● Enology
Posip and Plavac mali from the same stone
The same white limestone produces both golden white and dark black Dalmatia. The question is not which is better but which and when to open.
16·08 / 4 min#plavac-mali
7 Editorial
● Travel
Peljesac for the weekend: Dingac, stone taverns and oysters
Two days on a peninsula where the vineyard stands at an angle of 45 degrees, and oysters are pulled from the sea while you are still looking at them.
16·08 / 4 min
● Travel
Vis in three days: Komiža, plavac jug and military tunnels
The island, which was closed to foreigners until 1989, today offers a jug of plavac in the tavern and tunnels that can be entered without a tournament.
15·08 / 4 min
● Enology
Plavac small with prosciutto: salt, fat and one real glass
Why does Dalmatian red wine really like the salty fat of prosciutto and at exactly 16 degrees it should be served.
01·08 / 4 min
● Enology
The wine that the beach is looking for, the wine that dinner deserves
The same wine cannot withstand sand at +34 and a plate of sea bass at dusk. Three bottles, three roles, one weekend.
24·07 / 4 min
● Travel
Adriatic highway from Rijeka to Dubrovnik
Five hundred kilometers of asphalt above the sea, from Velebit to Pelješac — how to divide the highway into stages that are remembered, not endured.
21·07 / 7 min
● Travel
Pelješac in 48 Hours: Ston, Dingač and the Sea Without Rushing
Two days on a peninsula where the vineyard drops into the sea at a 45-degree pitch, and oysters are eaten two meters from where they were pulled out of the water.
17·07 / 4 min