Pilizota Babic

Hand-harvested, de-stemmed, with classic fermentation in open stainless steel vats, with approximately 10 days of skin maceration. Aged in stainless steel tanks and then afterwards put into large used Slavonian oak barrels of 600 liters for about 6 months in order to soften it up before bottling. Wine is coarsely filtered. 

Aromas of ripe dark fruit, particularly blackberries, blueberries, plums, and figs. These aromas are accompanied by the typical earthiness of the Babić grape, which is what gives this wine a certain body weight and complexity. The palate is traditional Babić – smooth, yet firm, with mouthwatering acidity. It is gamey, and its petite tannins allow for a gentle finish. A very friendly and intriguing character invites you to keep on sipping. 

We prefer it slightly chilled at the cellar temperature with red meats, wild game, grilled sausages, a legendary hard-tomake Dalmatian dish called pašticada, cured meats and cheese. For larger parties, Babić is served alongside roasted potatoes and the famous Šibenik region roasted lamb on a spit or under the “peka” (under a dome-shaped pot cover), where the skin is served to crisp perfection and the meat inside is tender and loaded with juices.