenje je kraj lipnja, a useljenje očekuju tijekom srpnja 2012. godine. U BIH-u od 2001., a u Srbiji od 2009. godine registrirane su i djeluju tvrtke kćeri, PIP-BH d.o.o. i PIP-APILAND d.o.o. U proteklih 22 godine PIP je u stalnom rastu i razvoju, danas grupa PIP zapošljava 72 djelatnika, od toga 20-tak visokoobrazovanih. PROIZVODI PIP proizvodi i nudi sve za pčelarstvo, literaturu, opremu, alate, hranu i lijekove za pčele. PIP-ova ponuda poznata je po širokoj paleti sorti i pakovina meda, konzumnog i meda za ugostiteljstvo. U 2009. godini razvili su novu robnu marku meda, ”Zlatnu liniju meda”, posebno dizajniranu (premium). Poznate su i različite ekstenzije, med s dodacima (sa sokom limuna, brusnice, višnje, s lješnjacima i drugi). Iz asortimana proizvod od meda Ivana Bračića odlučili smo se izdvojiti Coffeemed- medno sladilo za kavu, proizvod je sa visokim potencijalom rasta, rezultat višegodišnjeg Ivanovog rada kao i svih njegovih djelatnika. Coffeemed se homogenizira s kavom, konzument dobije zaslađen napitak koji ne gubi ništa od okusa kave, svi se okusi sljube, nijedan okus ne ”ubija” drugi i pijenje kave na taj način predstavlja vrhunski užitak. Potvrđen je njen izrazito pozitivan učinak na koncentraciju i na izdržljivost. Neka od posljednjih istraživanja pokazala su da je u tome bolja čak i od najpoznatijih svjetskih energetskih napitaka.

REPRESENTING AN ENTREPRENEUR: Ivan Bračić, founder of PIP plc Company comes from beekeeper family that has been in apiculture since 1930, and the founder has been in apiculture since 1980. He has included his hobby love for bees into PIP Company that he founded in 1989. They were the first in the region, in 1994, to start production of honey in bags for broad catering use. In 2003, after a perennial development, they started production of a honey-based liqueur. At the end of 2011, in Pisarovina business zone, a construction of a new and functional businessproduction object called ”Kuća meda” has started. Contracted completion is at the end of June and they plan to move in the building at the beginning of July 2012. Daughter companies are registered in Bosnia and Herzegovina, PIP-BH in 2001, and in Serbia, PIPAPILAND plc in 2009. During the last 22 years, PIP Company is in constant growth and development, today PIP group employs 72 people, 20 of which are high-educated. PRODUCTS PIP produces and offers everything for apiculture – literature, equipment, tools, food and medications for bees. PIP’s offer is famous for a wide range of honey packages and varieties, consumable honey and honey for caterers. In 2009 PIP has developed a new brand of honey called ”Zlatna linija meda”, specially designed (premium honey). It also offers various extensions, honey with additives (lemon, cranberry and sour cherry juice, walnuts and other). From the range of Ivan Bračić’s honey products we have singled out Coffeemed – coffee sweetener made of honey, a product with high growth potential, a result of long work of Ivan and his employees. Coffeemed homogenizes with the coffee, consumer gets sweetened beverage that keeps its original coffee taste, all tastes become one, neither taste dominates others and drinking coffee sweetened with Coffeemed is a real pleasure. Its benefits for concentration and durability have been confirmed. One of the recent researches has shown that it is better in that than the most famous energy drinks.

Problem zaslađivanja Za pasionirane ljubitelje kave ne dolazi u obzir piti loše prženu i mljevenu kavu, kavu spravljenu na loš način, posebno ne na lošim espresso aparatima. Za njih je neprikladno i kavu kvariti šećerom. No, rješenje je stiglo u nastanku ovog proizvoda koji je prije svega radoznalost duha vlasnika PIP-a Ivana Bračića koji u preko dvadeset godina rada njegove tvrtke za proizvodnju i preradu pčelinjih proizvoda uvijek tražio neke nove mogućnosti, proizvode koji će biti novi na tržištu. Rješenja iz Hrvatske Kako nam je rekao vlasnik PIP-a Ivan Bračić, Coffeemed je proizvod nastao s ciljem da tehnolozi i angažirani stručnjaci pronađu prirodno, nutritivno vrijedno, sladilo kavi koje ne mijenja njen okus. Zaslađivač je nastao od četiri vrste meda čemu su dodani prirodni ekstrakti ljekovitog bilja. Coffeemed se ne otapi nego homogenizira s kavom pa konzument dobije zaslađen napitak koji ne gubi ništa od okusa kave. Zaslađivanje kave Coffemedom svi se okusi sljube, nijedan okus ne ”ubija” drugi i pijenje kave na taj način predstavlja vrhunski užitak. U kratkoj rečenici možemo izreči samo: Coffemed, hrvatski doprinos istinskom uživanju kave!

Sweetening problem For passionate coffee lovers, drinking badly roasted or grinned coffee is out of the question, the same goes for badly prepared coffee, especially if it is made in bad espresso machines. To them, spoiling coffee with sugar is also unacceptable. But, this product offers a solution. A product that is made out of curiosity of PIP’s owner, Ivan Bračić, who has always strived to find new possibilities and new products for the market during the 20 years of his company for production and processing bee products. Solution from Croatia As Ivan Bračić, owner of PIP, said, Coffeemed is a product developed as a result of research for natural, nutritive, coffee sweetener that does not influence the taste of coffee. Sweetener is made out of four varieties of honey with addition of natural healing herbs extracts. Coffeemed does not dissolve, but is homogenizes with the coffee so the consumer gets sweetened beverage that keeps its original coffee taste, all tastes become one, neither taste dominates others and drinking coffee sweetened with Coffeemed is a real pleasure. In one short sentence we can only say: Coffeemed, Croatian contribution to true coffee pleasure!

Interview:

Goranko Poljanić Vino Dingač nije obično vino, već je postalo statusni i religiozni simbol, sveta tekućina, temeljena na tradiciji pravljenja vina na području poluotoka Pelješca. Dingač wine is not a usual wine, but it has become a status and religious symbol, a holy liquid based on winemaking tradition of the Pelješac peninsula area.

ino Dingač nije obično vino, već je postalo statusni i religiozni simbol, sveta tekućina, temeljena na tradiciji pravljenja vina na području poluotoka Pelješca. E pa baš tamo smo razgovarali s jednim od najboljih proizvođača Dingača, gospodinom Gorankom Poljanićem. Rijetko ugodan sugovornik, koji ne krije tajne svoga posla i koji spremno pomaže,dijeli iskustva i savjetuje sve oko sebe. Vinar koji je vrhunske rezultate u proizvodnji vina od sorte plavac mali pokazuje upravo radeći Dingač, s grožđem s ograničenog položaja jugozapadnih obronaka brda Čučina u pelješkom vinogorju. Pri tome mu ”pomaže” specifičan sastav tla i tipična mediteranska klima, uz moć južnoga sunca, odbljesak sunčevih zraka od površine mora i kamena, dajući trostruku moć grožđu i posebnu

ingač wine is not a usual wine, but it has become a status and religious symbol, a holy liquid based on winemaking tradition of the Pelješac peninsula area. And it is where we talked to one of the best makers of Dingač, Mister Goranko Poljanić. A very pleasant interlocutor, who does not hide the secrets of his business and readily helps, shares his experiences and advises everybody around him. A winemaker who achieves exquisite results in winemaking from Plavac mali grape variety is at his best when making Dingač, a wine made of grapes from limited located on the southwestern hill-side of hill Čučina in Pelješac vineyard region. A specific composition of soil and typical Mediterranean climate ”help” him in that, with the aid of southern Sun, sunray reflection from the sea and stones, giving the triple power to the grapes and

snagu ovom čuvenom suhom vinu, zaštićenom i Ženevskom konvencijom.

a special strength to this famous dry wine, protected even under the Geneva Convention.

Goranka smo pitali jeli on vinar od ”kolina” ili je u vinski svijet ušao nedavno?

We asked Goranko whether he is a winemaker since ”the old times” or has he recently entered the world of wine?

Moja obitelj se odkada znam za sebe bavila vinom i sve se ”vrtilo” oko istog. Imali smo vinograde od starine, na položajima Dingača i Pelješke župe. To je naša obiteljska tradicija, a da je tako, u svome podrumu imam bocu vina koju je napunio moj djed i to davne 1937 godine. Što je tajna Vašeg dobrog vina? Kvalitetno grožđe ili Vaše znanje i strast? Kvalitetno i zdravo grožđe je osnovni predujvet vrhunskom vinu. Nema tog enološkog znanja koje može utkati dušu vinu ako nemate dobro grožđe. Tehnologija u podrumu stalno ide naprijed i ona se djelom mora pratiti. Vinogradarska godina iza nas je bila sušna godina. Što očekujete od vina ? Na Pelješcu nema dobrog vina bez dobre suše. Za vrijeme Dubrovačke republike znalo se reći da će tada biti solana puna soli, a Župa puna dobrog vina. Još su mnoge dobre godine ispred Vas Goranko, još dosta dobrih vina, ali što bi savjetovali svojim kolegama, mladim vinarima? Zagovaram obrađivanje vinograda plavca malog na način kako su to radili naši djedovi, tj bez umjetnih gnjojiva i navodnjavanja tako da dopustimo prirodi da odradi svoje. Također, s niskim prinosima, priroda nam jamči vrhunsku kvalitetu. Mislim da je jedini pravi put da se vratimo starom načinu proizvodnje da bi grožđe s naših položaja dalo vrhunsko, posve ekološko i prepoznatljivo vino Što je za Goranka Poljanića vino s Dingača?

My family makes wine as long as I can remember, and everything has always been about the wine. We had vineyards since the old days, on Dingač and Parish of Pelješac locations. That is our family tradition, and to confirm it, I have in my wine cellar a bottle of wine made by my grandfather in 1937. What is the secret of your good wine? Quality of grapes or your knowledge and passion? Quality and healthy grapes are the basis of good wine. There is no enological knowledge that gives the soul to the wine if you do not have good grapes. Cellar technology always pushes forward and you have to keep up with it. Last viticultural year was a dry year. What do you expect from your wine? There is no good wine on Pelješac without a good drought. In the times of Dubrovnik Republic people used to say during the drought years that salt pans will be filled with salt and Parish filled with good wine. There are many years ahead of you, Goranko and more good wine, but what would you like to advise to your colleagues, young winemakers? I advocate for work in Plavac mali vineyards like our grandfathers had worked, i.e. without fertilizers and irrigation so that we allow the nature do its work. Also, with low yield, nature guaranties us exquisite wines. I believe that the only right way is to go back to the old ways of making wine because that would allow the grapes from our locations to give exquisite, completely ethnological and recognizable wine. What is wine from Dingač to Goranko Poljanić?

To je vino za svečane prigode, posebne prigode. Pogotovo ako je polusuhi kako je i od davnina jedini s Dingača i bio.To je vino koje se pije kao lijek, u malim količinama. Vino koje kada ga probate, nikada nećete zaboraviti.

That is a wine for special occasions, for festivities. Especially if the wine is half-dry, as it has been since the old days. That is wine that is drank as a cure, in small quantities. The wine you will never forget after you have tasted it.

vinum.in

Kud plovi vinski brod Where is wine ship sailing H Piše: / Writen by: Želimir Bašić

rvatska je stoljećima bila egzistencijalno i sudbinski vezana za vinogradarstvo i vinarstvo pa je u prošlosti samo u Dalmaciji i do 80% stanovništva živjelo od ove tradicionalne kulture. Kada je urod grožđa podbacio ili je bolest pokosila lozu ili kada je vino ostalo neprodano, dolazilo je do ljudskih tragedija, siromaštva i gladi. Tada se najčešće odlazilo u tuđinu. Na sreću, ostali su ovdje prkosni ljudi koji su nastavili borbu ne htjevši prekinuti svoje korijene. Loza je tako davala nadu u opstojnost Hrvata na ovom ”krvlju i znojem zalivenom tlu.” Hrvatska vina zbog svoje izuzetne kvalitete bile su dugo prezent i simbol ne samo našeg sunca i mora već i gospodarstva, te perjanica u izvozu kada su devizna sredstva bila egzistencijski nužna. Danas iako se situacija promijenila i dalje značajan broj stanovništva Hrvatskoj živi od loze pa je ona i dalje značajnija poljodjelska kultura, prostorno i financijski. Nažalost vinogradari i vinari su zbog nebrige drugih došli na niske grane. Dok su odgovornima puna usta pšenice i rješavanja problema uz ovu kulturu, na lozu i vino se potpuno zaboravilo. Teško stanje vinogradarstva i vinarstva karakterizira: - Stalni pad potrošnje vina, dok uvoz vina drastično raste i iznosio u RH (2009 god.) 134 513 hl. Uvoz je napravio nesklad između domaće proizvodnje i prometa vina u Hrvatskoj. - Zalihe vina su znatne i uz tekuću berbu u vinarijama i podrumima ima ne prodano vina iz prethodne godine. Samo u Dalmaciji zalihe vina 2008 godine bile su

roatia has been so bound to viticulture and winemaking; both existentially and by destiny, during our history that in Dalmatia alone up to 80% of people lived of this traditional culture. If grape harvest failed in any year or if the disease destroyed plantations or if wine was ever left unsold, human tragedies, poverty and hunger followed. During such dire times most of people emigrated. Luckily, die-hard people stayed and continued the fight refusing to sever their roots. Grape wine thus continued to give hope in survival of Croats on that ”soil tainted with blood and sweat”. Due to their exquisite quality, Croatian wines have long been a present and a symbol of not just our sun and sea, but of our economy and our main exporting product when foreign exchange assets had been vital for survival. Although situation is changed today, a considerate part of Croatian population lives of wine grapes so it still represents an important agricultural culture, both in terms of spacing and financing. Unfortunately, due to lack of care of appropriate institutions, Croatian winemakers and winegrowers have reached their low. While authorities are focused on wheat and solving problems of that culture, wine grapes and wines are forgotten. Dire situation in viniculture and winemaking is characterized by: - Constant drop in wine consumption, with growing wine import that amounted to 134, 513 hl in 2009. Import has caused disproportion between home production and wine market in Croatia. - Wine reserves are big and with each harvest wineries and wine cellar are filled with unsold wine

nešto veće od običajnih oko 47% prethodne borbe. U 2009. ukupne zalihe su iznosile u Dalmaciji čak 284.900 hl, od toga je tekuća berba bila 145.500 hl a iz prethodne berbe ostalo je 139 400 hl. - Izvoz vina iz RH svake godine strmoglavo se smanjuje. U 2009. godini izvezlo se svega 27.175 hl, a od toga u zemlje EU (13 zemalja) 38%. Za izvozu vina do 2 litre iskorišteno je preferencijalnih kvota 18, 2 %, a za vina iznad 2 litre svega 2,8 % (2009). Radi ilustracije ističemo da je Dalmacija između 18751882 godimice samo u francusku izvozila između 600 000 i 650 000 hektolitara kolika je otprilike danas proizvodnja u RH. Ovo je gotovo najmanji izvoz RH u povijesti a glavni razlog treba tražiti, u prvom redu u činjenici da su vinari prepušteni sami sebi. Mnoge zemlje koje izvoze vina u RH dobivaju stimulacije i potpore pa im svojim cijenama naša vina ne mogu konkurirati - Velike količine vina prodaju se na crnom tržištu bez plaćanja dažbina pa i to smanjuje legalni promet vina. - Hrvatska nema redovne kreditne linije za otkup i zalihe vina po posebnim uvjetima, iako se zna da vinarije moraju iz vlastitih sredstva kreditirati zalihe za odležavanja vina koje često traju i po par godina. Poznato je da zbog posebnosti vinarske proizvodnje veliki je vremenski razmak između otkupa grožđa i stavljanja vina u boce. Hrvatska je rijetka vinarska zemlja koja nema povoljne, stalne i dovoljne izvore kreditnih sredstava. - Uključujući se u program Vlade za podizanje novih višegodišnjih kultura vinogradari su sadili nove vinograde koji uskoro dolaze na puni rod, međutim oni ne mogu plasirati ni dosadašnju proizvodnju. - Na mnoge vinogradarske položaje ne može dovesti teška mehanizacija pa je obrada ručna ili se samo lakom mehanizacijom. - Vlada je (na 80-toj sjednici) donijela odluku o sufinanciranju otkupa grožđa berbe 2010 po kilogramu ne vodeći računa o uvjetima uzgoja. Izjednačavajući stimulacije grožđa koji se dobiva sa vinograda koji se obrađuje mehanizacijom i onih koji se rade gotovo ručno je ne prihvatljivo - Proizvodnja hrvatskih vina zbog utjecaja raznih faktora su skuplja od uvoznih vina, zbog utjecaja raznih faktora ali i zbog prevelikih davanja državi i plaćanja Zavodu za vinogradarstvo i vinarstvo. U međuvremenu Hrvatska gospodarska komora osniva strukovno sekciju vinogradara i vinara i u razgovoru s akterima okupljanja tog udruženja smo zaključili da je sazrelo vrijeme za navedeno okupljanje. Vinogradari i vinari su bili uvijek ”tvrda kost” i pregrmili su mnoge krize, jer loza nije samo osnova jednoj gospodarskoj grani već i ljubav, a nje se teško odreći. Posljednjih godina napravljeni su veliki napori u povećanju površina pod vinogradima, tehnološki su se modernizirali podrumi, zapaženo se poboljšala kvaliteta vina, a veliki koraci su napravljeni na brendiranju vina i njegovoj promociji. Ovo su jaki aduti u rukama vinogradara i vinara i garancija da će i nadolazeće probleme prebroditi i da će se ravnopravno upustiti u tržišnu borbu s vodećim svjetskim vinarima kad na Europskom pa i svjetskom tržištu. Zasigurno treba riješiti mnoge probleme, pa neovisno što tko misli, vinogradari i vinari ne mogu to, sami vec svi mi uključeni u tom poslu.

In Dalmatia alone in 2008 wine reserves were a lot higher than usual 47% from the year before. In 2009, total wine reserves in Dalmatia amounted to 284,900 hl, out of which 145,500 hl were from that year’s harvest and the rest was from the year before. - Croatian wine export is rapidly decreasing each year. In 2009 Croatia has exported only 27,175 hl, 38% of which was into the EU countries (13 countries). For wine export amounting up to 2 l a preferential quota of 18.2% was used, and for wines over 2 l quota 2.8% was used (2009). Just for illustration, Dalmatia has exported into France between 600,000 to 650,000 hl of wine in the period of 1875-1882, approximately amount of Croatia’s wine production today. This is almost the lowest production in Croatian history, and the main cause for that is the fact that Croatian winemakers are left to themselves. Many counties that export wine into Croatia receive stimulations and supports so Croatian wines can not compete with their prices. - Large quantities of wine are sold on black market without paying taxes which in turn reduces legal wine sales. - Croatia has no regular credit lines for buying up and storing wine under special circumstances, even though it is known that Croatian wineries have to pay at their own expense for wine storing that can last up to several years. It is also known that due to specificity of wine production there is a big time period between grape buy out and bottling the wine. Croatia one of the few wine countries that have no favorable, constant and complement credit assets. - By participating in the program of the Government of Republic of Croatia for planting new perennial cultures, Croatian winemakers have planted new vineyards that will soon give full harvest; the problem is that Croatian winemakers are unable to sell even their current production. - Many vineyards are inaccessible for heavy machinery so only manual labor and light machinery can be used. - Croatian Government has (during 80th session) made a decision on co-financing grape buy out from 2010 harvest per kilogram of grapes without taking into account conditions of cultivation. Leveling stimulations for grapes that are cultivated in vineyards where machinery is used and those that rely on manual labor is unacceptable. - Production of Croatian wines is, due to various factors, more expensive than imported wines, due to various factors and due to significant tolls that have to be paid to the state and payments to Department of Viticulture and Winemaking. Meanwhile, Croatian Chamber of Commerce established Professional association of winegrowers and winemakers and after talking to people in charge for assembly we have concluded that the time is right for such measures. Winemakers and winegrowers have always been tough and they have survived many crises because grape wine is not just a basis for agriculture, it is also love – and is hard to give up. In recent years we have seen great efforts to increase vineyard areas, technological improvement of wine cellars, wine quality has risen significantly, and big steps have been made towards wine branding and promotion. Those are great advantages for winemakers and winegrowers and a guarantee that coming problems will be surmounted and that Croatian winemakers will become equal to leading world winemakers on European and world wine market. Surely, there are many problems to be solved, and no matter what anyone thinks, winemakers and winegrowers can not do that on their own, but all people involved have to help.

Matuško

Vinar koj priređuje iznenađenja A winemaker that makes surprises

ekoliko godina prije pošipa bivša država je dobila značajno priznanje jer je već 1961. godine dobila prvo zaštićeno vino po međunarodnim standardardima. Radilo se naravno o dalmatinskoj i hrvatskoj najpoznatijoj autohtonoj sorti plavac mali i to sa njegovog ponajboljeg položaja Dingač proizvedenog u istoimenoj poljoprivrednoj zadrugi. Ta zadruga osim što je pozicionirala Dingač kao vino izuzetne kvalitete i jedinstvenog okusa, zadržala je stanovnike Potomlja i usmjerila ih prema vinogradarstvu i vinarstvu. Sve to je svakako utjecalo na oblikovanje i životno opredjeljenje danas jednog od najpoznatijih proizvođača Dingača kao što je Mato Violić Matuško. Mato Violić Matuško je nakon što je diplomirao na Agronomskom fakultetu svoje prvo zaposlenje pronašao upravo u Poljoprivrednoj zadrugi Dingač, gdje mu je isto takao danas poznati vinar Ivica Radović koji je u to vrijeme bio upravitelj zadruge, kao školovanom i mladom čovjeku ukazao povjerenje i postavio ga na mjesto glavnog enologa. Tako je Mato Violić uz teorijsko znanje nadopunjeno obiteljskom tradicijom,

few years before Pošip, former Yugoslavia has received a significant recognition since it got its first protected wine according to international standards in 1961. Of course, we are talking about the most famous Dalmatian and Croatian autochthonic variety - Plavac Mali and its best product Dingač made in Agricultural cooperative of the same name. Apart from positioning Dingač as a wine of exquisite quality, this Agricultural cooperative has kept inhabitants of Potomlje and directed them to viticulture and winemaking. All that had an impact on formation and life of one of the best known Dingač producers such as Mato Violić Matuško. After graduating at Faculty of Agriculture, Mato Violić Matuško found his first job in Dingač Agricultural cooperative and he worked with famous winemaker Ivica Radović who was a manager of Dingač Agricultural cooperative and who showed his trust to a young and educated man and made him chief oenologist. In that way Mato Violić, apart from having theoretical education and family tradition, got necessary routine and knowledge that allowed to him try winemaking and

dobio neophodnu rutinu i potrebito znanje da se samostalno okuša u proizvodnji vina i u poduzetništvu. Prošlo je petanest godina od tog trenutka kada je postao poduzetnik ali je činjenica da je Mato Violić Matuško stalno podizao razinu kvalitete, svake godine investirao u proširenje kapaciteta u opremu te u sirovinsku osnovu. Isto tako, postigao je to da je postao vlasnik jednog od najukusnije uređenih podruma u Hravtskoj koji organizirano i individulno godišnje posjeti oko 30 tisuća turista. U obližnjem naselju Borak, smještenog uz samo more i ispod čuvenog položaja Dingač otvorio je restoran čija se ponuda uz standardnu gastronomsku kvalitetu temelji na prihvatljivim cijenama vina. Ono što Matuška izdvaja u odnosu na kolege svakako je činjenica da u vrijeme krize i pada kupovne moći potrošača, nije posegnuo za sniženjem cijena vina nego je upravo posljednjih godina izbacio vrlo skupe ali u krugovima potrošača visoke platežne moći i istančanih okusa izuzetno dobro prihvaćene varijante Dingača kao što su Superior čija nabavna cijena je 100 eura, Royal sa nabavnom cijenom 40 eura, Reservu 25 eura, Dingač 14 eura ali i cijenovno prihvatljive opcije nekoliko varijanti plavaca i bijelog vina Rukataca i te Rosea Matuško. Narednih godina se od ovog vinara, koji očito više nema nepoznanica u proizvodnji vina, može očekivati sigurno nešto novo i avangardno što se tiče raznih varijanti Dingača. Možda u dosadašnjoj sjeni njegovih plavaca nije sve niti otkriveno pa možemo očekivati veću zainteresiranost za vrlo zanimljiv Pošip Matuško te za pjenušac Don Mateo. Ono što su se vinoljubci mogli uvjeriti svakako je da ih Matuško uvijek može iznenaditi te da se radi o nepredvidivom vinaru, a vinski stručnjaci unatoč određenoj sumnjičavosti nisu uspjeli pronaći način kako ovaj vinar koji samo na prvi pogled djeluje razigrano, uspjeva. Možda će njegove poteze u promociji, enologiji i poziciniranju moći ubuduće lakše pratiti jer je ovaj vinar od ove godine preuzeo najljepšu dubrovački Winne bar smješten u sklopu hotela Pucić Place. Tu neće moći sakriti sve tajne.

entrepreneurship on his own. Fifteen years have passed since he became an entrepreneur, but the fact remains that he has been increasing quality, he invested each year in expansion of his capacities, and he invested in equipment and raw basis. Furthermore, he managed to become an owner of one of the best wine cellars in Croatia that has around 30,000 visits each year, both organized and individual. In nearby village of Borak, located just by the sea and under the famous Dingač location, he opened a restaurant that offers gastronomical quality and affordable wine prices. What separates Matuško from his colleagues is a fact that in times of crisis and reduction of customers’ purchase power he de did lower his wine prices, but did quite the opposite - in past several years he has produced very expensive Dingač varieties, that are really well accepted with consumers with higher purchase power, such as Superior whose price is 100 EUR, Royal whose price is 40 EUR, Reserve whose price is 25 EUR, Dingač whose price is 14 EUR and a few cheaper varieties of Plavac and white wines Rukatac and Rosea Matuško. In coming years, we can expect something completely new and avantgard when it comes to various Dingač varieties from this winemaker, a winemaker that seems to know everything about winemaking. Perhaps his Dingač overshadowed his other products so we can expect a rise in interest for his interesting Pošip Matuško and Don Mateo champagne. But wine lovers are now convinced that Matuško can always surprise them and that he is an unpredictable winemaker, and wine experts, even though skeptical, could not define the way in which this winemaker, who looks very playful at first sight, managed to succeed. Maybe his actions in promotion, oenology and positioning will be easier to follow in the future, because this winemaker has taken the most beautiful Wine bar in Dubrovnik, located inside the Pucić Place Hotel. There, all his secrets can not remain hidden.

PZ Kuna Retrospektiva Mate Celestina Medovića u Galeriji Klovićevim dvorima Mate Celestin Medović Retrospective in Klovićevi Dvori Gallery

Klovićevim dvorima bili smo svjedoci otvaranja izložbe jednog od najljepših opusa hrvatskoga slikarstva, koji rese vrijesni krajolici, neponovljive mrtve prirode, produhovljena sakralna djela i profinjeni portreti. Na jednom mjestu, skupila su se najznačajnija Medovićeva djela iz mnogobrojnih javnih ustanova, samostana i crkava što čuvaju umjetnine tog najistaknutijeg slikara mediteranske provenijencije, kao i iz velikog broja privatnih zbirki. Posudili su se umjetnine i iz institucija koje pohranjuju Medovićeva djela izvan granica Hrvatske: Mađarske i Bosne i Hercegovine te iz brojnih privatnih zbirki diljem Hrvatske. ”Medović je bio čovjek začudno velikog raspona u stvaralaštvu, od prve sobe na izložbi s akademskim radovima do posljednje vidi se koliko je različitih slikara bilo u njemu”, rekao je autor izložbe Igor Zidić. ”Iako je imao dobru klijentelu, nebrojene mogućnosti kojima je raspolagao zbunjivale su publiku i kritiku koja nije imala instinkt prepoznati ga”, dodao je. Zidić ocjenjuje kako je Medović bio najveći sakralni slikar i slikar historijskih kompozicija, ali i autor najmoćnijih modernih pejzaža koje je dalo hrvatsko slikarstvo. Davne 1898 godine među osnivačima PZ KUNE bio je i Mato Celestin Medović. Zato je i priličilo da se na otvaranju izložbe pilo vino ove poljoprivredne zadruge na čelu s g. Nikom Meštrovićem koji je ujedno i tajnik Kulturno umjetničkog društva ”Mato Celestin Medović” na Kuni. Kao što bi Mato Medović volio, navedeno društvo ima jasne i plemenite ciljeve promicanae kulturnog identiteta Kune, promicanje umjetničkog identiteta Kune i očuvanje kulturne i prirodne baštine kao i razvijanje interesa kod gradjana na svim područjima umjetničkog, znanstvenog i duhovnog stvaralaštva. Kako su Matu Medovića neki doživljavali kao čudaka, šutljivca i samotnjaka, prijatelji ga pamte kao genijalca punog života, duhovitog, ljubaznog i dobrog čovjeka koji je volio briškulu, boće i vinograd, rado popio žmul vina, uživao u traženju dobrih motiva i gdjekad uzdahnuo za lijepom ženom. Kuna je i danas sva u sjećanju na dum Matu – tako ga svi zovu. I svi na Kuni slikaju i mladi i stari i bake i djedovi. Na Kuni je veliki slikar pod stare dane guštao u spokoju Pelješca. Zato možemo zaršiti s pozivom kojeg nam je za jednog posjeta Kuni uputio jedan barba: ”Nemojte propustiti Kunu. Još Medović sa svojim kistovima i štafelajima hoda njome i još su duge sjene ispod starog duba, i vina mirišu po podrumima, i ...

n Klovićevi Dvori Gallery we have witnessed an exhibit opening of one of the most beautiful works in Croatian painting, a work characterized by landscapes, unique nature mort, spiritual sacral works and elegant profiles. In one place, most important works of Medović have been gathered from numerous public institutions, monasteries and churches that are keeping the work of this most notable painter of Mediterranean provenance, as well as from personal collections. Some works were borrowed from institutions outside Croatia that keep Medović’s work: from Hungary and Bosnia and Herzegovina and numerous private collections from around Croatia. ”Medović was a man of surprisingly large range in his artistic creation, from the first room at the exhibit with academic work to the last room we can see just how many different painters were inside him”, said the author of this exhibit – Igor Zidić. ”Although he had good clients, countless possibilities that he possessed often confused the audience and critics that had no instinct to recognize him”, he added. Zidić stated that Medović was the greatest sacral painter and painter of historical compositions, but also an author of the most powerful modern landscapes in Croatian painting. In 1898 among founders of Agricultural cooperative KUNA was Mato Celestin Medović. So it was appropriate to drink wine produced by this Agricultural cooperative, represent by its manager Mr. Nikola Meštrović who is also a secretary of ”Mato Celestin Medović” Folklore Society in Kuna, during the opening of the exhibit. As Mato Medović would have wished, the aforementioned society has clear and noble causes of promoting cultural identity of Kuna, promoting artistic identity of Kuna and keeping cultural and natural heritage and development of public interest in all aspects of artistic, scientific and spiritual creation. Mato Medović was considered as a strange, quiet man and a loner by some, his friends remember him as a genius filled with life, funny, kind and good man that love playing cards, bowling and vineyards, who enjoyed a cup of wine, enjoyed searching for good motifs and who would occasionally sigh when he saw a beautiful woman. Kuna is still remembering don Mato – that is how everybody calls him. And everyone on Kuna paint, young and old alike. On Kuna, old painter spent happy old age in a peaceful surrounding of Pelješac peninsula. So we can finish with an invitation we received from an older gentleman while we were visiting Kuna: ”Do not miss Kuna. Medović still walks there with his brushes and easels and long shadows are still under the dub, and wines smell like cellars…”

Beaujolais Svakog trećeg četvrtka u studenome, minutu iza ponoći, začuje se isti uzvik diljem svijeta od Pariza do New Yorka: Le Beaujolais Nouveau est arrivé! Stigao je Beaujolais! Every third Thursday in November, one minute after midnight, the same sound is heard around the world, from Paris to New York: Le Beaujolais Nouveau est arrivé! Beaujolais has come! Piše: / Written by: Jurica Rubić orta grožđa koja se upotrebljava za Beaujolais je crna sorta gamay čija berba počinje u kolovozu. Za mnoge ispodprosječno, vino mlado, jednostavno, prepitko, točnije, več odavno izbjegavam treći četvrtak u studenom tj. pozive na kušanje mladog Beaujolais.

