Senjkovic Vineyard

Senjkovic Vineyard

On the island of Brac  and the lean rocky soil the vines has grown on the family Senjkovic vineyard for more than 40 years,on more than  5 acres it grows  different varieties Plavac Mali ( grandfather of Zinfandel ) ( as the most represented domestic varieties ), but also Shiraz, Cabernet Sauvignon matures here .

Mediterranean sun caress the grapes with their strong rays and workers take care of each vine , and later by thinning selected the best grapes out and you get a grape with a high sugar content and rich aroma. The handpicked grapes are gathered and under the supervision of a wine expert, and with our experience and tradition , we get wines of the highest quality wine matures in oak barrels, in the family `s old wine cellar, under the close supervision of each stage of development in terms of aroma, flavor and maturity.

After a year in oak barrels and six months in the bottle , we proudly sell the wine with the highest quality combination of , a great deal of work , love and care for the natural, flavored and colored by the scents of the sun and the earth from our island of Brac. I am proud to invite you to a visit to my family’s wine cellar, Magdalena says.

If you get bored and need something for the soul , I can highly recommend a visit to Senjkovic vineyard in the small beautiful village Dracevisca .

This is the taste when Croatia ’s best

Genuine people with a passion for the simple and qualitative rather than creating large volumes of lower quality as the final result. When you get to Dračevica you must go to the little square in the middle of the village, where progress certainly a competition boules ( bocanje ) between the older men in the village. Stone houses breathes history and one can feel the pain the people here have endured for at all able överleva.Sätt you in the shade of the big tree in the middle of the square and immortalize your visit with some photography.

Just 100 meters from the village center is the wine cellar, and prepare yourself for a few hours of amazing taste experiences and stories about how wine really works.

Family Senjković from the island of Brac belongs to a new generation of Croatian winemakers , although their winemaking tradition goes way back , to the days when old grandfather tried to get the vines to grow on rocky and lean ground. He , he would have been proud now, when the vineyard is finally flourishing and that previously were seen as evidence of poverty is now seen as an acknowledgment of quality. ( Hand- pick) Their best wine Bosso was named after him (his nickname ) and his picture is on the label. Modern design and contemporary wines for the future, but to maintain the connection with their own tradition and history , it is Senjković recipe for success and that is why we love them.

Oliveoil from Brac

It  is produced more olive oil on Brac then in the rest of Croatia!

The variety of olivetree  that dominates on the island of Brac is ” Oblica ” , it is a variety that has been on  Brac for millennia. It grows well in dry and hot climates. The olives are green until  they ripen , then the color changes to blue and black.

The olive groves on Brac
In the olive groves on Brac will find two different types of cutting olive trees , either crown trimmed so that branches basically hang all the way down to the ground , in order that the harvest will be so much easier then . One can also cut the crown comes up higher, this is done to bring up the stuffed olive branches higher up from the ground because it will typically make use of goats and sheep to graze the grass and naturally fertilize the soil.
The latter method causes unfortunately some problems because many injuries occur during harvesting , when it falls from ladders etc. . First cultivation variant is thus best in terms of security but it requires some extra work .. The olives are usually harvested in November, after picking the olives are placed in salt water and in anticipation of compression should remain there because it is not good with the oxidation that occurs when you store olives in the air.
Olives are harvested in November , after harvest the olives in salted water until they are squeezed. This method preserves the olives and prevents oxidation, it is important that the olives are so freshly picked as possible when they are pressed because the measurable acid levels may not exceed 1%, and this increases the longer it is between picking and pressing .
The European standards for olive oil requires that the olives are pressed within 24 hours after harvest.
When the entire crop is harvested, you simply add the olives in sacks and transports them to the local presseriet … (On Brac there are 13 presents series ) One can also add the olives , preserved and if you let some olives remain on the trees ahead in January so pick one the olives and put them in salt for about 2 weeks and suddenly they have produced a wonderful snacks to wine and cheese.
By ancient tradition but will donate the first liter of oil as it presses to the Church , next liters should be given as gift to the school, and the remainder use it primarily for their own use.
Of olive trees get: fantastic wood for grilling and heating of houses , pickled olives (both black and green ), olive oil , soap, and finally it becomes olive branches an excellent feed for sheep goats and cows.
The oil from Brac is very tasty , and a local producer , Bracchia , has won a number of prizes over the years.
Join in and produce olive oil, cold pressed, of course, and no weird preservatives. Come and join us on Brac in the spring and helpus  to cut and prune trees. Drink a good red wine along with the grilled lamb that we prepare at the olive farm …
Start yearn to fall when the olives is about  to be picked , and then you  finally  can enjoy the best
oil you can imagine.