Podrum Franjo, Skila

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3 day maceration followed by a spontaneous fermentation by indigenous yeast. 


After years of selling wine, visiting wineries, and drinking countless epic bottles, Kreso realized just what amazing raw material he had back home in Croatia. Some of the grapes like Riesling and Pinot Gris are familiar, while others such as Sipalj, Stajerka, Kraljevina, Smarnica, and Plavec are much more localized to these central European terroirs. These are wines that show off the quality of these incredible and mostly unknown sites as well as Kreso’s ability as a winemaker to balance minimalist, non interventionist winemaking without sacrificing sense of place.