• Warsaw Wine Expo

    Grand Cro organisation introduced itself to potential importers, distributors and HoReCa visitors and customers. Wines were introduced by Tomasz Prange-Barczynski. Reactions were great. Premium Croatian wines left nobody uninterested.

     

  • THE SAINTS FROM THE HILLS OF PELJEŠAC IN DUBROVNIK

    Croatia’s wine region of Dalmatia presented a group of journalists from seven European states and the USA with its richness of indigenous wine varieties. Pošip, Kuča, Maraština, Babić, Plavina, and Plavac Mali, are just a part of what was to be tried and tested. In the vineyards of the Saints Hills winery, at the Dingač wine growing region on the Pelješac Peninsula, Antonija Car from the winery introduced and explained to the visitors what goes into creating a bottle of a Plavac Mali wine from Dingač. The steep hills of the Dingač wine region never seized to create the renowned and most esteemed wines of the small shrub-like vines, because of the winemakers, whose firm faith and a strong belief in the quality of the wine, never quitting on growing and producing wine. A guided tour of the winery and cellars was led by Antonija, who pointed out the very important family values that are found in the work of the winery and the wines. The founder and owner of the Saints Hills winery, Ernest Tolj, has dedicated all his vineyards (and therefore, all his wines)  along with his olive oil, to his children Lucia, Roko, and Ante. They are named after the saints, and the vineyards are named after them. The youngest, Lorena, is the proud carrier of the name of Istrian olive oil the winery produces. The most impressive lunch was served and can serve as a prime example of the most successful food and wine pairing example. A menu that is smart carries no excessive or over-the-top elements, and as that is the greatest example of how Croatian gastronomy does have a place in high-end gastronomy. Saffron Arancini with foie gras and prosciutto with young cheese was served with Posh (2017), Tuna Tartar with fresh cheese mayonnaise and a cuttlefish cracker was served with Nevina (2016), and Calf’s cheek cooked in pašticada style with home-made gnocchi was served with Sv. Roko (2016). Desert was served in the shade of the lower terrace where Raspberry sorbet with chocolate-mousse pralines was paired with the Dingač. They worked together to bring out the most out of each other, concluding the Saints Hills winery and restaurant at the beautiful Pelješac Peninsula. The late afternoon arrival to Dubrovnik began with a stroll through the city center, and the dinner that followed rounded up the five-day journey. The professionalism and kindness of the staff at restaurant Sesame presented a five-course menu that was accompanied with Saints Hills wines. Adriatic tuna carpaccio on a creamy bed of avocado and mustard, Home-made ravioli with lobster in oyster bisque, oyster soup, File of branzino in a herbal crust with a sous-vide in olive oil blue potato,  and steamed vegetables let to a winning dessert of Mascarpone mousse with an orange center. Rafael Marić from the winery Saints Hills treated the guests to a wine that was worth the wait, and worth the whole journey – ET, the very rare Dingač from 2008 with the signature of Ernest Tolj certainly was a way to go out with a bang.

  • A BOAT TO BOŠKINAC AND BIBICH

    Thursday morning started early for the guests of the Grand Cro press-trip when the journey towards Žigljen began. After the ferry ride to Pag, the guests first visited the Boškinac winery, where Matija Zdunić took them on a guided tour of the vineyards where great interest for the indigenous Gegić variety could be seen. Mister Zdunić explained the philosophy of the work of the Boškinac family, and what the meaning behind the name of one of their staple wines Ocu stand for. That same respect for family and traditional way of life could also be seen in the winery and shop, and later during lunch at the Boškinac restaurant. The five-course menu created by chef Matija Bregeš and his team was paired with wines from the winery. From the Boškinac winery, the journey continued towards the Bibich winery. At the location and appellation, Bas de Bas the winemaker Alen Bibić welcomed his guests and offered them with his method traditional Bibich Brut sparkling wine. A walk-around tasting continued at the Bibich estate. Boškinac, Bibich, Saints Hills and Duboković wineries offered the wines, many from which carry the title of some of the best wines of the region and area. A masterclass on ”Wines of Dalmatia” was held by Saša Špiranec and Alen Bibić, but also Antonija Car from the Saints Hills winery, who presented her Posh wine as one of her first, and personal creations. This was a great opportunity for many presents at the workshop to, for the first time, try many of Dalmatian indigenous varieties like Plavac Mali, Pošip, Maraština or Malvazija Dubrovačka. The plate of black one-bites created by the Bibich Restaurant made a fun play during a small break in between tasting the whites and reds. The black dishes, with one white element on the plate, will surely remind the guests of the way red wines are referred to in Croatia – as ”black” wine, because of its deep tones that are common in reds from this region and from the native varieties of this area.

