Stalagmit

The vines grow on the steep slopes of the Pelješac peninsula on sandy soil over dolomite, around 250 metres above sea level. After hand harvesting, the must ferments with natural yeasts in stainless steel and remains on the skins for around 48 hours. The wine then matures for two years in stainless steel and a further year in bottle. It is dry, full and structured, with ripe vineyard-peach and dried-fruit aromas, Mediterranean herbs, pronounced minerality, fresh acidity and a long, salty, austere finish. A special feature is the very small production of around 960 bottles.