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The wine history of Croatia has very ancient origins: it was the Greeks who spread the cultivation of the vine in the peninsula, while the Romans later intensified the production. For a long time, due to the invasion of a parasite, the activity of the Croatian wineries collapsed, to then recover with great impetus in the most recent years. Currently, the production of wine affects, with different characteristics, the various regions of the Croatian country. For the quantity and, above all, for the quality of the wines, the vines of Istria and Dalmatia stand out. Also notable are the productions of the cellars in the Slavonian areas. Plains, mountains and coastline alternate in the Croatian land, giving life to precious grapes full of flavors of a thousand nuances. The climate, which varies between continental inland and Mediterranean in marine areas, also influences the quality of the vines in a different way. The terrain has a typically karstic composition, in which minerals, rocks and limestone predominate. While in Dalmatia the red wines abound, among which the most famous is the Crljenak Kanstelansky, followed by the Plavac Mali and the Babic, in the Istrian and Slavonian areas the white grape vines, like the Malvasia, the Grasevina, the Sauvignon, the Posip and the Pinot. Many of the Croatian wines have the certification of controlled denomination, introduced for about 30 years, and their production follows different techniques, ranging from the use of barrique to the use of barrels of steel, to give life not only to table wines but also to fine nectars and exclusive raisins.

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Soil and climate
The internal plains the climate is semi-continental characterized by dry summers and quite hot (averages of July around + 22 / + 23 ° C) but with strong contrasts (there can be many days in a row with maxima around 35 ° and afa and on the other hand, very cool periods characterized by severe weather) and cold winters (0 / + 1 ° C average in January) with heavily overcast skies and widespread and frequent nebulosity, snowfall not infrequent but rarely intense and persistence of the snow cover on the ground fairly prolonged (especially in the north-eastern areas). The mountainous regions have an alpine climate with moderately warm summers (but conditioned by the altitude and with frequent thunderstorms, especially in the afternoon) and harsh winters (with winter averages below 0 ° C). The snowfalls are frequent and often copious on the mountains at mid-high altitudes (where the snow can fall abundantly even in spring). The annual precipitation, in these mountainous regions, is generally between moderate and abundant, with peaks especially in autumn and late spring. Coastal regions have sub-Mediterranean warm temperate climate, characterized by hot and sunny but fairly ventilated summers (daily averages of July + 23 / + 25 ° C) and mild winters (daily averages of January rising from +5 ° C to +7 ° C approximately from North to South, with the exception of the areas most exposed to the bora where it goes down to + 3 °). Rainfall is generally abundant in all seasons except in summer (a more pronounced precipitative peak ha between October and November), snowfalls are sporadic (if not rare) and snow only exceptionally remains on the ground for more than 1 or 2 days.
The Croats, a native population of Iran, settled along Dalmatia, called by the Byzantine emperor Heraclius, in the first half of the 7th century. and soon they converted to Christianity. Since then, the link with Rome has always meant national identification with respect to Muslims and Orthodox Serbs. Recognized around the 9th century Frankish domination, with King Demetrio Zvonimiro, crowned in 1076, Croatia became one of the states dependent on the Holy See. Dead Zvonimiro (1089), Ladislao, king of Hungary, conquered Pannonian Croatia, while the successor Colomanno in 1102 obtained the Dalmatic one. Since then Slavonia and Continental Croatia have linked their destinies to Hungary, despite undergoing, since 1527, the Habsburg crown; Dalmatia (subjected from 1409 to Venice) and the Republic of Ragusa were annexed to Austria in 1797, while the military border (Vojna Krajina), ie the border region between the Habsburg and Ottoman dominions, populated mainly by Serbs from the regions subject to the Ottoman Empire, maintained a privileged status directly dependent on Vienna until 1881 (when, after the occupation of Bosnia and Herzegovina by Austria in 1878, it was reincorporated in Croatia). The experience of the Illyrian provinces under Napoleon (1809-13) favored the national renewal which aimed at the union with Slovenes and Serbs.
Typical products
Croatia has a significant production and offers original results, with considerable differences between the wines of the coast and those of the hinterland. With the exception of the southern coastal area of ​​Dalmatia, whites prevail. Istria focuses on red Merlot, Cabernet and Teran and on whites of character obtained from the local Malvasia. They are full-bodied whites with hints of apple, produced with great skill and in various gradations of sweetness; we move from those not barricaded to those aged with reasonable success in acacia barrels. Slavonia, known in the world of enology especially for its oak, which is used for Italian barrels, is slowly recovering its wineries. Traminac and riesling seem to be the most promising vines, but they are also cultivated silvaner and the Austrian red zweigelt. The graševina is instead predominant in the Kutjevo area.
Typical dishes
Croatian cuisine (Hrvatska kuhinja) is the expression of the culinary art developed in Croatia. It is characterized by being very colorful and it is precisely for this reason that it is known more under its regional names. Its roots have them already in the period preslavo and ancient. The difference in the choice of ingredients and their preparation is accentuated especially if the continental side is compared to the maritime one. For continental cooking, the basics were thrown away from the kitchen and the contacts, much more recent, with more known and renowned kitchens (the Hungarian and Viennese). The regions of the coast are characterized by the influences of the Greeks, Romans, Illyrians; then by the Venetians and later also by Italian cuisine. A very common starter that is consumed especially in summer is the salata od hobotnice, a chicken salad with potatoes, onions and octopus. Some of the most famous second courses are essentially based on fish, freshly caught and cooked, and seafood, such as clams (mušule), scampi (škampi), oysters (kamenice) and mussels (dagnje) served with side dishes of chard (blitva) or potatoes (krumpir). Riblji paprikaš is a fairly famous typical dish. The desserts are few, and the most common is the palačinke (similar to the crepes), served with hazelnuts, jam or chocolate. In the surroundings of Ragusa you can taste the rožata, similar to the crême brulee, while on the island of Lissa the typical dessert is the pogača, a thin stuffed focaccia.

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Producer Kabola
Wine type White organic still aromatic
Region: Croazia
Grapes: 100% Malvasia Istriana
Alcohol: 13.00% by volume
Format: 0,75 l Standard
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€ 16.67 Save € 5.84
€ 10.83
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