Dr. Leo Gracin, a professor and enologist at the Faculty of Food Technology and Biotechnology in Zagreb is a specialist of Babić, a indigenous variety that grows primarily in Central Dalmatia, near the towns of Šibenik and Primošten. The wine he produces, Gracin Babić, is actually considered one of the finest red Croatian wines today.
Babić is believed to be genetically related to the more widely planted variety Plavac Mali through their common parent, the ancient wine grape Dobričić. Although the vines are very vigorous, like Plavac Mali, they can produce great wines when growing in extreme conditions: sun-drenched slopes and poor, rocky soils, which gives lower yields and more concentrated flavors. The resulting wine is dark, full-bodied, quite earthy and tannic, with more acidity than Plavac Mali. It is also well suited to barrel aging.
Watch Enologist and Winemaker Dr. Leo Gracin explain how to farm Babić in his Primošten vineyard: