Vugava

Vugava is a native Croatian grape that hails from a small island of Vis. The variety is exclusively cultivated on the island where and ripens early in the warm Mediterranean climate and thrives on the terraced terroir around Komiža. Vugava-based wines are golden-yellow, fresh, and aromatic.

The acidity is typically low, the alcohol content high, and the wines will generally have high sugar content. The aroma is reminiscent of ripe fruit, apricots, peaches, and honey, sometimes with citrus and herbal notes. Vugava has a long history on the island, and it is believed that it was brought by ancient Greeks.

Apart from varietals and white blends, the grape was also used in prošek—Dalmatian dessert wine made with dry berries. Vugava was rarely used in bulk wines. Though rare, it was always known as a high-quality, premium Croatian grape. Vugava wines are best paired with local cuisine.

They would work well with seafood, including shellfish and white fish, but it also pairs well with poultry, salads, fresh fruit, and sheep or goat cheese.