Pošip (poe-ship) is an indigenous white grape variety from the island of Korcula in the Adriatic Sea. The Posip Special has a very light gold color with aromas of yellow apples and white flowers. It’s a medium-bodied, dry wine with a lot of complexity and minerality. It unveils as you drink it with more and more interesting details and keeps you intrigued until the end. Perfect for any kind of seafood, it also has good structure overall and is not too delicate or fragrant to pair with creamy pastas and cheese.
More information: If you drive out to the end of the Peljesac Peninsula in Southern Dalmatia you can take short ferry ride to the island of Korcula (Kor-CHEW-la). Lush with pine forests and Mediterranean herbs, wine has been the backbone of the island's economy since before the Greeks Located in the village of Smokvica on the island of Korcula in the middle of the Adriatic sea, this family run winery has risen in recent years to become known internationally through wine competitions.
The Toreta story begins with Frano Banicevic's great grandfather who not only founded the winery, but dutifully wrote down everything about winemaking and working in the vineyard as well. Today, Frano is picking up where his great grandfather left off. A young winemaker who had his first son during the 2013 harvest, he is pushing himself to better understand the land and build something his son will be proud of. Toreta is also the local name for small round stone shelters built to protect workers from the fierce winds and elements. There are only five of these old structures left on the Island and all of them are on the Toreta property. Although many varieties of grapes are grown on the island (Plavac Mali, Plavac Sivi, Marastina, etc...), this is ground zero for Pošip. This is where the grape was first discovered and where the first appellation for it was designated in 1967. When asked if he is a modern winemaker, Frano responded, "I like [working with] Pošip and Korcula is the home of this grape. So I guess I'm more of a traditionalist." It is truly a unique and delicious wine that is so loved that it's often difficult to get any off of the island.
The "Special" bottling is from younger vines and spends less time on the skins (2 hours or so). It is an impossibly light and fresh Posip (pronounced, poe-ship) considering the grape is capable of reaching very high sugar levels. Being able to coax out ripe flavors without the heat and weight is a testament to Frano's winemaking. As the lobster on the label indicates this wine is ideal to drink with just about anything pulled from the sea. Locals pair it with shrimp and tomato pasta, grilled eggplant with capers and creamy pastas with wild fennel. As with all of Frano's wines it is defined by the elemental combination of Mediterranean herbs, thick pine forest, sunshine and sea breeze.
More information: If you drive out to the end of the Peljesac Peninsula in Southern Dalmatia you can take short ferry ride to the island of Korcula (Kor-CHEW-la). Lush with pine forests and Mediterranean herbs, wine has been the backbone of the island's economy since before the Greeks Located in the village of Smokvica on the island of Korcula in the middle of the Adriatic sea, this family run winery has risen in recent years to become known internationally through wine competitions.
The Toreta story begins with Frano Banicevic's great grandfather who not only founded the winery, but dutifully wrote down everything about winemaking and working in the vineyard as well. Today, Frano is picking up where his great grandfather left off. A young winemaker who had his first son during the 2013 harvest, he is pushing himself to better understand the land and build something his son will be proud of. Toreta is also the local name for small round stone shelters built to protect workers from the fierce winds and elements. There are only five of these old structures left on the Island and all of them are on the Toreta property. Although many varieties of grapes are grown on the island (Plavac Mali, Plavac Sivi, Marastina, etc...), this is ground zero for Pošip. This is where the grape was first discovered and where the first appellation for it was designated in 1967. When asked if he is a modern winemaker, Frano responded, "I like [working with] Pošip and Korcula is the home of this grape. So I guess I'm more of a traditionalist." It is truly a unique and delicious wine that is so loved that it's often difficult to get any off of the island.
The "Special" bottling is from younger vines and spends less time on the skins (2 hours or so). It is an impossibly light and fresh Posip (pronounced, poe-ship) considering the grape is capable of reaching very high sugar levels. Being able to coax out ripe flavors without the heat and weight is a testament to Frano's winemaking. As the lobster on the label indicates this wine is ideal to drink with just about anything pulled from the sea. Locals pair it with shrimp and tomato pasta, grilled eggplant with capers and creamy pastas with wild fennel. As with all of Frano's wines it is defined by the elemental combination of Mediterranean herbs, thick pine forest, sunshine and sea breeze.