EXCLUSIVE
WINE
COLLECTION
EXCLUSIVE WINE
COLLECTION
Each and every wine that you are going to taste here is as natural as it can be.
That means all of our wines are unfiltered and created without any artificial yeasts, foods to create yeast or enzymes. And all are allowed to ferment naturally, without adding heat or cold to the process.
Crafting wine this natural takes more time and requires only the highest quality grapes– not only picked at the precise time of day to ensure they are not too warm, but carefully packed, stored and handled to avoid any bruising.
DAMA
Lacman Dama is a macerated dry wine. It is an all-Hvar white, a blend of indigenous varieties Bogdanuša & Pošip. Grapes were vinified separately and macerated for seven days before final blending.
The wine has an amber color with orange hues. On the nose medium pronounced intensity. The first nose starts with a yeasty, buttery combination, quickly followed by the notes of citrus aromas, lime, and lemon zest, nicely intertwined with the notes of hay and dry Mediterranean herbs.
On the palate refreshing acidity, medium to full body, hint of alcohol, and pleasant tannins from the prolonged skin contact. The finish is of medium intensity and duration, mildly citrusy with some nutty undertones.
Serve this wine between 12 and 15 degrees. Enjoy it with seafood stews, veal baked under the bell with rosemary potatoes, or aged cheese from the Dalmatian hinterland.
ESENCA
Dry red wine from 100% Plavac Mali grape variety. Pronounced intensity, clean nose. On the nose perceived sweetness, black plums, dark cherries, and dry herbs, very perfumed and inviting. On the palate medium-plus acidity, tart and drying tannins, full-body, bone dry, and long, long finish. Wine of great aging potential.
FRIŠKA
Fresh, 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 nose is clean, not overly pronounced, with citrus aromas of grapefruit leading the way, only to be overtaken by more tree fruit and tropical fruits of peach and melon. Keep smelling and you will discover an undertone of fresh herbal notes of basil.
On the palate, the wine shows refreshing acidity, light to medium body, and no signs of alcohol. It is a perfectly balanced wine, with a citrusy finish that lingers on for a while.
This crisp and fresh Bogdanuša should be served chilled at 6 to 9 degrees and can be enjoyed as an aperitif on a hot sunny day, but it also works great with summer food. Serve it with marinated anchovies, with a side of fresh Mediterranean salad of cucumbers, tomatoes, and olives.
LACMANUŠA
Lacmanuša is a macerated, 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 been macerated for seven days on the skin.
The wine has a pale amber color due to the maceration on the skins. On the nose 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
Rose wine from 100% Plavac mali grape variety. It is made in a saignée method of rosé winemaking that involves “bleeding” off a portion of red wine juice after it’s been in contact with the skins and seeds. Hence the deeper, fuller color, reminiscent of some Southern Rhone roses.
The first nose gives a load of fresh strawberries and raspberries, but also that fresh grape, vinous kick. There is a citrus note as well, more of grapefruit than lemon, but also some herbal notes, reminiscent of tarragon.
On the palate, this is a medium-bodied, but bold rose, with a very firm structure and silky tannins. Acidity is refreshing, but this is not an aperitif wine. This is a food wine. It is invigorating.
Pair it with shellfish stews, but also grilled poultry or grilled tuna. Serve it slightly chilled, but not under 9 degrees if you want to experience the entire kaleidoscope of aromas that this wine has to offer.
POPOLA
Popola means half-and-half. This orange wine from Lacman Winery is exactly that, half Maraština, half Bogdanuša. These grape varieties have been cultivated on the island of Hvar for centuries if not millennia. Maraština is found across all wine-making regions of Dalmatia, while Bogdanuša is autochthon to Hvar and the name means “given by God”. Grapes come from the best positions in the Stari Grad UNESCO-protected plains for Bogdanuša, and the south-facing karst fields, near Hvar town, for Maraština.
Wines have been vinified separately, each spending seven days on the skin for the perfect extraction. After the vinification, wines have aged separately, firstly seven months in stainless steel, then seven months in the non-toasted Slavonian oak barrels, before the final blending.
The final blend is a magical interplay of freshness, complexity, easiness, and depth, and the everchanging nose that is reminiscent of the late summer evenings in the Hvar vineyards. It opens with sweet and ripe citrus notes of pink grapefruit, quickly giving way to the aromas of melon and fennel, with subtle nutty almond undertones. But more importantly, you can always smell the perfectly ripe grapes, as if you just crushed them with your hands. The notes of semi-dried herbs, basil, and even marjoram show their way as you allow the wine to warm up in your palms.
On the palate, while fully dry and medium-bodied, with alcohol perfectly integrated, it gives off that mildly tangy sweetness, as the tannins remind us of the days that the juice has spent on the skin. The finish is long and fresh, without a trace of bitterness.
Enjoy this wine mildly chilled, at 12 to 14 degrees, and allow it to warm up slowly in the glass to appreciate the full complexity. You can enjoy it with the slightly citrussy fish stews, veal slowly cooked under the bell, or you can make it into an experience by itself.
PREDOBRO
Dry red wine from 100% Plavac Mali grape variety. Pronounced intensity, clean nose. Notes of sour cherry, violet, and garigue. Fully body, medium acidity, plentiful and drying tannins. This is an intense, rich, and structured wine, with a long finish and retro-nasal aromas of plums and cherry.
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.
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