  • A HIGH-END ISTRIAN EXPERIENCE AT THE STANCIJA MENEGHETTI

    Enology and wine experts from seven European countries, and the USA came together to embark on a study trip that will take them through all four of Croatia’s wine regions. After visiting the wine regions of the Croatian Uplands, and Slavonia and Croatian Danube, the journey continued to the region of Istria and Kvarner. On Wednesday, the 17th of October, after a gastronomical introduction and a warm welcome from the family of ”Miro Truffles”, the group continued towards Bale, where the Stancija Meneghetti is situated. Stancija Meneghetti brings together the Meneghetti winery, hotel, and restaurant to offer its guests an unforgettable experience, in wine, gastronomy, and hotel-experience. After a tour around the vineyards and winery led by Damir Bosek, the head enologist of the Meneghetti winery, a master class was held by Saša Špiranec, who was joined by Miroslav Plišo. ”Wines of Istria” presented the best of the three parts of Istria (when speaking of the soil and bedrock content): White Istria, Gray Istria, and Red Istria. Dinner at the Meneghetti restaurant offered a gastronomical experience to remember. The elaborate six-course menu was paired with the best of the Meneghetti wines, at the same time presenting how traditional cuisine can with the use of modern culinary approaches presented on the modern, high-end restaurant scene.

  • Vijest

    Ukoliko želite predstaviti Vaša vina na sajmu i promenadnom kušanju u Poljskoj slobodno se obratite na mail ana@vinart.hr. Biti će nam zadovoljstvo da zajedno predstavimo naša vina u najboljem svjetlu.

  • SNEAK PREVIEW OF THE NEW GALIĆ WINERY

    Although the official opening of the new Galić winery is set for the 9th of November, right before the Martinje celebration in Croatia starts, also when it will  mark the 10-year anniversary of Galić wines, on the 16th of October a group of wine journalists, sommeliers, and wine reporters from seven European countries and the USA had the opportunity to see the new, state of the art wine cellars at a ”sneak-peek” preview. Josip Galić, the head winemaker and the person who fathered and raised the winery from the starting 6,5 ha with 40.000 vines in 2007., to today’s 60ha with an annual production of 300.000 bottles welcomed his guests. With him, the head enologist Slaven Jelinčić and the director of the winery, Andrej Markulin presented the guests with the impressive, state-of-the-art winery that manages completely to convey the spirit of Mr. Galić. Endless rows of stainless steel tanks, barrels with glass rims (that enable to see every part of the fermentation), concrete eggs and concrete cones for maceration, large wooden barrels of 3300l and small ones of 330l, the Bacchus3 wine analysis-instrument, fermenters, and presses – all here to accomplish one thing: see what wine can develop into, what it can grow to be when treated in many different ways, through different durations and when kept in different vessels. The impressiveness here does not only stay within the winery but is also found in the exterior, where the brick and industrialy-bare concrete building from the architectural firm Dva Arhitekta and with the signature of Tomislav Čurković and Zoran Zidarić – emerges and stands firmly on the Kutjevo grounds, with the recognizable Galić ”g”. Along with the tour of the wine cellars, a walk-around tasting of wines from the wine region Slavonija and the Croatian Danube was organized for the visitors, with wineries Dvanajščak Kozol, Sontacchi, Bolfan, Kopjar, Petrač, Šember, Feravino, Krauthaker, and Tomac presenting their great successes. What followed was a workshop on the wines of the aforementioned wine region, where Saša Špiranec from Vinart guided experts from Poland, Slovenia, Germany, Austria, Bosnia & Herzegovina, Hungary, Switzerland, Croatia, and the USA through the wines? An additional presentation on the recent wine-market trends was held in order to have an insight into what can be expected on the wine market in the future.

     

  • Petrač Winery

    How to meet a new country? Through the culture and tradition of people. Wine is an example of how the tradition of viticulture, wine culture and marvelous work of men is united in a drink that, together with all this – expresses the terroir. The wine trip – to which the Grand Cro organization invited the guests from the European countries – will take part in the vineyards and cellars of some of the best Croatian wineries – from Zagorje and Slavonia, through Istria, to Southern Dalmatia. The trip began on Monday with a visit to the Petrač winery at Hršak Breg. Zagorje has best demonstrated to foreign journalists, wine writers and sommeliers that the wine comes as a result of the long tradition of hard work. The host Nikola Petrač walked the guests through the cellars and the vineyards. Along with the wine workshop with the theme of the wines made in Bregovita Hrvatska, which included locals and winemakers from the region (Puhelek, Tomac, Dvanajščak-Kozol, Kopjar, Bolfan, Korak), the hosts at the Petrac winery had paired the wines with the best food of this region – Zagorske štrukle , race s mlincima, boar with potato. Guests from the USA, Germany, Austria, Poland started their journey in the coldest Croatian wine region, but in the warm ambience that best placed them in the journey ahead of them.