Babić

Babić has been present in Northern Dalmatia since ancient times, in a region where winemaking history stretches back over 2,000 years. Ancient Roman artifacts including amphoras and hypocaust systems have been discovered in the Šibenik area, underscoring the depth of viticultural tradition here. Babić was the leading variety of Primošten from the very beginnings of organized viticulture in the region.

• Winemaking in Northern Dalmatia dates back more than 2,000 years
• Roman amphoras and hypocaust systems discovered near Šibenik confirm early wine culture
• Babić has been the dominant variety of Primošten since viticulture began there
• Historic stone terraces around Primošten are manually maintained and considered works of art

Babić is grown exclusively in Northern Dalmatia, centered on the areas around Šibenik and Primošten. The most prestigious fruit comes from the Bucavac vineyard near Primošten, where young vines need more than 10 years to reach their full potential. The variety thrives on karst limestone soils covered with crvenica (terra rossa), poor rocky ground with little humus. These challenging, infertile conditions concentrate flavors and keep yields extremely low. A hot Mediterranean climate with coastal Adriatic winds and drought-like summers shapes the grape's character.

• Karst limestone and crvenica (terra rossa) soils with very low humus content
• Hot Mediterranean climate with Adriatic coastal winds and frequent drought conditions
• Bucavac vineyard near Primošten is the most prestigious and expensive source of Babić fruit
• Best examples consistently come from the least fertile soils

Babić produces dry red wines ranging from medium to full-bodied, with a deep ruby to purple color. The hallmark of the variety is balanced acidity that it maintains even under the intense heat of a Mediterranean summer, a trait that distinguishes it from its genetic relative Plavac Mali. Tannins are velvety and rounded. Alcohol typically runs between 13% and 15%. Flavor profiles center on dark fruits such as plums, berries, and figs, alongside marasca cherry, herbs, spices, tobacco, and earthy mineral notes. The wine is well-suited to barrel aging in oak, which adds complexity and deepens the spice character.

• Dark deep ruby to purple color; full to medium body with 13-15% alcohol
• Maintains high acidity in hot Mediterranean conditions, unlike Plavac Mali
• Velvety, rounded tannins with flavors of plum, fig, marasca cherry, herbs, and tobacco
• Oak barrel aging enhances spice complexity and overall structure

The Babić category remains intimate by any measure. Fewer than 20 commercial wineries bottle the variety, and total global production sits at approximately 100,000 bottles per year. Testament Winery is the largest single producer, accounting for 65,000 bottles annually. Other notable names include Dr. Leo Gracin, Piližota, Prgin, Bibich, Livaić, Matošin, Delusional, PZ Vinoplod, Suha Punta, the Gašperov family, and Josipa Marinov. Babić Mali and Babić Veliki are two recognized clonal variants that differ primarily in cluster size.

• Fewer than 20 commercial producers bottle Babić commercially
• Total global production is approximately 100,000 bottles per year
• Testament Winery alone produces 65,000 bottles annually
• Babić Mali and Babić Veliki are two clonal variants differing in cluster size