Vitovska

Vitovska is one of the Karst's most recognizable varieties, and one of the wines that best expresses our relationship with the land, the wine and time.

The grapes come from Karst vineyards, where the vines grow in red soil among limestone, in the region's characteristic dry climate, marked also by the bora wind.

We don't want to hide the wine's origin. So we let it come about slowly, with as little intervention as possible.

Macerated Vitovska

The grapes macerate for around 9–14 days. Fermentation happens spontaneously, without added yeasts. We don't filter the wine or add sulfites.

After fermentation it ages in wooden barrels for around 1–3 years. This method gives Vitovska time to develop structure, depth and complexity, while keeping its freshness and varietal character.

In the glass

In the glass, Vitovska is light gold to amber in colour.

On the nose, ripe yellow fruit, citrus and herbal notes appear alongside a characteristic minerality. Extended contact with the grape skins adds complexity and structure.

In the mouth it's dry, fresh and structured. The acidity gives the wine liveliness, while maceration adds grip and a longer finish. The aftertaste is long, mineral and slightly herbal.

This isn't a white wine that wants to be delicate and unassuming. It's Vitovska — a Karst wine, structured, and made with time in mind.

Vitovska and the Karst

Vitovska is closely tied to the Karst. Here, generations of climate, stone, red Karst soil and the bora wind have shaped it.

Karst soil is a distinctive combination of terra rossa, limestone and stone. The dry, warm climate and the bora create conditions in which the vines thrive, and the grapes develop a character we want to preserve in the bottle, too.

For us, Vitovska is above all a wine of the place it comes from.

Storage and serving

We recommend serving Vitovska at around 12–14 °C. Thanks to its structure and maceration, it benefits from a little time in the glass.

It pairs beautifully with seafood, fish, shellfish, white meat, aged cheese and dishes with more texture.

On the Karst, we especially like to pair it with prosciutto, Karst cheeses, cured meats and seasonal dishes that let the wine show its freshness and structure.

Curious where Vitovska comes from and why producers often macerate it? Read our article What is Vitovska?