Lošiji od najlošije Lasine crne ili najtanjeg pinota crnog, procvat tog mladog vina duguje duhu jedne pokrajne i priči o njemu. Priča kreće krajem 19. stolječa kada bi vinari regije Beaujolais natovarili kočije mladim vinom, tek završene fermentacije, i krenuli put obližnjeg Lyona gdje bi se ispijao u lokalnim krčmama zvanima bouchonima

Worst than the worst Lasina noir or slimmest Pinot noir, this young wine owes its success to a spirit of one region and story behind it. The story starts at the end of 19th century when winemakers from Beaujolais region filled their carriages with young wine, just after fermentation, and then ventured to nearby Lyon where the wine was consumed in local taverns called bouchons.

Početak slave mu je priuštio trgovac i proizvođač vina Georges Duboeuf, kralj Beaujolaisa, iz čijeg podruma navodno izlazi najboljih 65 milijuna boca Beaujolaisa i koji je vješto iskoristio zakon koji je regulirao da službeni početak prodaje beaojolaisa bude treći četvrtak u studenome, te dase nijedna butelja ne smije otvoriti prije jedne minute poslije ponoči toga dana. Uvijek željnima senzacija i Francuskih običaja, Amerikancima je 1982. uspješno predstavio Beaujolais Nouveau, te prve boce prevezao Concorde-om ne bi li se što brže dohvatio taj trenutak iza ponoći, uspjeh je bio zagarantiran. A kad nešto prodre u američku popularno-komercijalnu kulturu, svjetski uspjeh je zagarantiran. Četvrtak nije odabran slučajno, jer slavlje, veselice i festivali potraju cijeli vikend. Danas se zapečaćeni sanduci dostavljaju na vrijeme, pa ga obzirom na vremenske zone prvi otvaraju u Novom Zelandu, a posljednji u Kaliforniji.

rape variety used for Beaujolais is black Gamay grapes whose harvest is in August. For many under average, young wine, simple, easy to drink, to be more exact, I have been avoiding third Thursday in November, i.e. young Beaujolais tasting, for a very long time.

This wine owes its fame to a merchant and winemaker Georges Duboeuf, king of Beaujolais, whose winery allegedly makes 65 million bottles of best Beaujolais and a man that has skillfully used the law that stated that official start of Beaujolais sale is to be third Thursday in November and that no bottle is to be opened before the first minute after midnight of that day. He has successfully presented Beaujolais to Americans in 1982, which were always craving for sensations and French customs, and delivered the first bottles with Concorde in order to capture that moment after midnight as soon as possible - and success was guarantied. And when something enters American popular-commercial culture, global success inevitably follows. Thursday has not been chosen without a reason, because the celebration, parties and festival last throughout the weekend. Today, sealed crates are delivered on time,

Sorta grožđa koja se upotrebljava za Beaujolais je crna sorta gamay. Samo deset tjedana prođe od berbe do punjenja u boce. Vino nastaje tehnikom jagodnog vrenja koja smanjuje aciditet i ne dolazi do velikog oslobađanja tanina, kao i da rano otakanje sačuva okus voća. Takvo vino ne podnosi starenje pa ga je najbolje popiti do Božića, a maximalno do trečeg mjeseca. Idealno ga je posluživati na temperature od 13 do 14 stupnjeva. Najčešče se poslužuje uz jela od pačetine, govedine i različitim vrstama sira. Slava i moč Beaujolaisa odlikuje se u u njegovoj jednostavnosti i nepretencioznosti. On skoro da i nije vino u klasičnom smislu te se izborilo za neko svoje posebno mjesto. To je vino za masovna i glasna slavlja kad, zbog njegove pitkosti i blagosti može popiti i čaša više. Sve u svemu, fenomen Beaujolaisa dokazuje da se od svake tradicije i posebnosti sorte i područja može dovesti vrlo popularno vino i običaj ma kako to na početku bilo prejednostavno. Diveći se vizionarima i stvaraocima ovog fenomena hajdemo i svakog studenog popiti čašu Beaujolaisa.

and because of time zones they are opened on New Zealand first, and in California last. Grape variety used for Beaujolais is black Gamay grapes. Only ten weeks pass between harvest and bottling. This wine is made using technique called malolactic fermentation that reduces acidity and prevents tannin from releasing in large quantities, as well as to preserve its fruity taste during early decanting. This kind of wine does not mature well so it is best to drink it before Christmas and no later than March. It is best served on temperatures between 13 and 14 degrees Celsius. It is mostly served with duck, beef and various sorts of cheese. Power and glory of Beaujolais is in its simplicity and unpretentiousness. It is almost not a wine in traditional sense and it holds a special place among wines. That is a wine that is best served during big and loud celebrations, when, because of its smoothness and texture, you can drink a few glasses more. All in all, the phenomenon of Beaujolais proves that every tradition and every feature of grape variety or region can be used to create very popular wine and tradition no matter how simple it seems at the beginning.

VAŽNI DOGAĐAJI IMPORTANT EVENTS

BADEL 1862 11. siječanj 2012 u Zagrebu svečano je potpisan Ugovor o Joint Venture-u između tvrtki Tadee Holding Group Co. Ltd. iz Kine i Badela 1862 d.d., kojim će se osnovati trgovačko društvo u Narodnoj Republici Kini, pod imenom BADEL 1862 & TADEE JOINT VENTURE COMPANY limited liability company. Ovaj Ugovor ”kruna” je višegodišnjeg nastojanja Badela 1862 d.d. za aktivnim uključivanjem na kinesko tržište i širenjem plasmana vlastitog asortimana pića na druge kontinente. Ugovor su potpisali generalni direktor Badela 1862 d.d. Srđan Oreb i potpredsjednik Tadee Holding Group Zhang Zhuben, a svečani trenutak uveličali su prvi potpredsjednik Vlade RH i ministar gospodarstva Radimir Čačić, pomoćnica ministra poljoprivrede, šumarstva i vodnog gospodarstva RH Vesna Gantner Kuterovac te veleposlanik NR Kine Shen Zhifei, koji su pozdravili suradnju dviju kompanija i istaknuli značaj ovog Ugovora za unapređenje gospodarskih odnosa Hrvatske i Kine. Predmet ovog vrlo važnog Ugovora za Badel 1862 d.d., s ciljem ostvarenja ambicioznih planova Badela 1862 d.d. na kineskom tržištu, zajedničko je ulaganje dviju kompanija u prodaju, distribuciju i marketing vina i jakih alkoholnih pića iz proizvodnog asortimana Badela 1862 d.d.

On January 11th 2012 in Zagreb a Joint Venture Agreement between companies Tadee Holding Group Co. Ltd. From China and Badel 1862 JSC Company that will establish trading company in People’s Republic of China, called BADEL 1862 & TADEE JOINT VENTURE COMPANY Limited Liability Company has been signed. The Agreement has been signed by general director of Badel 1862. JSC Srđan Oreb adnd vice-president of Tadee Holding Group Zhang Zhunen, and solemnity was emphasized by the presence of the first Vice President of the Government of the Republic of Croatia and Minister of Economy Vladimir Čačić, Vice Minister of Agriculture, Forestry and Water Economy of the Republic of Croatia Vesna Gantner Kuterovac and the ambassador of People’s Republic of ChinaShen Zhifei that saluted the cooperation of the two companies and emphasized the importance of this Agreement for further development of economic relations between the two countries. The subject matter of this important Agreement for Badel 1862 JSC, with the aim of achieving ambitious plans of Badel 1862 JSC on Chinese market, is a joint investment of the two companies in sale, distribution and marketing of wine and spirits produced by Badel 1852 JCS.

Ulazak u zajednički pothvat s kineskom tvrtkom posljedica je Badelove trogodišnje prisutnosti na kineskom tržištu te strateško opredjeljenje za značajniji iskorak te neusporedivo bolju iskoristivost know-how-a stečenog tijekom dugih 150 godina poslovanja na tržištima diljem svijeta.

Joint venture with Chinese company is a consequence of Badel’s three year presence on Chinese market and its decision to make a significant step towards the significantly better used of know-how acquired during the long 150 years of working around the world.

Potencijal kineskog tržišta izuzetno je velik. Otvaranje kineske ekonomije dovelo je do oštrog kontrasta između mladih i starih što se tiče ponašanja potrošača. Mlađa generacija je obrazovanija i u većem dodiru sa zapadnom kulturom, stoga sklonija kušanju skupljih uvoznih vina. Treba također uzeti u obzir da je Kina na prvom mjestu količinske potrošnje alkoholnih pića – predviđa se da će kinesko tržište alkoholnih pića narasti sa 47 milijardi litara u 2009.g. na 61 milijardu litara u 2014.g.

Potential of Chinese market is extraordinary great. Opening of Chinese economy has led to significant contrast between young and old when it comes to customer behavior. Younger generations are more educated and more in touch with western culture, and more ready to buy expensive imported wines. It also has to be taken into consideration that China is at the first place when it comes to alcohol consumption - it is estimated that Chinese alcohol beverage market will grow from 47 billion liters in 2009 to 61 billion liters in 2014.

Tadee Holding Group Co., Ltd. posluje na tržištu Kine preko deset godina. Ovu kinesku poslovnu grupaciju čine četiri podgrupe poduzeća Tadee Real Estate, Tadee Petroleum and Chemical Group i Zhejiang Wenzhou New Century Group, koje su specijalizirane u naftnoj industriji, poslovanju s nekretninama te ulaganju u strana tržišta i međunarodnoj trgovini.

Tadee Holding Group Co. Ltd. is present on the Chinese market for over 10 years. This Chinese business group consists of four sub-groups of Tadee Real Estate, Tadee Petroleum and Chemical Group and Zhejiang Wenzhou New Century Group companies that specialized in oil industry, trading with real estates and investments into foreign markets and international trade.

Grupacija trguje s preko osamdeset država u cijelom svijetu, između ostalog i s Republikom Hrvatskom. Potpisivanje ”joint venture” Ugovora s Badelom 1862 d.d. još je jedan korak k unapređenju poslovnih odnosa i trgovine između Republike Hrvatske i Narodne Republike Kine.

Group conducts business with over 80 countries worldwide; among them is the Republic of Croatia. Signing the joint venture Agreement with Badel 1862. JSC is another step to improving business relations and trade between the Republic of Croatian and People’s Republic of China.

Interview:

Đuro Horvat H

rvatski vinari su na korak od EU, pa smo uz bezbrojna pitanja o dobrim i lošim utjecajima tog ulaska gospodinu Đuri Horvatu, direktoru Agrokor vina i predsjedniku Udruge vinara Hrvatske postavili pitanje može li Hrvatska postati značajniji čimbenik na tržištu vina EU. Razgovor smo započeli nakon sastanka u predivnom Stonu, uz kušanje najboljih plavaca tog dijela Hrvatske. Strukovna udruga vinara Hrvatske, osnovana pri HGK, organizirala je jedan od rijetkih konkretnih sastanaka gdje su se pojavili gotovo svi vodeći proizvođači plavca malog. Dr. sc. Đuro Horvat i Božica Marković, direktorica Sektora za poljoprivredu, prehrambenu industriju i šumarstvo HGK su jednostavnim jezikom prenijeli planove strukovne udruge svim nazočnima. Nakon ovog sastanka i druženja sam osjetio jedan optimizam kod sudionika. Koji model zajedništva u vinarskoj industriji Hrvatske zagovarate? Pitanje organizacijskog modela stvar je dogovora svih zainteresiranih strana, a on svakako mora osigurati zajedničko i jasno donošenje odluka i načina njihovog provođenja. U ovom trenutku zajedništvo se na određeni način osigurava kroz Udruženje vinarstva pri Hrvatskoj gospodarskoj komori, no sigurno je da će se morati uskoro uspostaviti i samostalni organizacijski model koji će osiguravati i koordinirati zajedničko provođenja strategije internacionalnog nastupa i brendiranja hrvatskog vinarstva kroz vinske regije Dalmacije, Istre i hrvatskog Podunavlja te hrvatskih vina kroz brend Vina Croatia.

roatian winemakers are just step away from the EU, so we have asked Đuro Horvat, a director of Agrokor Wines and president of Croatian Winemaker Association, countless questions regarding good and bad impacts of Croatia’s accession into the EU and can Croatia become an important factor on wine market inside the EU. We started our conversation after meeting in beautiful Ston, after tasting of some of the best ”Plavac” wines in that part of Croatia. Professional association of Croatian winemakers, established under Croatian Chamber of Commerce, has organized one of the rare concrete meetings where almost all leading producers of ”Plavac Mali” have come. Đuro Horvat, PhD and Božica Marković, director of Department of Agriculture, Food Industry and Forestry under Croatian Chamber of Commerce have stated in plain language to all participant plans made by Professional association. After this meeting and socialization I have felt certain optimism among participants. Which model of cooperation in Croatian winemaking industry do you support? The question of organizational model is a matter of agreement of all interest parties, and it certainly has to ensure collective and clear decision making and clear way of their implementation. Now that collective decision making is in a certain way ensured by Winemaker Association under Croatian Chamber of Commerce, but it is sure that soon we will have to develop independent organizational model that will allow and coordinate collective strategy implementation for international presentation and branding of Croatian winemaking trough wine regions of Dalmatia, Istria and Croatian Danube region and Croatian wines using Croatian Wine brand.

Ono što stalno naglašavate na susretima sa proizvođačima vina, a i ostalim čimbenicima u tom poslu je da je jako bitno biti zajedno i tako nastupati. Koji su preduvjeti za povjerenje u tom zajedništvu ? U Hrvatskoj je registrirano oko 1200 proizvođača vina, a čak 84 posto su mali proizvođači s vinogradima manjim od 1 hektara, a službena količina vina koje je stavljeno u promet u RH je oko 65 milijuna litara, dok je ukupni prošlogodišnji izvoz iznosio svega 300.000 litara . Ovi podatci ukazuju na to da se trebamo ujediniti i postaviti jasne i neovisno postavljene standarde za vina s kojima se želimo predstaviti na internacionalnoj sceni. Dakle, trebamo dobro razumjeti trenutno stanje međunarodnog tržišta vina, razumjeti trendove i procjene budućih trendova, te u skladu s time definirati trenutne lokomotive s kojima možemo istog trena izaći na međunarodnu scenu, ali isto tako definirati i naše potencijale s kojima u skoroj budućnosti možemo zadovoljiti međunarodnu vinsku scenu koja je u konstantnoj potrazi za nečim novim. Kada govorim o standardima to ni u kojem slučaju ne znači susprezanje kreativnosti proizvođača, no uvijek se mora osluškivati potrošač i ukoliko želimo uspjeh moramo pronaći način da mu se pruži proizvod koji u najvećoj mogućoj mjeri zadovoljava njegova očekivanje. Upravo na tome se i temeljio uspjeh vina novog svijeta koja danas svi navodimo za primjer. Zaključuje li se da zajedničkim nastupom, isti interes imaju uvjetno rečeno mali i veliki vinari? Istraživanja među kupcima vina (UK) pokazuju da je među prva tri ključna kriterija kod odabira vina svakako i zemlja iz koje vino dolazi. Vino je vezano uz zemlju na kojoj nastaje, dakle ukoliko želimo da hrvatsko vino bude internacionalno uspješno moramo i Hrvatsku prezentirati kao zemlju dobrog vina, sa svim njezinim raznolikostima (od sunčanih vina iz Dalmacije, preko lepršavih istarskih vina do vina koja odražavaju bogato tlo koje se nalazi uz hrvatski dio Dunava), kao i njezine turističke atrakcije, kulturnu baštinu i tradiciju. I mali i veliki vinari žele da Hrvatska bude prepoznata kao zemlja dobrog vina koja odražavaju regionalne specifičnosti zemlje. To je cilj koji nitko ne može samostalno ostvariti, ali zajedničkim naporima i uz potporu i pratnju odgovarajućih institucija to možemo. U najkraćem, što suštinski najviše nedostaje Hrvatskoj da bi poboljšala izvoz vina? Preduvjet za povećanje nacionalnog izvoza vina jest jasna internacionalna strategija nastupa, što podrazumijeva definiranje prioritetnih tržišta i načina nastupa na tim tržištima, te predstavljanje Hrvatske kao zemlje dobrog vina. Zemlje koja ima tisućljetnu tradiciju proizvodnje vina, ali je još uvijek nedovoljno poznata na međunarodnoj vinskom tržištu. Dakle treba nam internacionalna strategija nastupa kako bi stvorili prepoznatljivost vinskog brenda s hrvatskim predznakom koji definitivno ima potencijal. Po Vašem mišljenju koju Hrvatske sorte imaju najveći potencijal za proizvodnju vina svjetske klase ? Glavninu nasada u Hrvatskoj čine graševina (26 posto), malvazija (10 posto)i plavac mali (9 posto), a to su ujedno i vina s kojima se vinski entuzijasti u svojim individualnim potragama i putovanjima najprije susreću u Hrvatskoj. Smatram da su to vina gdje već danas imamo predstavnike svjetske klase ili ćemo ih imati vrlo brzo. Uz njih bih svakako istaknuo i traminac, za koji neki stručnjaci smatraju da svoje najbolje karakteristike iskazuje upravo u srijemskom vinogorju, te frankovku i teran koji izazivaju popriličan interes

During the meeting with producers, and with other important factors in the business, you kept emphasizing that it is very important to stay united and presented ourselves that way. What are requirements for that unity? We have 1,200 registered winemakers in Croatia, and 84% of them are small producers with vineyards smaller than 1 hectare and official amount of wine placed on market in Croatia is about 65 million liters, with total export of 300,000 liters last year. This data shows that we have to unite and present clear and independently set standards for wines which we want to present on international scene. So, we have to have clear understanding of international wine market, understanding of trends and we have to estimate future trends and recognize our expedition forces for entering that international scene right now, but we also have to define our strengths and potentials for meeting future expectations of international wine scene that is constantly searching for something new. When we talk about standards, that in no way means blocking creativity of winemakers, but we also have to listen to our consumers and we have to grant them a product that meets their expectations if we want to be successful. That is the foundation of success of wines from the New World that we all mention as examples of success. Can we conclude that, due to united presentation, both co-called small and big winemakers share the same interests? Researches conducted among wine consumers (in UK) show that among top three criterions when choosing the wine is country of origin. Wine is bound to the country where it is produced, so if we want to make Croatian wine internationally successful, we have to present our country as a country of good wine, with all its varieties (from sunny wines from Dalmatia, to flirty wines from Istria to wines that mirror rich soil found in Croatian part of Danube), with its tourist attractions, cultural heritage and tradition. Both small and big winemakers want Croatia to be recognized as a country of good wine that represents regional specificity of our country. That is a goal no one can achieve on their own, but if we work together, with proper support and help from appropriate institutions, we can achieve it. In short, what does Croatia miss the most when it comes to improving wine export? Requirement for increasing national export is clear international presentation strategy, which includes defining priority markets and ways of presenting ourselves on those markets, and it includes representing Croatia as a county of good wine. A county with a millennium long tradition of winemaking, but a country that is still not fully recognized on international wine market. So, we need an international presentation strategy in order to create recognition of Croatian wine brand, a brand that definitely has a lot of potential. In your opinion, which Croatian varieties have the greatest potential for production of world-class wines? Most of plantations in Croatia are Riesling (26%), Malvasia (10%) and ”Plavac Mali” (9%), and those are the varieties that wine enthusiasts mostly encounter on their individual searches and trips in Croatia. I believe those are varieties in which we already have world-class wines, or we will have very soon. Alongside them, I would also like to mention Traminer, for which some experts believe that it shows its best characteristics in vineyards of Srijem region, and Blaufrankish and Terrano that are raising interest wherever we present them. But let’s leave a possibility for some other variety to present itself. We can

gdje god da se pojave. No ostavimo mogućnost da se iskaže i neka druga sorta. Ne smijemo zanemariti da je svjetsko tržište sklono i kupažama koje također daju velike mogućnosti, dok kod nas one još nisu prepoznate kao potencijal. Istaknuli ste da Hrvatska ima kulturnu i vinsku baštinu koju nemaju mnoge zemlje, pogotovo novog vinskog svijeta. Kako iskoristiti tu prednost ? Tu prednost možete iskoristiti jedino na način da svijet odnosno potrošača upoznate sa svim tim činjenicama i potaknete ga da ih iskusi. Treba ispričati priču o Hrvatskoj, a dio te priče je i tisućljetna neprekinuta proizvodnja grožđa i vina. Mislite da bi prvenstveno trebalo raditi na povećanju potrošnje na području RH, a koja je izuzetno mala u Hrvatskoj, a samim tim i posredno raditi na kulturi stola i u turizmu. Pogotovo ako se zna da je najbolji izvoz onaj kod kuće?

not forget that world market favors coupage (blending) because of its great possibilities, while that process is still not recognized as a potential in Croatia. You mentioned that Croatia has cultural and wine heritage that is richer than most countries, especially those of ”new wine world”. How can we use that advantage? We can use that advantage only if we show to the world, i.e. consumers, all those facts and to encourage people to experience them. We have to talk about Croatia, and one part of that story should be millennium-long continued production of grapes and wines. Do you thing that we should first work on improving sales within Croatia, which are very low at the moment, and by doing so improve our dinning culture and tourism? Especially taken that the best export is at home?

Treba poticati razumnu potrošnju, a to znači da treba podizati kulturu stola te možda čak smanjiti kombinacije kojima smo kao nacija prilično skloni. Čaša vina uz ručak i večeru je dobrodošla, kako s društvenog aspekta tako i s aspekta dobrog utjecaja na ljudski organizam. Isto tako velika je odgovornost na ljudima u ugostiteljstvu. Gostu treba ponuditi dobro vino, usklađeno s prilikom i hranom koliko god je to moguće i naravno gost uvijek mora otići s osjećajem da je dobio vrijednost za svoj novac. Zadovoljan gost će se uvijek vratiti i bit će najbolji mogući ambasador Hrvatske, ista stvar ali u negativnom smjeru je i s gostom koji je doživio loše iskustvo. Svi moramo biti svjesni da današnji turisti, gosti, putnici imaju puno više znanja i iskustva nego što mi mislimo, a ukoliko u datom trenutku i nemaju sve informacije, one su im lako i brzo dostupne.

We should encourage sensible consumption, which means improving our dinning culture and perhaps even lowering combinations we are prone to as a nation. One glass of wine with lunch and dinner is welcomed, from both social and health aspect. Furthermore, great responsibility lies with people in catering industry. We have to offer good wines to our quests, wines that are in accordance with the occasion and food as much as possible and we have to give to our quests that feeling that they really experienced something valuable for their money. A satisfied quest will always return and he will be the best ambassador of Croatia, the same goes with quests that had experienced negative experiences, but they will do the opposite. We have to realize that modern tourists, travelers and quests have much more knowledge and experience than we give them credit for, and even if they do not have all information in any given moment, they can quickly and easily obtain them.

U najkraćem, što suštinski najviše nedostaje Hrvatskoj da bi poboljšala izvoz vina ? Gdje vidite hrvatska vina na svjetskom tržištu ?

In short, what Croatia vitally misses when it comes to improving wine export? Where do you see Croatian wines on world market?

Glavna prepreka hrvatskim vinima u osvajanju inozemnih tržišta je sigurno neprepoznatljivost brenda hrvatskih vina, odnosno Hrvatske kao vinske zemlje. Hrvatska vina bilježe najveću zastupljenost u našem bližem okruženju, u regiji, a tek sporadično i šire. U planu je širenje na zemlje Beneluxa, Skandinaviju te Veliku Britaniju koja je ujedno najveći uvoznik vina u EU s gotovo 45 posto od ukupnog uvoza. Ovdje je naglasak na izvozu vrhunskih, ekskluzivnih vina koja stvaraju image i ne mjere se volumenom nego kvalitetom.

The main obstacle to Croatian wines in conquering new markets is that Croatian wine brand is not recognized, in other words, Croatia is not recognized as wine country. Our wines are mostly recognized in our immediate surrounding, in our region and scarcely anywhere broader. We plan to expand to Benelux countries, Scandinavia and Great Britain which is the largest EU importer of wine with almost 45% of total EU import. Here the emphasis is on export of high-quality, exclusive wines that create an image and are not measured in volume, but in quality.

Kojim koracima strukovna udruga vinara RH kreće u stvaranje imidža Hrvatske kao vinske destinacije ?

Which steps does Professional association of Croatian Winemakers make for creating an image of Croatia as wine destination?

Dosta pripremnih aktivnosti smo napravili tijekom 2011. godine. Kroz Hrvatsku gospodarsku komoru naš Odbor za marketing organizirao je nastupe naših članova na sajmovima koje smo odredili kao prioritetne te smatramo da je važno nastupiti na njima. Isto tako organizirali smo niz putovanja za strane novinare tijekom kojih smo im omogućili da izravno iskuse Hrvatsku u hrvatska vina. Također pripremamo prijedlog internacionalne strategije kao i strategiju brendiranja Hrvatske kao vinske zemlje. Očekujem da će iduća godina biti godina tijekom koje ćemo u potpunosti zaokružiti našu strategiju i pripremiti se za bitno drugačiji nastup na međunarodnoj sceni.

We have made many preparation activities during 2011. Our Marketing Committee has, trough Croatian Chamber of Commerce, organized appearances of our members on fairs that were marked as priority fairs and we believed it was very important to make appearances on them. Furthermore, we have organized a series of trips for foreign journalists during which we made them experience Croatia and Croatian wines directly. We are also working on preparation of international strategy and on strategy for branding Croatia as wine country. I expect that the next year will be the year in which we will complete our strategy and that we will be prepared for a totally different appearance on international scene.

