From the Dalmatian Coast of Croatia. This is Zlatan Otok’s "bistro white" (and, in fact, "Bil Idro" is the name of his restaurant and wine bar on the island of Hvar). It's a mix of organically-farmed indigenous Dalmatian varieties that varies from year to year - typically including Bogdanuša, Pošip, Maraština, Prč, and Trebbiano Toscana. The vines grow in extremely stony, poor soils. Indigenous fermentation and a couple of days of skin maceration, followed by 6 months of aging, all in stainless steel tanks. The wine is fresh, savory, salty, and surprisingly complex for its price.
