Kujundzusa
pronounced: ku-iun-dju-sha
The origin of Kujundzusa is unknown but it is considered to be a local varietal. According to tradition, it was named after a Turkish word (golden) that describes the golden colour of the grape at its mature stage, and according to another, after the family name Kujundzic, as one of its first producers. It is grown exclusively in the sub-region of Dalmatinska Zagora, surrounding the town of Imotski. Like Zlahtina, it gives gentle wines with milder acids so, due to its mild character, it is easily drunk and very popular in its region of origin, where its vineyard representation amounts to as much as 90%. Its aroma is discrete, featuring gentle fruit traces blended with mild minerals. A gentle flavour, with alcohol varying from 11% to 12% and not overly prominent acids.
Vugava
pronounced: vu-ga-va
The origin of Vugava is unknown, but it is considered to be a local and very old varietal and its appearance can be traced back to ancient times. Apart from Plavac mali it is the most mentioned Dalmatian varietal in international guides and atlases but its glory is disproportionate to today’s massmarket interests. The reason lies in the fact that it most often reaches the market in the traditional form, with very high sugar content and overripe aromas, the characteristics not currently ‘in’. It is cultivated exclusively on the island of Vis.
Skrlet
pronounced: sh-kr-let
A local varietal of continental origin, it is grown in a narrow area of the central Croatia sub-region, mostly in the wineproducing region of Moslavina. Skrlet is the continental equivalent of Zlahtina, a slightly more discrete aroma and a slightly higher in acids. Lively and light wines with alcohol varying from 12.5% and served as ideal summer wine, which is also when they reach their full shape. A life cycle of an average Škrlet stretches over two years at most, but it is best to use during the first. Due to a very fine, although discrete aroma and a refreshing character, it goes extraordinarily well with food, especially light, summer dishes. During the past few years, in conjunction with the increasing popularity of local varietals, the popularity of Skrlet and, subsequently, its cultivation have also risen but it does not go beyond its region of origin for the moment.
Grk
pronounced: gr-k
Another treasure from the treasury of Croatian local varietals. It is mainly grown on the island of Korcula and production levels are very low. It is difficult to cultivate, since its flower is unisexual, functionally female, so it should be planted with another pollinator varietal, and on Korcula this role is most often reserved for the popular varietal of Plavac mali. Due to this rare phenomenon, the Grk cluster is often full of stunted grapes, giving it a specific appearance. It produces strong and full wines when dry, and is occasionally also used for Prosek – the Dalmatian type of dessert wine.
Debit
pronounced: de-bit
Once a highly appreciated variety, its habitat was in danger of extinction by war activities, which thus made production reach an all-time low in the 1990’s. Today its reputation and vineyard representation are on the rise again. Tradition says that it was named after a tax that had to be paid in wine. The wine made from Debit was of good quality, the authorities insisted on using precisely this varietal to settle the debt. There are similar examples in other parts of Dalmatia; Plavac mali, for example, is called Pagadebit (pagare debt) on Korcula. Of all Dalmatian varietals Debit has the best ratio of acids and sugars so it most often gives the only Dalmatian white wine a refreshing character. This fresh character is partly also due to its situation. Specifically, the Debit vineyards are not by the seaside but in the hinterland of Dalmatia, in the inland area behind Sibenik and Skradin, where night temperatures are considerably lower than those on the coast.
Malvasija Dubrovacka
pronounced: mal-va-sia du-bro-vatch-ka
Also called: Malvasia delle Lipari, Malvasia di Sardegna, Malvasia de Sitges
It was long considered a native variety of the Dubrovnik region but recent scientific research has recognized that Malvasija Dubrovacka is a member of a large Mediterranean Malvasia family, which can also be found in several more countries such as Italy and Spain. In Croatia it has been proved to be one of the oldest varieties since its name was mentioned in 14th-century documents from the Dubrovnik Republic. Its crop growing today has been confined to a narrow area of the Dubrovnik and Konavli. Due to its form, featuring a loose cluster and thick grape skin, it is suitable for the production of traditional Prosek – sweet wine made of semi-dried grapes.
It easily accumulates a high sugar content, therefore sweet wines from Malvasija are at the same time very sweet and very strong. Aromas are attractive, from honey tones, over candied citrus, liqueur admixtures to dried figs and walnuts.
Zlahtina
pronounced: zla-h-ti-na
A local varietal of the Croatian coastal region, it is grown mainly in a narrow area of the island Krk. Until the arrival of phylloxera it used to be widely planted through the entire sub-region.
It gives high yields. Grapes have large berries, so it is used rather for food than for wine production; however, wines are of very good quality. Zlahtina wines are always gentle, medium body. Alcohol content ranges from 11% to 12%, typically not exceeding 12.5%.
Aromas are usually soft but very pleasant, combination of gentle fruity aromas such as apple and ripe citrus with the notes of meadow herbs with flowery tones. Zlahtina have lower acidity, therefore easy drinking wine. It is not intended for longer ageing but will, in spite of its gentle structure, endure up to three years without any major disturbance to its quality.
Posip
pronounced: po-ship
Also known as a posip bijeli, posipak, posipica.
