RELATIONSHIPS
Grgich’s Plavac Mali: Perspectives for comparison
Read geography, grape resources, and production processes separately.
Fermentation
Indigenous yeast + temperature control
Aging
15 months in French oak → 2 years in bottle
This is a schematic diagram summarizing the main text. It does not represent production areas or quality rankings. Sources and reference materials
FIELD NOTE 01
Description of the raw material
The 2016 Grgić Vina page describes grapes selected from Dingač and Postup vineyards on the Pelješac Peninsula. Do not conclude that the bottle carries only the Dingač appellation based on this sourcing information alone. When multiple origins are listed in technical materials, check the product name and origin labeling separately.
FIELD NOTE 02
Temperature control and indigenous yeasts
Fermentation is carried out using wild yeast with temperature control. A statement about using natural yeast does not mean temperature is uncontrolled. It is later matured for 15 months in French oak barrels. The origin of the barrel is stated, but based on this information alone, the proportion of new oak or total barrel volume cannot be determined.
FIELD NOTE 03
Also read about time spent in the bottle.
The page goes on to state the wine spends two years in 750mL bottles. Barrel and bottle are sequential steps, but even for the same maturation, the wine’s exposure to oxygen and aromatic changes differ. This description is for the 2016 vintage of the product and is not a universal rule for all vintages or producers. Separate columns should be used to compare minimum required periods and actual examples.
Not necessarily. This example explicitly states the use of both natural yeast and temperature control.
PAUSE & REFLECT
Check your understanding.
If fermented with indigenous yeast, does that mean no temperature control?
Read the explanation ＋
Not necessarily. This example explicitly states the use of both natural yeast and temperature control.
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View saved notes →Sources and reference materials
These are the reference materials for the main text. For details of production regulations, consult the current documents. For individual wine specifications, refer to materials for the relevant vintage.
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