Što danas diktira potrošnju i potražnju vina? Razvijena kultura stola bitna je za potrošnju i potražnju vina. No isto tako poznato je kako se u potrošnji vina izmjenjuju razdoblja kada se više traže bijela od crnih vina i obrnuto. Danas je trend laganih, pitkih vina što je zapravo u suprotnosti s prirodnim uvjetima danas koji stvaraju moćna, bogata vina. Današnji vinoljupci su otvoreni za istraživanje i nova vinska iskustva i hrvatska vina trebaju iskoristiti ovu priliku. Tržište Velike Britanije pozicioniralo se kao opinion maker tržište za vinsku ponudu, i najčešće vina koja uspiju izazvati pozitivan interes ovog tržišta dobivaju vrlo dobru referencu za ostala tržišta. Smatrate da su nam potrebna tkz. ”Gateway” vina ..... recite nam nešto više o tome ? Već sam rekao da su graševina, malvazija i plavac mali najprepoznatljivije hrvatske sorte i one bi svakako trebale biti lokomotive izvoza, ali je važno naglasiti da treba ustrojiti standarde kvalitete, jer samo konstantna kvaliteta ovih vina i pridobivanje povjerenja kupaca može u izvozu osigurati bolji ulaz i brže punjenje ostalih hrvatskih sorti. Po Vama, koji način prodaje će prevladati u budućnosti prodaje vina, ona u on ili off trade-u ? U ovom trenutku je očito kako jača prodaja vina u off-tradeu i to kvalitetnijih vina. Jedan od razloga je zasigurno financijska kriza koja je pogodila potrošače, no isto tako postoje naznake da je potrošač zbog ubrzanog načina života koji vodi postaje skloniji kada mu to prilike dopuštaju ostati kod kuće. Kupnja putem on-linea sigurno će pridonijeti porastu off-trade prodaje. Što je Vaša pokretačka snaga ? Kako je biti predsjednik uprave Agrokor vina ? Agrokor vina, s vinarijama s kojima surađuje i njihovim brendovima, nosi veliku društvenu odgovornost za pokretanje i provedbu zajedničkog projekta brendiranja vinske Hrvatske, odnosno da zajedno s ostalim vinarima, i malim i velikim, utvrdi parametre koji će nam omogućiti gradnju vinske Hrvatske na svjetskoj vinskoj sceni. Kao što sam i ranije rekao, teško da to bilo tko od nas može samostalno napraviti. U stvaranju vinske Hrvatske treba nam sva snaga, inovativnost, kreativnost i osobnost koja se nalazi kako u malim, tako i u velikim vinarima. Ima li Agrokor vina svoje pjenušce, što kupcima u ovom segmentu možete ponuditi za svečane i blagdanske prigode? Tvrtka Agrokor vina kroz marketing i prodaju zastupa nekoliko vinskih podruma, a osim vina neki od njih proizvode i pjenušce. Prije godinu dana Podrum Mladina klasičnom metodom napravio je svoj prvi pjenušac Poj koji je na ovogodišnjem Decanterovom ocjenjivanju vina dobio priznanje, a na Cropacku zlatnu medalju za dizajn. Podrum Mladina planira ove godine obradovati ljubitelje pjenušaca novim proizvodima što će i postati jedna od specijalnosti ovog podruma. Osim Podruma Mladine i Iločki Podrumi imaju svoj pjenušac pod nazivom Princeps, kao i Istravino koji je proizvođač najdugovječnijeg ”hrvatskog pjenušavog” brenda – Bakarske vodice koja se proizvodi u nekoliko linija – Rubin, Special, Grand cuvee i Prestige. Dakle, u ovom trenutku nudimo potrošačima nekoliko različitih pjenušavih vina i siguran sam će svaki potrošač moći izabrati nešto po svom ukusu i u okviru svoje platežne mogućnosti.

What dictates wine consumption and demand today? Developed dinning culture is very important for wine consumption and demand. But we also know there are some periods when red wines have higher demands than the white ones, and vice versa. Today’s trend is a trend of light, drinkable wines which is in contract to natural conditions we have today, since natural conditions create powerful, rich wines. Modern wine lovers are open for exploring and are open to new wine experiences and Croatian wines should take advantage of that opportunity. Market of Great Britain has positioned itself as an opinion making market for wines, and wines that can create a positive interest on that market usually have great recommendations for other markets. Do you believe that we need so-called ”Gateway” wines? Tell us more about that. As I already mentioned, Riesling, Malvasia and Plavac Mali are most recognized Croatian varieties and they should be at the vanguard of our export, but it is also important to emphasize that we have to create quality standards since only constant quality of those wines and earning the trust of our consumers can help all other Croatian sorts to enter other markets. In you opinion, what kind of wine sale will be dominant in the future, on or off trade sale? Now it is obvious that wine sale in off-trade is increasing, especially with better wines. One of the reasons is financial crisis that had an impact on customers, but there are also some signs that the consumers prefer to stay at home as much as possible because of frantic way of modern life. On line shopping will result in rise of trade-off sales. What is your driving force? What is it like to be the president of Agrokor Wines? Agrokor Wines, with wineries it cooperates with and all their brands, carries a great social responsibility to create and implement joint project for branding Croatian wines, in other words, in cooperation with other winemakers, small and big, we have to determine parameters that will allow us to build Croatia as wine country on international wine scene. As I already mentioned, it is difficult for any of us to achieve that on their own. In creation of ”wine Croatia” we need all the strength, creativity and personality we can get, and those attributes can be found in small and big winemakers. Does Agrokor Wines have their own champagnes? What can you offer to your customers for ceremonial and holiday occasions? Agrokor Wines Company represents several wineries trough marketing and sale and besides wine, some of them produce champagnes. A year ago Mladina Winery has, using traditional, method produced its first champagne called Poj that received a prize at this years’ Decanter World Wine Awards and golden medal for design at Cropack. Mladina Winery plans to treat champagne lovers with new products this year which will become a new specialty of that winery. Apart from Mladina Winery, Ilok Wine Cellars have their champagne called Princeps, as does Istravino which produces the longest lasting ”Croatian champagne” brand - Bakarska vodica that is exported in several lines – Rubin, Special, Grand cuvee and Prestige. So, we can offer several differed brands of champagnes at the moment and I am sure that each customer will find something according to his taste and purchase power.

Toljanić Sve se složi, ima smisla i čovjek se prosto naježi kad vidi kako brojna obitelj Toljanić s velikom predanošću i ljubavlju spravlja svima znanu žlahtinu Toljanić, za mnoge ”best buy” u kategoriji laganih i svježih vina. Everything comes into place, gets a meaning and person simply can stand amazed when watching big Toljanić family making their well known Žlahtina Toljanić with so much dedication and love, a wine that is for many the ”bestbuy” in light and fresh wine category.

lahtina je prvorazredno kvalitetno vino spravljano od grožđa iz Vrbničke doline na otoku Krku u Hrvatskoj. Karakteristično je po svome svježem mirisu i prozirnoj zlatnozelenoj boji - vrlo je lagano, pa se preporuča uživati ga hladno i ne starije od tri godine. Sadrži 11-12% alkohola ovisno o godišnjoj berbi. Nakon uvođenja nove proizvodne tehnologije, ovo vino je zauzelo istaknuto mjesto na hrvatskim i inozemnim sajmovima i izložbama vina. Da bi zadržali prepoznatljivu kvalitetu vina, obitelj Toljanić puno posla obavlja ručno. Žlahtina Toljanić dobila je niz službenih priznanja i pravo na zaštićenu etiketu ”Izvorno hrvatsko” između 80 drugih proizvoda, te je na četvrtome mjestu popisa najslavnijih hrvatskih vina (Pošip, Dingač, Ivan Dolac, Žlahtina). Toljanići uz vinograde imaju autohtoni ugostiteljski objekat, te uz vlastiti uzgoj janjaca jedni su od rijetkih koji imaju proizvodni proces od ”polja do stola”. Posjetom Toljanićima, nečete imati osječaj da ste došli u proizvodnju vina, več kod ljudi koji to rade s ljubavlju. Vjerujte nam, vrijedi ih posjetiti...

lahtina is a first-class quality wine made of grapes from Vrbička Valley on the island of Krk in Croatia. Characterized by its fresh aroma and transparent golden-green color, very light, so it is recommended to consume it cold and not older than three years. It has 11-12% alcohol content, depending on the harvest. After introduction of new production technology, this wine has taken an eminent place on Croatian and foreign fairs and wine exhibits. In order to keep recognizable quality of the wine, Toljanić family does a lot of work manually. Žlahtina Toljanić has received many official recognitions and its has earner a right to protected ”Authentic Croatian” label among 80 other products, and it holds fourth place on the list of most famous Croatian wines (Pošip, Dingač, Ivan Dolac, Žlahtina).

Toljanić family, apart from vineyards, owns autochthonic catering facility and with their private lamb breeding they are one of the few that offer production process characterized as ”from the field to the table”. By visiting Toljanić family you will not have a feeling that you came to winemakers, but people that work with love. Trust us, they are worth the visit.

Vinar se predstavlja Poštovani, Ovim putem želim Vam predstaviti i prezentirati naše vino, Plavac mali 2006, Grand cru. Proizvodnja Plavca malog u našoj je obiteljskoj tradiciji stoljećima te seže od kraja 19 stoljeća kada su prvi vinogradi Plavca maloga sađeni na vlastitom korijenu. Nastavljajući očevu tradiciju, moj je pradjed nastavio sa uzgojem i širenjem Plavca malog te je brigu, trud i ljubav prema uzgoju prenio i na moga djeda. Živeći obiteljsku tradiciju, a ujedno i kao zaposlenik poljoprivredne zadruge uočavao je nedostatke mastodontske proizvodnje pri kojoj je dolazilo do velikih šteta na račun potencijalne kvalitete tadašnjeg uzgoja i načina rada. Istaknuvši se u Poljoprivrednoj zadruzi Pelješki vrhovi, dobio je posao degustatora te time još više potencirao kvalitativni razvoj proizvodnje. Ljubav i stečeno znanje i iskustvo prenio je na moga oca koji je stekao diplomu profesionalnog vinogradara i vinara 1973. godine. Značaj vinove loze u mojoj obitelji ali i na Pelješcu veliki je, a to potvrđuje i činjenica da upravo i samo bavljenje tom djelatnošću othranilo i sljedeći naraštaj obitelji Grgurević. Treba napomenuti da loza za razliku od drugih kultura (osim masline) čiji uzgoj na Pelješcu nije bio moguć, iziskuje velike napore, puno truda i ljubavi prema prirodi, tradiciji i poštovanju Plavca malog, još uvijek neprikosnovenog kralja hrvatskih vina. Tako možemo naglasiti način sadnje koji iziskuje krčenje neobrađenih površina te izgradnju i obnovu tradicijski prepoznatljivih ”međa” koje su spomenik ljudskoga rada. Poštujući prirodu i potencirajući identitet Pelješca, a posebice moga položaja i terroira Krive njive, pratimo razvoj i rast loze koristeći ekološke preparate koji pretpostavljaju zadržavanje posebitosti grožđa od kojega proizvodimo i ovo vino. Sa ciljem kvalitativnog izdvajanja i razvijajući posebnost našeg načina rada u vinogradu, fermentaciju prepuštamo autohtonim kvascima za koje smatram da suvereno i najbolje predstavljaju naš trud. Vinograd iz kojega se dobiva grožđe za Plavac mali, Grand cru posadio je moj djed 1961. godine, a u sadnji sudjelovao je i moj otac. Značaj koji pridajem ovom vinogradu govori i činjenica da Grand cru vina nastaju isključivo u godinama za koje procjenimo da zadovoljavaju kvalitetu dostojnu toga naziva. Budući da je kvaliteta ujedno i ograničava količinu, odlučio sam se na numeriranje svake pojedine butelje kako bih i time naglasio posebnost godine pa tako i berbe. Umjesto kapice, na ovoj se boci nalazi pčelinji vosak koji je također jedan od proizvoda obitelji Grgurević. Vino je odležalo u standardnim barik bačvicama hrvatske proizvodnje. Etiketu je dizajnirao mladi dizajner Domagoj Verović, apsolvent grafičkog dizajna u suradnji samnom. Uz obiteljsku podršku ovo sam vino napravio u 20-oj godini te mi je pomoglo spoznati potencijal i ideal kojem svakom novom berbom težim. Sa poštovanjem, Anto Grgurević, univ. bacc. ing. agr. 091/ 8807-427 / anto.grgurevic@gmail.com

Grgurević vina 36

Winemaker represent himself Dear all, I would like to use this opportunity to present you our wine, Plavac mali 2006, Grand cru. Production of Plavac mali has been in our family tradition for centuries and goes back to 19th century when first vineyards of Plavac mali were planted. Continuing his father’s tradition, my grand grandfather continued growing and spreading Plavac mali and he has passed his care, work and love for vineyard to my grandfather. Living the family tradition, and as an employee of agricultural cooperative, he realized drawbacks of mass production and impact of it on quality of yield and work. He proved his work in Agricultural cooperative ”Pelješki vrhovi” for which he got a job of taster and he continued to firmly emphasize the importance of quality production. He passed his knowledge and love to my father who earned his diploma for professional winegrower and winemaker in 1973. The importance of grape wine in my family, and on Pelješac peninsula, is great, which can be confirmed by a fact that the next generation of our family had been fed just by growing grape wine. It is worth mentioning that grape wine, apart from growing other cultures (beside olives, since it was not possible to grow them on Pelješac), takes a lot of work, dedication and love for nature, tradition and respect towards Plavac mali, still reigning king of Croatian wines. It is important to emphasize plantation, that means clearing of unused lands and building and restoring traditional ”boundary walls” that are monuments to human labor. Respecting the nature and emphasizing identity of Pelješac, and especially my place and territory ”Krive njive”, we monitor growth and development of wine grapes using ecological additives that save characteristic of grapes we use for winemaking. With a goal of improving our quality and by developing our work in vineyard, we let fermentation to autochthonic ferments since we believe they represent our work the best. A vineyard that produces Plavac mali grapes, Grand cru, was planted by my grandfather in 1961 with the help of my father. The importance I give to this vineyard is shown by a fact that Grand cru wines are produced only in years when we believe that the quality of grapes deserves to bear that name. Since quality limits quantity, I decided to numerate each bottle in order to show importance of a certain year and harvest. Instead of a cap, a bee wax is placed on top of this bottle; a wax is also a product of our family. Wine has aged in standard barrique barrels manufactured in Croatia. A young designer Domagoj Verović, a student of graphic design, designed the label with my help. With the help of my family I have made this wine when I was 20 and it has helped me realize the potential and ideal to which I strive with each harvest. Sincerely,

Grgurević wines 37

Vinarija Matković V

inarija Matković osnovana je 1998g. Osniva je Domagoj Matković, tada najmladi u kući Matkovića, a najstariji momak u selu. Ali eto i njemu se stalo u kraj... Stigla mlada pa se i njega moze naći kod kuće. Naš domaćin ne zna dokle sežu korjeni proizvodnje vina i rakija u Matkovića, ali kameni podrum u starom selu pokazuju svu svoju ljepotu, a i sam raspored pokazuje da su stari Matkovići, koji su se od pamtivjeka bavili obradom kamena, imali uredene, hladne podrume pune vina i rakije i svakodnevno krijepili dusu. Novo izdanje Vinarije Matković... pogled sa velikog balkona puca na predivno imotsko polje, na jezera, na grad na gori... lipo, nema šta. Zidovi u podrumu Matković su puni diploma i medalja, zlata, šampiona, nekoliko umjetničkih slika kao i slika Stjepana Radica na počasnom mjestu. U kušanju kod Matkovića podrumu krećemo sa Botuškom travaricom od meda koja je dobila ime po rodnom mistu majke Milice rođene Ćapin iz Podbablja Gornjeg... malo smokava pa opet jedna čašica... Prija, nema šta... Botuška je prepečenica sa biokovskim travama u koju nakon odležavanja u drvenim bačvicama dodajemo domaći imotski med sa propolisom ...jos jedna smokva i krećemo sa Emothom višnjevačom koja nas sladi svojim prezrelim okusom... zanimljiva je ova višnjevača. Sad prelazimo na Kameni most, bijelo vino proizvedeno od sorti Kujundžuša i Okatica bijela... ali prije malo pršuta i sira... kruv ispod peke.. Fini voćni miris... možda malo drvo... malo tanina, vanilina, kiselina blaga... ukusno... zanimljivo... Kameni most je dva puta bio šampion Kujundžuša. Inače je jako omiljerno piće gostiju Makarske rivijere u restoranima Jež, Ivandića Dvori, Panorama, Roma, Barba, Vruja, Susvid i Peškara. Matkovići imaju svoje vinograde na područjima imotskog polja koja se zovu Dorićevina, Nasrid polja i Brižine. Brižine su jedan od boljih položaja u polju i sa njega ove godine je bila prva berba Syraha i kojemu se, kako kaže Matković, nije mogao izmjeriti slador na refraktometru. Planovi Matkovića su proširiti vinariju, napraviti jedan podzemni tunel za drvene bačve, degustaciona sala sa malim restoranom i terasom i par sobica za vjerne goste... idejni projekt je gotov, ali strpljivi Matković ce pričekati eu fondove, jer sve ide kao obiteljsko gospodarstvo...

Matković Winery M

atković Winery was established in 1998. It was established by Domagoj Matković, then the youngest member of Matković household, and the oldest bachelor in the village. But he had to change… He is married now and we found him at his house. Our host does not know how far the family tradition of making wine and schnapps goes, but stone cellar in the old village shines with beauty and shows that his ancestors, who have always been in stonecutting business, had arranged, cool cellar filled with wine and schnapps used for everyday relaxation. New style of Matković Winery… balcony view over beautiful Imotski filed, lakes, city in the hills, very beautiful without a doubt. Cellar walls are filled with diplomas and medals, gold, trophies, a few paintings and a picture of Stjepan Radić in a special place. In Matković cellar we first tasted Botuška bitters made of honey that was named after the birth place of their mother Milica who was born in Ćapin family from Podbablje Gornje. We ate some figs and then drank another drink. Very good, no doubt. Botuška is made of herbs from mountain Biokovo and after it ages in wooden barrels they add some home made honey with propolis from Imotski. Another fig and Emotha sour cherry schnapps that tastes so ripe. This drink is very interesting. Now we get to Kameni most, a white wine made of Kujundžuša and Okatica bijela varieties, but first – some prosciutto, cheese and home made bread. Good fruity aroma, with hints of wood, a bit of tannin, vanilla, mild acidity, very tasty. Kameni most wine is Kujundžuša two-time champion wine. It is a very popular drink with quests in Makarska Riviera and in restaurants Jež, Ivandića Dvori, Panorama, Roma, Barba, Vruja, Susvid and Peškara. Matković family has their vineyards around Imotsko polje, in regions called Dorićevina, Nasrid polja and Brižine. Brižine is one of the best locations in Imotski filed and Brižine vineyards gave first annual harvest of Syrah, a variety that, according to Matković, is so sweet that it is hard to measure it. Matković family plans to expand their winery, build an underground tunnel for their barrels, build tasting room with small restaurant with a terrace and a few rooms for quests. Idea is there, but patient family will wait for the EU funding since they are registered as a small family farm.

Prvi hrvatski vinarski muzej u osnivanju The first Croatian wine museum in the Pelješac U Putnikovićima na Pelješcu osniva se Prvi hrvatski vinarski muzej Putnikovići founded the first museum of Croatian wines Piše: / Written by: Jurica Rubić

inogradarstvo imalo je veliku važnost za ukupni gospodarski razvitak Hrvatske. Zahvaljujući raznolikosti prirodnih uvjeta, zemljovidnom položaju i povijesnom utjecaju, Hrvatska baštini bogatu tradiciju uzgoja loze i razvila se u značajnu vinogradarsku naciju. U mnogim krajevima vinogradarstvo je osnova cjelokupnog gospodarstva od kojeg ovisio opstanak stanovništva. Stanovnici vinarskih krajeva imaju drukčiji odnos prema lozi u odnosu na druge poljodjelske kulture. Zbog toga Hrvatska nije samo bogata raznim vinima i sortama grožđa već ima i veliki broj običaja veznih uz lozu i vino. Ponekad nismo ni svjesni da posjedujemo bogatu škrinju vinogradarskog narodnog blaga. Mnoge vinogradarske zemlje ne samo da su sačuvali predmete iz svoje vinogradarske prošlosti već su to ekonomski adekvatno iskoristili. Hrvatska je rijetka vinogradarska zemlja u svijetu koja nema svoj vinski muzej. Iako je već godine 1982. pokrenuta inicijativa da se u Splitu osnuje Muzej vinogradarstva i vinarstva Jadranskog područja. Institut za Jadranske kulture, Fakultet poljoprivrednih znanosti i Institut za ekonomiku i organizaciju poljoprivrede iz Zagrebu izradili su idejni elaborat. Predvidjeli da to bude u Mletačkoj kuli na Voćnom trgu, ali je nažalost ostalo sve samo na inicijativi. Međuvremeno, je iz želje da se nešto sačuva, niklo nekoliko vinogradarskih etnografskopovijesnih zbirki (u vinariji Bedrica u Skradinu, u podrumu Dalmacijavina u Starom Gradu, podrumu Coba na Visu, u P.Z. Komiži, i na nekim drugim mjestima). Mnoge zemlje imaju i po nekoliko reprezentativnih muzeja vina. Zanimljivo je da Poljska ne može se pohvaliti svojim vinogradarstvom ali u centru Warsawe dobro je posjećen vinarski muzej t.z. ”Fukier museum”.

iticulture had a big importance for overall economic development of Croatia. Due to various natural conditions, geographical position and historical influence, Croatia has a rich winegrowing tradition and it has developed into an important viticultural nation. In many regions viticulture is the basis of all economy and people’s survival depends on it. Inhabitants of winegrowing regions have a different attitude towards grape vine when compared to other agricultural cultures. All that makes Croatia not only rich with many wines and grape vine varieties, but it also created many customs linked to grape vine and wine. Sometimes we are not even aware that we have a rich chest of viticultural treasures. Many viticultural countries not only have saved artifacts from their viticultural history, but they also managed to exploit them economically. Croatia is one of the few viticultural countries without a viticultural museum. Although in 1982 an initiative was started in Split for establishing Museum of viticulture and winemaking for Adriatic region. Institute for Adriatic Cultures, Faculty of Agriculture and Institute for Agricultural Economy and Organization from Zagreb have made a concept design. They wanted to place the museum into Venetian tower on Voćni trg, but unfortunately everything stayed just an initiative. Meanwhile, wishing to preserve the heritage, several viticultural ethnographic - historical collections have been established – in Bedrica winery in Skradin, in Dalmacijavino cellar in Stari Grad, Coba cellar on the island of Vis, in Agricultural cooperative Komića and some other locations. Many countries have several representative Museums of wine. It is interesting that Poland does not have a rich viticultural heritage but in the Warsaw city center a Wine museum called ”Fukier museum” attracts many visitors.

Međutim stvari se u posljednje vrijeme kreću na bolje, pa je nedavno u Stonu na Pelješcu u prisutnosti Župana Neretvansko dubrovačkog Nikole Dobroslavića i nedavno preminulog, dragog nam predsjednika Zadružnog saveza Dalmacije Joška Niskote prezentiran je program PZ Putnikovića o utemeljuju Prvog Hrvatski muzej vinogradarstva i vinarstva. Te prigode Upravitelj poljoprivredne zadruge ”Putniković” Jozo Rabušić prisjetio se kako je 2006. godine krenula ideja o realizaciji prvog ovakvog muzeja u Hrvatskoj. U svom izlaganju istakao je da su završnoj fazi građevinski radovi na adaptaciji starog zadružnog doma, u kojemu je predviđeno da se postavi muzejska zbirka. Želimir Bašić iz Zadružnog saveza Dalmacije, jedan od autora programa za osnivanje muzeja, naveo je da sve vinogradarske zemlje osim Hrvatske ima jedan ovakav muzej a da su Putnikovići dobro mjesto za otvaranje jedne takve ustanove. Inače Pelješac je važno proizvodnje crnih vina Hrvatske a tu se i spaja prošlost uzgoja loze (stari rimski ager (poljem) u Stonu) i sadašnjost (glasoviti vinogradarski položaji Dingač, Postup i drugi).”. istako je Bašić Muzej je zamišljen da ne bude statična ustanova, već aktivni-dinamični centar vinogradarstva i vinarstva Hrvatske. Njegove poslovanje trebalo bi biti profitabilno i ekonomično. Muzej bi sredstva za rad ostvarivao zaradom od svojih aktivnosti. Njegovo djelovanje trebalo bi biti vezano za turističku privredu i poljodjelske tvrtke a planirano organiziranje obilazak i posjeta vinograda na Pelješcu (Dingač, Postup, Žuljane i td.) u okviru vinskih putova uz posjetu zadružnih i drugih podruma. Nadalje je predviđeno organiziranje stručnih i popularnih degustacija, prodaja vina iz svih krajeva regije te vinskih suvenira, maslinovih ulja i drugih poljoprivrednih proizvoda. Planirano je da muzej ima svoje posebne zbirke, arheološku, (vezano za lozu i vino) numizmatičku (metalne novce vinogradarskih zemalja), etnografsku, ampelografsku, te zbirku vinskih etiketa i boca vina. Nadalje se planira utemeljenje vinske arhiva i vinske banke a u okviru muzeja bit će i bogata ugostiteljska ponuda s specijalitetima kraja posebno školjkama i morskim plodovima a nuditi će se i široka paleta domaćih i svjetskih vina. U okviru bogatih aktivnosti centra biti će i poljoprivredna apoteka i vinska akademija za obrazovanje sommeljera i svih onih koji se bave vinogradarstvom i vinarstvo. Muzej će nastojati dati pregleda razvoja vinogradarstva i vinarstva Hrvatske, od Ilirsko, Grčkog i Rimskog doba do naših dana. Posebno će biti zanimljiva arheološka zbirka starih predmeta koji su direktno ili indirektno vezani za vinsku proizvodnju. Dat će se i prikaz oruđa koji su se koristili u vinogradarstvu i vinarstvu u prošlosti a od kojih su mnogi već zaboravljeni. Nadalje su predviđene u okviru muzeja i posebne zbirke kao ampelografska (o sortama vinove loze), te etnografska vezano za Poluotok Pelješac. Sigurno da će posebni interes biti za zbirku vinskih etiketa kao jedinstvenu u ovom djelu Europe. Kao svoj doprinos Muzeju Bašić je donirao svoju arheološku i numizmatičku zbirku, dokumente i knjige vezane uz vinogradarstvo, grafičku mapu narodnih nošnji, zbirku od oko sedam tisuća vinskih etiketa, zbirku fotografija i s motivima vinograda i vina te zbirku starih vinskih boca. Potpisujući sporazum o donaciji Bašić je ustvrdio kako je nužno da se prikupi što više eksponata za budući Muzej te je javno pozvao sve one koji imaju nešto takvo da to doniraju. Svoju pomoć već je najavio Hrvatski centar za poljoprivredu, hranu i selo – Stanica za južne kulture Dubrovnik i nasljednici zaslužnog poljodjelskog stručnjaka Stjepana Bulića. Predviđeno je, ako se osiguraju financijska sredstva da se muzej i centar vinogradarstva i vinarstva otvori već ove godine.

But, things are becoming better, so recently, in Ston on the Pelješac peninsula, in presence of County prefect of Dubrovačko-neretvanska County Nikola Dobroslavić and president of Dalmatian Cooperative Alliance Želimir Bašić, a program made by Tourism Association of the City of Putniković on establishment of First Croatian Museum of Viticulture and Winegrowing has been presented. For that occasion, Jozo Rabušić, a director of Agricultural cooperative Putniković, stated that the idea for establishment of a museum of this kind was made in 2006. He also stated that work on adaptation of the old Cooperative Building, which is to house the collection, are in their final stages. Želimir Bašić from Dalmatian Cooperative Alliance, and one of the program’s authors, stated that all viticultural countries, apart from Croatia, have such museums and that Punikovići is a great place for opening such institution. He also added that Pelješac peninsula is important for Croatia’s red wine production, and it has a rich history of winegrowing (old Roman ager (field) in Ston) that is connected to present (famous vineyard locations such as Dingač, Postup and others). A museum is not planned as a static institution, but as active and dynamic viticultural and winemaking centre of Croatia. It should create profit and work economically. Museum would be financed by profits from its own activities. Its work should be connected to tourism and agricultural companies and it is planned to include visits to vineyards located on Pelješac peninsula (Dingač, Postup, Žuljane etc) as a part of tours trough wine roads and cooperative’s cellars. Furthermore, it is planned to organize expert and popular tasting, sale of wine from all Croatian regions and sale of wine souvenirs, olive oils and other agricultural products. It is also planned that the museum should have separate collections – archeological (findings related to wine and grape vine), numismatic (metal coins from viticultural lands), ethnographic, ampelographic and a collection of wine bottles and labels. Furthermore, establishment of wine archive and wine bank is planned and, as a part of the museum, quests will be offered gastronomical specialties of the region - with shell and sea food dishes with a rich offer of Croatian and world wines. As a part of rich activities of this centre, an agricultural pharmacy and wine academy are planned for sommelier education and all those that are working in viticulture and winemaking. A museum will try to give an overview of viticultural and winemaking development in Croatia, from Illyrian, Greek and Roman ages to the presence. Archeological collection of old artifacts linked directly or indirectly to winemaking should be especially interesting. Furthermore, an overview of tools used in viniculture and winemaking during the past, some of which are already forgotten, will be exhibited. In addition, as a part of the museum, special collections such as ampelographic (regarding grape vine varieties) and ethnographic collection about Pelješac peninsula area planned. It is certain that wine label collection, unique in this part of Europe, will raise great interest. As his contribution to the museum, Bašić has donated his archeological and numismatic collections, documents and books about viticulture, graphic map of folk costumes, collection consisting of approximately 7,000 wine labels, collection of photographs and vineyard motifs and collection of old wine bottles. Signing the donation agreement, Bašić stated that it is necessary to collect as much exponents as possible for the future Museum and he has publicly invited everyone to donate something. Croatian Centre for Agriculture, Food and Village – Station for Southern Cultures from Dubrovnik, successors of prominent agricultural expert Stjepan Bulić, has already promised to help. It is planned, if financial resources are ensured, to open the Museum and Viticulture and Winegrowing Center during this year.

