Alcohol: 13%
Grape(s): Syrah
Localization: Dalmatia, Croatia
Notes: Soil: karst, limestone; Average Age of Vines: 38 years; Farming: organic; Harvest: by hand
Winemaking: 14 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts; Aging: in stainless steel
The Domain: The Bibich winery is a true gem of Dalmatia. Its vineyards are more than 500 years old. But most of the family’s estates were destroyed in the early 1990s Croatian War of Independence. After the war, Allen Bibic took it upon himself to reestablish the winery in the same location close by Krka National Park. The Bas-de-Bas vineyard was once a forgotten, jagged limestone site outside Alen’s village left wild for decades until one day he replanted it. The dry windy conditions and lack of water require almost no treatment.
The winery’s first wines were released in 1998 and soon rose to local and then international acclaim. It is Alen Bibić’s mission is to bring Skradin wines to international prominence. By doing so, he plans to sustain the long tradition of indigenous white Debit and red Zinfandel relatives – Babic, Plavina, and Lasin. Bibich winery provides an exceptional experience in pairing wine and food, and as such has been mentioned in Wine Enthusiast.
Bibich wines now grace luxury restaurant wine lists around the world. The boutique winery has developed a name for originality, with a particular emphasis on the native wines of the region.
The Bibich winery was the highlight of Croatia on Anthony Bourdain’s No Reservation in 2012.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
