Top 37 Croatian Red Wines

Meneghetti is a unique estate in the heart of Istria, where tradition and contemporary luxury come together in perfect harmony. Surrounded by vineyards and olive groves, Meneghetti produces award-winning wines and olive oils, while also offering an unforgettable experience through its renowned Wine Hotel & Winery.

From the authentic Istrian Malvasia to elegant blends, every bottle reflects the character of the terroir and a deep passion for excellence. Today, Meneghetti is not just a producer, but a symbol of Istrian hospitality and the art of refined living – a true fusion of nature, craftsmanship, and taste.Expand

Benvenuti Winery is nestled in the Istrian village of Kaldir, near Motovun, where winemaking is not just a craft but a way of life. For generations, the Benvenuti family has cultivated vines on steep hillsides between 250 and 400 meters above sea level, preserving the authenticity of native varieties such as Istrian Malvazija, Teran, and Muscat. Their philosophy is rooted in respect for the terroir and natural conditions, especially the renowned San Salvatore site, where the unique combination of soil and microclimate creates wines of remarkable freshness, minerality, and character.

By blending tradition with modern methods, they craft wines that faithfully reflect the essence of Motovun’s hillsides. The story began in 1946, when Petar Benvenuti planted the first family vineyards. Today, under the guidance of Livio, Albert, and Nikola Benvenuti, the winery continues to nurture this legacy, producing wines recognized and awarded across the globe. From the refreshing Malvazija and powerful Teran to prestigious labels such as Anno Domini and Santa Elisabetta, every Benvenuti wine carries the hallmark of passion, dedication, and Istrian authenticity.Expand

Madirazza is a family-owned winery located in the village of Potomje on the Pelješac Peninsula, renowned for producing red, white, and rosé wines made from indigenous Dalmatian grape varieties such as Plavac Mali, Pošip, Rukatac, and Grk. The winery cultivates over 20 hectares of vineyards, including prestigious plots in the Dingač and Postup appellations, which supply grapes for their most esteemed labels.

Founded more than 25 years ago by Ante Madirazza - who began his career in cooperative viticulture - the winery was built on a foundation of deep knowledge and a passion for precise, small-scale production. Today, Madirazza produces approximately 160,000 bottles annually, combining traditional techniques with modern enological practices, including fermentation in stainless steel tanks and aging in oak barrels of various origins.

The result is a refined expression of Pelješac’s terroir - where authenticity and craftsmanship meet in every bottle.Expand

Boškinac is a boutique winery, restaurant, and hotel located in Novalja on the island of Pag, representing one of the most distinctive wine and гастрономic concepts in Croatia. Founded by the Boškinac family, the estate brings together local terroir, refined cuisine, and small-batch wine production into a unified experience.

The winery focuses on limited-production wines, with particular attention to indigenous varieties such as Gegić, alongside international grapes adapted to the island’s conditions. The vineyards are set on rocky, wind-exposed terrain, where the influence of the sea, salt, and strong bora winds shapes the character of the grapes, contributing to freshness and mineral expression.

Boškinac is equally renowned for its restaurant, which has been awarded a Michelin star and emphasizes a contemporary interpretation of local cuisine, based on seasonal and regional ingredients. The culinary philosophy aligns closely with the winery’s approach, focusing on precision, balance, and authenticity.

The wines are typically elegant and terroir-driven, with white wines showing freshness and restraint, and reds offering structure and complexity without heaviness. Boškinac is widely regarded as an iconic producer in Croatia, successfully integrating winemaking, gastronomy, and destination hospitality into a cohesive and highly recognizable identity.Expand

Marijan Winery is a family-owned winery located in the village of Pitve on the island of Hvar, one of Croatia’s most important wine-growing regions. It was founded by winemaker Tonči Marijan, who began his independent winemaking journey in 2008 with the goal of showcasing the unique character of Hvar’s terroir through indigenous Dalmatian grape varieties.