Enjingi V

ina obitelji Enjingi tradicionalno su čudesna. Nije ih mijenjala povijest niti je na njihove okuse utjecala socijalna i društvena stvarnost prostora u kojemu su sazrijevala. Njihov je nastanak uvijek u osnovi određivala priroda, čiju su nepredvidivost vrijedni i iskusni ljudi s vremenom naučili kontrolirati. I tako su definirali autentičnu proizvođačku tradiciju. Obitelj Enjingi slavi 117 godina utemeljenja vinogradarstva i vinarstva. I bez obzira koliko je jaka njihova ljubav prema vlastitoj tradiciji - njihovi su vinarski uspjesi postali suvremeni smjerokaz za razvoj cijelog jednog vinogradarskog područja. Koloman Enjingi u Hrnjevcu je, na obroncima Krndije, prvu vinovu lozu posadio još 1890. Danas u cijelom kutjevačkom i požeškom kraju znaju da je on tada prvim čokotima graševine i kadarke utemeljio najprestižniju obiteljsku tradiciju uzgoja vinove loze i proizvodnje vina na cijelom tom području. Ljubav prema vinogradima i tajnama vlastitog podruma uspio je prenijeti na sina Martina, a ovaj je u obiteljski posao uveo i svoga sina, Kolomanova unuka Vaclava. Treća generacija Enjingija je tijekom burnih političkih i ratnih vremena uspjela očuvati svoje obiteljsko gospodarstvo.

njingi family wines are traditionally wonderful. They have not been changed by history nor have social reality of the region they were aging in had any influence on their taste. Nature had always influenced their production, an unpredictable nature which hardworking and experienced people learned to control. In doing so, they have defined authentic winemaking tradition. Enjingi family celebrates 117 years of viticulture and winemaking tradition. And no matter how strong their love for their own tradition is, their winemaking successes has become a modern guideline for development of the whole winemaking region. Koloman Enjingi planted first grape vine in Hrnjevac, on slopes of mountain Krndija, back in 1890. Today, in the whole region around cities Kutjevo and Požega everyone knows that he was the man that had laid foundation for the most prestigious winemaking family tradition in that region. He has managed to pass his love for their vineyards and secrets of their own wine cellar on his son Martin, who introduced his son into the business - Koloman’s grandson Vaclav. Third generation of Enjingi family managed to keep their winery and plantation during political and war turmoil.

Konačno, 1957. praunuk Ivan preuzeo je vinograde sa oko 2.000 čokota vinove loze. Ivan je marljivo razvijao proizvodnju, a 1972. prekinuo je dotadašnji poslovni običaj prodaje vina u bačvama i ponudom vina isključivo u bocama hrabro zakoračio u potpuno novi period tradicionalnog obiteljskog posla.

Finally, in 1957 Koloman’s grand grandson Ivan took over vineyards with around 2,000 grapevines. Ivan worked hard on improving production, and in 1972 he discontinued the tradition of selling wine in barrels and decided to boldly venture into a whole different era of family tradition with his wine sale in bottles.

Njegova se strategija pokazala poslovno učinkovitom. Nastavio je raditi i stvarati sljedeći vlastitu filozofiju i oplemenjujući svoju najveću ljubav, ljubav prema prirodi, vinogradima, vinu...

His strategy has proven to be a commercial success. He continued to work and create by following his own philosophy and enriching his greatest love love for nature, vineyards, wine...

Vinogradi, prosječne starosti 15 godina na 50 hektara, podignuti su na osunčanim, južnim obroncima Krndije na izuzetnim ilovastim, pjeskovito-ilovastim i kamenitim tlima, na podlozi od škriljevca i granita. Vinogradi stariji od 35 godina brižno se čuvaju zbog izuzetne kvalitete koju daju. U želji da vina budu što vjerniji odraz tla, podneblja i tradicije, a također i izvor zdravlja za uživaoce, cijela proizvodnja je postavljena po ekološkim principima.

Vineyards, with average age of 15 years, planted on 50 hectares, are positioned on sunny, southern hills of mountain Krndija on excellent loam, sandyloam and residual soils with granite and slate base. Vineyards older than 35 years are carefully kept due to exquisite quality they produce. Wishing to make his wines loyal reflections of the soil, climate and tradition, and to make them healthy for consumers, the whole production is organized according to ecological standards.

Većina vina, ovisno o tipu, dozrijeva u bačvama izrađenim od slavonskog hrasta, a prije puštanja u prodaju obavezan je i period odležavanja u boci. Takav način proizvodnje daje posebna, bogata i kompleksna vina

Most wines, depending on their variety, age in barrels made of Slavonian oak and before they are ready for sale they have to age in bottle for a certain period. This way of winemaking results in special, rich and complex wines.

Za sve one koji žele uživati u čarima Zlatne Doline, obitelj Enjingi nudi i ugodan smještaj u većem broju apartmana i soba na tri različite lokacije u sklopu vinograda i podruma. Obilazak vinograda i podruma, stručne degustacije vina, šetnja parkom prirode Papuk, vožnja uređenim biciklističkim stazama, tradicionalna slavonska jela, domaći kruh iz krušne peći, opuštanje uz slavonske tamburaše, samo su dio razloga zbog kojih Vam preporučujemo da uživate u gostoprimstvu obitelji Enjingi.

For all those that wish to enjoy splendor of the Golden Valley, Enjingi family offers a pleasant accommodation in apartments and rooms on three different locations that are close to vineyards and wineries. Tours through vineyards and winery, expert tasting, walks in Nature Park Papuk, rides on bicycle tracks, traditional Slavonian cuisine, home made bread from bread oven, relaxation with Slavonian traditional music are just some of the reasons for recommending you to experience the hospitality of Enjingi family.

Pošip Čara Nećete pogriješiti ukoliko izaberete Čarski pošip You will not go wrong if you choose Čara’s Pošip

ećini je već poznat podatak da je pošip prva zaštićena bijela sorta iz bivše države i da se radi o najpotencijalnijoj dalmatinskoj bijeloj sorti.Pošip je zaštićen 1967. Godine. Isto tako, posljednjih petnaestak godina po svojoj standardnosti i ujednačenoj kvaliteti, izdvojio se svakako pošip poljoprivredne zadruge Pošip Čara iz malog mjesta Čara na otoku Korčuli, koji je među ljubiteljima vina prepoznata kao vino standardne visoke kvalitete. Potrošači vole reći da ste sigurni u ovo vino i da nećete pogriješiti ukoliko ga naručite. Iz ove zadruge na tržištu, u

t is a well-known fact to many that Pošip is a first white variety from the former Yugoslavia and that it is a Dalmatian variety with most potential. Pošip was protected in 1967. Similarly, in recent fifteen years, due to its standard and constant quality, Pošip made by Agricultural cooperative Pošip Čara from a small town Čara on the island of Korčula has singled out, a wine that has a reputation with wine lovers as a wine of standard high quality. Consumers like to point out that you can be sure in this wine and that you will not go wrong if you order it. From this cooperative, a selected version of

početku samo izuzetnih godina i kao vino koje se izvozilo, a posljednjih godina našim vinoljupcima je dostupna i probrana varijanta čarskog pošipa, a to je Pošip Marco Polo. Marco Polo kao što smo već i rekli, prvih godina proizvodnje imali su privilegiju piti samo stanovnici SAD-a, a posljednjih godina zastupljen je u niz hrvatskih boljih restorana te u luksuznim delikatesnim trgovinama i boljim vinotekama. Čarski pošip je vino koje je vjerovatno zbog svoje mikrolokacije u kojoj se smješteni čarski vinogradi te zbog prepoznatljivog terroira, posebno vino. Njemu se ne može osporiti autohtonost. Možda će se naša javnost iznenaditi ali pojedine sorte koje se kod nas smatraju autohtone, možda mogu imati problema sa dokazivanjem podrijetla. Pošip svakako neće imati takvih problema. Pošip Čara te njegova kvalitetnija varijanta Marco Polo, bez obzira što se u oba slučaja radi o vrhunskim vinima, osim što se dobivaju iz iste sorte sa iste lokacije..., imaju niz zajedničkih odnosno dodirnih točaka. Ono što i prosječno educirani konzumenti, točnije ljubitelji dobrog zalogaja i vrhunske kapljice neće pogriješiti svakako je izbor Pošipa Čare kao

Čarski Pošip – Pošip Marco Polo – is available on the market, at first it was available only during the best years and a wine that was mostly exported, but in recent year it is widely available. Marco Polo, as we already mentioned, was exported into USA only, and in recent years we can find it in many better Croatian restaurants and in luxurious stores and better wine shops. Čarski Pošip is a special wine, probably because of its micro location of Čara’s vineyards and its recognizable terroir. Its autochthony can not be disputed. Maybe our public will be surprised, but some varieties considered autochthones today may have a problem with proving their origins. Pošip certainly does not have that problem. Pošip Čara and its better version Marco Polo, regardless of that both wines are exquisite, apart from being produced out of the same variety from different location, have a lot in common. What even averagely educated consumers, i.e. lovers of good food and wine, can not do wrong is certainly to choose Pošip Čara as a wine that mixes with white fish dishes in a special way and in a way makes them complete and better. Your table will certainly become richer if you, as a lover

vino koje se na poseban način sljubljuje i usudili bi se reći upotpunjuje i nadopunjuje uz jela pripremljena na bazi bijele ribe. Svakako će stol biti bogatiji ukoliko se kao ljubitelj dobrog zalogaja koji naručuje poprilično skupu ribu u restoranima odluči za Pošip Čaru i za Marco Polo. Svakako nije na odmet niti spomenuti da ima razloga što se jedana od naših najpoznatijih i možda najboljih gastronomskih znalaca Veljko Barbieri, često u svojim emisijama prilikom pripreme pojedinih i nadasve posebnih jela, upravo odlučuje za pošip. Poznato je da je Veljko Barbieri najveći promotor dalmatinske kuhinje od kojih recepti temeljeni na ribljim specijalitetima zauzima vrlo značajno mjesto ali je i još više poznato to da kod njega nema kompromisa i da se neće odlučiti za nešto iza čega ne stoji vrhunska kvaliteta. S toga je vrlo važno za dalmatinsku gastronomsku ponudu isticati da osim velikog potencijala crvenih vina, što će priznati promotori drugih vinskih regija u Hrvatskoj, zahvaljujući u dobroj mjeri čarskom pošipu u Dalmaciji imamo isto tako vrijedna i velika bijela vina. Pošip je svakako veliko vino.

of good wine that orders expensive fish dishes in a restaurant, decide to order Pošip Čara and Marco Polo. It is worth mentioning that one of the most famous and maybe the best gastronomical experts, Veljko Barbieri, often chooses Pošip in his shows when he is preparing the best meals. It is also known that Veljko Barbieri is the biggest promoter of Dalmatian cuisine and fish recipes are very important to him, but it also known that he is a man that knows no compromise and that he will never choose something if he is not fully certain in its quality. So it is very important to emphasize in Dalmatian gastronomy that Dalmatia does not have just great red wines, but white ones also - something that promoters from other Croatian regions will admit, mostly because of Čarski Pošip. Pošip is certainly a great wine.

vinum.in

Deset enoloških tehnika koje svaki vinar treba znati Ten enological techniques that each winemaker has to know

Piše: / Writen by: Marin Bušelić, dr. med.

Nastavak iz prethodnog broja

Sequel from the previous issue

Provedite malolaktičnu fermentaciju

Execute malolactic fermentation

Malolaktična fermentacija je proces koji se odvija za vrijeme ili nakon alkoholne fermentacije u kojem posredstvom mliječno-kiselih bakterija dolazi do djelomične ili potpune razgradnje jabučne kiseline (okusno oštrija, kao u zelenoj jabuci) u nježniju mliječnu kiselinu (nalazi se u maslacu, vrhnju...). Obzirom da je jabučna kiselina kiselija, njenom razgradnjom u mliječnu kiselinu dolazi do smanjenja ukupnih kiselina u vinu, te je ova tehnika idealna za redukciju ukupnih kiselina u vinima, posebno u crnim. U bijelim vinima gdje je redukcija ukupnih kiselina manje poželjna malolaktična fermentacija je odgovorna za maslačno orašasti (stvaranjem diacetila) okus u vinu. Malolaktična fermentacija nije uvijek preporučljiva za sva vina. Gotova sva crna vina moraju proći malolaktičnu fermentaciju (i plavac mali) i nekolicina bijelih (vina rađena sur lie tehnologijom i vina s jako visokim ukupnim kiselinama). Vina koja su prošla malolaktičnu fermentacija su mikrobiološki stabilnija, a u vinima u kojima nije provedena vlastite heterofermentativne mliječnokisele bakterije (lactobacillus, pedicoccus) mogu stvoriti neželjene spojeve u vinu. Lactobacilus u vinima sa ostatkom neprovrela šećera i visokim pH (ph > 3,6, npr. plavac mali) iz šećera stvara direktno hlapivu kiselinu

Malolactic fermentation is a process that takes place during or after alcohol fermentation during which trough lactic acid bacteria partial or full decomposition of malic acid (sharper taste, like in green apple) into mild lactic acid (such as found in butter, creme etc) is achieved. Since malic acid is more acid, its decomposition in lactic acid results in reduction of overall acids in wine, which makes this technique perfect for reduction of overall acids in wines, especially red ones. In white wines, where reduction of overall acids is not desirable, malolactic fermentation is responsible for buttery-nutty (because of creation of diacetyl) taste in wine. Malolactic fermentation is not always advisable for all wines. Almost all red wines have to undergo malolactic fermentation (including Plavac mali) and few white wines (wines produced by ”sur lie” technique and wines with high overall acids). Wines that have undergone malolactic fermentation are microbiologically more stable, and in wines that have not undergone this process, heterofermentative lactic acid bacteria (lactobacillus, pedicoccus) can cause unwanted compounds in wine. Lactobacillus in wines in combination with the rest of unboiled sugar and high pH values (pH > 3.6, for example in Plavac mali) creates directly volatile acid from sugar without creating ethyl acetate that is really hard to detect in wine organoleptically.

bez stvaranje etil acetata koju ju je vrlo teško organoleptićki detektirati u vinu. Pedicoccus u vinima s visokim pH može stvoriti biogene amine, nepoželjne spojeve u vinu (najpoznatiji histamin) te tim utjecati na organoleptiku vina (miris po smrdljivim čarapama). Zbog gore navedenog u vinima u kojim želimo provesti malolaktičnu fermentaciju preporučljiva je inokulacija selekcioniranim bakterijama (starter kultura s oenococcus oeni) za vrijeme ili nakon završene alkoholne fermentacije. Malolaktičnu fermentaciju poželjno je provoditi na temperaturi od 16-18 C (manje stvaranje hlapive kiseline i manja razgradnja boje) i nije je moguće provesti u vinima u kojima je ukupni sumpor veći od 35mg/l, stoga vina u predfermentativnoj fazi sumporite što manjom dozom sumpora (5 gr vinobrana na 100 kg grožda). Ukoliko želimo provesti parcijalnu malolaktičnu fermentaciju pravilnije je provesti u dijelu vina kompletnu a u drugom dijelu je spriječiti (viša doza S02 i/ili upotreba lysozyma) i potom ta vina kupažirati.

Mješanje taloga Mješanje taloga poznata je tehnika (batonnage u Burgundiji) kojom mrtve stanice kvasca koje su pale na dno posude nakon završene obe fermentacije vraćamo ponovno u vino. Ova tehnika češće se primjenjuje u bijelim vinima (sur lie), međutim ima sve širu primjenu i u crnim vinima. Ovom tehnikom nakon završena oba vrenja vraćamo mrtve stanice kvasca ponovno u suspenziju vina, te ga obogaćujemo manoproteinima koji se oslobađaju iz stanica kvasca. Oslobođeni manoproteini daju punoću i mekoću vinima, te karakteristićnu aromu na maslac i kruh prepečenec. Među ostalim fini talog veže kisik, a iz stanica kvasca oslobađa se glutation koji je poslije tanina najsnažniji antioksidans u vinu te je u ovim vinima potreba za sumporenjem manja. Tehnika se izvodi tako da se nakon završene obe fermentacije talog miješa pomoću inox štapa, u početku dnevno, zatim tjedno, te potom jednom mjesećno u maksimalnom trajanju do dvanaest mjeseci. Učestalost mješanja i duljina držanja na talogu ovisi o stilu vina koji vinar želi postići. Mješa se samo fini talog, te treba izbjegavati mješanje grubog taloga koji može imati negativan utjecaj na vino (H2S, nepoželjni mikroorganizmi).

Pedicoccus can create biogenic amines masses in wines with high pH values, unwanted compounds in wine (histamine is the most well known) and thus influence wine’s organolepticity (creates smell similar to smelly socks). Because of aforementioned facts, for wines in which we want to execute malolactic fermentation, inoculation with selected bacteria (starter culture s oenococcus oeni) is recommended during or after finished alcoholic fermentation. Malolactic fermentation is best executed on temperatures between 16-18 degrees Celsius (ensures lesser creation of volatile acid and lower color decomposition) and is not possible to be executed in wines with total sulfur content higher than 35mg/l, so you should sulfurate the wine during preferment phase with as lees sulfur as possible (5 grams of preservative per 100 kg of grapes). If you want to execute partial malolactic fermentation, it is better to execute full malolactic fermentation in one batch of wine and prevent fermentation in other batch (higher doses of SO2 and/or usage of lysozyme) and then blend those two batches (coupage).

Residue mixing Residue mixing is a famous technique (batonnage in Burgundy) by which we return dead yeast cell that fell on the bottom of the barrel into the wine after both fermentations. This technique is used for white wines (sur lie) more often, but it has wide usage with red wines. By this technique we return dead yeast cells into wine’s suspension after both fermentations have been completed and enrich it with manoproteins that are released from yeast cells. Released manoproteins give fullness and softness to the wine and characteristic aroma of butter and toast bread. Among other things, residue bounds oxygen and yeast cells release glutathione that is the strongest antioxidants in wine after tannin and it reduces the need for wine sulfuration. This technique is performed by steering the residue with stainless steel stick after both fermentations, at the beginning once a day, afterwards once a week and at the end once a month for no loner than twelve months. Mixing frequency and time depend on wine style we want to achieve. Only fine residue is mixed, and mixing of coarse residue should be avoided since it can have negative impact on wine (H2S, unwanted microorganisms).

Give character and complexity Dajte karakter i kompleksnost vinu to your wine Upotreba hrastovih bačvi stara je skoro kao i proizvodnja vina. Glavna osobina hrastovih bačvi je da daju karakter i komplkesnost vinu, osobito arome i okuse (vanilija, kokos, dim, tostirane arome, začini...) koji se izvrsno sljubljuju s vinom kao u nijednoj drugoj vrsti drva.

Using oak barrels is almost as old as winemaking itself. The main feature of oak barrels that they give character and complexity to wine, especially aromas and tastes (vanilla, coconut, smoke, toasted aromas, spices…) that enrich wine better than any other type of wood.

Osobito je važno naglasiti mikrooksidaciju koja se odvija za vrijeme odležavanja vina u drvenim bačvama gdje dolazi do kontinuiranog prodiranja malih količina kisika kroz pore u hrastovim dužicama koji reagira s mnoštvom spojeva u vinu, a posebno taninima koji se posredstvom mikroksidacije vežu u veće polimere te time postaju mekaniji i oblikovaniji što će konaćno vinu dati punoću i zaobljenost. Nisu sva vina spremna za odležavanje u drvenim bačvama. Većina crnih (visok omjer antocijana i tanina) i dio bijelih (kompleksna bijela vina sa višim ekstraktom i alkoholom) će se dobro razvijati u hrastu. Uvijek treba biti oprezan da upotrebom hrasta ne maskiramo i nadvladamo primarne voćne i cvijetne arome vina. Ako želimo zadržari više primarnih aroma u vinu tada koristimo veliko drvo jer je u njemu smanjen utjecaj hrastovih aroma na vino (smanjena površina plašta bačve u odnosu na volumen vina), a dalje imamo mikroksidaciju. Mnoga velika svijetska vina su kombinacije dijela malog drva (barrique bačva) i velikog drva (1500L -5000L).

Kušanje, kušanje, kontroliranje i kupažiranje vina Potreba kušanja i kušanja vina ne može biti pretjerano naglašena. Trebate biti strpljivi sa vinom u periodu od fermentacije do punjenja u boce. U tom periodu zrenja vina, treba li bi često kušati vino da bi pratili njegovo razvijanje i također napraviti preventivna mjerenja čime bi spriječili kvarenje vina. Ovo je osobito važno za vina koja odležavaju drvenim bačvama jer treba kontrolirati količinu tanina, aroma i okusa ekstrahiranih iz hrastovih dužica, te nadoljevati prazni prostor u bačvama koji nastaje evaporacijom vina i time spriječiti zarazu vina s octenim bakterijama i gljivicama vinskog cvijeta. Osobito je važno kušati vino nakon ključnih događaja kao što su alkoholna fermentacija, malolaktična fermentacija, bistrenje koji će značajno promjenti ukupne kiseline, pH i organoleptiku vina. Nakon ovih događaja potrebno je uvijek napraviti kontrolna mjerenja (ukupne kiseline, pH, hlapiva kiselina, slobodni SO2). Ako utvrdite da s vinom nešto nije u redu ili osjećate da treba napraviti određene korekcije odmah ih poduzmite.Uvijek je preporučljiva proba na malo prije nego što napravite određenu korekciju. Nakon što ste kušali i eventalno napravili korekcije u vinu odlučite se da li želite raditi određene kupaže. Mnoga od velikih svjetskih vina su kupaže, zato ne budite limitirani jednosortnim vinom. Probajte različite kombinacije u različitim postocima dok ne dobijete nešto što vam se sviđa. Držite na umu da morate uvijek dobiti harmoniju alkohola, kiselia, tanina i šećera.

It is especially important to emphasize microoxidation that develops while wine ages in wooden barrels because small quantities of oxygen penetrate into the barrel trough small pores in oak’s sheaths and then reacts with multitude of compounds in wine, especially with tannin that is bound to large polymers trough oxygen and makes them softer and better formed which in return gives fullness and roundness to wine. Not all wines are prepared for aging in wooden barrels. Most red (high ratio of anthocyanis and tannin) and part of white wines (complex white wines with higher extract and alcohol) will develop nicely in oak. It is always good to be careful not to mask and overpower primary fruity and flowery aromas of wine with oak. If want to preserve more primary aromas in wine, then we use large wood because it will reduce influence of oak’s aromas on wine (lesser barrel shell surface compared to wine volume), and we still keep microoxidation. Many of the greatest wines are made by combination of small wood (barrique barrel) and large wood (1,500 l – 5,000 l).

Tasting, controlling and blending (coupage) The need for wine tasting can not be overemphasized. You have to be patient with wine during the period between fermentation and bottling. During that aging period, you should taste wine in order to monitor its development and to make preventive measurements in order to prevent wine spoilage. This is especially important for wines that are aging in wooden barrels because you have to monitor tannin quantities, aromas and tastes extracted from barrel shell and refill the empty spaces in barrel that are created by wine evaporation and in doing so prevent vinegar fungi infection and Mycoderma vini infection. It is especially important to taste wine after key events such as alcohol fermentation, malolactic fermentation, sedimentation that will significantly change wine’s overall acidity, pH value and organolepticity. After such events it is advisable to perform control measurements (overall acidity, pH value, volatile acid, free SO2). If you detect something wrong with wine, or you feel you ought to make some corrections – make them immediately. Before making any changes, it is advisable to use small quantities and test the results. After you have tasted the wine and made correction, you have to decide whether you want to do specific blending. Many great wines are made by blending, so do not limit yourselves with one-variety wine. Try different combinations in different ratios until you get something you like. Keep in mind that you always have to get harmony of alcohol, acid, tannin and sugar.

Stabilizacija vina

Wine stabilization

Stabilizacija vina uključuje dvije vrste radnji: jedna osigurava fizikalno-kemijsku stabilnost, a druga mikrobiološku stabilnost. Specifične radnje koje osiguravaju fizikalnokemijsku stabilnost su pretoci, bistrenje, hladna i toplinska stabilizacija i filtracija, dok mikrobiološku stabilnost osiguravamo dodavanjem konzervansa i različitih zaštitnih spojeva, te membranskom filtracijom. Sva vina prije punjenja u bocu moraju biti zaštićena sa slobodnim SO2 oko 25-30mg/l podešenom prema gore ili dolje ovisno o pH-u vina. U vinima sa višim pH manje je aktivnog molekularnog S02 (jedina frakcija unutar slobodnog S02 koja štiti vino, b isulfit ion ne štiti vino) te u njima slobodni sumpor mora biti podešen na višu razinu. Vina koja ćemo ranije piti trebalo bi bistriti i filtrirati. U vinima koja nisu hladno stabilizirana na nižim temperaturama će se taložiti kristali kalij tartaratasoli vinske kiseline. Da bi to izbjegli provedite hladnu stabilizaciju tako da vino nekoliko tjedana držite na temperaturi od -2° C do -3° C, a zatim ga pretoćite, ili ako za to nemate uvjete tretirajte vino metavinskom kiselinom. Vina koja imaju visoku koncentraciju proteina i nisu toplinski stabilizirana pri višim temperaturama će se zamagliti. Toplinska stabilizacije se provodi bentonitom, kojem se kolićina određuje uvijek probom na malo Zbog gore navedenog trebali bi sva vina testirati na hladnu i toplinsku stabilnost. Vina koja imaju ostatak neprovrela šećera (5 gr/l i više) trebaju imati slobodni SO2 viši od 35 mg/l (opet ponavljam bazirati ga prema ph) i (ili) dodati kalij sorbat da bi spriječili ponovnu fermentaciju. U vinima koja će duže odležavati ili nisu prošla kompletnu malolaktičnu fermentaciju kalij sorbat nije preporučljiv, već se preporuča membranska filtracija. To je postupak kojim iz vina uklanjamo nepoželjne mikroorganizme (kvasce i mliječno-kisele bakterije) koji mogu prerađivati šećer, jabučnu i limunsku kiselinu te pritom stvoriti nepoželjne spojeve u vinu (hlapive kiseline, biogene amine. acetaldehid). Ako niste u mogućnosti provesti membransku filtraciju koristite lysozym – specifični enzim koji zaustavlja rast mliječnokiselih bakterija te time postižete stabilnost u vinima osobito sa visokim ph koja zahtjevaju više slobodnog SO2 da bi se postigla mikrobiološka stabilnost.

Wine stabilization includes two actions: one is for ensuring physical and chemical stability, and second for microbiological stability. Specific actions that ensure physical and chemical stability are decants, sedimentations, cold and heat stabilization and filtration, while microbiological stability is achieved by adding preservatives and various protective compounds and by membrane filtration. All wines have to be protected with free SO2 in amount of 25-30mg/l, adjusted to higher or lower levels depending on the pH value of the wine, before bottling. In wines with higher pH value we find less active molecular SO2 (only fraction in free SO2 that protects the wine, bisulfate ion, does not protect the wine) and free sulfur in them has to be adjusted to higher level. Wines that are to be consumer earlier should be regimented and filtered. Wines that were not cold stabilized will sediment crystals of potassium bitartrate – salts of tartaric acid at lower temperatures. In order to avoid that, execute cold stabilization by leaving wine for several weeks at temperatures of -2 to -3 degree Celsius and then decant it, or if unable to do so, treat the wine with meta-tartaric acid. Wines that have high protein concentrations and are not heat stabilized will become hazy at higher temperatures. Heat stabilization is executed by bentonite, and amount of bentonite is always determined by experimenting on small quantities. Because of all that mentioned, all wines should be tested for cold and heat stability. Wine that have residues of unboiled sugar (5g/l and higher) should have free SO2 higher than 35mg/l (I repeat - based on pH value of the wine) and (or) add potassium sorbate in order to prevent additional fermentation. Potassium sorbate is not recommended in wines that age longer and have not completely finished malolactic fermentation, instead, membrane filtration is recommended. That is a procedure by which we remove from the wine all unwanted microorganisms (yeasts and lactic acid bacteria) that can process sugar, malic acid and citric acid and create unwanted compounds in the wine (volatile acids, biogene amines, acetylaldehyd). If you are unable to execute membrane filtration, use lisozym – a specific enzyme that prevents growth of lactic acid bacteria and thus results in stabilization of wines, especially those with high pH value that need more free SO2 in order to achieve microbiological stability.

