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.
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.
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.
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.
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.
Mikulić Winery is an authentic family-run project located in the village of Mokalo, at the entrance to Orebić on the Pelješac Peninsula, successfully blending a passion for wine, preservation of local heritage, and luxurious seaside relaxation. Founded with the intention of offering more than a traditional wine tour, the winery provides a comprehensive experience through a combination of boutique wine production and the Museum of Pelješac Tradition - a permanent exhibition showcasing original artifacts from the lives of local winemakers and farmers, including ancient amphorae, hand-operated presses, old rakija stills, vine cultivation tools, and family archives. This setting allows visitors not only to taste the wine, but also to immerse themselves in the historical and cultural context of its production.
The Mikulić family vineyards are situated on the southern slopes of Pelješac, within the prestigious Postup appellation, the second officially protected wine-growing area in Croatia. On this steep, sun-drenched, and schist-rich terrain, Plavac Mali grapes produce wines of bold character, deep color, and rich aromas. Tastings take place in rustically styled cellars or on terraces with panoramic views, and are paired with local prosciutto, cheeses, olive oil, and seafood delicacies.
Mikulić offers visitors a truly immersive experience - where wine, history, and the Mediterranean lifestyle come together in a thoughtful and memorable way.
Korta Katarina is a Croatian winery located in the town of Orebić on the Pelješac Peninsula, one of the most renowned wine-growing regions of Dalmatia. The winery was founded by American entrepreneurs Lee and Penny Anderson in the early 2000s with the aim of producing wines that highlight the potential of the Pelješac terroir and its indigenous grape varieties. The vineyards are located in several sites across the peninsula, including the well-known Dingač appellation, where steep south-facing slopes, rocky soils and intense sunlight create ideal conditions for cultivating the Plavac Mali grape. This variety forms the core of the winery’s production and produces wines known for their deep color, firm structure and aromas of ripe red and dark fruits. In addition to red wines, Korta Katarina also produces white wines from varieties such as Pošip, as well as rosé wines. The winery is also recognized for its representative wine cellar and tasting facility in Orebić, which has become part of the broader wine tourism experience of the region. Today, Korta Katarina is considered one of the notable wine producers of the Pelješac Peninsula, known for wines that emphasize the character of local varieties and the distinct conditions of the Dalmatian terroir.
Saints Hills Winery is a family-run boutique project that combines authentic Croatian grape varieties, exceptional terroir, and minimalist aesthetics, with a deep respect for nature and winemaking tradition. Founded by Geoff Ernest Tolj and Ivana Tolj, the winery is guided by a clear vision: to create wines that faithfully express the character of indigenous varieties such as Plavac Mali, Malvasia Istriana and Pošip.
The vineyards are named after saints and family members. Sv. Lucija produces powerful red wines rich in aromas of cherry, tobacco, smoke, and Mediterranean herbs. Sv. Roko offers well-balanced wines with pronounced fruitiness and freshness, partially aged in concrete and barrique barrels. Sv. Ante yields complex white wines with citrus-mineral character and notes of white flowers and honey, matured in a combination of concrete and wood vessels.
Visitors can enjoy two authentic wine experiences: Vinaria on the Pelješac Peninsula - a restored stone house transformed into a welcoming tasting room, wine shop, and guest reception area; and Cantina in Istria - a winery, restaurant, and accommodation complex located in the heart of the Sv. Ante vineyard.
With over 15 years on the market, Saints Hills Winery remains dedicated to the philosophy of the slow wine movement, crafting wines that reflect local identity, tradition, and the spirit of Mediterranean life. Each bottle from their cellar tells a story of the land, the microclimate, and the passion behind the winemaking.
Cibilić Wines is a small family-run winery based in Orebić on the Pelješac Peninsula, rooted in a long tradition of viticulture and a minimalist, hands-on approach to winemaking. Their first official bottling dates back to before 2016, and today they cultivate around 2 hectares of vineyards, primarily planted with the indigenous Plavac Mali grape. The focus is on select terroir-driven plots within the Postup appellation, as well as some interior hillside vineyards of Pelješac. Annual production is intentionally limited to just a few thousand bottles, allowing for careful attention to detail at every stage.
Cibilić wines are defined by their honesty and authenticity, offering a pure expression of the local terroir. Their Plavac Mali shows a balanced character - ripe and structured, yet unpretentious. Tastings are available by appointment only and take place in a humble, informal setting, free of commercial distractions - emphasizing the sincerity of the overall experience. Compared to other boutique wineries on Pelješac, Cibilić stands out for its quiet dedication to authenticity, offering red wines that remain true to place and variety - perfect for wine lovers seeking a genuine, unfiltered expression of Postup.
Saints Hills is a Croatian boutique winery founded by Ernest Tolj with the idea of presenting the potential of different Croatian wine regions through a modern approach to winemaking. The winery works with vineyards in several locations, primarily on the Pelješac Peninsula in the Dingač appellation, in the Komarna region of southern Dalmatia, and in Radovani in Istria. This approach allows the production of wines that reflect the character of different terroirs as well as the diversity of indigenous and international grape varieties. Particular attention is given to the Plavac Mali variety, the most important red grape of Dalmatia, while white wines are also produced from varieties such as Pošip and Malvazija Istarska. The vineyards on Pelješac are located on steep, sun-exposed slopes above the sea, where most vineyard work must be done by hand due to the demanding terrain. In the cellar, traditional viticultural practices are combined with modern winemaking techniques in order to preserve the character of the grapes and the terroir. Today, Saints Hills is considered one of the recognizable contemporary Croatian wineries, known for wines that highlight regional identity and the distinct style of different vineyard areas.
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.
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.
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.
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.
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.
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.
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.
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.
Svrdlovina is a native Croatian red grape from the Ravni Kotari region around Zadar. The grape was considered lost and extinct, but local winemakers managed to replant it and save it from extinction. It is now promoted as a grape with great potential that can produce excellent quality wines. Svrdlovina prospers and gives the best results in its native region. It creates well-structured wines that can age well. The wines remain lively and bright, with fruity aromas reminiscent of dark fruit and hints of spice. Svrdlovina is best paired with BBQ, lamb, and steaks.
Dobričić is a native Croatian grape that hails from Dalmatia. It is believed that it originated on Šolta, where it is still primarily cultivated, along with the neighboring Čiovo and Trogir-Kaštela wine regions. Dobričić is probably best known as the parent of the flagship Croatian grape Plavac Mali. The other parent is Crljenak Kaštelanski, which is better known as Primitivo and Zinfandel. Varietal Dobričić wines are dark, concentrated, and tannic, filled with fruity aromas reminiscent of red fruit and plums. Age will generally improve their quality, helping tannins to tone down and developing juicer, jammy aroma. Typically, Dobričić is low in acidity, and it often has a subtly tart note. These wines can pair well with equally strong dishes, and they would pair nicely with any red meat, stews, and braised meat.
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For the “Top 22 Dalmatian Red Wines” list until June 03, 2026, 128 ratings were recorded, of which 71 were recognized by the system as legitimate.
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instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
The initial list of top producers was compiled based on available reviews, awards, local recommendations, media and blog coverage, and consumer reviews.
The list will be updated with ratings from TasteAtlas local ambassadors and TasteAtlas users.
