Lacmanuša, macerated for seven days with its skin on, is a dry white wine made from 100% Bogdanuša, an indigenous Dalmatian grape variety, native to Hvar. Bogdanuša means “given by God” and has been cultivated on the island of Hvar for centuries, if not millennia.   

The wine has a pale amber color due to its maceration. On the nose, a medium pronounced intensity with herbaceous aromas of fennel and hay leading the way, followed by nutty aromas of almond and some citrusy aromas of wild orange cutting through and keeping it fresh.

On the palate, the wine shows medium acidity but is still vibrant enough to enjoy several glasses. The wine has a medium body and slight signs of alcohol. This wine is a bit raw and wild, although thoroughly enjoyable. The finish is of medium length and has that nice tangerine taste to it. 

This wine should be served at temperatures between 9 and 12 degrees. Try it with oysters, or some other shellfish, raw or grilled on an open fire, or a simple basil pesto pasta with a good shave of Brač or aged Pag sheep cheese.