Korta Katarina K

orta Katarina, vinarija na jugu Hrvatske i njezina vila ”Rivijera Orebić” san su za sve ljubitelje vina. Prvo takvo mjesto na jugu Hrvatske, vinarija, vila i vinogradi smješteni su na obali kristalnog Jadranskog mora te nude pogled na obalu Dalmacije od kojeg zastaje dah. Nudimo obilaske dalmatinskih vinarija u okolici. Smatrane jednim od najljepših obala svijeta, dalmatinske obale Dingač i Postup na poluotoku Pelješcu i regija Čara na otoku Korčuli proizvode Korta Katarinine nagrađivane sorte Plavac mali, Reuben’s Reserve Plavac mali, Pošip i Rose vina. Imanje Korta Katarina nalazi se u malenom priobalnom gradu Orebiću, u regiji poznatoj po svojoj kulturi, lukama i tradiciji proizvodnje vina koja datira sve do vremena Rimskog carstva. Stoljećima su ”korte” bile središta obiteljskih okupljanja pomorskih kapetana i pomoraca koji su kretali na avanture svijetom. Ime vinarije Korta Katarina predstavlja ”korte”/vrtove Hrvatske i obiteljsko ime Katarina osnivača Korta Katarine i vlasnika Leeja i Penny Anderson. Hrvatsko vinarstvo Naši vinogradi U vinariji Korta Katarina ekipa vinogradara vjeruje da vrhunsko vino odražava svoje podrijetlo. Vina napravljena u Korta Katarini izražavaju tlo dalmatinske obale u regijama Dingač i Postup na poluotoku Pelješcu i regiji Čara na otoku Korčuli.

he Korta Katarina (KK) Southern Croatian winery and its villa ”Rivijera Orebic” (or-ubitch) are a winelovers dream. The first venue of its kind in Southern Croatia, the winery, villa and vineyards are perched on the edge of the crystalclear Adriatic Sea and provide breathtaking views of Croatia’s Dalmatian Coast. We offer Dalmatian wine tours of the area. Considered one of the most stunning coastlines in the world, the Dalmation Coasts Dingac (ding-gatch) and Postup regions of the Peljesac (pellyuh-shotz) Peninsula and the region of Cara (cha-ra), on the Island of Korcula (kor-chu-la), produce Korta Katarina’s award winning Plavac Mali, (plah-vahtz mah-lee) Reuben’s Reserve Plavac Mali, Posip (poship) and Rose wines. The KORTA KATARINA estate is located in the small coastal town of Orebic (or-ub-itch), a region renowned for its culture, seaports and winemaking traditions that date back to the Roman Empire. For centuries, ‘kortas’ were the center of family gatherings for sea captains and sailors embarking on worldly adventures. The KORTA KATARINA winery name represents the kortas/gardens of Croatia and the family name Katarina/Katharine of KK founders and owners Lee and Penny Anderson. Croatian Winemaking Vineyards At Korta Katarina Winery, the winegrowing team believes that great wine is a reflection of its origin. The wines made at Korta Katarina express the terroir of the Dalmation coastal areas of the Dingac (ding-

Vinarstvo regija Dingač i Postup Regije Dingač i Postup na poluotoku Pelješac proizvode vina koja su bogata okusom i imaju visok sadržaj alkohola i tanina. Ove regije dom su autohtone sorte grožđa Plavac mali. Godine 1961. Dingač je postao prvo vino superiorne kvalitete u bivšoj Jugoslaviji koje je dobilo oznaku vina zaštićenog geografskog podrijetla. Nekoliko godina kasnije, 1967., Postup je postao drugo vino koje je dobilo tu titulu. Što čini ovu regiju najboljim mjestima za proizvodnju vina Plavac mali je: Vinogradi se nalaze na padinama poluotoka, na 550 metara nadmorske visine, i imaju idealnu lokaciju uglavnom su smješteni južnoj ili jugozapadnoj strani i tijekom većine dana izloženi su izravnoj sunčevoj svjetlosti zbog čega dobivaju veliku količinu svjetla i topline. Vinogradi se nalaze na padinama uz more koje je velike dubine odmah uz obalu. Velike količine morske vode trebaju velike količine topline da se zagriju, no ta toplina se ispušta u zrak tijekom hladnih perioda čime se sprječavaju nagle promjene temperature i ublažuje klimu čime se omogućuje duga sezona rasta potrebna za potpuno sazrijevanje Plavca malog. Uz velike količine svjetlosti koje ove padine dobivaju od sunca, tijekom proljeća i jeseni, te u ranojutarnje i kasne poslijepodnevne sate, padine dobivaju

gatch) and Postup regions of the Peljesac (pell-yuhshotz) Peninsula and the Cara region on the Island of Korcula. Dingac & Postup Region Winemaking The Dingač (ding-gatch) and Postup regions of The Peljesac (pell-yuh-shotz) Peninsula produce wines that are rich in flavor and high in both alcohol and tannins. These regions are home to the indigenous Plavac Mali grape. In the 1961 Dingač was the very first superior quality wine of the former Yugoslavia to receive the designation of wine with a protected geographic origin. Few years after 1967 Postup was the second wine with the protected geografic origin designation. What makes Dingač and Postup superior sites that produce the best Plavac mali wines: They are on peninsula slopes, up to 550m (1804 feet) above sea level with ideal exposure, most often southern or southwestern, for the better part of the day exposed to direct sunlight, thus reciveing an ample amount of light and warmth. The vineyards are sloped toward the sea, which immediately drops off to a great depth. The large amounts of sea water need a great amount of heat to warm up, but that heat gets released into the air in cold periods, preventing sudden changes in temperatuire, moderating the climateand enabling the long growing season necessary for Plavac mali to fully ripen.

dodatnu svjetlost koja se reflektira s površine mora čime se povećava fotosintetička aktivnost lišća. Na sjevernim krajevima posjedi su ograđeni planinskim grebenima čime su zaštićeni od hladnog zraka i vjetra. Kombinaciju smeđe zemlje i vapnenca karakterizira dobra poroznost i srednji kapacitet skupljanja vlage s povoljnim termalnim karakteristikama. Bijela kamena površina upija toplinu čime se sprječava pregrijavanje tla stoga je gubitak vlage minimaliziran tijekom perioda vegetacije. Ime Plavac mali odnosi se na male plave grozdove od kojih se vino proizvodi. Iznad prosječni klimatski uvjeti, odlična lokacija na obali i kamenite padine nude savršen okoliš za uzgoj Plavca malog i dozvoljavaju mu da pomalo ”pati” na lozi. Upravo ta ”patnja” u kombinaciji s velikim brojem maslinova drveća, lokalnog voća, cvijeća i divljih biljaka stvara ljepotu Korta Katarininog Plavca malog, Reubens Private Reservea i Rose vina. Rezultat su puna, duboko obojana vina koja imaju okus po suhim trešnjama, s naznakama malina i drugih zemljanih karakteristika. Regija Čara na otoku Korčuli Posip Korta Katarine proizvodi se od odabranog grožđa sorte Pošip iz regije Čara na otoku Korčuli rodnom mjestu velikog istraživača Marka Pola. Čara je najvažnije područje za uzgoj Pošipa. Dolina Čara

Wit the ample insolation that steep slopes receive from the sun, these sites, especially in spring and fall, and in the early morning and late afternoon hours, recive additional illumination with sunlight being reflected from the sea surface, which increases the photosynthetic activity of the leaves. On the northern ends, the sites are bordered by mountain ridges, which protect them from cold air surgesand from strong winds. Combination of brown earth and limestone, it is characterized by good porosity, and by medium capacity for accumulating moisture, with favorable thermale characteristcs . The white - colored gravel and stone surface absorbs the heat which prevents over - heating of the soil, so the loss of precious moisture is minimized during vegetative period. The name Plavac Mali (Pronunciation) refers to the small blue grapes that the vines produce. In Croatian plavo means ”blue” and plavac refers to ”what is blue” and mali means ”small.” The above average climatic conditions, supreme coastal locations and rocky and the well drained hillsides is the perfect environment for the plavac mali grape and allows it to ”suffer” slightly on the vine. It is this ”suffering,” combined with the abundance of olive trees, local fruits, flowers and wild herbs, that produce the beauty of Korta Katarina’s Plavic Mali, Reubens Private Reserve and Rose wines. The results are full-bodied, deeply colored wines that taste of dried cherries, hints of raspberries and other earthy characteristics.

nalazi se u srcu otoka Korčule, na idealnoj lokaciji između dva brda. Zaštićena je od snažnih sjevernih i južnih vjetrova i otvorena na istoku i zapadu, što je posebno važno ljeti zbog stalnog smjera puhanja vjetra iz smjera mora koje prozračuje cijelu dolinu. Građa tla je kombinacija crvenice i vapnenca. Vina proizvedena u dolini Čara fascinantno su uravnotežena. Pošip ima veliki potencijal čuvanja kiselosti i uz snažnu strukturu alkohola daje vina srednje do pune punoće. Proces uzgoja vina Tehnika proizvodnje vina Korta Katarine znači da ekipa vinogradara vjeruje da vrhunsko vino odražava svoje podrijetlo. Vina napravljena u Korta Katarini izražavaju tlo dalmatinske obale u regijama Dingač i Postup na poluotoku Pelješcu i regiji Čara na otoku Korčuli. Veliki dio upravljanja vinogradima Korta Katarine je održavanje ravnoteže između vinogradarstva i prirode. Korta Katarina vjeruje u okolišnu odgovornost i predana je tehnikama prirodnog uzgoja. Vinarija Korta Katarina koristi tradicionalne metode uzgoja kako bi osigurala optimalnu kvalitetu grožđa. Prirodan uzgoj vina vinariji Korta Katarina znači rad u skladu s prirodom s ciljem proizvodnje grožđa najveće kvalitete. Tehnike rada uključuju očuvanje tla i vode, kontrolu nametnika i recikliranje vode i materijala. Berba Kada sazrije, grožđe se ubire rukom i stavlja u male spremnike kako bi se izbjeglo oštećenje i prerano drobljenje. Grožđe se prevozi iz vinograda u vinariju, ručno se sortira, uklanjaju se peteljke i tada se drobi prije fermentacije. Nježna obrada voća tijekom procesa i dizajn našeg procesa ”gravitacijskog protoka” osiguravaju čuvanje kvalitete voća. Hrvatski proces proizvodnje vina Nakon što grožđe pošaljemo na fermentaciju, temperatura u spremniku za fermentaciju se smanjuje korištenjem spremnika za hlađenje. Grožđe se tada ostavi nekoliko dana da se ”namače”. nakon toga temperatura se podiže i počinje fermentacija šećera koja traje 8-10 dana. Nakon fermentacije vino ostaje u kontaktu s kožicama još 30 dana kako bi se boja i okus iz kožice maksimalno upili u vino. Taj proces naziva se ”maceracija”. Nakon maceracije vino se odvaja od kožica i ispušta u prazne bačve u podrumu ispod stroja za fermentaciju uz pomoć prirodnog pada gravitacije. U podrumu vino sazrijeva. Čuvanje Vinarija Korta Katarina koristi samo najbolji francuski hrast za čuvanje vina. Stupanj do kojega bačva koristi novi hrast ovisi o tome kakvo vino želimo buteljirati. Reuben’s Private Reserve Plavac mali sprema se u bačve koje imaju 80-100% novog francuskog hrasta. Plavac mali, Pošip i Rose vina koriste bačve s manjim udjelom ovisno o stilu i vrsti vina u bačvi. Na kraju, ekipa vinara degustira vina u bačvi redovito kako bi nadgledali razvoj vina i kasnije odredili koje će vino biti odabrano za njihov brend Reserve.

Cara (cha-ra) Region on the Island of Korcula (korchu-la) Korta Katarina’s Posip (po-ship) is made from select purchased Posip grapes from the Cara region on the Island of Korcula - the birthplace of the great explorer Marko Polo. Cara is the most imprtand area the Posip grapes grows. Cara Valley is located in the heart of the island of Korcula, in an ideal location between two hills. It is protected by the two strongest winds from the south and north, and open to the west and east, which is especially important in summer because of the direction of constant wind currents from the sea which ventilated valley. The composition of the soil is a combination of red soil and limestone. Wines produced in the valley Cara are fantastically balanced. Pošip has great potential to keep the acid and together with the intense structure of the alcohol gives the medium to full body wines. Winegrowing Process The Korta Katarina winemaking technique means the winegrowing team believes that great wine is a reflection of its origin. The wines made at Korta Katarina express the terrain of the Dalmation Coast areas of the Dingac, and Postup regions of the Peljesac Peninsula and the Cara region on the Island of Korcula. An important part of managing the KK vineyards, is maintaining the balance between viticulture and nature. Korta Katarina believes in environmental responsibility and is dedicated to natural farming techniques. The KK winery practices traditional farming methods to ensure optimum grape quality. Natural winegrowing for Korta Katarina Winery means working in harmony with nature to produce the finest quality wines. Environmentally friendly practices include conserving soils and water, managing pests, and recycling water and materials. Harvest Once the grapes ripen they are harvested by hand and placed into small bins in order to avoid bruising and premature crushing. They are transported from the vineyard to the winery, hand sorted, de-stemmed and crushed as they go into the fermenters. The gentle handling of the fruit during this process and the design of our ”gravity flow” process ensures a delectable. Croatian Winemaking Process After the grapes go into the fermenters, the temperature in the fermenter is lowered using state of the art designed cooling tanks. The grapes will be allowed to ”soak” for several days. Afterward the temperature will be raised and fermentation of the sugars will begin and continue on for approximate 8-10 days. Following this fermentation the wine is allowed to remain in contact with the skins for an addition 30 days in order to maximize the extraction of color and flavor from the skins. This process is called ”maceration.” Following maceration the wine will be drained off of the skins and flow down to empty barrels in the cellar underneath the fermentation level using gravity’s natural flow. Here the wine will be aged.

Zašto Hrvatska? Osnivači Korta Katarine, i njezini vlasnici, Lee i Penny Anderson putovali su Hrvatskom 2001. u namjeri da izgrade škole i infrastrukturu s dugogodišnjim prijateljem i poslovnim suradnikom Benom Fellowsom. Benova strast prema organizaciji St. David dovela ga je do poznanstva s Jeffom i Ankicom Reed, teksaško-hrvatskom obitelji koja je živjela u Hrvatskoj i bila jednako predana radu u organizaciji St. David. Nakon mnogih putovanja po Hrvatskoj, obitelj Anderson zaljubila se u krajolik, snažnu kulturnu baštinu i na svoje iznenađenje otkrili su vino. Strast obitelji Anderson prema vinu (oni su originalni osnivači Festivala zimskog vina u Napulju) i novootkrivena strast prema Hrvatskoj potakli su ih da započnu posao u ”Rivijeri Orebić” i Korta Katarini. Kupili su zloglasni stari hotel Rivijeru na Jadranu i počeli restauraciju hotela i vile, izgradili su novu vinariju, kupili male posjede na Pelješcu, u regijama Dingač i Postup, i počeli osnivanje Korta Katarine. Vinarija Korta Katarina i vila ”Rivijera Orebić” san su za sve ljubitelje vina. Locirana u malom mjestu Orebić i smještena na obali kristalnog Jadranskog mora, područje Korta Katarine poznato je po kulturi, istraživanju mora i tradiciji proizvodnje vina koja seže sve do vremena Rimskoga carstva. Stoljećima su ”korte” bile središta obiteljskih okupljanja pomorskih kapetana i pomoraca koji su kretali na avanture svijetom. Vina proizvedena i poslužena u tim ”kortama” bogata su svježim voćem, cvijećem, biljem i raznim vrstama drveća te predstavljaju prirodne uvjete uzgoja vinove loze i bogatu povijest poluotoka Pelješac i otoka Korčule i područja koja proizvode Korta Katarinine nagrađivane sorte Plavac mali, Reuben’s Reserve Plavac mali, Pošip i Ružičasta vina. Vinarija Korta Katarina, nazvana prema hrvatskoj riječi ”Korta” (vrt) i ”Katarina” (obiteljsko ime Katarina osnivača Korta Katarine i vlasnika Leeja i Penny Anderson) prvo je takvo mjesto na južnoj dalmatinskoj obali. Obitelj Anderson i ekipa Korta Katarine pozivaju vas da budete dio kulture, vinograda, moderne vinarije i renesanse proizvodnje vina koja traje u Korta Katarini i Hrvatskoj.

Cellaring Korta Katarina Winery only uses the finest French Oak barrels for storing its wines. The degree to which the barrel uses new oaks will vary depending on the how the wine is destined to be bottled. Reuben’s Private Reserve PM wine will typically be in the barrels with 80-100% new French Oak. Plavac Mali, Posip and Rose wines will use lower amounts depending on the style and variety of the wine in barrel. Ultimately the winegrowing team will taste the wines in barrel regularly to monitor the wines development and later determine which lots will be selected for our Reserve blend. Why Croatia? KORTA KATARINA founders and owners, Lee and Penny Anderson, traveled to postwar Croatia in 2001 in an effort to rebuild schools and infrastructure with lifelong friend and business associate Ben Fellows. Ben’s passion for St. David’s Relief introduced him to Jeff and Ankica Reed, a Texan and Croatian family living in Croatia and equally dedicated to St. David’s services. After many rebuilding projects and travels to Croatia the Anderson’s fell in love with the scenic and architectural beauty, strong cultural heritage and a surprising find... the wine! The Andersons passion for wine (Original Trustees of the Naples Winter Wine Festival) and equally new found passion for Croatia inspired them to form the businesses ”Rivijera Orebic” and KORTA KATARINA. They purchased the infamous and old Rivijera hotel on the Adriatic and began extensive construction to rebuild the hotel and villa, erect a new state of the art winery, purchased small parcels of land on the Peljesac (pell-yuh-shotz) Peninsula’s Dingac (ding-atch) and Postup (post-oop) regions and the establishment of KORTA KATARINA began. The KORTA KATARINA winery and its villa ”Rivijera Orebic” are a wine lover’s dream. Located in the small town of Orebic (or-uhb-itch) and perched on the edge of the crystal-clear Adriatic Sea, KORTA KATARINA’s region is renowned for its culture, sea exploration and winemaking traditions that date back to the Roman Empire. For centuries, Croatian family ”kortas” (courtyards or gardens in English) were the center of family gatherings for seabound captains and sailors embarking on worldly adventures. The wines produced and consumed in these kortas, abundant with fresh fruit, flowers, herbs and a variety of trees, represent the natural winegrowing conditions and rich history of the Peljesac (pell-yuh-shotz) Peninsula and the Island of Korcula (kor-chu-la) regions that produce KORTA KATARINA’s award winning Plavac Mali, (plah-vahtz-mah-lee) Reuben’s Reserve Plavac Mali, Posip (po-ship) and Rose wines. The KORTA KATARINA winery, named for the Croatian word ”KORTA” (garden in Croatian) and ”KATARINA” (Katharine in English and a cherished family name of KORTA KATARINA founders and owners Lee and Penny Anderson) is the first venue of its kind on the southern Dalmatian coast. The Anderson’s and the KK team invite you to take part in the culture, vineyards, state of the art winery and winemaking renaissance that is underway at KORTA KATARINA and Croatia.

Mali podrumi

Ilok Izbor vina: Mali podrumi Ilok - Chardonnay Wine recommendation: Mali podrumi Ilok - Chardonnay

hardonnay je jedna od najpoznatijih vinskih sorti u svijetu. Vjeruje se da je ime dobila po francuskom selu Chardonnay. DNK analizom potvrdeno je da je Chardonnay nastao (kao i mnoge druge sorte) križanjem izmedu Pinota i Gouais Blanca. Jedna od najvećih prednosti Chardonnaya je njegova varijabilnost, što ga čini vrlo popularnim. Chardonnay je jedna od najvažnijih komponenti u šampanjcu. Šampanjci

hardonnay is one of the most famous wine varieties in the world. It is believed that it was named after a French village Chardonnay. Using DNA analysis it was proven that Chardonnay (as many other varieties) has been produced by cross-breeding Pinot and Gouais Blanco. One of the main benefits of Chardonnay is its variability which makes it very popular. Chardonnay is one of the most important components of champagne.

sa etiketom blanc de blancs su nacinjeni iskljucivo od chardonnaya. Vinogradi pod ovom sortom zauzimaju 140 000 hektara, cime stoje na 8. mjestu. Najveće površine nalaze se u SAD-u, Francuskoj, Australiji i Italiji. U Hrvatskoj je također jedna od popularnijih sorti. Na površini od 7,02 Ha. Mali podrumi Ilok imaju zasađeno sa sortom Chardonnay i od ove sorte proizvodi vino vrlo dobre kvalitete od suhog do polusuhog tipa vina. Chardonnay Malih podruma Ilok je svijetlo žute boje do zelenkaste, umjerene jakosti, izvanredne punoće. U mirisu se izdvaja vrlo fina razvijena aroma sorte koji je tipican i vrlo prepoznatljiv. Možemo reći da spada u aristokratska vina. Dolazi s najboljih lokaliteta Srijemskog vinogorja. Vrlo upečatljiv, opojni miris voćnog karaktera daje ovom vinu posebnu notu otmjenosti i elegancije, a okus je pitak, lagan, blago kiselkast sa dominacijom aroma grejpa, jabuke i limuna. Umjerene cijene u većini dobro opskrbljenih vinoteka i trgovačkih centara, ovo vino ostavlja dojam dobro uloženih novaca. Preporučujemo ga posluživati uz predjela, ribe, pečenja sa roštilja, raznih mesa ili kao aperitiv i to na temperaturi od 11-12 stupnjeva.

Champagnes with Blanc de Blancs label are made exclusively of Chardonnay. Vineyards with this variety cover 140,000 hectares, which makes Chardonnay the 8th most grown variety. The biggest plantations are in USA, France, Australia and Italy. It is also on of the most popular varieties in Croatia. Mali podrumi Ilok have 7.02 hectares planted with Chardonnay and use those grapes for production of high quality wines ranging from dry to half dry wines. Chardonnay produced in Mali podrum Ilok is light yellow to greenish in color, mildly strong with exquisite body. Fine aroma that is typical and recognizable stands out. We can say that this wine is one of the aristocratic wines. Coming from best locations in Srijem vineyard region, a rich aroma of fruity character gives this wine a special note of elegance and grace, with taste that is drinkable, light, mildly acid with a dominant aroma of grapefruit, apple and lemon, moderate price in most of better supplied wine shops and shopping centers, this wine makes you feel you have spent you money wisely. I recommend serving it with appetizers, fish, barbecues, various meats or as an aperitif and on temperature of 11-12 degrees Celsius.

6. Međunarodni Festival Vina i kulinarstva International Wine Festival & culinaria 2011. Zagreb Šesti Međunarodni festival vina i kulinarstva održan je u Zagrebu 25.-26. studenog 2011 godine gdje je okupio ugledne hrvatske i međunarodne vinare, te proizvođače hrane. Sixth International Winemaking and Culinary Festival was held in Zagreb during November 25th and 26th 2011 and it has gathered prominent Croatian and international winemakers and food producers.

z domaće izlagače svoje proizvode su prezentirali iz Francuske, Italije, Slovenije, Srbije, Bosne i Hercegovine, Makedonije, Mađarske, Austrije, Španjolske i Crne Gore. Na prestižnoj lokaciji hotela The Regent Esplanade uz vinare svoje proizvode su izlagali vodeći proizvođači hrane, maslinovih ulja, tartufa, sireva, pršuta, meda, cigara i dr.

U sklopu radionica s domaćim i međunarodnim vinarima, po prvi će se put u Hrvatskoj organizirane su vođene radionice s najboljim godištima dviju uglednih francuskih vinarija - Château Clinet i Château La Dominique. Okrugli stol je bio

As part of workshop with Croatian and international winemakers, for the first time in Croatia, workshops with the best years of two notable French wineries - Château Clinet i Château La Dominique – are organized. A round table on the topic of role of wine

longside Croatian exhibitors, quests from France, Italy, Slovenia, Serbia, Bosnia and Herzegovina, Macedonia, Hungary, Austria, Spain and Montenegro presented their products. On a prestige location of The Regent Esplanada Hotel, alongside winemakers, world leading producers of food, olive oil, turnips, cheese, prosciutto, honey, cigars and others presented their products.

na temu uloge vina u razvoju turističkog brenda okupio ključne aktere tog procesa.

in development of tourist brand gathered key people of the process.

Kako bi posjetiteljima omogućio što više zanimljivog sadržaja, organizator festivala Ivan Dropuljić odradio je niz atraktivnih radionica i eno-gastro edukacija s vrhunskim hrvatskim i međunarodnim vinima i vinarima. U tri odvojena prostora - restoranu Zinfandel, prostoru casina te na Oleandar terasi – održane su radionice s domaćim i međunarodnim vinarima, gastro blogerima, udrugama posvećenima gastronomiji te organizacijama vezanima uz turizam i gastronomsku ponudu.

In order to give as much interesting content to visitors as possible, Ivan Dropuljić, an organizer, has organized series of interesting workshops and eno-gastro educations with notable Croatian and international winemakers and wine. Workshops with Croatian and international winemakers, gastro-bloggers, gastronomy associations and organizations for tourism and gastro offer were organized in three separate areas – restaurant Zinfandel, casino and on Oleandar terrace.

Večer prije Festivala, u hotelu the Regent Esplanade, održana je humanitarna aukcija vina za napuštenu djecu sv. Josip iz Hrvatskoga Leskovca. Prikupljeno je 55.000,00 kuna. Zaključak je da je Dropijev festival iz godine u godinu sve bolji i bolji i postaje nezaobilazno mjesto izlaganja za vinare, kao i za ljubitelje vina.

The night before the Festival, in The Regent Esplanada Hotel, a humanitarian wine auction for abandoned children Saint Joseph from Hrvatski Leskovac was organized. Auction raised 55,000.00 HRK. The conclusion is that Dropi festival become better and better with passing years and that it has become a place be for both winemakers and wine lovers alike.

Novak vina Novak Wines Nastavljajući tradiciju svojih roditelja, Danica i Boris Novak 1987. godine zasađuju svoje prve vinograde. Continuing his parents’ tradition, Danica and Boris Novak have planted their first vineyards in 1987.

zbiljnost i marljivi rad te neizmjerna ljubav prema vinogradu Danica i Boris Novak, te njihova djeca, pretočili su u proizvodnju izuzetnih vina i stvaranju ugođaja prilikom posjeta njihovoj vinariji. Njihovi vinogradi na samoj su granici sa Republikom Slovenijom, odnosno čine spoj s ljutomersko ormoškim vinogorjem. Svi vinogradi nalaze se na dobrim položajima u Sv. Urbanu što uz obradu vinograda blisku prirodi i kraćom rezidbom rezultira vrhunskim grožđem graševine, šipona, rajskog rizlinga, chardonnaya, žutog muškata, crnog pinota i savignona.

Their vineyards are on the border with the Republic of Slovenia, i.e. they are connected to LjutomerOrmož vineyard region. All vineyards are on good locations in Sv. Urban that, with combination of natural vineyard tilth and shorter pruning results in exquisite grapes of Riesling, Šipon, Rhine Reisling, Chardonnay, Muscat Ottonel, Pinot noir and Sauvignon.

Kombinacijom tradicionalnog i suvremenog podrumarstva s kontroliranom fermentacijom u inox bačvama i zorenjem vina u drvenim bačvama, proizvode vina visoke kvalitete.

They produce high-quality wines with combination of traditional and modern cellaring with controlled fermentation in barrels made of stainless steel and wine aging in wooden barrels.

Uz prirodne ljepote koje okružuju imanje obitelji Novak nalaze se dvorci Franetović i Tkalec, koje možete razgledati kada navratite u njihovu kušaonicu vina koja može primiti do 45 ljudi.

Alongside natural beauties surrounding Novak family estate there are also Franetović and Tkalec castles, which you can visit when you drop by in their wine tasting room that can receive up to 45 people.

Spoj netaknute prirode, autohtonog ambijenta, te domaće atmosfere sa gastronomskim užicima i vrhunskim vinima međimurskog kraja, dovoljan je razlog za posjet vinskoj kući Novak. VINA NOVAK, Banfi 201, 40312 Štrigova, Tel/fax: 040/851-209, vinarija@vina-novak.hr

edication and hard work combined with the love for vineyard, Danica and Boris Novak, and their children, have used for production of exquisite wines and creation of an ambient for quests in their winery.

Combination of untouched nature, autochthonic ambient and welcoming atmosphere with gastronomical pleasured and exquisite wines from Međimurje region is s good reason to come and visit wine house of the Novak family.

Muškat žuti Poluslatko vino, inntenzivnog mirisa koji zavodi snažnim i miomirisnim aromama suhih grožđica, livadnog meda i posebno atraktivnih divljih ruža. Muškat žuti je sorta koja voli predikate, uspješno čuva kiseline, a tek u rokovima kasnijih berbi nakupi dovoljno sladora i ekstrakta za puninu okusa. Muscat Ottonel Half-sweet wine with intensive smell that seduces with strong and fragrant aromas of dried raisins, meadow honey and especially attractive wild roses. Muscat Ottonel is a variety that loves good wines, it can save acids and achieves it full taste by accumulating enough sweets and extracts in later harvests.

Chardonay Ugodan voćni miris u kojem prevladavaju arome nedozrelog voća poput zelene dinje i zelene jabuke. Okus je vrlo živahanosvježavajući i lagan, zanimljivoga voćnog retrookusa. Chardonnay With pleasant fruity aroma dominated by aromas of unripe fruits such as green melon and green apples. Very light, lively and refreshing taste with an interesting fruity retro taste.

Graševina Miris je nježan i vrlo ugodan. Tipičnih aroma graševine i hladnijih regija. Atraktivna kombinacija voćnih (jabuka), herbalnih (suha trava) i cvjetnih (ljubičica) aroma. Okus je, pun, pomalo kremast jako dobre ravnoteže između slatkastosti nepovrelog sladora, živahnih kiselina i blagog alkohola. Riesling Gentle and pleasant aroma. Typical Riesling aroma for colder regions. Attractive combination of fruity (apple), herbal (dried grass) and flowery (violet) aromas. The taste is full, slightly creamy and balanced between sweet taste of unboiled sweetness, lively acids and mild alcohol. 65

Objava d.o.o. Trg dr Franje Tuđmana bb 21 236 Vrlika tel/fax. tel/fax. mobitel el.pošta internet

+385 22 681 030 +385 1 6222 466 +385 98 316 806 cvitko@vinarija-teskera.com www.vinarija-teskera.com

Oyster& sushi bar

BOTA E

gzotično japansko jelo više nije posve japansko. Želeći stvoriti nove ugođaje u nepcima naših gostiju, u sklopu restorana Bota Šare osmišljena je posve nova gastronomska ponuda - oyster&sushi barovi koji Vam omogućavaju da uz već prepoznate specijalitete restorana Bota Šare uživate i u sushiju - ukusnom i nadasve zdravom jelu koje ne ostavlja osjećaj težine i stoga je prikladan u svakom trenutku – kao međuobrok, predjelo, glavno jelo ili lagani večernji obrok.

xotic Japanese dish is no longer entirely Japanese. Wishing to create new sensations in our quest’s palate, as a part of Bota Šare restaurant we have created a completely new gastronomical offer - oyster&sushi bars that allow you to enjoy sushi with already proven specialties of Bota Šare restaurant – tasty and, most of all, healthy dish that is easy on your stomach so it is a good choice in any moment – as meal between meals, side dish, main course or light evening meal.