A very popular indigenous white varietal showing a great potential in future. Originating from Korcula, it is a crossing of two local grape varieties: Bratkovina and Zlatarica. Widely planted on island Korcula, birth place of Marco Polo, although found on the neighboring islands of Mljet, Lastovo, Hvar, Brac, and the peninsula of Peljesac. It has adapted remarkably well to its original environment, deliver good yields with high sugar content, up to 25 g per liter, extracts and, most important for the hot Mediterranean climate, preserves acids extremely well. This variety has fine flexibility to various vinification techniques. It comes to the market in two categories:
- aromatic and fresh, fermented in stainless tanks and represents some 80% of total production. The aroma complex is very rich and attractive. Fresh sauvignon tones of cut grass and gooseberry blend with an admixture of citrus and continental fruit, as well as mineral notes. The flavor is also fresh but with a very solid body, higher alcohol and a good coverage of necessary acids.
- The other style is significantly different, fermentation and subsequent sur lie ageing in oak barrels. The results are complex and strong wines, with the potential for ten-year aging, strong alcohol, a fat and almost buttery texture, with an attractive relish on the aftertaste.
The aromatic profile is considerably influenced by the yeasts giving it the aroma of toast; there may also be vanilla tones and Mediterranean herbs, and it is important to note that it preserves successfully also the primary fruitiness of mostly citrus and sometimes also dried or candied fruit.
Mali Plavac
Mali Plavac is dominant red grape variety of central and southern Dalmatia and its islands. Best wines are coming from districts Dingac and Postup at the peninsula Peljesac, these are geographically protected areas, similar to AOC in France. Beside Peljesac, Mali Plavac is also producing excellent wines at the islands of Hvar and Brac. Mali Plavac is remarkably adapted to the hot Mediterranean climate and stingy soil; in addition grapes coming from southern craggy slopes exposed to the sun will give a full, rich and hearty wine of remarkable quality and long lifetime. Depending on the position of the vineyard, crop ranges from 4000-15000 kilograms per hectare. When the wine comes from vineyards located at the best sites, then its famous, powerful features come into play. Wines are usually rich in tannins, sometimes quite astringent, high in alcohol – ranging from 13% to 15%, most of wines are slightly sweet as a result of combination of high alcohol, tannin, and a small quantity of residual sugar and a very rich and full bodied. Aromas of Mali Plavac are easily recognizable, combination of dried and baked fruit with mild aromas of cherries and blueberries, with musky notes. Aromas are becoming a richer if wine is aged in barrique barrels.
Istrian Malvazija
Istrian Malvazija draws its roots from the Greek peninsula Peleponeza, from town of Monemvasia. In Istria was brought by Venetian wine merchants. Some studies have shown that in Venice, the name “Malmsey” was first mentioned in 14th century, and the shops that sell this wine were called just “Malvasia”.
Around 60% of wine produced in Istria is Istrian Malvazija. Rapid expansion of Malvazija in this region occurs in the 1930′s and 1940′s, and it soon became the dominant white grape variety. The real expansion of Malvazija took place in 1990′s, when a larger number of quality wines position themselves on Croatian market and get recognized by consumers. At the same time, first Wine Road in Istria have been opened. True confirmation of quality of Istrian Malvazija, came in 1998 when it was declared the best national grape variety in Croatia and one year later, the best white wine in Croatia.
Istrian Malvazija has straw yellow color with a golden hue, and the average alcohol content in it ranges from 11.5 to 13.5 vol%. One of the varietal characteristics of the Istrian Malvazija is a higher alcohol content and extract, though moderate to low acid content.
Nowadays, besides the Istrian Malvazija, most important and famous Malvasia’s are: Bianca del Chianti, Malvasia del Lazio, Malvasia delle Lipari, Malvasia di Candia and Malvasia di Sardegna. At present,is described more than 30 different Malvasia’s, and their heredity extent is linked to the Mediterranean area.
In May 2009 was a first ceremony where finest Istrian Malvasia wine makers received the designation IQ – Istrian Quality for wines from vintage 2008. Istrian Malvaziia with IQ label, exceeds the statutory requirements for quality wines with geographic origin and meet a lot more quality criteria than those normally required by the customer expect from a quality wine.
26 wine makers passed the expert assessment, and earned the designation IQ – Istrian Quality for their Istrian Malvaziia quality. in 2009, 60, 7 hectares of vineyards in the system of quality control produced 470 000 bottles of Istrian Malvazija, of which the 230 000 bottles earned IQ.
Grasevina
Grasevina is probably the most common white grape variety in Croatia. In Continental region vineyards found a second homeland, similar to that from which it originates , France, so it is no accident that the Ministry of Agroculture listed 
among the recommended grape varieties in all subregions of the Continental Croatia region. Usually by far the best Grasevina come from Kutjevo areas, though in the dry and hot years such as the 2003 exceptional quality Grasevina also can be found in the vineyards of northwestern Croatia, such as Plesivica. In good years Grasevina displays aromas and flavors of fresh juicy apple. Grasevina ripens late, the harvest are usually in the second half of October, a young wine has a beautiful light yellow-green color, while the mature Grasevina predominate yellow tones. Grasevina out of Croatia is known as a Welsch Riesling, Riesling Italico in Italy, in Hungary Olaszrizling and in the Czech Republic Riesling vlasšky.
