Natural Wines
Indulge in the pure essence of wine at our Natural Winery in Hvar. Our unfiltered wines, crafted without artificial additives, are a testament to our commitment to authenticity. Each sip reflects the meticulous care we invest in every step, from hand- picking the finest grapes to gentle, natural fermentation. Experience the true taste of Hvar’s terroir with us.
ORDERS & SHIPPING TO CROATIA & EU
FRIŠKA
Friška Lacman 2025 is a fresh white wine made from 40% Pošip, 40% Trebbiano Toscano, and 20% the local grape variety Bogdanuša.
The wine opens with clear notes of lemon peel and grapefruit. With a little air, a second aromatic layer emerges with floral tones dominated by acacia blossom and hints of wild chamomile.
Beneath this lies another layer of clean Mediterranean aromatics such as fennel fronds and lemon verbena, giving the wine a sunlit Adriatic character.
On the palate the wine shows medium acidity, with Trebbiano and Bogdanuša keeping the profile vibrant and lively. There is also a gentle, typical Pošip bitterness that adds structure and gastronomic interest. The body is medium, with alcohol well integrated.
Overall, the wine combines easy drinking character with enough aromatic and textural complexity to remain engaging. Its freshness, herbal lift, and citrus brightness make it a perfect spring wine.
Food pairing
Pairs beautifully with grilled Adriatic fish such as sea bream or dentex served with potato and wild chicory known locally as žutenica, as well as seasonal dishes like wild asparagus with boiled eggs and olive oil.
DAMA
Lacman Dama 2024 is a white wine from the island of Hvar made from 40% Pošip, 35% Trebbiano Toscano, 15% Maraština and 10% Prč, an old local Dalmatian grape variety.
The wine undergoes a week of maceration on the skins and is then aged for one year in 500 litre Slavonian oak barrels.
As the name suggests, the wine does not reveal everything at first. With air it gradually opens into sweet citrus notes reminiscent of candied orange peel. A second aromatic layer brings cooked apples and pronounced quince, accompanied by a subtle nutty note. Beneath this lies a deeper herbal and floral dimension with notes of basil and the flowers of wild thyme (majčina dušica), while the time in Slavonian oak contributes gentle spice and additional depth.
On the palate the wine shows medium acidity and medium body, with a balanced structure and well integrated alcohol. The week of maceration provides a light phenolic grip, while the year in oak adds roundness and an almost sweet like softness of texture, even though the wine remains perfectly dry. The finish is long and persistent, combining ripe orchard fruit with herbal Mediterranean nuances.
Food pairing
This wine pairs particularly well with Dalmatian dishes built around olive oil, herbs and slow developed flavours. Excellent matches include grilled monkfish with blitva, hobotnica ispod peke with potatoes, or roasted chicken with lemon, basil and olive oil.
A more bold pairing would be lamb tripes prepared with plenty of Mediterranean herbs, where the richness of the dish meets the wine’s structure and herbal character. For more adventurous chefs, it can also work beautifully with
NEKTAR
Nektar 2022 by Lacman Family Winery is a distinctive blend of equal parts Pošip, Maraština and Bogdanuša. Each variety is vinified separately and aged for about seven and a half months in amphoras of 600 and 1,700 liters. The wine then spends a short period in stainless steel before continuing its evolution in untoasted oak barrels with lees stirring, followed by a final resting period before bottling and approximately one year of bottle ageing.
The color is a deep honeyed amber, typical of extended amphora ageing. The nose is pronounced and immediately shows remarkable depth, though it does not reveal a single dominant aromatic profile. Instead, the aromas unfold gradually in layers. A gentle nuttiness appears first, before giving way to an almost white chocolate like sweetness. With air, the wine reveals dried citrus peel and preserved orange, followed by clearly defined herbal and floral nuances reminiscent of wild thyme, dried chamomile and linden blossom, accompanied by subtle notes of dried Mediterranean herbs and hay. These elements move and evolve in the glass rather than settling into a fixed pattern.
On the palate Nektar is full bodied with a silky, almost oily texture. The alcohol is very well integrated and the acidity sits at a moderate level, providing enough freshness to keep the wine lifted despite its richness. Lees contact and amphora ageing contribute structure and gentle phenolic grip. The finish is long and persistent, with nutty notes, dried citrus peel and herbal Mediterranean tones lingering, accompanied by a very light, delicate bitterness that adds definition without dominating the wine.
Nektar is a wine of depth, texture and full power, one that rewards patience in the glass and slow exploration.
Food pairing
This is a wine that is often best enjoyed on its own, allowing its evolving aromatics to unfold slowly in the glass. It can also pair beautifully with milder, slightly sweeter cigars, particularly some Nicaraguan blends, whose rounded sweetness complements the wine’s nutty and citrus peel notes.
If served with food, it works best with aged and characterful cheeses, such as Paški sir, aged sheep’s milk cheeses, Comté, Gruyère or well matured Alpine styles, whose savoury depth mirrors the wine’s texture and long finish.
This is how we make Nektar
LACMANUŠA
ONLY SELECTED YEARS
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.
MOCA
Lacman Moča 2025 is a rosé wine from the island of Hvar made from 65% Plavac Mali and 35% Drnekuša. The wine is produced using the saignée method, where a portion of juice is drawn from the red fermentation early on, resulting in a rosé with precision, brightness and aromatic intensity.