The vineyards are situated on rocky sites strongly influenced by the Mediterranean climate, with abundant sunshine and the moderating effects of the Adriatic Sea, allowing the grapes to achieve full ripeness while retaining freshness. The winery is best known for its wines made from the Plavac Mali variety, particularly the Vron Bod label, which has gained international recognition.

In addition to Plavac Mali, Marijan produces wines from native varieties such as Bogdanuša, Pošip, and Grk, contributing to the preservation of Dalmatia’s rich winemaking heritage. The winery’s philosophy is based on small-batch production, meticulous vineyard work, and minimal intervention in the cellar, allowing each wine to express its origin as authentically as possible.

Today, Marijan is regarded as one of Hvar’s leading boutique wineries and an important representative of modern Dalmatian winemaking. Expand

Matuško is a family-owned winery from the village of Potomje on the Pelješac Peninsula, founded in 1997 by Mato Violić - Matuško, one of the key figures in the modern promotion of the Plavac Mali grape and the Dingač appellation. Today, the winery is one of the largest and most visited on Pelješac, featuring an impressive 2,000 m² wine cellar that welcomes over 50,000 visitors annually.

The stone-carved tasting room symbolically connects tradition with the raw power of Pelješac’s soil, which lies at the heart of all Matuško wines. The winery’s core focus is on red wines made from the Plavac Mali grape, particularly those from the Dingač protected designation of origin - Croatia’s first officially recognized vineyard micro-location. The Dingač terrain is extremely rocky, rich in minerals, and situated on steep southern slopes that receive more than 2,800 hours of sunshine per year.

Under these extreme conditions, Plavac Mali produces wines of high extract, deep color, full body, and pronounced structure. In addition to Dingač, Matuško also produces wines from other Dalmatian appellations, which further enrich its regional identity. Matuško has become synonymous with Plavac Mali in its most powerful form, characterized by bold tannins, ripe fruit aromas, Mediterranean herbs, and deep minerality.

Through a modern oenological approach and consistent quality, the winery successfully balances authenticity with broad accessibility, creating wines that are well recognized both in Croatia and internationally.Expand

Bura Mrgudić is a family-run winery located in the village of Potomje on the Pelješac Peninsula, within the Dingač appellation. The Bura family's winemaking tradition spans five generations, and their current approach combines inherited knowledge with an authentic philosophy of crafting wines from indigenous grape varieties.

Their most renowned label is Bura Dingač, made from Plavac Mali grapes grown on extremely steep vineyards where hand-harvesting takes place on terraces overlooking the Adriatic Sea. The focus is not on mass production but on small batches of wine that faithfully reflect the unique microclimate and terroir of Pelješac.

Wine tastings are held in their cellar with family members present, offering a rustic and personal experience. Bura Cellar stands as a model of sustainable family viticulture that preserves heritage through wines that are not styled to follow market trends, but instead express a deeply local winemaking identity.Expand

Miloš Winery is a family-run estate located in the village of Ponikve, near Ston, on the Pelješac Peninsula. With a long-standing winemaking tradition passed down through generations, the winery embodies a deep connection to the land and local heritage.

Its vineyards span approximately 15 hectares, situated on steep, terraced slopes with dolomitic limestone and sandy soils. This unique terroir ensures an ideal balance of sunlight, wind, and moisture retention - crucial during the dry summer months - and directly influences the complexity of the grapes. The winery is primarily focused on the indigenous Plavac Mali variety, with occasional experimentation with other local grapes such as Rukatac.

The wines express the authentic character of Pelješac: rich in aromas of dark berries, marked minerality, and herbal-spicy undertones, all reflecting a strong sense of place and the winemaker's vision. Production relies on minimal intervention, spontaneous fermentation, and aging in Slavonian oak barrels, preserving the wines’ natural purity and identity. Miloš Winery welcomes visitors for guided tastings and cellar tours, offering a deeper insight into their winemaking philosophy and the distinct wines that emerge from a respectful relationship with nature, tradition, and time.Expand

Frano Miloš Winery is a family-owned winery located in Ston on the Pelješac Peninsula in southern Dalmatia, Croatia, a region well known for its long tradition of viticulture. The Miloš family has cultivated vineyards in this area for generations, while the modern winery was established in the early 1990s when Frano Miloš began producing wine under his own label.