Početkom 04. mjeseca u samom centru grada Dubrovnika otvoren je prvi Oyster&sushi bar ”Bota” koji su s oduševljenjem prihvatili domaći ljudi, a i strani gosti i tako potvrdili uspjeh nove gastronomske ponude koja se širi i dalje, te se 01.11.2011. u sklopu restorana Bota Šare na splitskim Bačvicama otvara i drugi Oyster&sushi bar ”Bota”.

At the beginning of April, in Dubrovnik’s city centre first Oyster&sushi bar ”Bota” has been opened and warmheartedly accepted by local people and foreign quests alike, confirming success of this new gastronomical offer that continued to spread so on 1st of November 2011, as a part of Bota Šare restaurant located on Split’s beach Bačvice, a second Oyster&sushi bar ”Bota” was opened.

Zanimljivost oyster&sushi bara čini japanski sushi pripravljen isključivo od jadranskih sastojaka, a u novu gastronomsku priču uplela se najbolja

What makes oyster&sushi bar so special is Japanese sushi prepared from Japanese ingredients only, with the best oyster in the world, oyster from Ston, coming

kamenica svijeta, ona stonska, koja je sushiju dala jedan posve nov okus. Dok u svijetu postoje poznati sushi barovi, Dubrovnik i Split su upravo dobili oyster i sushi bar, posve neobičan restoran, koji nudi sushi i stonske kamenice na istom stolu.

into the story and giving a completely new taste to sushi. While there are famous sushi bars around the world, Dubrovnik and Split have just got oyster and sushi bar, a completely unusual restaurant that offers sushi and oysters from Ston in the same dish.

Kamenica, kraljica dalmatinskog sushija nije sastavni dio standardnog sushija, no u kuhinji Oyster&sushi bara ”Bota” lagano pohane kamenice našle su se u rolicama sushija koje gosti oduševljeno degustiraju.

Oyster, queen of Dalmatian sushi, is not a standard ingredient of sushi, but in the kitchen of Oyster&sushi bar Bota, oysters slightly fried in breadcrumbs found their place in sushi roles, to quests’ great delight.

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Jasna Antunović

Erdutsko vinogorje jedno je od najatraktivnijih u Slavoniji, jer mu posebnost izgleda daje pružanje velike rijeke Dunav u njegovom podnožju sa čuvenim lesnim naslagama i strmim padinama. Ovaj prostor ima status zaštićenog krajolika, a na uzvisinama uz Dunav vinova se loza uzgajala i za vrijeme vladavine Rimljana.

Erdut vineyard is one of the most attractive ones in Slavonia because it owes its splendid appearance to a great river of Danube at its foot with famous lesna plateaus and scarps. This area has a status of protected landscape and on plateaus over Danube wine grapes had been growing even during Roman rule.

rdutski kraj je poznat po tim vinogradima, no posljednjih godina se na tržištu pojavljuju vinarije čija vina pokazuju da nisu samo dobri vinogradari, već i odlični vinari. Radi što lakše prezentacije i promocije svojih proizvoda, okupljeni su u Udrugu vinara i vinogradara Erdut-Podunavlje, Erdutski vinari. na čijem čelu se nalazi Jasna Antunović Turk. Gospođa Antunović je ambiciozna i uspješna diplomirana ekonomistica i poduzetnica koja je odlučila spojiti bogatstvo kraja u kojem živi, obiteljsko nasljeđe i iskustvo oca agronoma, u to uložila svoju volju i perfekcionizam te u svega par godina stvorila vinariju koja se već sad ističe s nekoliko vrhunskih vina. Iznimno je pohvalna njena želja za eksperimentima i

rdut region is famous for its vineyards, but in the last couple of years certain wineries that appeared on the market proved that Erdut region does not only have great winegrowers, but excellent winemakers also. In order for easier presentation and promotion of their products, winemakers are organized in Erdut-Podunavlje Winemaker and Winegrower Association with Jasna Antunović Turk as their president. Mrs. Antunović is an ambitious and successful economist and entrepreneur who has decided to link the riches of her home region and family tradition with experience of her father, who is an agronomist, in which she had invest her will and perfectionism and managed to create in just a couple of years

igrom sa sortama i njihovim mogućnostima, kao i želja da turistička ponuda kako vinarije, tako i regije, bude u skladu s kvalitetom vina. Vinariju je osnovala 2004. godine, a ovog proljeća je posađen i posljednji od planiranih 7 hektara vinograda, a potom je i organizirala svečano otvorenje vinarije i vinotočja / kušaone u Dalju. Svečanom događaju nazočili su osječko-baranjski župan dr. Vladimir Šišljagić, predsjednik Županijske skupštine dr. Zlatko Maksimović, načelnik Općine Erdut Jugoslav Vesić i brojni ostali gosti. Investicija od ca 3,5 mil. Kn, koja je ostvarena i uz financijsku pomoć Ministarstva poljoprivrede i Osječko-baranjske županije te Općine Erdut koja je poticala ovu djelatnost rezultirala je vinogradima na ca. 7 hektara u vlasništvu OPG-a, moderno opremljenom vinarijom kapaciteta 750 hektolitara vina, u sklopu objekta prostor vinotočja/kušaone za 50-ak gostiju prema standardima po Pravilniku o pružanju ugostiteljskih usluga na OPG-ima (OPG Antunović je prvi OPG sa takvim rješenjem u Osječko-baranjskoj županiji) Na spomenutih 7 ha posađeno je 75% bijelih sorata (graševina, chardonnay, zeleni silvanac, muškat ottonel, plemenka) i 25% crnih (crni pinot, cabernet sauvignon, cabernet franc). U ponudi imaju čak četiri vrhunska vina. To su graševina ”sur lie” i crni pinot barrique iz berbe 2009 te muškat ottonel i chardonnay iz berbe 2010. Ni ostala vina ne zaostaju, a kvalitetom su osvajala mnogobrojna domaća zlatna i srebrna odličja, ali i međunarodna, od kojih Jasna Antunović ističe Villany (Mađarska 2008. šampionska titula za graševinu 2007.) i Beowine (Srbija 2011. zlatna medalja za muškat ottonel 2009.) Na svečanom otvaranju vinarije, u svojim pozdravnim govorima, dr. Vladimir Šišljagić i g. Jugoslav Vesić iskazali su zadovoljstvo učinjenim i zahvalnost svemu što je Jasna Antunović Turk učinila na razvoju kako svoje vinarije, tako i mjesta, a i regije.

a winery that already has a few high quality wines. Her desire for experimentation and playing with different varieties and their possibilities is highly regarded, as is her wish to enrich her winery, and the whole region, with high-quality wines. She established the winery in 2004 and this spring the last of planned 7 hectares of vineyards has been planted, after which she organized a grand opening of winery and wine tasting room in Dalj. Vladimir Šišljagić, county prefect of Osječko-baranjska County, Zlatko Maksimović, the president of the County Assembly, Jugoslav Vesić, municipal prefect of Erdut, and other quests visited the grand opening. Investment of approximately 3.5 million HRK, achieved with financial aid of Ministry of Agriculture, Osječko-baranjska County and Erdut Municipality that has stimulated this activity resulted in 7 hectares of vineyards, modernly equipped winery with capacity of 750 hectoliters of wine, wine tasting room for 50 quests made in accordance with Regulations on the provision of catering services for family farms (Antunović family farm is the first farm with that certificate in Osječko-baranjska County). Aforementioned 7 hectares of vineyards are planted with 75% of white varieties (Riesling, Chardonnay, Silvaner, Muscat Ottonel, Chasselac) and 25% red (Pinot noir, Cabernet Sauvignon, Cabernet Franc). They offer as much as four highquality wines - Riesling ”Sur Lie” and Pinot noir Barrique harvest 2009 and Muscat Ottonel and Chardonnay harvest 2010. Other wines do not lack behind and they have won many golden and silver medals on both Croatian and international exhibits, out of which Jasna Antunović emphasizes Villany championship award for Riesling harvest 2007 (in Hungary 2008) and Beowine (in Serbia 2011, a golden medal for Muscat Ottonel harvest 2009). During the grand opening of winery, Vladimir Šišljagić and Jugoslav Vesić stated in welcoming speech their delight with what had done been and they thanked Jasna Antunović Turk for everything she had done for her winery, her city and the region.

Interview:

Adžić Željko

ina Adžić su danas jedna od najambicioznijih u Hrvatskoj o čemu svjedoči i mnoge nagrade i pohvale istim. Na čelu ove uspješne vinarije, nalazi se g. Adžić Željko.

Njegovu kompletnu posvećenost vinu i vinarstvu objašnjava što se u ovom vinarskom biznisu nije zatekao slučajno jer praksu je pekao i životno iskustvo sticao uz oca - Antuna Adžića.

His absolute dedication to wine and wine production is explained by the fact that he has not found himself in winemaking business by chance since he got his knowledge and life experience from his father – Antun Adžić.

Željko nam s strašču i s ponosom govori:

Željko speaks with pride and passion when he tells:

”Antun Adžić, moj otac, je nakon teške bolesti srca iz razloga velike inflacije hrvatske valute, odlučio 1994 godine prodati grožđe svom velikom prijatelju iz djetinstva Ivanu Enjingiju koji mu je obečao platiti to grožđe odmah. Inače se zbog inflacije ako novac dobiješ za godinu dana gubilo gotovo sve, ostalo bi samo za zaštitna sredstva vinograda slijedeće godine. Te godine smo iz tog našeg jednog vinograda ubrali nešto više od 10 000 kg grožđa sorte graševine.”

”After a serious heart disease, and because of a great inflation of Croatian currency in 1994, Antun Adžić, my father, has decided to sell grapes to Ivan Enjingi, his good childhood friend, who promised to pay immediately for the grapes. Otherwise, if we received money a year later, we would have lost everything because of inflation; we would have just had enough to buy pesticides for the next year. In that year we have harvested just over 10,000 kilograms of Riesling from that one vineyard we had.”

Koju je ulogu odigrao Ivan Enjigi?

And what was the role of Ivan Enjigi?

”Ivan Enjingi, Hrvatski kralj vina, kako ga znaju zvati, uspio je tatu nagovoriti da ipak od toga grožđa naprave vino i da postane vinar. U to vrijeme zbog njegove bolesti ja sam bio pod dojmom da bi sve dao samo da ostane živ, kada mi je rekao da bi postao vinar ja sam ga stoposto

”Ivan Enjingi, Croatian king of wine as people sometimes call him, has managed to convince my dad to use those grapes for making wine and to become winemaker. During that time, because of his illness, I was ready to do anything to keep him alive, so when he had told me that he will become a

džić Wines is one of the most ambitious wineries in Croatia, and many rewards and compliments confirm it. At the head of this successful winery is Mr. Željko Adžić.

podržao. Tako je veliki čovjek Ivan Enjingi bio domačin našoj obitelji u svom vinskom podrumu, punio nam vino, pomagao i uz svoja prodavao i naša vina.”

winemaker I completely supported him. That is how Ivan Enjingi, a great man, has become our host in his winery; he bottled our wine, helped us and sold our wines alongside his.”

Predivno je kada o nekome dobro i s zahvalnošču govorite, kao Vi sada o Ivanu Enjgiju. Što je bilo nakon te prelomne godine?

It is beautiful to hear a person talking about someone with so many praises and gratitude like you are talking about Ivan Enjingi. What happen after that crucial year?

”Počeli smo saditi vinograde i ulagati u podrum i opremu što se pokazalo da je jako zahtjevan posao. Kako smo imali sreću da je Lucija, moja mama, bila ta koja nas je vukla sve dublje u taj posao sa svojim elanom, uspjevali smo dobiti vino korektne kvalitete i nismo imali problema prodati naše butelje.”

”We started planting vineyards and investing into wine cellar and equipment which has shown as a very demanding endeavor. Since we had luck that my mother Lucia was encouraging us with her enthusiasm to go deeper and deeper into the business, we managed to produce good-quality wine and we had no trouble selling our products.”

Kako je bilo na tom putu razvoja?

How was your path of development?

Nije lako bilo kupovati zemlju i uz sunce nekome na stol ponuditi vino, a da taj bude zadovoljan. Nekad je netko rekao da deset do petnaest godina treba da bi jedna obitelj digla na noge ovakvu jednu malu tvornicu, ali uz ogroman trud i rad bez puno pogrešaka i bio je u pravu.

”It was not easy to buy land and offer someone wine on the table besides just sunshine, and to make him satisfied at the same time. Someone once said that it takes ten to fifteen years for a family to develop such small factory, with a lot of effort and a lot of work and few mistakes - and he was right.”

Koliko sada imate pod nasadom? Danas imamo deset hektara vinograda, dva radnika zaposlena i uz sestru Vesnu čitava obitelj se bori da bi imali što bolje vino jer je konkurencija bez pretjerivanja žestoka.

How much land do you have under plantation? ”Today we have ten hectares of vineyards, two employees and our whole family, including my sister Vesna, is doing its best to produce quality wine because competition is fierce, to say the least.”

Koje su sorte zastupljene u Vašim vinogradima?

Which grape varieties are represented in your vineyards?

Graševina, Rajnski rizling, Pinot sivi, Pinot crni i Zweigelt su sorte koje su zastupljene u našim vinogradima. Graševina je u najvećem dijelu, a ona je za Kutjevačko vinogorje od velike važnosti, jer daje u ovom području iznimno dobra vina.

”Riesling, Rhine Riesling, Pinot gris, Pinot noir and Zweigelt are varieties we cultivate in our vineyards. For most part we cultivate Riesling, which is a variety of great importance for Kutjevo winemaking region since it gives exceptionally good wines in this region.”

Kako se osvrnete unatrag, na početke, što prvo pomislite?

When you look back at your beginnings, what is the first thing that comes to your mind?

Nikada nismo ni težili ni mislili da ćemo ovako daleko dogurati u brendiranju naših vina, sve je nekako došlo spontano, korak po korak. Sada vidim da smo pogodili što se bavimo vinom jer uživamo

”We have never planned nor dreamed that we will come this far in branding our wines, everything came almost spontaneously, step by step. Now I realize that winemaking is our true calling because we enjoy it so much.

DamijaniÄ&#x2021; Robi

amozatajan i fini vinar Robi Damjanić, kojeg smo upoznali za vrijeme VINISTRE 2011 godine nam je temperamentno i s ljubavlju pričao osvojim vinima. Ljubav obitelji Damjanić prema proizvodnji vina započinje početkom 20. stoljeća te se prenosila s oca na sina. Upravo takvo obiteljsko zajedništvo potiče Robija Damijanića na daljnje usavršavanje u vinarstvu. Primarna proizvodnja za obiteljske potrebe polako prerasta u tržišno priznati proizvod visoke kvalitete. Osnovna smjernica obiteljskog gospodarstva je proizvodnja visoko kvalitetnih vina temeljena na autohtonoj istarskoj sorti – Malvazija Istarska te svjetsko priznatoj sorti Cabernet Sauvignon Mladi nasad vinograda smješten je na sunčanoj padini u centru Istre u selu Damijanići kraj Žminja. Zbog relativno niske vlažnosti, pretežito sušnih razdoblja te specifičnih svojstava tla crvenice, geografski položaj je povoljan za proizvodnju autohtonih i introduciranih sorata vinove loze. Istarska crvena zemlja, prošarana kvarcnim kamenjem, daje vinu visoku stopu mineralnosti. Vinski podrum je opremljen modernom tehnologijom koja omogućava proizvodnju visoko kvalitetnog vina u uvjetima kontrolirane fermentacije. Od pažljivo odabranih grozdova spojem moderne tehnologije i tradicije, postiže se vrhunska finoća, aromatičnost i harmonija vina. Kušajući 30-tak Malvazija iz Istre na 6. Festivalu vina u Regent Esplanadi, ugodno smo iznenađeni da je uz Cosseta, Cattunara i Pilata, malvazija od Robija Damjanića na nas iz Vinum In-a ostavila zavidan dojam. Malvazija slamnato žute boje sa zelenkastim odsjajem; karakterističan sortni miris u kojem prevladavaju cvijet akacije, miris zelene jabuke i lagane citrusne note; privlačana i osvježavajuća.

hy and polite winemaker Robi Damjanić, who we met during VINISTRA 2011, has talked with love and temper about his wines. Damjanić family fell in love with winemaking at the beginning of the 20th century and that love is passed on from father to son. That family spirit inspires Robi Damjanić to further improve himself in winemaking. Primary production for family needs slowly grew into a brand of high quality that is recognized on the market. Basic guideline of this family enterprize is production of high quality wines that is founded on autochthonous Istrian variety – Istrian Malvasia and on Cabernet Sauvignon variety recognized around the world. Young plantation is located on a sunny hill in the centre of Istria in Damijanići village near Žminj. Due to relatively low humidity, mostly dry seasons and specific properties of terra rossa, geographic location is good for production of autochthonous and introduced varieties of grapes. Istrian red soil, filled with quartz stones, gives a high mineral rate to wines. Winery is equipped with modern technology that allows production of quality wine in conditions of controlled fermentation. Made of carefully chosen grapes and using combination of tradition and modern technology, a high delicacy and aromatic harmony of wine is achieved. Tasting around 30 Istrian Malvasias during the 6th Wine festival in The Regent Esplanada Hotel, we were pleasantly surprised when Robi Damjanić’s Malvasia, alongside with Cossete, Cattunara and Pilata, left remarkable impression on us from Vinum In. Malvasia with straw yellow color with greenish reflection, characteristic variety aroma dominated with acacia flower, green apple scent and slight touch of citrus, so appealing and refreshing.

Cmrečnjak Obitelj Cmrečnjak njeguje dugogodišnju tradiciju vinogradarstva i podrumarstva. Cmrečnjak family nourishes long viniculture and cellaring tradition. rvi obiteljski podrum datira još iz davne 1884. godine, a danas je u njemu smještenja obiteljska arhiva.Vinima se bave od početka 1970-ih godina, kada su na dva hektara zasađene sorte graševine i pušipela (šipon, moslavac). 1992 godine plasirana i od potrošača odlično prihvaćena prva buteljirana graševina s etiketom ”Cmrečnjak”.

Način prerade grožđa bitno utječe na kvalitetu vina, te su stoga već 1995. godine uveli vrhunsku tehnologija za preradu Povećanjem nasada i zbog stalnog rasta potražnje za njihovim vinima 2002. godine sagradili su novi podrum. U potpunosti opremljen novom tehnologijom vinifikacije, prerade, sofisticiranom tehnološkom linijom za punjene te kompletnom linijom za pakiranje butelja i skladištenje, dok je drugi dio uređen u starinskom stilu, s hrastovim bačvama za dozrijevanje vina.

Grape processing has a big influence on wine quality, so they introduced modern processing technology in 1995. By increasing plantation, and due to increasing demand for their wines, they decided to build a new cellar in 2002 and equipped it with new vinification and processing technology, state of the art technological line for bottling and a complete line for bottle packaging and storing, while the other part of the cellar was decorated in old style with oak barrels for wine aging.

U sklopu podruma nalazi se kušaonica vina uređena u rustikalnom stilu, sa terasom sa koje možete uživati pogledom na poznati vidikovac ”Mađerkin breg”. U njoj se održavaju vođene degustacije vina za veće grupe, može primit do 50 gostiju. Degustacije se dogovaraju unaprijed. Nakon posjeta podrumu ili cjelodnevnog izleta možete odsjesti u Restoranu Stridon, gdje Vam Cmrečnjaci organiziraju ručak ili večeru, po dogovoru ili po vašoj želji, a za veće grupe organiziraju i turističkog vodiča.

mrečnjak family nourishes long viniculture and cellaring tradition. First family cellar dates back to 1884, and today a family archive is kept in it. They started working with wines in 1970’s when they planted Riesling and Pušipela (šipon, moslavac) varieties on two hectares. In 1992, a first Riesling bottle market ”Crmeljak” was placed on the marked and it was a big success.

As a part of the cellar there is a wine tasting area in rustic style with a terrace from which you can enjoy a view on famous ”Mađerkin breg” gazebo. Wine tasting area is used for guided tasting for larger groups and can receive up to 50 quests. Tasting has to be arranged in front. After visiting this cellar, or after a whole day excursion, you can stay in Stridon Restaurant where Cmrečnjak family will organize lunch or dinner for you, according to you wishes, and for larger groups they offer a tour guide.

Podrumarstvo - vinogradarstvo / Cellaring – viticulture CMREČNJAK Sveti Urban 273, 40312 Štrigova Međimurje - Hrvatska / Croatia Tel/fax...+385 (0)40 830 103 / Gsm...+385 (0)98 295 206 cmrecnjak1@net.hr / www.cmrecnjak.hr

Zvonimir Štimac Bijela nedjelja, mošt i mlado vino White Sunday, must and young wine

rožđe je odavno ubrano i u konobama i počinje onaj čaroban proces stvaranja jedne od najzdravijih živežnih namirnica -VINA. Od grožđa do vina put je kratak i uzbudljiv, a u sredini procesa od vrenja grožđa do vina nalazi se mošt, na početku sladak kao šećer i mliječno bijel ili mutno crven, on dnevno mijenja svoj izgled i okus. U svakoj fazi njegovog kratkog života u kojemu se prirodni šećer pretvara u alkohol uz pomoć bakterija i kvasca on ima svoje ljubitelje, a i svoje specifične utjecaje na naš metabolizam. Prvi mošt prvog dana nema alkohola, pa se daje piti i djeci koja ga naravno vole. Ako se ne raščisti fizikalno-kemijskim procesom na temperaturi mošta od 45-50°C i dodatkom enzima, njegove gljivice prouzročit će poznate trke na WC. Zato se mošt u toj fazi može konzumirati samo u manjim količinama ili se sterilizacijom proizvodi sok koji se može konzumirati u neograničenim količinama. U fazi punoga vrenja ili poslije toga, mošt postaje onaj popularni najavljivač rane jeseni i novoga vina. Šećer još nije u punoj mjeri prošao svoju metamorfozu u alkohol, a agresivne jabučne kiseline pretvorile su se u blagookusne mliječne kiseline. U tim procesima oslobađa se ugljični dioksid koji uzrokuje one male perlice kao u pjenušcu, a koje čine mošt tako zamamnim. Kada se sav šećer pretvori u alkohol, prestaje vrenje i od mošta postaje mlado vino koje, bar za neko kratko vrijeme, nije pitko. No prije toga se diljem Europe, a podrazumijeva se u ovoj priči ona Europa koja proizvodi vino, slavi i uživa mošt.

ere we are, in early winter with all its beauties and customs. Grapes are long harvested and stored and at a start of magical process of creation of one of the healthiest viands – WINE. It is a short and exciting trip from grapes to wine, and in the middle of the process from fermentation to wine there is a must, sweet as sugar at first and milky white or hazy red, it changes its appearance and taste daily. In each phase of its short life during which natural sugar is converted into alcohol with the help of bacteria and yeast, it has its lovers, and its specific influences on our metabolism. First must on the first day has no alcohol, so it is given to children who, naturally, love it. If not cleared by physical-chemical process at the temperature of 45-50 degrees Celsius with addition of enzymes, its yeasts will result in well known races to the toilet. That is why must can be consumed only in small quantities during that phase or a juice can be made by sterilization and then it can be consumed without limitations. During the full fermentation phase, or after it, must becomes that popular announcer of early fall and new wine. Sugar has not completely undergone its metamorphosis into alcohol, and strong malic acid has turned into soft-tasting lactic acid. During those processes a carbon dioxide is released that causes those little bubbles like in champagne which make must so appealing. When all sugar transforms into alcohol, the fermentation stops and must becomes young wine that, at least for a while, is not drinkable. But before that, all around Europe, and under Europe in this story we mean those parts of Europe that produce wine, celebrates, rejoices and enjoys the must.

Kod nas se uz mošt jedu maroni ili kesteni, nude se specijaliteti od gljiva, što uopće ne paše uz mošt ili se služe hladni naresci. Predstavit ću Vam tipične pratioce mošta i mladog vina, iz Francuske i Njemačke koji će, nadam se, naći i kod Vas svoje mjesto u jesenskoj prehrani sa ili bez mošta. Počinjemo sa mojom varijantom poznatog Francuskog ”Quiche Lorraine” kojeg sam nazvao Quiche Lorraine a ma facon. Quiche se klasično peče u okruglim formama upola manje visokog okvira nego onima za torte, a možete ih peći i u običnom plehu za pećnicu.

In Croatia, chestnuts, cold meats and mushroom dishes are served with the must which does not suite the must at all. I will present you with typical meals with must and young wine from France and Germany that will, hopefully, find their place in your fall diet, regardless of the must. We start with my version of famous French ”Quiche Lorraine” that I call ”Quiche Lorraine” a ma facon. Quiche is usually made in round shapes half as tall as those for cakes, and you can make them in ordinary oven pans.

”Quiche Lorraine” a ma facon za tijesto: 30 dag glatkog brašna, 15 dag maslaca na kuhinjskoj temperaturi, 2 jaja, soli. za nadjev 1: 2 žlice maslaca, 20 dag slanine tipa ”Hamburger”, 2 luka za nadjev 2: 4 jaja, 4 dl vrhnja za kuhanje i papra po potrebi, 1 žlicu aromatičnih trava (peršin, vlasac, majčina dušica i estragon) ili 1 žličicu mješavine za ”Kräuterbutter” iz vrećice i 3 dag pahuljica maslaca Tijesto - hitro izmijesite i stavite na 1 sat u hladnjak. Nadjev 1: slaninu sitno narezanu zažutite s lisnatim lukom. Stavite hladiti, dodajte aromatične trave i promiješajte. Nadjev 2: vrhnje i jaja promiješajte i dodajte papar. Tijesto izvaljajte na 3 cm debljine i složite u maslacem namazanu formu tako da napravite rub okolo naokolo. Tijesto nabodite nekoliko puta sa vilicom i na njega složite slaninu sa lukom (rekli smo da se mora ohladiti). Pecite u ugrijanoj pećnici na 230°C 10 minuta. Dodajte nadjev 2 i pecite daljnih 30 minuta na 220°C 5 minuta, on zna bacati mjehuriće pa ga morate pratiti i po potrebi sa viljuškom plitko ubosti. Prije kraja dodajte pahuljice maslaca. Služite toplo uz mošt. ”Quiche Lorraine” a ma facon For dough: 30 dag of smooth flour, 15 dag of butter on room temperature, 2 eggs, and salt For filling 1: 2 spoons of butter, 20 dag of bacon type ”Hamburger”, 2 onions For filling 2: 4 eggs, 4 dl of cooking cream and pepper (according to need), 1 spoon of aromatic herbs (parsley, chive, Creeping thyme, estragon) or 1 spoon of ”Krauterbutter” mixture and 3 dag of butter cereals Dough: knead quickly and leave in the fridge for an hour Filling 1: chop bacon and onions into small pieces and fry them. Cool it, add aromatic herbs and mix Filling 2: mix the cream and eggs, add pepper Roll out the dough 3 cm thick and put it into buttered oven pan with edges (like for making pizza). Pierce the dough a few times with the fork and place bacon pieces and onions on it (it has to be cooled). Bake in pre-heated oven for 10 minutes at 230 degrees Celsius. Add filling 2 and bake for additional 30 minutes at 220 degrees Celsius. The dough sometimes forms bubbles so it is advisable to monitor it and pierce the bubbles with the fork. Before the end add butter cereals. Serve it warm with must.

Quiche a la mama radite na isti način samo što uz luk i slaninu dodajte naribani svježi krumpir kojega ste dobro iscijedili stiskanjem u šaci. Za nadjev 2 trebate umjesto 4 dl samo 3 dl vrhnja za kuhanje, a postupak spremanja ostaje isti kao i kod ”Quiche Lorraine a ma facon”. U Njemačkoj se uz mlado vino i mošt služi ”Zwiebelkuchen”. Najpoznatiji takvi kolači od luka su iz južne Njemačke iz Baden-a i iz srednje Njemačke iz domovine izvanrednih ”Franken weine” iz pokrajine Franken u kojoj se između Nürnberga i Würzburga prostiru prekrasna vinogorja i običaji ”ića i pića” slična našim zagorskim i slavonskim. Veselo - veselo. Tu se slave krstitke vinograda, slavi se Martinje, slave se dani vina, slave se dani posvetnje crkva i to stoljećima, a nakon posvete biraju se kraljice vina. Uz sve te običaje vezano je kombiniranje nekih posebnih jela i naravno vina posvećenim tim feštama, a za feštu mošta koji se tamo zove Federweiss (što znači ”bijelo kao perje”) služi se naš treći recept: Quiche a la mama Do the same; just add grated fresh potato that you have drained by squeezing it in your hand to bacon and onion. In filling 2, instead of 4 dl use 3 dl of cooking cream, and repeat the same process as for ”Quiche Lorraine” a ma facon. In Germany, they serve ”Zweibelkuchen” with young wine and must. The most famous onion cookies are from southern Germany, from Baden, and from middle Germany – home of exquisite ”Franken weine” from Franken region in which beautiful vineyards and customs of ”drinking and dinning” similar to our custom in Slavonia and Zagorje can be found between cities of Nuremberg and Wurzburg. They celebrate vineyard baptism, St. Martin’s day, they celebrate day of wine, days of church sanctifying, and they have those customs for centuries and they proclaim the queen of wine during such festivities. Some special meal combinations are linked with all those customs as are, of course, wines, and for the festival of must, called Federweiss (meaning white as feathers), they serve this recipe:

Zwiebelkuchen Kvasno dizano tijesto kojeg napravite od 50 dag prosijanog brašna, 25 g kvasca, 1 žličice šećera, ¼ l mlijeka, 80 g maslaca, 2 jaja i soli po potrebi; zatim 10 dag pancete, 3 luka, 2 jaja, 3 žlice kiselog vrhnja i tko voli jednu žličicu kumina. ”Dignuto” tijesto kojem se volumen podvostručio izvaljajte na oko 3 cm, složite ga u maslacem namazanu tepsiju, pokrijte ga i pustite ga na toplom još malo dizati. U međuvremenu narežite pancetu i luk na male kockice, zažutite i ohladite. Dodajte pjenasto pomiješano vrhnje i jaja, začinite paprom i kuminom i raspodijelite po tijestu. Pecite na 200°C dok ne požuti zlatno-smeđom bojom. Poslužite ga toplog. Sva ova tri recepta možete koristiti kao lagana jela sa svježim salatama za ručak ili večeru ili pečena u malim formicama oko 10 cm promjera i 10 minuta kraćeg pečenja, kao predjelo ili kao ”finger food” na nekoj fešti. U slast! Zwiebelkuchen Make leavened dough using 50 dag of sifted flour, 25 g of yeast, 1 spoon of sugar, 1/4 l of milk, 80 g of butter, 2 eggs and salt according to need, then 10 dag of bacon, 3 onions, 2 eggs, 3 spoons of sour crème and 1 spoon of cumin (if you like cumin) Roll out 3 cm thick ”leavened” dough that has doubled its volume, put it into buttered oven pan, cover it and leave it somewhere warm for additional leavening. Meanwhile, chop bacon and onions into small cubes, fry them and cool them. Add foamy mix of sour crème and eggs, spice it with pepper and cumin and place it on the dough. Bake on 200 degrees Celsius until it gets goldenbrown color. Serve warm. All of those three recipes can be used as snacks with light salads for lunch or dinner or baked in small forms that are approximately 10 cm in diameter and baked for 10 minutes. You can serve them as appetizers or as ”finger food” during celebrations. Bon appetit!

