Stagnum Dessertni is a red dessert wine made from Plavac Mali grapes grown on extremely steep, manually cultivated terraced vineyards on the Pelješac Peninsula, on soils rich in dolomitic limestone. The grapes are left to dry on the vine as long as weather conditions permit and are then further dried in special drying rooms for approximately two months.

By the end of this process, the grapes become so dry that they often need to be crushed by foot - machines simply can’t do the job. Fermentation is spontaneous, relying on indigenous yeasts, with no filtration and minimal use of sulfur. The wine is aged in large Slavonian oak barrels that are never completely new, and the vinification follows an oxidative method, which contributes to its impressive longevity.

The wine shows a brick-red hue, while the nose is dominated by overripe dark fruit - plum and blackberry jam, dried fig, date, and subtle earthy notes. On the palate, it is complex, dynamic, and harmoniously balanced - sweetness, fruitiness, tannins, acidity, and extract all interwoven in a refined and expressive structure.