The vineyards are situated on steep limestone slopes that receive abundant sunshine and benefit from the nearby Adriatic Sea, conditions that are particularly favorable for the cultivation of the indigenous red grape variety Plavac Mali. This variety forms the foundation of the winery’s production and defines the character of its wines.

Frano Miloš is especially known for wines that emphasize minimal intervention in the cellar and a strong expression of terroir. Fermentation and aging are often carried out with limited technological intervention, allowing the natural qualities of the grapes to shape the final wine.

The winery’s most recognized label, Stagnum, has gained a reputation as one of the iconic wines of the Pelješac region. Miloš wines are typically structured, concentrated, and capable of long aging.

Today, the winery is considered an important representative of the contemporary Croatian wine scene, with wines present in both domestic and international markets.Expand

Babić is a native red Croatian grape that is mainly cultivated in central and northern Dalmatia and some Dalmatian islands, but the best expressions come from Šibenik-Knin County. The variety was traditionally used as a blending grape, but it has shown excellent potential as an age-worthy varietal wine. The terroir dramatically influences the quality of Babić wines. Fertile soils around Šibenik tend to produce light, medium-bodied wines with flavor and aroma reminiscent of red berries. The best expressions of Babić come from Primošten and Rogoznica, situated in the southernmost part of Šibenik-Knin County, where the grapes are mostly cultivated on poor, karst limestone soils surrounded by stone walls. The wines coming from this region are full-bodied and powerful, with good acidity and some mineral backbone. The aroma is reminiscent of dark fruit and sour cherries, sometimes accompanied by herbaceous or spice notes. These rich and well-balanced wines pair well with game or other dark meat, stews, braised or grilled dishes, and cheese.Expand

Plavac mali is a red grape variety that is indigenous to southern Croatian region of Dalmatia. A sibling to Primitivo and Zinfandel, and a descendant of Crljenak kaštelanski and Dobričić varieties, the grape makes bold, powerful wines that are overwhelmed with ripe fruit and high in tannins. Plavac mali is usually made as a varietal wine, and it is popular as a flagship Croatian red wine. The best expressions are thought to come from the peninsula of Pelješac, from Dingač and Postup appellations. It is traditionally paired with oily and barbecued fish, but it can hold up quite well with red meat, aged cheese, game, or hearty stews.Expand

Teran is a red grape variety that has been cultivated for centuries in Istria (Croatia), Friuli (Italy), and the Kras Plateau in Slovenia. The history and the usage of the name Teran have long been disputed between Croatia and Slovenia, and even though Slovenia registered the name as a Protected Designation of Origin, their Teran wines are mainly produced from a separate variety named Refošk. The dispute was partially settled by the European Union when Croatia was allowed to use the name, but the wine has to be labeled as Teran – Croatian Istria (Hrvatska Istra). Slovenia later filed a lawsuit against the European Commission and this decision, but in 2020, The General Court of the EU supported the previous ruling and rejected Slovenian claims. To add to the confusion, Refošk and Teran grapes have long been mistakenly regarded as the same variety, but recent findings show that they merely belong to the same family (Refosco).Varietal Istrian Teran is typically fresh and fruity with well-balanced acidity, firm tannins, and typical notes of berries and spices. It is usually enjoyed young and pairs well with charcuterie, cheese, and game. Expand

Dingač is a Croatian wine-growing region located on the Pelješac Peninsula. The region is a protected and the most famous site for Plavac mali—native Croatian grape that produces highly-prized red wines. Due to its small size, the area is often called a microregion. It is located on the steep southern slopes of the peninsula, between the villages Trstenik and Podobuče. The combination of specific climate and terrain provides low yields, but the result is an incredibly concentrated wine and what is considered as the supreme expression of Plavac mali. Dingač wines have a perfect balance of alcohol and acidity. They are rich in soft tannins and intensely flavored, while the aromas are reminiscent of ripe, stewed berries, and dry fruit. The uneven ripening of the grape often affects the alcohol content in these wines—which can sometimes reach the highest possible limits. Dingač pairs well with hearty and spicy dishes. It works exceptionally well with roasted or braised red meat, lamb, or game. Expand