KZ Krško Vinski podrum Krško - podrum s tradicijom izvanrednih vina Krško wine cellar - a wine with tradition of exquisite wines

lovenija je zemlja s bogatom tradicijom proizvodnje kvalitetnih i vrhunskih vina. Bogati prirodni resursi, znanje i ljubav prema vinogradarstvu osiguravaju vina izvanrednih aroma koja oduševljavaju širom svijeta. Okusima svježine i tradicije te kulinarskim doživljajima ugodit će Vam i Dolenjsko vinogorje, zemlja cvička ptp. Kroz stoljeća proizvodnje, vinogradari su stvorili kvalitetna i vrhunska vina, među kojima posebno mjesto zauzima upravo gotovo svjetska vinska posebnost, cviček ptp. U Dolenjskom vinogorju nalazi se Vinski podrum Krško, koji još od 1928. godine oduševljava kvalitetnim i vrhunskim vinima. Danas povezuje 175 dolenjskih vinogradara koji dobavljaju grožđe za vino cviček PTP i godišnje proizvede 1.000.000 litara cvička PTP, koji je ujedno i ”paradni konj” ovog vinskog podruma, i 500.000 litara domaćih i vrhunskih vina iz Sremiča. Kao što kaže Janez Živič, direktor Kmečke zadruge Krško z.o.o., koji vodi Vinski podrum Krško, u podrumu se sve temelji na tradiciji, višegodišnjem iskustvu, dobrom poznavanju karakteristika Dolenjske i suvremenoj tehnologiji, zbog čega je ovaj podrum danas zapažen ponuđač vina visoke kvalitete, a ujedno i vodeći i najveći proizvođač najboljega cvička ptp. U Vinskom podrumu Krško vina se njeguju u čudesnim dvorskim podrumima koji se nalaze u starom dvorskom zdanju u kojem su nekoć živjeli grofovi Auersperg. U starom dijelu dvorskog podruma nalazi se glavni cvičkov podrum i arhiva, u

lovenia is a country with rich tradition of making quality and exquisite wines. Rich natural resources, knowledge and love for viticulture ensure wines with extraordinary aromas that delight wine lovers around the world. Dolenjska vineyard region, a homeland of Cviček ptp, will charm you with fresh and traditional tastes and culinary experiences. During the centuries of production, winemakers created quality and exquisite wines among which Cviček ptp has a special place as world’s wine specificity. Krško wine cellar is located in Dolenjska vineyard region, a wine cellar that delights with its quality and exquisite wines since 1928. Today it links 175 winegrowers from Dolenjska region that supply Cviček PTP with grapes that is used for production of 1,000,000 liters of Cviček PTP each year, a wine that is a ”parade horse” of this wine cellar, and another 500,000 liters of local and exquisite wines from Sremič. As Janez Živič, a director of Kmečka zadruga Krško plc, who is at the head of Krško wine cellar, mentions: everything in that cellar is based on tradition, long experience, good knowledge of characteristics of Dolenjska region and modern technology, which makes this wine cellar a noted provider of high-quality wines, and leading and the biggest producer of the best Cvičak PTP. In Krško wine cellar wines are cared for in marvelous castle cellars that are a part of old castle where counts Auerspergs used to live. In the old part of the castle cellar is main Cvičak’s cellar and archive, in modernized upper cellar white wines are aging, and in

osuvremenjenom gornjem podrumu zriju bijela vina, a u barik bačvicama u prostoru za degustaciju višestruko nagrađivana frankovka Prestige. CVIĆEK - SVJETSKA VINSKA POSEBNOST I U HRVATSKOJ Cviček ptp je sinonim za Dolenjsku i Sloveniju i prava je vinska posebnost, kojoj teško možemo naći premca, čak i u svjetskim razmjerima. Od travnja 2011. pa nadalje vino cviček ptp Vinskog podruma Krško dostupno je i na prodajnim policama u Hrvatskoj. Zastupnik za Hrvatsku je tvrtka Valentić d.o.o.. S cvičkom do kulinarskih užitaka Cviček ptp Vinskog podruma Krško oduševljava blagim okusom visoke kvalitete. Osim toskanskog Chiantija, jedino je vino na svijetu proizvedeno od crnih i bijelih sorata. U cvičku ptp Vinskog podruma Krško prevladava žametna črnina, slijedi frankovka, a od bijelih sorata kraljevina, graševina, zeleni silvanac i žuti plavac. Upravo ta kombinacija sorata daje mu omiljen okus. Njegova su obilježja svijetlo crvenkasta boja rubinskog odsjaja te ugodna svježa voćna aroma koja podsjeća na maline, jagode i ribiz. To je suho vino s niskim postotkom alkohola, do 10,0 vol. %, zbog čega je lagano, svježe, pitko, a ujedno i živahno. Svjetska vinska posebnost, cviček ptp, je vino s bogatom višestoljetnom tradicijom. Danas je u Sloveniji zaštićen kao vino s oznakom ptp, priznatim tradicionalnim nazivom, što mu osigurava visoku kvalitetu i stroga pravila po kojima se može proizvoditi samo u svojoj jedinoj domovini, Dolenjskoj.

barrique barrels in wine tasting area ages a multiple award winner Blaufrankish Prestige. CVIČEK – WORLD’S WINE SPECIFICITY IS NOW IN CROATIA Cviček ptp is a synonym for Dolenjska vineyard region and Slovenia and it is a real wine specificity that can hardly be matched, even on a global scale. Since April 2011 and latter, Cviček ptp wine from Krško wine cellar is available in Croatia. Valentić plc Company is a distributor for Croatia. Culinary delight with Cvičak Cvičak ptp from Krško wine cellar delights with mild taste of high quality. Besides Chianti from Tuscany, this is the only wine produced of black and white varieties. In Cvičak ptp form Krško wine cellar dominates Žametna Črnina, followed by Blaufrankish, and of white varieties, Riesling, Silvaner and Yellow Pumice dominate. That combination gives that favorable taste to this wine. It is characterized by light reddish color with ruby reflection and fresh fruity aroma that suggests mulberry, strawberry and currant. This is a dry wine with low alcohol content, up to 10.0%, which makes it light, fresh, drinkable and lively. World’s wine specificity, Cviček ptp is a wine made with centuries-long tradition. Today it is protected in Slovenia as a wine marked as ”ptp”, recognized traditional marking, which ensures high quality and strict rules that dictate that Cviček can only be produced in his home region Dolenjska.

Janez Živič kaže: ”cviček ptp Vinske kleti Krško stvara prilike za ugodno druženje i kulinarske užitke. To je izvrsno vino za svaki dan, prikladno za suvremeni životni stil i kulinarske užitke u raznim prigodama. Odlično se slaže s brojnim jelima jer svojom lakoćom i živahnošću nadopunjuje mnogo različitih okusa, a osobito dobro pristaje uz suhomesnata i mesna jela. Najbolju aromu razvija ako ga poslužimo ohlađenog na temperaturu 12 º C.” Dobri učinci na zdravlje Vino cviček PTP je vino visoke kvalitete koje potrošaču može ponuditi i nešto više. Osim što je riječ o laganom i pitkom vinu s niskim udjelom alkohola, ono ima i brojne pozitivne učinke na zdravlje i zato je primjereno za suvremenog potrošača. Povoljno utječe na probavu jer prirodno pospješuje rad probavnih organa, pomaže kod nedostatka teka i sna, dobro je za jačanje kod fizičke slabosti i slabog krvotoka. Budući da ne sadrži neprovreli šećer, ovo je vino prikladno i za dijabetičare. Podrum s tradicijom izuzetnih vina Osim cvička, u podrumu se proizvode i mnoga druga vina izvanredne arome. Posebnost među vinima u Vinskom podrumu Krško je i svjež i lagan kraljevski odnosno cvičkov pjenušac, izvrstan kao aperitiv, desert ili pratitelj slastica. Suhi Kraljevski pjenušac proizveden je u Dolenjskoj klasičnim postupkom proizvodnje, naknadnim vrenjem u bocama. Osnovno vino je cviček ptp. Odlikuje se ugodnom svježinom, lakoćom te ugodnim okusom i mirisom. Na vlastitim vinogradarskim površinama na Sremiču Vinski podrum Krško proizvodi vrhunska crna i bijela vina. Široka paleta vina obuhvaća vina prikladna za razne prigode. Tu su frankovka, zeleni silvanac, bijeli pinot, chardonnay, sauvignon, laški rizling kako obične berbe, tako i predikatna vina. Dokaz visoke kvalitete vina su i brojne primljene nagrade i priznanja na ocjenjivanjima. Za posebne prigode prikladna su višestruko nagrađivana aromatična predikatna vina. U 2011. Vinski podrum Krško dobio je Decanter srebrnu medalju za Sauvignon izbor suhih bobica, l. 2009. Dobrodošli u Dolenjsko vinogorje, gdje ćete u ugodnom ambijentu upoznati izvrsna vina i cviček ptp.

Janez Živič says: ”Cviček ptp from Krško wine cellar creates an opportunity for pleasant social gatherings and culinary pleasures. This is a great wine for every day; it is suitable for modern life style and culinary pleasures in various occasions. It goes great with many dishes because of its fullness and vitality that supplement various tastes, but it is especially good with cured meat and meat dishes. The best aroma is achieved if you serve it cooled at 12 degrees Celsius. Health benefits Cviček PTP wine is a high-quality wine that can offer something more to consumer. Apart from being light and drinkable wine with low alcohol content, it also has many health benefits and that is why it is suitable for modern consumer. It has beneficiary impact on digestion since it naturally enhances work of digestive organs, it improves appetite and sleep, it helps with strengthening in cases of physical weakness and impaired blood flow. Since it contains no unboiled sugar, this wine is good for people suffering from diabetes. Wine cellar with tradition of exquisite wines Besides Cvičak, this wine cellar produces other wines of exquisite aroma. Among wines in Krško wine cellar, fresh and light royal, i.e. Cvičak champagne, stand out as excellent aperitif, desert or addition to confections. Dry Kraljevski champagne produced in Dolenjska using classical production technique, subsequently fermentation in bottles. Basic wine is Cviček ptp. It is characterized by pleasant freshness, lightness and pleasant taste and aroma. In their private vineyards on Sremič, Krško wine cellar produces exquisite red and white wines. A broad offer of wines includes wine for any occasion. They offer Blaufrankish, Silvaner, Pinot Blanc, Chardonnay, Sauvignon, Laško Reisling, both regular harvest and high-quality wines. The proof of high quality of wines are many awards and recognitions. For special occasions we recommend award winning aromatic high-quality wines. In 2011, Krško wine cellar has received Decanter silver medal for Sauvignon choice of dry berries (2009). Welcome to Dolenjska vineyard region, where you can experience exquisite wines and Cviček ptp in pleasant ambient.

o je vrlo rijetka i stara sorta vinove loze. Njezina vina nalaze se već početkom 15. stoljeća na stolovima dubrovačke vlastele. Ovo čuveno vino ima izuzetnu aromu i bouquet u kojima se očituje bogatstvo sorte, klime i tla konavoskog vinogorja. Ovo suho vino s 12,8 % alkohola najbolje ide rashlađeno uz hladna predjela, bijelu i plavu ribu te ostale plodove mora.

his is a very rare and old grape variety. Wine from this variety was served in dining rooms of Dubrovnik’s aristocracy already at the beginning of the 15th century. This famous wine has an exquisite aroma and bouquet that reflect the richness of the variety, climate and soil of the winegrowing area of Konavle. This dry wine with 12,8 % of alcohol goes best chilled with cold hors-d’oeuvres, white and blue fish and other sea food.

Zinfandel “Crljenak” Svjetski poznata sorta crnog grožđa podrijetlom iz Hrvatske, crljenak ili zifandel se danas najviše uzgaja u kalifornijskim dolinama Napa Sonoma, i genetski je ista kao Kaštelanski Crljenak. Daje opojno vino s izraženom notom slatkog sočnog voća, maline, porta i marmelade od kupina. Ovo suho vino s 13,3 % alkohola izvrsno ide uz jednostavnija mesna jela, kao i roštilj, divljač i tvrde sireve.

Zinfandel “Crljenak” variety The world famous variety of red grapes originating from Croatia, crljenak or zinfandel is today mainly grown in Napa and Sonoma valleys in California and is genetically the same as Kaštelanski Crljenak variety. It gives an intoxicating wine with a note of sweet juicy fruit, raspberries, Port and blackberry marmalade. This dry wine with 13,3 % of alcohol goes well with simpler meat dishes, as well as barbecue, game and hard cheese.

Merlot Ova francuska sorta rasprostranjena je po cijelom vinogradarskom svijetu. Kod nas je preporučen kultivar koji daje vina rubin crvene boje, arome trešnje i šumske maline, bogat alkoholima. Nosi 13,1 % alkohola i najbolje ga je servirati na 14- 16 °C. Odlično ide uz sva mesna jela i roštilj.

Merlot This French variety is widespread in the entire winegrowing world. In our country it is a recommended variety that gives ruby red wines, of cherry and wild raspberry aroma, rich in alcohol. It has 13,1 % of alcohol and is best served at a temperature of 14-16 °C. It goes excellent with all meat dishes and barbecue.

Marinović-Konavle d.o.o Pero Gjurić, 20217 Pridvorje, Tel.: 098/428-836, 358-338, pero.gjuric@gmail.com

Agrokor vina Vino i čokolada ? DA ! Wine and chocolate ? YES !

kademija vina po prvi put je ispričala slatku i nadasve zanimljivu priču o vinu i čokoladi na Festivalu čokolade u Zagrebu.

Kako je krenula ideja o vinu i čokoladi? Akademija vina već je dugo razmišljala o ovoj temi, a kad smo čuli najavu Chocofesta Zagreb, odmah smo se javili organizatorima, iznijeli našu wine&čoko ideju na njihovo oduševljenje i rodio se wine&čoko bar! Spoj sa čokolaterijom Nautilus bio je pravi slatki spoj, susret koji posao čini ljepšim.. Za Nautilus ništa nije nemoguće i što god smo poželjeli za naša vina – njihov odgovor je bio – nema problema.

ine Academy has told for the first time a sweet and very interesting story about wine and chocolate on Chocofest in Zagreb. How was the idea of wine and chocolate born? Wine academy has long considered this idea, and when we heard announcement of Chocofest in Zagreb we immediately contacted people in organization, gave them our wine&choco idea and at their delight wine&choco bar was opened! Connection with chocolate factory Nautilus was a really sweet deal, a meeting that makes this work beautiful. Nothing is impossible for Nautilus and whatever we desired for our wines - their response was – no problem.

Izabrane Nautilusove praline donijeli smo u Akademiju vina i Akademija je po prvi put je zamirisala na čokoladu. Izabrali smo uži krug vina uz čokolade i g. Franjo Francem, enolog Agrokor vina, zajedno sa ”čoko timom” Akademije vina, otvorio je radnu radionicu sljubljivanja vina i čokolade. Jedva smo čekali da igre počnu, mirisali smo, gledali, spajali okuse vina i čokolade u ustima i bez profesora Baltazara izabrali najbolje wine&čoko parove. Neki parovi su nam odmah svima izmamili osmijehe zadovoljstva - Rose Vina Laguna i bijela čokolada s malinom, Principovac Traminac Iločkih podruma i mliječna čokolada sa hrastovim medom. Mmmmm. Jedva smo čekali da našu novu Wine&čoko priču ispričamo u Wine&čoko baru Akademije vina, na Chocofestu Zagreb. Posjetioci su se u početku malo bojali i bili zbunjeni – što vina rade na čoko festu? Najhrabriji su nam se prepustili i odlazili iz Wine&čoko bara s osmijehom. Što smo sve naučili o čokoladi i vinu naučili stručno je ispričao g. Franjo Francem na radionici Vino i čokolada Akademije vina, za koju se tražilo mjesto više. I vino i čokolada je rođeno!

We brought selected Nautilus praline to Wine Academy and Academy started smelling like chocolate for the first time. We selected a narrow wine selection with chocolate and Mister Franjo Franca, oenologist for Agrocor Wines, together with Academy’s ”choco tema” has opened a workshop of wine and chocolate kerning. We could barely wait for the games to start, we scented, watched, combined wine and chocolate tastes in our mouths and without professor Balthazar we have chosen the best wine and chocolate pairs. Some pairs immediately gave all of us a reason to smile - Rose Vina Laguna and white chocolate with mulberry, Principovac Traminer made by Ilok cellars and mil chocolate with oak tree honey. Yummy. We could hardly wait to tell our wine&choco tale in our wine&choco bar in Wine Academy, on Zagreb Chocofest. Visitors were a bit skeptical and confused at first - what are wines doing at Chocofest? The bravest have decided to give us a chance and they have left wine&choco bar with a smile. Mister Franjo Francem told u what we learned about wine and chocolate during Wine and chocolate workshop organized by Wine Academy, which raised a great interest. And wine and chocolate combination was born!

Kako je izgledao wine & čoko meni Akademije vina: Akademija vina – Wine & čoko meni, Čoko fest Zagreb Vino i čokolada?! DA! Probajte, prepustite se, uživajte, uzbudite se, poludite, vrisnite, predite, plešite.. Prenesite drugima svoje vinsko - čoko doživljaje. Wine&čoko tim Akademije vina u slatkoj suradnji sa kreatorima pralina Nautilus, za vas je pomno odabrao wine&čoko parove i jedva čekaju da ih isprobate: Rose 2011. Vina Laguna i bijela čokolada sa malinom Vani je snijeg i hladno, a vi zamišljate ružičasti život – voćni Rose u kombinaciji sa malinom u bijeloj čokoladi ispunit će vam želju.. Slobodno vrisnite ako vam se sviđa, jer nama se jako svidjelo.. Principovac Traminac 2008. Iločki podrumi i mliječna čokolada sa hrastovim medom Za one kojima treba doza slatkoga – slatkasti i mirisni traminac sa izabranog položaja i čokolada sa izabranim medom.. kombinacija za brundanje.. Gaj Sauvignon 2010. Podrum Mladina i mliječna čokolada sa rogačem Plešivica i rogač se vole! Ovih 5 dana na našem wine&čoko baru. A možda ljubav Sauvignona Gaj Podruma Mladine i čokolade s rogačem i potraje.. Cabernet sauvignon 2008. Vina Belje i tamna čokolada sa cvjetnom soli Čokolada sa cvjetnom soli!? Čim prije stavite u usta kao i Cabernet.. Mmmmm.. Trebate Klaićev riječnik? Postup Donja Banda 2007. i Tamna čokolada sa marcipanom i kavom Uz Dalmatinca Postup Donja Banda (koji umjesto da čisti snijeg na Pelješcu je došao na ovaj festival) ćilajte sa čokoladom sa kavom... Za sve one koji su propustili radionicu sljubljivanja vina i čokolade i koji žele otkriti čudesan svijet vina, Akademija vina ih nestrpljivo očekuje. Na adresi Samoborska cesta 145, akademijavina@agrokorvina.hr, T: 3492 800

This how Academy’s wine and choco menu looked like: Wine Academy – Wine and choco menu, Chocofest Zagreb Wine and chocolate? YES! Taste, enjoy, excite, go crazy, scream, purr, dance… Tell your wine-choco experiences to others. Wine&choco Academy’s team in sweet cooperation with creator of praline – Nautilus, has selected wine&choco pairs for you, and they can not wait for you to try them. Rose 2011 Laguna Vina Laguna and white chocolate with mulberry It is cold and snowy outside, and you dream of rosy life - fruity Rose in combination with mulberry wrapped in white chocolate will fulfill all your wishes. Feel free to scream from joy, because we enjoyed it too. Principovac Traminer made by Ilok cellars and mil chocolate with oak tree honey For those that crave for a dose of sweet – sweet and aromatic Traminer from selected vineyards and chocolate with selected honey.. a combination for grumbling. Gaj Sauvignon 2010 from Mladina Cellar and milk chocolate with carob Plešivica and carob love each other! This 5 days in our wine&choco bar. Maybe the love between Gaj Sauvignon 2010 from Mladina Cellar and milk chocolate with carob lasts for a long time. Cabernetr Sauvignon 2008 from Belje Wines and dark chocolate with floral salt Chocolate with floral salt!? Taste it as soon as possible, together with Cabernet. Yummy. Do you need a dictionary? Donja Banda 2007 Postup and dark chocolate with marzipan and coffee With Dalmatian Postup Donja Banda (who came to this festival instead of shoveling snow at Pelješac peninsula) combine with chocolate with coffee. For all those that have missed wine and chocolate kenning and want to discover a wonderful world of wine, Academy awaits for them impatiently. On the address: Samoborska cesta 145, akademijavina@agrokorvina.hr, T: +385 1 3492 800

Plavac bolskih padina Plavac from the slopes of Bol B

rač je otok loze i masline od pamtivijeka. Tu se grče loze u škrapama, gdje su ih utisnule žuljevite ruke težaka, koje vode dugotrajni rat s kamenom da mu preotmu malo zemlje. Nažalost, loze na otoku danas je sve manje. Na južnima padinama Brača, loza plavca maloga našla je utočište u kosim malim poljima i terasama, utisnutim između litica koje se spuštaju prema prekrasnim plažama. Nijedna druga sorta ovdje ne može dati tako kvalitetno grožđe kao mali plavac mali. Pokušaji da se ovdje uzgaja neka druga sorta pokazali su da drugi trsovi nisu toliko otporni na sušu i bolesti, a niti su rodni na ovim površinama kao plavac mali pa ova sorta po zastupljenosti ovdje već odavno gospodari. Vrhunski plavac iz okolice Bola izrazito je tamnocrvene do rubin boje. Svoju punoću ovo vino zahvaljuje odležavanju u hrastovim bačvama u podrumu najstarije vinarske zadruge, smještene na samoj obali. Uz čašu izrazito vatrenog bolskog plavca može se uživati u specijalitetima: slanim srdelama, morskim brudetima, jelima od plave ribe i tamnog mesa, posebno od divljači. Ne zna se točno kada se na području Bola počela uzgajati vinova loza, ali ima pouzdanih arheoloških dokaza

he island of Brač has always been an island of grape vine and olives. Here, grape vines persist in limestone pavements, planted there by workers’ horny hands, battling with stones for a piece of soil. Unfortunately, vine grape is becoming scarce on the island. On the southern slopes of Brač, Plavac mali grape vines found their sanctuary on small tilted fields and terraces, carved between the cliffs that are coming down towards the beautiful beaches. There is no other grape variety there apart from Plavac mali than can give such good quality grapes. When people tried to cultivate other varieties they found out that other vines are not so resilient to drought and diseases, and that they are not as fertile as Plavac mali so Plavac became a master grape vine of the island. Exquisite Plavac from the area of Bol is extremely dark-red to ruby color. This wine owes its fullness to aging in oak barrels in wine cellar of the oldest winemaking cooperation, located on the shore. With a glass of particularly fiery Plavac from Bol you can enjoy specialties as salty sardines, seafood stew, meals made of blue fish and dark meat, especially wild game. We do not know for certain when viticulture started at the Bol territory, but there are some archeological evidence that Romans

da su ovdje vinograde podizali Rimljani. U prošlosti je proizvodnja vina na Braču bila gospodarska osnova čitavog otoka. Boljani su vina sa svojih dvadesetak brodova izvozili u mnoga područja Mediterana, pa i dalje. Koliko je vino iz Bola bilo cijenjeno, najbolje govori sukob težaka i kneza Franciska Dandola. Knez je bio toliko samovoljan da je, uz sve privilegije, dodatno naredio da mu Boljani, pod prijetnjom kazne, kao namet moraju na leđima donositi u Nerežišće bolsko vino (i ribu) koje je posebno cijenio. Međutim, bolski težaci su se žalili generalnom providuru u Zadru, koji je poništio sve kneževe samovoljne naredbe. Određeno je i da knez ne smije Boljane više prisiljavati da mu na leđima nose vino u Nerežišće. Oni su mu mogli dovesti vino brodom u Supetar, a knez je morao platiti pravednu naknadu ako je želio piti dobro crno bolsko vino vjerojatno sorte plavac (ili genetskog prethodnika). U vrijeme kad je filoksera harala europskim vinogradima, a još nije bila zahvatila naše krajeve, iz Bola se u svijet izvozilo oko 25 000 hl vina. Anonimni pisac spominje pismo carici Mariji Tereziji 1775/76. godine, u kojemu se navodi da su vinogradi postali temelj života na otocima, te da su vina iz Bola posebno kvalitetna, ali toliko jaka da se jedva mogu piti. Potražnja je za bračkim vinima utjecala da se u Bolu osnuje veliki broj vinskih veletrgovačkih tvrtki (Radičić, Ivulić, Cvitanić, Radić, Petrić i drugi), koje su ostvarivale visoku zaradu na preprodaji vina. Trgovac vinom Petar Ivulić iz Bola na Međunarodnoj izložbi u Beču za kvalitetu svojih plavaca dobio je prestižno priznanje. U želji da izbjegnu posrednika i da poprave svoj položaj, bolski vinogradari su se odlučili davati vino direktno na tržište, te se 9. 05. 1900. udružuju u Prvu dalmatinsku vinarsku zadrugu, a 1903. godine sagradili su za ono vrijeme suvremeni vinarski podrum. Zadruga uspješno opslužuje svoje vinogradare preko sto godina i plasira bračka vina na domaćem i inozemnom tržištu. U posljednji vrijeme PZ Bol u suradnji s Jako-vino daje bračkim vinima novu dimenziju. Obnovljen je stoljetni podrum u Bolu i uvedena suvremena enološka oprema. Radi se i na sadnji plavca na padinama između Bola i Murvice. Obnavljaju se i postojeći vinogradi, a s novim etiketama osuvremenjen je izgled gotovih proizvoda. Sve ovo stvara dojam da bolski plavac ”leti” u novo vrijeme i potpuno osvajanje vinskog tržišta.

built their vineyards there. In the past, viticulture had been the economic backbone of the island. Inhabitants of Bol exported their wines on their ships into many Mediterranean regions and beyond. A conflict between the workers and Doge Francesco Dandolo is a witness to how highly regarded wine from Bol was. The Doge was so indocile that he had ordered, apart from all other privileges he had; to people of Bol to deliver to him wine from Bol (and fish) on their backs to Nerežišće, under the threat of death. Workers from Bol complained to general administrator in Zadar who abolished all Doge’s commands. It had been also noted that the Doge can not force people from Bol to deliver him wine on his backs to Nerežišće any more. They were allowed to ship their wines to Supetar and the Doge was forced to pay a fair fee if he wanted to drink quality re wine from Bol, probably made of Plavac mali variety (or his general predecessor). At the time phylloxera destroyed European vineyards, but has not reached our parts, around 25 000 hl of wine was export from Bol around the world. Anonymous writer speaks of a letter to Maria Theresa of Austria in 1775/76 which stated that the vineyards had become a building block of life on the island; it also mentions exquisite quality of island’s wines, but states that they are so strong that they are barely drinkable. Wine demand resulted in opening of many wine trade companies on the island (Radičić, Ivulić, Cvitanić, Radić, Petrić and others), that achieved good profit in wine trade. Wine merchant Petar Ivulić from Bol received a prestigious recognition for his Plavac wine on International fair in Vienna. Wanting to avoid intermediaries and to establish their position, winemakers from Bol decided to place their wines directly onto the market. So, on May the 9th 1900 they formed First Dalmatian winemaker cooperation, and in 1903 they build a modern, according to standards of that time, wine cellar. The cooperation successfully helps winemakers for over 100 years and places wines from the island of Brač on domestic and foreign markets. Recently, agricultural cooperative Bol became partner of Jako-vino and that cooperation gave a new dimension to the wine from Bol. Hundred-year-old wine cellar has been restored and equipped with modern enological equipment. They also plan to plant Plavac mali on slopes between Bol and Murvice. Existing vineyards are reconstructed, and new labels give modern look to products. All that creates a feeling that Plavac mali from Bol ”flies” into a new time and completely conquers wine markets.

