Dubrovački Podrumi

Website: Dubrovački Podrumi Winery
Country Location: Croatia

Devastated and burnt just like the rest of the area in 1990s, the winery was bought in 2000 by local entrepreneurs who revitalized the destroyed vineyards and modernized the winemaking facility.

Dubrovački Harvest

The people. Founded in 1877 by a wine merchant called Kolić Pero, Dubrovački Podrumi (Dubrovnik Cellars) was nationalized after World War II and became a state winery. After being devastated by the war in the 1990s, the winery was bought in 2000 by local entrepreneurs who started a new winemaking program, planting new vineyards and purchasing modern equipment for stabilization, filtering and bottling.

Dubrovački Harvest

In the vineyards. The winery farms 30 hectares—owned by the state— of old vines of Cabernet Sauvignon and Merlot, planted in 1979 in the Konavle valley near the village of Gruda. The valley is more fertile and not as rocky as Pelješac and benefits from high diurnal variation and wind from the sea, which helps preserve acidity. It has also 12 hectares of new vineyards above the seaside village of Cavtat, including 1 hectare of Crljenak Kaštelanski planted in 2007, a little bit of the local variety Kadarun, and the remaining being Plavac Mali. Vranac, Malvasija Dubrovačka and Syrah are bought from local grape growers.

The Mrcevlje vineyard
The Mrčevlje vineyard above above Cavtat where Crljenak Kaštelanski grows

In the cellar. After a 5-day maceration and 30-day fermentation, the Crljenak Kaštelanski spends one year in used oak, a combination of 225 and 500 liter barrels made from Croatian and Hungarian oak. After oak aging, the wine is pumped to stainless steel for 2 months and then bottled without fining or filtering.

The Malvasija Dubrovačka is cold fermented in stainless steal without maceration under controlled temperature. After fermentation using selected yeasts, the wine remains in stainless steel tanks for about six months before being filtered and bottled.

Dubrovački Winemaking

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