Pošip, Stina, Jako Vino 2025
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Why this wine
Pošip is Dalmatia's great indigenous white, and Stina's plots on Brač are old, dry-farmed and rooted in the island's limestone. A six-hour skin maceration on part of the crop and a fifth of the ferment in wood give texture without smothering the fruit.
At a glance
- Grape
- Pošip
- Region
- Dalmatia, Croatia
- Alcohol
- 13.00%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Short (3-5 yrs)
- Pairs with
- Seafood, Salads, Poultry & Pork
How it tastes
Intense citrus, passionfruit and peach, lifted by a refreshing mineral streak that keeps the exotic fruit in line. Medium-bodied with a textured palate, high acidity and a persistent finish. Pošip 100%.
The producer
The Croatian island of Brač is known for the white stone quarried there, called Stina locally, and that stone gave this range of Jako Vino wines its name. The project began in 2009, when Jako Andabak took on a cellar on the waterfront at Bol and rebuilt it as a contemporary winery for production and tastings, investing at the same time in vineyards planted to local varieties such as Pošip and Vugava; vines have grown on the island for centuries, and the vineyard at Stipančić dates to the 15th century, but most plots needed replanting or restoring. The old vines are dry-farmed on rocky limestone, pruned to four to six spurs to hold yields down, and picked by hand, helped by warm windy days and cool nights that stretch ripening out. Winemaker Rikard Petric cooled the fruit before vinification and kept it from oxygen throughout, pressing two thirds gently and leaving the rest six hours on skins, fermenting 80% in stainless steel and 20% in wooden vats for a touch of oak complexity, then ageing the wine six months in tank.
Food and drinking
Serve at 8-10°C. Grilled prawns, whole sea bream, a plate of oysters, or a salad of tomato and sheep's cheese. Drinking now and over the next four to five years. Sealed with a technical cork. Suitable for vegetarians and vegans.