O vječnoj borbi čovjeka i kamena na otoku Braču piše i književnik Vladimir Nazor, koji je i sam znao raditi u očevom vinogradu (”zelene se lijepi vinogradi mojeg oca”): ”Tražim stare bračke težake, baš one što bijahu napravili čudo: pretvoriše suh, krševit i šipragom obrastao kraj u zelene vinograde... Al dođe rat i filoksera sve opet opusti. Gdje su sad oni? Leže li tamo u seoskim grobljima ? Oh, ne, ne tu su, osjećam ih u preživjelim starim maslinama. To nisu sagnjili čokoti, no njihove glave što vire iz zemlje. I to nisu kvrge i pruća, što izbijaju iz tla, no njihova ramena, ruke i prsti, što su htjeli napolje, da se opet late mašklina i motike...” Vladimir Nazor, a poet who worked with grape vine in his father’s vineyard, writes about ever-lasting struggle between men and stones on the island of Brač (”green are the vineyards of my father”) ”I seek old workers from Brač, those that created miracles, converted dry, stony and wild land into vineyards green… But war and philloxera devastated everything. Where are they now? Lying in the village graveyard? Oh no, here they are, I feel them in olive trees. Those are not grape vines; those are their heads coming from the ground. Those are not roots and lumps; those are their shoulders, their arms and fingers, wanting to come out, to work on the land again...”

Navodnjavanje vinograda Vineyard irrigation Zašto navodnjavati vinograde?

Why irrigating vineyards?

Posljednjih nekoliko desetljeća dogodile su se značajne promjene na tržištu vina. Velika ulaganja u ”brendiranje” za koje je potreban stabilan i siguran proizvod u cilju konkurentnosti na srednjem i visoko kvalitetnom tržištu, obvezuje prelazak na suvremene metode navodnjavanja.

In the last decades there have been significant changes on the wine market. Big investments into ”branding” which needs stabile and sure production in purpose of competitiveness on middle and highly-developed market, obliged us to use modern irrigation techniques.

Potreba za navodnjavanjem povećava se ne samo zbog tržišnih imperativa već i klimatskih promjena. Više nego ikad bitno je zadržati svoje mjesto na tržištu svake godine što se ne može bez stabilne i ujednačene višegodišnje kvalitete. Također, klimatske promjene dovode do situacija da se uzgoj vinove loze više ne može prepustiti samo prirodnim oborinama kao što je bila dosadašnja praksa. Iz navedenih razloga razvile su se napredne metode navodnjavanja vinograda koje omogućuju da grožđe zadrži sve karakteristike svog podneblja i sorte, koristeći rješenja koja smanjuju utrošak vode, smanjuju neželjen vegetativan rast, podižu kvalitet prinosa i garantiraju konstantnu kvalitetu. Pristup navodnjavanju vinograda Nekoliko je principa navodnjavanja vinograda koji se svi baziraju na održavanju biljke u određenom vodnom stresu, od kojih se najčešćše koriste RDI metoda (ograničen deficit navodnjavanja), te PRD metoda (djelomično zasušivanje zone korijena).

The need for irrigation increases not only because market imperatives, but also due to climate changes. It is more important than ever to keep your place on the market each year, which can not be done without the stable and equal quality year after year. Furthermore, climate changes lead to situations in which wine growing can not be left to natural precipitations as the practice had been so far. Due to the aforementioned reasons, modern irrigation technologies had been developed that allow the grapes to keep all characteristics of its region and varieties by introducing solutions that reduce water consumption, reduce unwanted vegetative growth, increase yield quality and quarantine constant quality.

Poznato je da je za bolju kvalitetu vina bolje ako je period od pojave šare do zrenja bobice sušan kako bi došlo do veće akumulacije šećera i ostalih aromatičnih tvari. Održavajući biljku u vodnom stresu postižu se slijedeći efekti: - smanjuje se rast vegetativnih izboja koji konkuriraju bobama u ishrani - bobe su manje što u konačnici znači da je više kožice u ukupnom prinosu koja vinu daje boju, tanine i ostale aromatične tvari

Approach to vineyard irrigation There are several irrigation principles based on keeping the plant into a certain water stress state, the most used of them are RDI method (limited irrigation deficit) and PRD method (partial drying of root zone).

Ograničen deficit navodnjavanja (RDI) Kontrolirane aplikacije navodnjavanja znače da se biljci daje manje vode od optimalnih zahtjeva kako bi se loza održavala na kontroliranom vodnom stresu koji dokazano poboljšava kvalitet samog ploda. Ta praksa je poznata pod terminom ”ograničen deficit navodnjavanja”, čime se kontrolira slijedeće parametre: - Veličina ploda - Vegetacijski i svijetlosni režim - Dostupnost asimilata, fotosinteza - Turgor, koncentracija soli Kod navedenog pristupa uzgajivači loze moraju uzeti u obzir brojne parametre kao što su veličina trsa, tip tla i klimatski uvjeti ove i prethodne sezone. Također, potrebno je analizirati količine i termine oborina, evapotranspiraciju te kapacitet tla za vodu. Izrazito je važan i trenutak početka navodnjavanja. S navodnjavanjem se obično započinje nakon određenog sušnog perioda, ali pored samog početka, bitno je i kako trebaju izgledati ti prvi obroci navodnjavanja, koje su učestalosti i koje količine? Koje su najbolje metode navodnjavanja u periodu stvaranje vegetativne mase, a koje u procesu nagomilavanja šećera? Kako navodnjavati pred berbu, a kako poslije berbe? Dobar vinogradar stječe ova saznanja iz godine u godinu uzimajući u obzir sve navedene parametre.

It is known that it is better for good quality of wine to keep the plant dry during the period from appearance of mottle to the period of ripening in order to achieve higher sugar and other aromatic substances accumulation. Keeping the plant into the water stress state we achieve the following effects: - decreased growth of vegetation that competes for food with grapes - smaller grapes which leads to more grape skins in overall yield which gives color, tannins and other aromatic substances to the wine Limited irrigation deficit (RDI) Controlled irrigation applications mean that less water than the optimal requirements is given to the plant in order to keep the grape vines in controlled water stress that has proven to increase the quality of grapes. That practice is also known as limited irrigation deficit and is used for controlling the following parameters: - size of grapes - vegetative and light regime - availability of assimilates, photosynthesis - turgor, salt concentration

Vinogradar bi trebao testirati vodni stres u nekoliko faza uz napomenu da premala količina vode će u konačnici dati vino grožđe slabije kvalitete i smanjene količine šećera.

When using this technique, a winegrower has to take many parameters such as vine size, soil type and climate conditions of that and previous season into account. Also, it is necessary to analyze quantities and timing of precipitations, evapotranspiration and water capacity of the soil.

Vodni deficit-stres testirati u slijedećim fazama:

The start of irrigation is also of crucial significance.

1. Prije pojave šare - pozitivno djeluje na izloženost grozda svijetlu te smanjenu veličinu bobe

Irrigation is usually started after certain drought period, but apart from just the beginning, it is also important to plan first waves of irrigation, their frequencies and quantities. Which are the best irrigation methods in the period of vegetative mass creation, and which in during the process of sugar accumulation? How to irrigation before harvest, and how after? Good winegrower acquires such knowledge year after year, taking into account all the aforementioned parameters.

2. Šara - kraj akumulacije šećera 3. Pred berbu - smežuranje plodova, odnosno smanjen volumen ploda

A winegrower should test water stress in several phases with a note that insufficient water quantities will give wine that has lower quality and lower sugar content. Water stress deficit is to be tested in the following phases: 1. before appearance of mottle – has a positive effect on grape’s exposure to light and reduces the size of grapes 2. mottle – the end of sugar accumulation 3. before the harvest – grape shrinking, i.e. decreased volume of grapes BRIX

BRIX

ANTOCIJAN (mg/cm2)

ANTOCIAN (mg/cm2)

KONTROLA

22,0

0,51

CONTROL

22,0

0,51

RANI DEFICIT

21,9

0.64

EARLY DEFICIT

21,9

0.64

KASNI DEFICIT

20,8

0,59

LATE DEFICIT

20,8

0,59

Iz tablice i grafa je vidljivo da rani deficit vode pozitino utječe na obojenost plodova dok prejaki kasni deficit uzrokuje bolju obojenost ploda, ali smanjenje brixa.

We can see from the picture and the graph that early water deficit has a positive impact on grape coloration, while laze deficit causes better grape coloration, but reduces brix.

Djelomično zasušivanje zone korijena (PRD)

Partial drying of root zone (PRD)

Metoda u navodnjavanju vinograda kojom se dio korijena drži suhim dok se drugi dio navodnjava. Ova metoda se zasniva na fiziološkom principu biljke da hormon iz dijela korijena koji je zasušen daje signal biljci koja zatvara puči, čime se smanjuje transpiracija. U konačnici ovom metodom ostvaruju se rezultati: smanjen vegetativni rast, smanjena veličina lista, smanjena veličina bobe, ali uz zadržavanje prinosa, te bolje karakteristike grožđa u smislu akumulacije šećera, tanina i ostalih aromatičnim tvari.

Irrigation method used in vineyards by which we keep a part of the root dry, while irrigating the other. This method is based on a physiological principle of the plant in which a hormone from a part of the root that is dry signals to the plant to close its stomata, thus reducing transpiration. This method brings good results: reduced vegetative growth, reduced leaf size, reduced grape size, while keeping the yield and giving better characteristics to grapes in terms of sugar accumulation, tannin and other aromatic substance content.

Primjena na polju

Use in field

Netafim, vodeća svjetska tvrtka u sustavima navodnjavanja nudi tri osnovna modela navodnjavanja vinograda:

Netafim, global leader in irrigation systems offers three basic vineyard irrigation systems.

Na žici- ovo je najuobičajniji način postavljanja navodnjavanja kada se crijevo (sa inegriranom ili dugme kapaljkom) postavlja na 30-50 cm visine od tla. Ovo je posebno povoljno kod obrade protiv korova unutar reda jer laterare ne leže na tlu. Primjenjivi proizvodi: UniWine, UNIRAM, PCJ (za nagibe veće od 25%).

On wire: most common way of irrigation setting with a hose (with integrated or button dropper) is placed 30 - 50 centimeters above the ground. This is particularly useful in treatment against weeds within the rows since the lateral does not touch the ground. Products: UniWIne, UNIRAM, PCJ (for pitch over 25°).

Na površini - najjednostavniji, najjeftiniji način postavljanja. Postavljanje na površini je najpovoljnije kada se tretiranje protiv korova vrši herbicidima. Cijevi navodnjavanja postavljene su uz trsove uzduž reda. Primjenjivi proizvodi: UniWine, UNIRAM.

On the ground: the most simple, the cheapest way of irrigation. Placing on the ground is best used when herbicide treatment against weeds. Irrigation pipes are placed alongside rows next to grape vine. Products: UniWIne, UNIRAM

Podzemno - Najnaprednija, estetska, pouzdana, precizna i efikasna medoda postavljanja navodnjavanja u vinogradu. Podzemno navodnjavanje uključuje ukopavanje crijeva sa inegriranom kapaljkom na dubini 25-50 cm. Primjenjivi proizvodi: UniWine, UNIRAM. Laterale su postavljene uzduž reda, 30-40 cm od trsa ili na sredini međurednog prostora. Ovaj sistem navodnjavanja ima slijedeće prednosti: - Laterale su zaštićene od oštećenja: mehaničkog, klimatskih uvjeta te vandalizma - Gubitak evaporacijom smanjen 10-20% - Voda se doprema točno u zonu korijena - Reduciran ljetni rast korova Bez obzira o kojoj se vrsti sustava za navodnjavanje radi, svaki sustav mora sadržavati osnovne komponente kao što su galava sustava, razvodi, lateralna mreža i ostalo kako bi se nasadu omogućuli jednoličino i optimizirano navodnjavanje.

Underground: the most advanced; esthetic, reliable, precise and efficient method of vineyard irrigation. Underground irrigation includes placing the hose with integrated dropper into the ground on the depth of 25-50 centimeters. . Products: UniWIne, UNIRAM Laterals are placed alongside rows, 30 – 40 centimeters from the grape vine or between rows. This irrigation system offers the following benefits: - laterals are protected from damaging, mechanical, climate, vandalism damage - reduced evaporation loses by 10-20% - water is delivered right in the root zone - reduced weeds growth in summer Regardless of the irrigation system used, each system must contain basic components such as system centre, distributor, lateral grid and other in order to achieve uniformed and optimized irrigation.

SPLIT, 17.-22.04.2012. 14. meĂunarodni sajam nautike 14th International nautical fair

www.croatiaboatshow.com

Priprema terena za vinograd Terrain preparations for vineyard Z

adnjih godina pojavio se trend podizanja novih vinograda, dijelom na standardnim, a dijelom na krškim kamenitim tlima. Kako sama priprema terena za sadnju nije ista, tako i obrada ima svoje specifičnosti. U svakom slučaju, možemo podijeliti vinograde u dvije skupine: 1. skupina su standardni vinogradi, ”veće” širine redova 2,00 – 2,50 m, nagibi terena su do 20o i visina samog uzgoja 1,80 – 2,20 m,

- standard vineyards, with ”more spacious” rows that are 2.00 – 2.5 meters wide, terrain pitch is up to 20° and the height of the culture is 1.80 – 2.20 meters,

2. skupina vinograda je širine redova 1,30 – 1,80 m, nagib terena i do 40o i visina uzgoja maksimalno 1,40 m.

- vineyards with rows that are 2.30 – 1.80 meters wide, terrain pitch is up to 40° and the height of the culture is up to 1.40 meters.

Za standardne vinograde mehanizacija se razvijala desetljećima. Za ovu drugu skupinu mehanizacija se razvijala znatno kraće, od priključaka za obradu, do ostale opreme.

Mechanization has been developing for decades for standard vineyards. For the other category mechanization has been developing much shorter, from cultivation coupling to the rest.

Priprema terena za sadnju počinje skidanjem raslinja i vađenjem korijena. Ovisno o sastavu tla obavlja se na dva načina: - bagerom vaditi stablo po stablo, stavljati u prikladne redove, te buldozerom izgurati na prikladno mjesto gdje će se spaliti, ili

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n the recent years we have witnessed a trend in planting new vineyards, partially on a standard, partially on a limestone and rocky soils. Since the preparation is not the same, so does the cultivation has its specificity. In any case, we can divide vineyards into two categories:

Terrain preparation for planting begins with removing the vegetation and taking out the roots. Depending on the soil content, this is achieved in two ways: removing tree after tree using a dredger, placing them into appropriate rows and removing the with a bulldozer to a place where they will be incinerated, or

- buldozerom izgurati površinsko raslinje, poravnati teren, zatim buldozerom veće snage izripati teren na dubinu od 60 – 80 cm u mrežu 1,0 do 1,2 m, te nakon ripanja proči chiselom (podrivačem sa fleksibilnim radnim tijelima). Zatim skupiti ostatke korijenja i izvesti ga na mjesto gdje će se spaliti.

push out surface vegetation with a bulldozer, flat the terrain and then plow trough the soil with a more powerful bulldozer at the depth of 60 - 80 centimeters in a grip size 1.0 to 1.2 meters and use chisel after plowing (depraver with flexible working parts). After that collect the root debris and remove it to a place for incineration.

Nakon obavljene pripreme terena nastupaju drobilice za kamen prilagođene traktoru. Traktori su većih snaga od 200 – 360 ks sa vario ili super sporim prijenosom. Brzina rada sa drobilicom ne prelazi 500 m/sat. Drobilice (freze) mogu biti sa fiksnim čekićima na punom ili rešetkastom rotoru. Puni rotor je kod freza koje imaju pomične skije za dublje ulaženje u teren. One imaju manju brzinu rada. Freze sa rešetkastim

After you have finished terrain preparations use stone pulverizer that can be mounted on a tractor. Tractors should have more power, with 200 - 360 hp with welded or super-slow transmission. The speed of working with the pulverizer should not exceed 500m/h. Pulverizers (rotary cultivator) can be with fixed hammers on full or braced rotor. Full rotor is usually on rotary cultivators that have movable skis for deeper soil

rotorom i s fiksnim skijama, rade nešto pliće, ali im je brzina rada veća.

penetration. They are slower. Rotary cultivators with braced rotor and with fixed skis work less deep, but at greater speed.

Nakon podrobljenog terena u sloju od 30 – 40 cm kompletna površina se zaravna brananjem sjetvospremačem ili drljačom.

After you have pulverized the terrains at the depth of 30 – 40 centimeters, complete surface has to be flattened by sowing machine or a harrow.

Posljednja faza je dodavanje gnojiva. Može se obavljati rasipačem granuliranog gnojiva (po površini). Nakon rasipanja se prođe sa sjetvospremačem ili deponatorom na dubinu od 30 cm. Završetkom navedenih operacija teren je spreman za sadnju, ručno ili strojno. Ručna sadnja obavlja se metalnom vilicom (piketom), kojim se cijep prihvaća i polaže u tlo na dubinu od oko 30cm. U slučaju da je granulacija tla krupnija nije moguće saditi sa piketom, nego se sadi strojno pomoću sadilice. Sadilica je priključak na traktor koji radi na principu rala, koje otvara brazdu na podešenoj dubini, te se automatskim hvatačima cijep ubacuje u brazdu koja se poslije zagrne sa dva bočna diska. Za manje površine istog terena ili terena koji nije podrobljen na navedenu dubinu moguća je sadnja na špicu malog bagera.

The last phase is fertilization. It can be done by granular fertilizer spreader (on the surface). After spreading you have to use sowing machine or lodgement machine on the depth of 30 centimeters. Upon completion of aforementioned preparations, the terrain is ready for planting, whether by hand or using machinery. Hand plantation is performed with a metal fork used for taking graft and placing it into the ground at the depth of about 30 centimeters. In a case of bigger soil granulation which prevents fork-planting, use machinery – planter. Planter is a tractor coupling that work on the principle of a plow and it opens a ridge at the desired depth and uses automatic catchers for placing graft into the ground that is afterwards filled in by two side disks. For smaller surfaces of the same terrain or the terrain that has not been pulverized to the aforementioned depth it is possible to plant using small dredger.

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Vina Josić

prepoznatljiv brand Baranje

Josić Wines

recognizable Baranja’s brand Vinova loza stoljećima se uzgaja na Banovoj kosi, uzvisini koja se proteže u smjeru zapad-istok, duž cijele Baranje. Rimljani su ”kosu” zvali Zlatnim brdom, ne po rudniku zlata, već po ”zlatnoj kapljici” koja je oduvijek tekla iz njenih obronaka. Vino je tada bilo posebno cijenjeno jer je služilo za okrjepu i veselje. Vinogradi su živjeli i za turske vlasti te su preživjeli do današnjih dana. Obitelj Josić 1999. godine u Baranji kupuje stari vinski podrum iz 1935. godine, dužine 42 metra. Obnavlja ga, ali zadržava tradicionalni izgled podruma i oprema ga suvremenom tehnologijom. Vina se proizvode od autentičnih baranjskih sorti grožđa, koja potječu iz vinograda na Banovoj kosi. Velikom uspjehu vina Obiteljskog podruma Josić uvelike je doprinijelo stalno ulaganje u unaprjeđivanje kvalitete vina, koje je iz godine u godinu sve prepoznatljivije na području cijele regije. Vina Josić posebno su prepoznatljiva i po jedinstvenom dizajnu svojih etiketa, na kojima se nalaze ugrožene vrste ptica s područja Baranje, među kojima se posebno ističu bijela i crna roda. Vina JOSIĆ do sada su okrunjena brojnim zlatnim odličjima za kvalitetu te višestrukim nagradama za dizajn i potpuno originalan pristup opremanju boca vina etiketama na kojima se nalaze rijetke i ugrožene vrste ptica stanarica ovoga područja. U poslijednje razdoblju iz Obiteljskih podruma Josić izašlo je nekoliko novih vrsta vina. Prvo se predstavio Chardonnay, nakon toga i izborna

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Grape vine has been cultivated for centuries in Banova kosa, a highland stretching from east to west, across the whole Baranja region. Romans called it Golden Hill, not because of gold but for ”golden drops” that have always run from this hills. Wine had been especially highly regarded in those days, since it was used for both nourishment and festivities. Vineyards survived even the Turkish dominance and they still live on. In 1999, Josić family bought old wine cellar in Baranja dating back to 1935 that stretches for 42 meters. They restored it but kept its traditional look and equipped it with modern technology. Wine is made from authentic grape varieties from Baranja region, cultivated in vineyards in Banova kosa. Wines made in Josić family Wine cellar owe their great success to continued investment into wine quality, a wine that is more and more recognizable each year across the region. Josić wines are especially well recognized because of their unique label design that features endangered bird species from Baranja region, including white and black stork. Josić wines have won many gold medals for quality and many rewards for design and completely original approach to making bottle labels featuring endangered bird species from the region. Recently, several new wine varieties have been made in Josić Wine cellar. The first was Chardonnay, followed by a selected Welschriesling harvest, and as a cheery on the top of a very successful last year,

berba graševine, a kao šećer na kraju ove prošle uspješne godine, bogati asortiman upotpunila je i ledena berba graševine, koja je u svakom slučaju perjanica svakog vinskog podruma.

a rich offer was completed with Welschriesling ice harvest that is in any case the feather in this wine cellar’s cap.

GRAŠEVINA Terra Panonium - Vrhunsko vino Prelijepe zelenkasto žute boje koja starenjem prelazi u svjetložutu sa zlatnim refleksima. Specifične je izražene sortne arome (miriszelene jabuke) i vrlo skladnog, reljefnog te punog, a na kraju karakterističnog gorkastog okusa. Pije se uz najbolja jela od bijelog mesa i plemenite riječne bijele ribe, žablji kraci, jela sa roštilja, riblji paprikaš, ražnjići od soma spovrćem. Welschriesling Terra Panonium – Exquisite wine With beautiful greenish yellow color that becomes light yellow over time. It has specific variety’s aroma (green apple aroma) and has very harmonious, relief and full taste with characteristic bitter taste at the end. It is served best with white meat and river whitefish dishes, frogleg, barbecue, fish stew and catfish kebab with vegetables.

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Posjetili smo / We visited

Hotel Merlot Opuzen Opuzen je mali grad u donjem toku rijeke Neretve, grad otok – okružen Neretvom, njenim rukavcem Malom Neretvom i morem. Neposredno uz Malu Neretvu, na rubu Opuzena, uz jadransku magistralu Split - Dubrovnik nalazi se hotel Merlot obitelji Prović. Okružen mandarinama, netaknutim brdašcem, rijekom Malom Neretvom i morem ovo mjesto je oaza mira za sve željne odmora i uživanja u bogatoj flori i fauni donjeg toka Neretve. Posebno nas se dojmio predivan restoran u prizemlju hotela koji je spoj neretvanske tradicije i modernog dizajna. Uz vatru iz otvorenog kamina. kušali smo tradicionalne neretvanske specijalitete od jegulje i žaba, kruh iz krušne peći kojeg sami spravljaju kao i svježu ”divlju ribu” na kraju. Iz samog imena hotela kroz cijeli doživljaj proteže se ”vinska priča” obitelji Prović To je priča koja prožima ovu obitelj još od 1982. godine, kada su prvi put dobili priznanje za izvrsnost u proizvodnji vina. Provići imaju svoj Chardonnay i kupažu Merlota i Cabarnet Sauvignona . Chardonnay je vrlo pitak i izbalansiran, s nešto visim alkoholima, što mu daje puninu. Istovremeno je veoma reskog okusa. Njegovim bouquetom dominiraju tropski mirisi ananasa i banane.

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Opuzen is a small town at the lower river Neretva, an island city surrounded by Neretva, its armband Mala Neretva and sea. Right next to Mala Neretva, on the outskirts of Opuzen, next to Adriatic Highway Split-Dubrovnik, you will find Merlot Hotel, property of Prović family. Surrounded with tangerines, hill, river Mala Neretva and sea, this place is an oasis of peace for all who wish to relay and enjoy rich flora and fauna of the lower river Neretva. What really made an impression on us is a restaurant on the first floor that is a blend of tradition of Neretva region and modern design. By the fire from the open fireplace we tasted traditional specialties of this region made of eels and frogs, bread baked under the lid made by the hotel owners and fresh ”wild fish” at the end. From the name of the hotel to the whole experience, everything here reflects the ”wine story” of Prović family. This is a story reaching back to 1982, when they received their first recognition for excellence in winemaking. Prović family has its own Chardonnay and Merlot and Cabernet Sauvignon coupage. Chardonnay is very drinkable and balanced, with higher alcohol content that gives fullness to it. At the same time it has full taste. Its bouquete is dominated by tropical aromas of pineapple and banana.

MC, Merlot – Cabernet, kupaža vina snažnog tijela i viših alkohola, ali vrlo mekano na nepcu. Vrlo izbalansiranih tanina i veoma harmoničnog i osobito raskošnog bouqeta s mirisima tamnog bobičastog voća i tamne čokolade. Dolina Neretve, vino kao užitak i gušt, neizostavno uz finu ”spizu”, čitav pristup gastronomiji i vinu u Provića je hedonistički. Kako kaže Marin Držić preko svog lika Bokčila iz Dunda Maroja: ”Za česa su dukati neg’ da se ije pije i trumpa!” (Čemu služe dukati nego da se jede, pije i zabavlja) Što, napisati…….predivan dan, bogatiji smo za nove prijatelje i nezaboravan doživljaj kojega treba što prije ponoviti.

MC, Merlot – Cabernet wine coupage with full body and higher alcohol content but very soft taste on the palate. A very balanced wine when it comes to tannins, very harmonious and lavish bouqet with dark berry fruit and dark chocolate aromas. Neretva Valley, wine for pleasure and relaxing, good food, everything from gastronomy to viticulture is hedonistic with Prović family. As Marin Držić said via his character Bokčilo in Dundo Maroje: ”What is gold worth, but for eating, drinking and enjoying!” What to write... beautiful day, we are richer for new friends and unforgettable experience that has to be repeated as soon as possible.

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Možda niste znali... May be you did not know... JURAJ DALMATINAC JE BIO VINOGRADAR

JURAJ DALMATINAC WAS A WINEGROWER

U prošlosti su se mnoge poznate osobe bavile vinogradarstvom, a neke su kao veleposjednici imali zemlju sa zasađenom lozom. Poznato je da je Marko Marulić posjedovao vinograde u Splitskom polju a i obitelj pjesnika Petra Hektorovića bili su vlasnici mnogih površina zasađenim lozom na Hvaru. Međutim manje je poznato da je glasoviti kipar i graditelj Juraj Dalmatinac posjedovao 11 gonjaja vinograda te je još na dražbi kupio 10 gonjaja (stara jedinica za površinu) vinograda. Isto tako u to vrijeme je i poznati slikar Juraj Ćulinović (Giorgio Schiavone) u Vodicama imao nekoliko vinograda.

In the past many prominent people were involved in wine-growing and some, landowners had land with wine grapes planted. It is known that Marko Marulić owned vineyards in Splitsko polje and that the family of the poet Petar Hektorović owned many areas on island Hvar with wine grapes planted. However, it is less known that the famous sculptor and architect Juraj Dalmatinac owned 11 gonjajs of vineyards and he bought another 10 gonjajs (gonjaj: old measure for surface) at an auction. Similarly, the famous painter Juraj Ćulinović (Giorgio Schiavone) owned several vineyards in Vodice at that time.

BARDOLINO

je ime poznatog i cijenjenog talijanskog crvenog vina što se proizvodi iz grožđa corvina (količina kojega varira od 35 do 85 %), rondinella (10-40 %), molinara (10-20 %) i negrara (ne više od 10 %), koje je ubrano u zapadnim predjelima vinorodne pokrajine Veneto. Središte te proizvodnje je istoimeno mjesto nedaleko od jezera Garda. Ružičasto, odnosno rosé, Bardolino chiaretto na tržište stiže kao mirno i suho i s obzirom na vrhunsku kakvoću, od 2001. steklo je pravo na oznaku DOCG.

is the name of a well-known and respected Italian red wine produced from grapes called Corvina (the amount of which ranges from 35 to 85 %), Rondinella (10-40 %) and Negrara (not more than 10 %), that has been harvested in western areas of the wine-growing district Veneto. The centre of the production is a town of the same name not far off from the lake Gard. Rosy, i.e. rosé, Bardolino chiaretto arrives to the market as a still and dry wine of superior quality, which acquired the right on the mark DOCG in 2001.

OBAVEZA SADNJE MASLINE U VINOGRADU

THE OBLIGATION OF PLANTING OLIVE TREES IN VINEYARDS

U srednjovjekovnom Statutu grada Splita bilo je određeno da tko god bude nasađivao lozu u splitskom polju, ili u vanjskim posjedima grada (distriktu), posebno na otoku Šolti mora saditi četri sadnice maslina na svakom vritu (redu) vinograda. Svaka sadnica morala je biti velika ”kao što je čovjekov lakat ili od prilike tako”. Da sprijeće samo formalno ispunjeje obveze, statutom je bilo određeno da ”tko god bude nasađivao, dužan ih je dobro paziti i tako gajiti da one donesu plod”, a bila je i predviđena kazna za svaku sadnica koja se nebi pazila, pa bi eventualno usahla ili nebi davala plodove. Da se sve to poštuje Veliko je vijeće grada Splita imenovala dva službenika koji su bili dužni jedanput mjesečno marljivo obilaziti splitsko polje i nadzirati sadnice.

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The medieval Statute of city of Split determined that whoever planted wine grapes in Splitsko polje or in the outer properties of the city (district), especially on island Šolta, had to plant four olive seedlings in every vineyard row. Every seedling had to be the size of ”a man’s elbow or so”. As to disable the formal fulfillment of the obligation, the Statute determined that ”whoever planted them has an obligation to take good care of them and to grow them so that they bear fruit”. There was also a fine planned for every seedling that was not taken care of, which would have possibly withered or would not bear fruit. In order to respect this, the Split Grand Chamber named two officers whose duty was to visit Splitsko polje once a month and to monitor seedlings.