Postup is a Croatian wine-growing region designated for the production of ruby red wines from Plavac mali—one of the hallmark Dalmatian varieties. The region is located on the southern slopes of the Pelješac peninsula, and for a very long time, it was unfairly overshadowed by the neighboring Dingač appellation. Postup is the second oldest protected wine region in Croatia (1967), after Dingač, and nowadays it enjoys the reputation as one of the best expressions of Plavac mali, and one of the best Croatian wines. Postup wines are full-bodied and balanced, with fruity aromas reminiscent of berries, dry plums, and dry figs. They pair well with roasted or braised red meat, venison, fried fish, and hearty fish stews. Expand

Crljenak kaštelanski or Tribidrag, the latter is the oldest recorded name for the variety, was a relatively obscure and an almost forgotten Croatian grape until it was revealed that Crljenak was closely related to Plavac mali—flagship Croatian grape—and that it enjoys immense international popularity under its better-known synonyms, Primitivo in Italy and as Zinfandel in the United States. Crljenak hails from Dalmatia, where it was once a very common grape, but it almost disappeared from the region after phylloxera. The grape was probably transported to Italy in the 18th century, and then it was brought to the States, where it was introduced as Zinfandel. The discovery of its parentage was made in 2001. Before that, it was mainly considered that Zinfandel is a signature American grape + native to the region. Despite the same genes, the grape creates different flavor profiles. Croatian Crljenak is a full-bodied wine, usually with an intense dark red color. It is high in alcohol and tannins, with well-balanced acidity and notes reminiscent of red and dark berries such as blackberries and blueberries, along with some licorice and spice notes. These wines would pair well with red meat, game, and they could also work with tuna. Expand

Lasina is a wine variety native to the Croatian region of Dalmatia. Often called Dalmatian Pinot Noir, this rare red grape is used in blends, typically with Babić and Plavina. There are only several Croatian producers who produce varietal Lasina wines. These varietals are medium-bodied, elegant, and aromatic. They usually have lighter character than other Dalmatian reds. Their tannins are low, while the acidity is high. These wines are dominated by red fruit aroma, often accompanied by earthy, herbaceous, or mineral nuances. Lasina is an ideal pairing with charcuterie, but it can also pair well with fish, especially oily fish or creamy fish-based dishes. It can also be a good match with lamb, veal, risottos, and pasta dishes. Lasina was somewhat underrated for many years, and its excellent potential has only recently been promoted by several producers from northern Dalmatia, mainly based around Šibenik. Expand

Plavina is a native Croatian grape that hails from northern Dalmatia. The grape was primarily used in blends, usually with more robust Croatian grapes such as Babić and Plavac, but some producers have proven that this humble local variety has a good potential as an approachable varietal wine. Plavina is a high-yield grape that usually produces wines of a lighter character. The wines are easy-drinking and pleasant, typically low in tannins and acidity, with a medium body and refreshing fruity character. Due to their light nature, they can be enjoyed young. Plavina wines can be paired with local specialties, including meat courses or lighter dishes such as pasta, risottos, or even seafood. Plavina is a descendant of the legendary Croatian grape Tribidrag (Crljenak Kaštelanski). Apart from varietals and red blends, Plavina is one of the most common grape varieties used in a Prošek—traditional Dalmatian dessert wine. Expand

