PAGADEBIT - Željko Pecotić Baran

Wine ID: cwb032801 / Barcode: 0745178647250
  • Wine type: Top Quality dry red wine
  • Vintage: 2021.
  • Variety: Pagadebit
  • Position/Terroir: Smokvica - Otok Korčula
  • Alcohol content: 14,5 %
  • Volume: 0,75 lit

Tradition says that during the Venetian rule, civil servants collected tax debts from poor farmers in kind. At first, the "financiers" were looking for oysters with olive oil until one of them found a barrel in the tavern and tasted plavac. Since then, "financiers", when they would look for a "tribute", would no longer search the whole house, but would immediately enter the tavern and ask for "red wine with which debts are paid", thallium. paga debuts.
Until the middle of the last century, Smokvica was dominated by black grapes, and black by pagadebit, but with the invasion of Pošip, after its protection, a part of pagadebit was lost, and due to unavailability, old terraces where pagadebit was also grown are abandoned. Today, it is only "in traces", albeit on sunny terraces, and there are vines that are older than 100 years. Some of these "traces" from the centuries-old vines of Pagadebit arrived in the winery of the Pecotić Baran family.
The palate is very dry, moderately massive and leaves an impression of density lining and filling every corner of the mouth. Tight, tightening tannins are also ubiquitous and leave a scratched veil in the mouth long after drinking. Sufficient levels of natural acid remain hidden behind the fleshy-fruity body and are noticed only in the aftertaste where it is somewhat clumsily intertwined with tannins and astringency and enhances the otherwise pleasant and generally desirable dose of bitterness.

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"Darker ruby ​​red, medium depth. Pleasant scent of fresh fruit character with association with black cherries. Slightly tart taste, lively, unusually lively for plavac, with pleasantly accentuated acids, medium to full body, with cherry fruit on the finish and a note of sweet and mild smoky spicy tones. Plavac that should be served with juicier steaks than with the usual long-simmered red meat in stronger sauces. "

                                                                                                                                             Saša Špiranec

It is recommended with more spicy pasta and risottos, pasticada, noble cheeses, more spicy fish or roasted meat. A personal recommendation from the cellarman is roasted octopus under the baking lid or roasted squid with potatoes.

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