CRVIK BLASIUS

This is an old variety that has been known since the 14th century in the Dubrovnik area. Malvasia from Dubrovnik, fermented and aged in a barrel, mixed together with the skin and seeds in a wooden for exactly 8 months after which it was aged for another 4 months without pomace. It is recommended to drink with meat and battered fish. It is not filtered, a slight appearance of sediment is possible.