The nose is super clean and immediately vibrant, with freshness that jumps out of the glass. The first impression evokes the purity of fresh grape juice, in the best possible way, followed by lively notes of raspberry and red berries with a touch of lime zest adding lift. Beneath the fruit lies a delicate floral layer reminiscent of rose petals and hints of elderflower, giving the wine elegance and aromatic lift. The overall profile recalls the freshness and clarity often found in great rosé Champagnes, combining energy with finesse.
On the palate the wine is fresh and lively, with bright acidity and a light to medium body. Red berry fruit and citrus notes follow through from the nose, supported by a clean structure that keeps the wine precise and refreshing. The finish remains crisp and energetic.
The wine is playful in expression yet supported by a firm structure, giving it both charm and versatility.
Food pairing
Moča pairs beautifully with fresh, clean flavours where its acidity and red fruit lift the dish. It works particularly well with tuna tartare, and somewhat unexpectedly also with beef tartare, especially when prepared in a more delicate style without excessive spice.
The wine also performs very well with grilled dishes and pizza, where its freshness balances char and richness while its structure allows it to stand up to bolder flavours.
PREDOBRO
Predobro 2023 is a red wine from the island of Hvar made from 100% Plavac Mali, sourced from Sveta Nedelja Grand Cru vineyards at 500m elevation (60%) and Ivan Dolac (40%). The wine undergoes very light pressing and around 14 to 16 days of maceration, followed by one and a half years of ageing in untoasted oak barrels (300 to 500L).
The nose is very pronounced and expressive, immediately showing ripe and layered fruit. Notes of plum and cherry dominate, accompanied by balsamic tones and hints of tobacco and green coffee. There is a clear perceived sweetness on the nose, which is balanced by fresh Mediterranean herbal notes and a floral lift of violet, keeping the wine defined and vibrant.
On the palate the wine is dry, with a slight impression of residual sweetness. The body is full, supported by medium acidity that holds the structure together. Tannins are ripe and drying, giving the wine grip and ageing potential. The finish is long and lingering, marked by dark berries and chocolate.
Predobro is a wine of structure and intensity, where ripeness and freshness are held in balance. Best served in a classic Bordeaux glass, which keeps the profile focused and allows the structure to show clearly.
Food pairing
This wine pairs particularly well with meat prepared ispod peke and Dalmatian pašticada, where slow cooking and depth of flavour align with the wine’s structure and ripe tannins. It also works beautifully with aged cheeses, whose savoury intensity complements the wine’s long finish and layered profile.
ESENCA
Esenca 2023 is a red wine from the island of Hvar made from 100% Plavac Mali, sourced from Sveta Nedelja Grand Cru vineyards at 500m elevation (60%) and Ivan Dolac (40%). The wine is made from free run juice only, without pressing, followed by around 14 to 16 days of maceration, and aged for one and a half years in untoasted oak barrels (300 to 500L).
The nose is pronounced and exceptionally clean, showing pure and ripe fruit expression with no green character. The first impression recalls fresh grape juice, followed by layers of dry plum and cherry forming the core. With air, the wine develops notes of light smoke, leather and dark chocolate, alongside an intense Mediterranean herbal profile reminiscent of garrigue on a hot August evening, with clear notes of rosemary and sage. The overall aromatic impression is ripe, open and highly defined.
On the palate the wine is dry, with a full body supported by medium acidity. The tannins are very ripe and silky, yet drying, coating the palate with fine precision. The structure is firm but polished. The finish is very long and unexpectedly fresh, where notes of sour cherry emerge, adding lift and tension to the otherwise rich and mature profile.
Esenca is a wine of purity, ripeness and precision, expressing Plavac Mali in a focused and refined way while maintaining depth and ageing potential.
Food pairing
This is a wine for dishes with real concentration and depth. It pairs beautifully with Dalmatian pašticada, as well as braised beef cheeks and wild boar in a rich jus, where the intensity and slow cooked character of the dish align with the wine’s structure and aromatic depth. It also works very well with meat prepared ispod peke and aged sheep’s milk cheeses, where the wine’s long finish and layered profile are fully expressed.
TEŽOK
Težok is a macerated, dry white wine made from 100% Pošip grape variety, the most important Dalmatian white grape variety found mostly on the island of Korčula, but in many other wine-growing regions as well. The wine has been macerated for seven days on the skin.
The wine has a deep golden yellow color with the amber hues from maceration. On the nose pronounced intensity. After all, this is a semi-aromatic grape variety. The first nose is fruity, with stone fruit aromas, peach, and nectarines. On a second nose, the Mediterranean floral-herbal character comes through with the notes of jasmine interacting with the notes of fresh oregano and thyme. Citrusy aromas are deeper in the glass, as the notes of orange marmalade and orange zest appear after several swirls.
On the palate, the wine shows medium acidity, medium to full body, very fine tannins, and no alcohol to be detected. A connoisseur of Pošip could recognize the ever so slight, but typical zesty bitterness on the palate as well. The finish is prolonged and very pleasant.
Serve Lacman Pošip slightly chilled, between 9 and 12 degrees. Enjoy it with seafood, especially with firmer fish like scorpionfish, grilled over an open fire, but also with the white fish stews or even the traditional Dalmatian “Bakalar in bianco”, salted cod with potatoes and copious amounts of olive oil.
