Dingač

Styles

Principal grape varieties

Terroir

• The mountain ridge above the Dingač slopes and the slopes themselves descending toward the sea are composed of Upper Cretaceous limestones interlaced with dolomitic layers.
• The soil is skeletal to highly skeletal, with approximately 75% gravel and small stones, while the fine earth fraction accounts for 25%, comprising on average 40% sand, 30% silt, and 30% clay.
• The high northern ridge shields the site from the incursion of cold northern air masses, while the lower southern ridge running from Čučina to Sv. Juraj provides additional protection; on the southern side, the deep sea acts as a thermal regulator.
• Mean annual temperature is 17.6 °C and mean growing-season temperature is 20.1 °C; average annual rainfall is approximately 1,400 mm with an uneven seasonal distribution, and neither early autumn nor late spring frosts occur.
• The protected area is situated on slopes along the southern coastal face of the central part of the Pelješac peninsula, with a south-westerly aspect and an inclination of 10° to 60°, framed by the summits of Čučina and Sv. Juraj. (via Wikipedia · CC BY-SA 4.0)

• The name 'Dingač' was protected on 19 September 1961 by Order of the Secretariat of the Federal Executive Council for Agriculture and Forestry of the FNRJ, on the basis of the federal Wine Law of 1957, and international protection of the name and trademark entered into force on 13 May 1964.
• In the vineyards of the Dingač PDO, the traditional gobelet (račvasti) training system is maintained — a free-standing, multi-armed bush vine 30–50 cm in height, with three to four arms each carrying one spur and on average two buds per spur; the installation of posts and wires is not permitted.

• The wine has a deep, vivid, red colour, which distinguishes Dingač PDO wines from other wines made from the Plavac mali crni variety.
• These wines are rich in glycerol, with levels of up to 14 g/l; this higher alcohol, with its great viscosity and exceptional sweetness, gives the wine body and an additional sensory impression of sweetness.

• The high concentration of potassium in the soil — a natural property of the Dingač terroir rather than the result of fertilisation — is the principal factor behind the quality and distinctiveness of wines from this area.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Croatia

Sources

• eAmbrosia register (EU) — File number PDO-HR-A1649
• Official trade body site — Udruga vinara “Plavac mali – Pelješac”