Bura-Mrgudić Plavac Mali "Fresh"
Winery: Bura-Mrgudić
Classification: Dry red wine
Varietals: 100% Plavac Mali
Appellation: Pelješac Peninsula, Dalmatia, Croatia
Density & Yield: 8,000 vines/ha; 1.2 kg/vine
Annual Production: 8,000 bottles
Alcohol: 12.5%
Climate: Mediterranean, with dry and hot summers, and mild winters
Terrain: Inland locations on Pelješac Peninsula, mostly flat and approximately 300 meters above sea level. Red soil with clay stones over a limestone base.
Farming: Organic. No irrigation, spraying is done only in April, with only powdered sulfites, and copper in “off” vintages
Vinification: All grapes are strictly hand-harvested and then de-stemmed. Fermented separately in open vats with manual punchdowns with strictly only native yeasts, with 8 days of skin maceration. Aged for 4 months in stainless steel (inox) tanks and bottled after a coarse filtration.
Tasting Notes: A fresh (hence the name of the wine!), vibrant, youthful example of Plavac Mali that is perfect to just sip on a hot day or to pair with casual fare foods! Light-to-medium in body, with high aromatics made up of a dark, but bright and vivacious, fruit bouquet of black current, dark cherry, a touch of chalkiness, and Dalmatian herbs. The palate gives you those typical chalky and dusty Plavac Mali tannins paired with a ton of fruit and minerality.
Serve at room temperature or slightly chilled. It goes amazingly well with young cheeses, casual fire grilled fare – burgers or Bosnian sausages called čevapi – but it goes extremely well with mussels, stuffed prunes wrapped in Croatian panceta (bacon), pršut (prosciutto) and other cured meats, ribs and any other type of BBQ, smoked pork or salmon, Croatian/Slavonian kulen (smoked pork with red paprika, garlic, and various spices), Dalmatian pašta-fažol or baked beans
Winery Information
Bura-Mrgudić
The Bura family has one of the longest traditions of winemaking in Dingač and Croatia as a whole, spanning over sixteen generations -- since the year 1410!
