Prošek

Prošek production dates back to pre-Roman times, shaped by ancient Illyrian and Greek influences as far back as the 4th century BCE. The first documented written mention appears in 1566 in Petar Hektorović's literary work 'On Fishing and Fishermen's Tales.' Italian naturalist Alberto Fortis further recorded the wine in his 1774 travel account 'Viaggio in Dalmazia.' The tradition runs deep in Dalmatian family life, with a long-standing custom of parents preserving bottles of Prošek for their children's wedding days.

• Origins traced to Illyrian and Greek settlers, 4th century BCE
• First written record in 1566 by Croatian poet Petar Hektorović
• Documented by Alberto Fortis in 1774 as part of Dalmatian culture
• Family tradition of cellaring Prošek for milestone celebrations persists today

Prošek is produced exclusively from autochthonous Croatian grape varieties grown along the Mediterranean coast of Dalmatia. White varieties dominate production and include Bogdanuša, Maraština, Vugava, Grk, Pošip, Debit, and Trbljan. Red grape versions use Plavac Mali and Babić. The vineyards sit on rocky soils with Mediterranean characteristics, and the warm, dry Mediterranean climate provides ideal conditions for the extended grape-drying process that defines this wine style.

• Seven white varieties permitted: Bogdanuša, Maraština, Vugava, Grk, Pošip, Debit, Trbljan
• Two red varieties permitted: Plavac Mali and Babić
• Rocky Mediterranean soils throughout the Dalmatian coastal zone
• All permitted varieties are autochthonous to Croatia

Prošek is made using the passito method, in which harvested grapes are laid on straw mats and left to dry under the Mediterranean sun for 3-4 months. This extended drying concentrates sugars until the must reaches 120° Oechsle. The process demands 7-8 times more raw fruit than a standard wine, which directly accounts for the wine's high price point. After pressing, the wine ferments to 14-16% alcohol and retains residual sugar exceeding 100 g/L, as mandated by the Croatian Wine Act. The wine then undergoes oak barrel ageing for months to years before bottling. In production approach, Prošek is comparable to Italian Vin Santo and Recioto della Valpolicella.

• Grapes dried on straw mats for 3-4 months in Mediterranean sun
• Must must reach 120° Oechsle before pressing
• Final wine contains minimum 15% alcohol and 100+ g/L residual sugar
• Oak barrel ageing follows fermentation, lasting months to years

In 2013, Italy's Prosecco producers opposed Croatia's application for EU Protected Designation of Origin status for the Prošek name, citing phonetic similarity between the two names. This opposition resulted in a temporary ban on the Prošek designation. Croatia has continued to appeal for PDO protection. The controversy is widely considered a case of surface-level phonetic confusion rather than any genuine product similarity: Prosecco is a sparkling wine from northeastern Italy, while Prošek is a still, sweet dessert wine from Dalmatia with entirely different grapes, methods, and origins.

• Italy's 2013 objection was based on phonetic similarity of the names
• Prosecco is a sparkling wine; Prošek is a still, sweet passito wine with no shared characteristics
• Croatia continues to pursue EU PDO recognition for Prošek
• The two wines share no grape varieties, production methods, or geographic origin

Prošek is best served chilled at 10-16°C, most commonly as an after-dinner drink or alongside desserts. Notable producers include Stina on the island of Brač, Vina Tomić on Hvar, Suha Punta in Primošten, Testament Winery, Vinoplod Jakov, and DalmacijaVino. These producers represent the range of Dalmatian islands and coastal zones where the wine has been made for centuries.

• Serve at 10-16°C, chilled but not cold
• Classic pairing as an after-dinner digestif or with desserts
• Key producers span Brač, Hvar, Primošten, and mainland Dalmatia
• Stina, Vina Tomić, and Suha Punta are among the most recognized names