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Our Notes: Bogdanjuša means “a godsend” (Bogom dana), and is traditionally used during church holidays and festivities. It’s also inherently a festive wine with brightness, brininess, and not being too heavy on the palate. Left unchecked, it can be a high yielding and produce fun albeit simple wine, but farmed well and cropped back, the sea air and fruit come to life. Fermented in stainless steel and designed to drink while the Plavac Mali matures. Indigenous to the island, it’s achieved that magic balance between ripeness and acidity without needing adjusting in the cellar. Locals drink it with a seafood stew called “Forska-Gregoda” chock full of Mediterranean herbs, olive oil and onions. This is a recipe so old that it predates the New World, meaning no tomatoes or potato traditionally. Whole baked fish with herbs and lemon also does the trick.