With his unique signature and approach to wines, legendary Croatian winemaker Andro Tomić cherishes with special care Dalmatian indigenous varieties, whose potential he poured into superior wines.
Pošip is one of the rare varieties with a confirmed Dalmatian, precisely Korčula origin, and due to its excellent taste it has spread across Dalmatia. The 2016 Pošip by the Tomić winery is a superior dry varietal wine, and in his edition the variety presents all its splendour and along with freshness offers more complex aromas of riper southern fruit, rounded with aging in oak barrels.
Just like other more complex wines, with a medium to full body and aged in barrels, this wines is recommended to be served chilled at 10-13 °C. It will go ideally with various dishes of white meats and fish, with clams or even spicier dishes such as creamy sauces and with various cheeses.
Specific variety aromas of the Tomić 2016 Pošip: apricots and other pit fruit, as well as fresh citrus and Mediterranean plants (immortelle, ethereal herbs), were completed with the aging of some of the wine in new oak barrels. Around 30% of the wine spends 6 months in new French and Slavonian barrique barrels, and during that time it also rests on fine yeasts (sur-lie), which give it a fuller body and specific notes (toast, brioche, association of champagne).
Grapes of the Pošip variety, used to make the superior wine Tomić Pošip 2016, ripens in two locations, on the northern side of Hvar (Ager), between Jelsa and Stari Grad and on the southern side of Hvar. The alcohol content is 13.5%, reduced sugars amount to 1.5 g/l, and the total acidity of the wine is 5.7g/l, explained Sebastijan Tomić and added: “Constant investment in new knowledge and technology, honouring the tradition of Hvar Island at the same time, we strive each day to increase the quality of our wines, which are a product of love, energy and passion we cherish for vines. The large value and significance of the production of superior wines from domestic indigenous varieties are an additional strength of the eno-gastronomy offer and a true richness we can be proud of.”