Istarska malvazija is a native Croatian white grape variety that is predominantly grown in Istria, where it is mostly used in the production of varietals. These food-friendly wines are typically fresh and fruity, with mineral notes and aromas of green apple, acacia, and apricots.

Although most varieties are enjoyed young, some producers mature it for extended periods in oak, acacia barrels, or amphorae to produce slightly different expressions. Malvazija wines pair well with white fish, other types of seafood, as well as with various dishes prepared with the white Istrian truffle. 

Pošip is a native Croatian grape which was discovered by chance on the island of Korčula. Although it is cultivated in other Dalmatian regions, the grape is still extensively grown on Korčula, and it achieves the best results in the vineyards located around the villages Smokvica and Čara.

The best versions of varietal Pošip will be full-bodied and harmonious with a perfect balance of alcohol and acidity. They are usually golden yellow with fruity aromas of apricots, almonds, Mediterranean herbs, figs, and citrus fruit. Pošip wines are a perfect match to most Dalmatian dishes, especially fish and shellfish, while oak-aged version can pair well with octopus or veal. 

Babić is a native red Croatian grape that is mainly cultivated in central and northern Dalmatia and some Dalmatian islands, but the best expressions come from Šibenik-Knin County. The variety was traditionally used as a blending grape, but it has shown excellent potential as an age-worthy varietal wine.

The terroir dramatically influences the quality of Babić wines. Fertile soils around Šibenik tend to produce light, medium-bodied wines with flavor and aroma reminiscent of red berries. The best expressions of Babić come from Primošten and Rogoznica, situated in the southernmost part of Šibenik-Knin County, where the grapes are mostly cultivated on poor, karst limestone soils surrounded by stone walls. 

Plavac mali is a red grape variety that is indigenous to southern Croatian region of Dalmatia. A sibling to Primitivo and Zinfandel, and a descendant of Crljenak kaštelanski and Dobričić varieties, the grape makes bold, powerful wines that are overwhelmed with ripe fruit and high in tannins.

Plavac mali is usually made as a varietal wine, and it is popular as a flagship Croatian red wine. The best expressions are thought to come from the peninsula of Pelješac, from Dingač and Postup appellations. It is traditionally paired with oily and barbecued fish, but it can hold up quite well with red meat, aged cheese, game, or hearty stews.

Teran is a red grape variety that has been cultivated for centuries in Istria (Croatia), Friuli (Italy), and the Kras Plateau in Slovenia. The history and the usage of the name Teran have long been disputed between Croatia and Slovenia, and even though Slovenia registered the name as a Protected Designation of Origin, their Teran wines are mainly produced from a separate variety named Refošk.

The dispute was partially settled by the European Union when Croatia was allowed to use the name, but the wine has to be labeled as Teran – Croatian Istria (Hrvatska Istra). Slovenia later filed a lawsuit against the European Commission and this decision, but in 2020, The General Court of the EU supported the previous ruling and rejected Slovenian claims. 

Dingač is a Croatian wine-growing region located on the Pelješac Peninsula. The region is a protected and the most famous site for Plavac mali—native Croatian grape that produces highly-prized red wines. Due to its small size, the area is often called a microregion.

It is located on the steep southern slopes of the peninsula, between the villages Trstenik and Podobuče. The combination of specific climate and terrain provides low yields, but the result is an incredibly concentrated wine and what is considered as the supreme expression of Plavac mali. 

Prošek is a subtly sweet Croatian dessert wine which is traditionally produced in the south of the country, predominantly Dalmatia. The wine is made with a passito method—in which the grapes are first dried before they are pressed.

The most common grape varieties used in its production are native Croatian grapes Bogdanuša, Vugava, and Maraština, while the prime examples usually also blend the flagship Croatian grape—Plavac Mali. These dessert wines are typically well-balanced with aromas of ripe apricots, raisins, figs, and orange zest. 

Graševina is the Croatian name for a central European variety Welshriesling (also known as Laški rizling, Olaszrizling, Riesling Italico) which is not indigenous to the country, but gives best results in Croatia.

It is also the most important Croatian white wine grape, since it accounts for a quarter of all vines planted there. Graševina is characterized by pleasant, fruity, and floral aromas, lively acid, mildly bitter finish, fullness, and harmony.

The wines range from sparkling, dry (fresh, but also oaked) to semi-sweet and late harvest gems. 

Grk or Grk bijeli is a native Croatian grape from the island of Korčula that is mostly used in the production of dry white wines. The grape rarely gives high yield, and it is mainly grown on sandy soils that surround the city of Lumbarda.

Since the name Grk translates as Greek, it was long assumed that the grape had origins in Greece, but recent studies contradict this idea and state Crljenak kaštelanski as the only close relative to this rare and unique Croatian grape.

Also, the word grk can be roughly translated as bitter—subtle tartness is a common characteristic found in Grk wines. Most Grk wines are mineral and aromatic, with herbal nuances and a good balance of acidity and sugars. Interestingly, Grk grape has only female functioning parts—meaning that it needs to be planted along with other grape varieties.