PEOPLE
Owner: Family Vicelić
Winemaker: Mateo Vicelić
THE CULTIVATION
Geology: Red shallow rocky soil
Planted area: 3.5 hectares
Variety: Plavac Mali
Substrate: Richter 110
Planting density: 10,000 vines per hectare
Pruning: En gobelet (cup-shaped growth form)
THE VINIFICATION
Harvesting: Manual harvesting and selection of grapes
Fermentation: In stainless steel tanks with temperature control. WILD YEAST FERMENTATION.
AGING
225 L barrels: A combination of French and American oak. 50% new and 50% used barrels each year.
Period: 14 to 18 months
WINE
9,500 bottles or 1,583 cartons
Dingač reveals an intense and layered aromatic profile, dominated by ripe dark fruits such as black cherry, plum, and dried fig. These are complemented by notes of Mediterranean herbs, wild sage, and hints of dried lavender.
With age, the wine develops deeper complexity, showing nuances of dark chocolate, tobacco, and sweet spices, alongside subtle mineral notes reflecting the rocky, sun-exposed slopes of Dingač.
Serve in a Burgundy glass at 18 °C.
Ready to drink, but can continue to age.