Plešivica is a continental wine-growing district located approximately 30 kilometers southwest of Zagreb, situated on the southern slopes of the Žumberak mountain range. It is part of the Croatian Uplands (Bregovita Hrvatska) wine region and is characterized by its dramatic topography, where vineyards are planted in steep, semicircular geological formations known as amphitheaters. These vineyards reach altitudes of up to 450 meters, benefiting from a microclimate with 1,900 annual sunshine hours and significant protection from northern winds. The geological foundation of the area consists primarily of calcareous and limestone-rich soils, which share chemical similarities with the Champagne region of France. Cultivation in this area has been documented since 1370, though archaeological evidence suggests viticultural activity by Illyrian and Thracian tribes prior to Roman influence. Preparation of Plešivica wine is focused on high-acidity styles, with a primary concentration on sparkling wine produced via the méthode champenoise (bottle fermentation). The base wines for these sparkling iterations typically consist of Chardonnay, Pinot Noir, and local varieties like Šipelj and Žuti Plavac. Another significant production method utilized in the district is the use of Georgian clay amphorae (Qvevri) for the fermentation of amber or orange wines. In this process, white grapes such as Riesling or Traminac undergo extended skin maceration underground, resulting in wines with high tannin structures and complex oxidative profiles. For serving, sparkling wines from the region are chilled to 6°C or 8°C, while the macerated amber wines are served at 12°C to 14°C in wider glasses to permit the release of secondary aromatic compounds. The wine is consumed as a central element of the regional culinary scene, often served in dedicated tasting rooms or rural estates known as izletišta. It is paired with heavy continental dishes such as copanjak (a savory thin cake with greens and cheese) and patka s mlincima (roast duck with dried flatbread pasta), where the wine's characteristic high acidity cuts through the fat of the poultry. Sparkling wines are served as aperitifs alongside fresh cow's cheese and cream, while the robust orange wines are paired with game meats or aged hard cheeses.Expand

Srednja i Južna Dalmacija is a protected designation of origin (PDO) for wines produced along the central and southern coastal strip of Croatia, extending from the city of Split to the Konavle valley in the far south, including the major islands of Brač, Hvar, Vis, and Korčula. It is physically defined by a karst landscape of steep limestone ridges and "three suns" exposure, where vines receive direct solar radiation, reflection from the sea, and thermal reflection from white rocky topsoils. The region emerged as a primary viticultural center following the Greek colonization of the islands in the 4th century BCE, with the Stari Grad Plain on Hvar remaining the best-preserved example of ancient Greek agricultural geometry in the Mediterranean. While phylloxera devastated the region’s vineyards in the late 19th century, the genetic resilience of local varieties led to the survival of a high concentration of indigenous grapes that are found nowhere else. Preparation of wines in Srednja i Južna Dalmacija is dominated by the management of high sugar levels and phenolic ripeness induced by the intense heat. The primary red variety, Plavac Mali, is processed to yield robust, high-alcohol wines with significant tannin structures and notes of dried figs, carob, and sage. In the sub-regions of Dingač and Postup on the Pelješac Peninsula, the grapes are often allowed to slightly raisinate on the vine before harvest to concentrate the sugars. White wine production centers on varieties like Pošip, originally from Korčula, which is fermented at controlled temperatures to maintain its characteristic acidity and aromas of citrus and Mediterranean herbs. A unique technical aspect of the region is the cultivation of the Grk variety in the sandy soils of Lumbarda; because Grk has only female flowers, it must be interplanted with Plavac Mali to ensure pollination, resulting in a naturally low-yield, aromatic white wine. An additional unique product of the region is Prošek, a luscious dessert wine made from dried grapes. Unlike Italian Prosecco, Prošek is produced through the passito method, where grapes are left to dry on straw mats or hanging racks to concentrate their essence before a long, slow fermentation. The finished liquid is dense, dark amber, and chemically stable due to its high natural sugar and alcohol content. The wines are consumed as a central component of the Mediterranean diet, typically enjoyed during the late afternoon or as part of a multi-course dinner. Serving standards dictate that full-bodied reds like Plavac Mali be decanted and served at 18°C, while white wines like Pošip or Vugava are served chilled at 10°C. These wines are paired with local proteins; Plavac Mali is the standard accompaniment for pašticada (slow-cooked beef in a sweet-savory prune sauce) or lamb roasted under the bell (peka). The white wines are paired with fresh Adriatic white fish, Ston oysters, and octopus salad, as their minerality and salinity mirror the coastal environment. Prošek is exclusively served at the end of the meal, often paired with dry almond biscuits (paprenjaci) or sheep’s milk cheese from the neighboring islands.Expand