Prošek

Under the brand name prošek various Dalmatian dessert wines are grouped together, but in terms of varieties and expansion can be very different. Accordingly, different are the color, aroma and overall quality of the wines. During the Tito era and in the last years of Yugoslavia, large amounts of very modest products, primarily under the brand name of Diocletian were by a few large wineries in Šibenik and Split marketed, although they enjoyed their competitive pricing very popular, are not enough quality but higher demands could. In the meantime, the quality standards of the big wineries have improved, so that a Diocletian is no remarkable prošek, but nevertheless well drinkable product today.

Production and wine characteristics

Good Prošeks be produced and expanded by the method of a raisin. The overripe grapes are dried for about a week on straw mats or films and then de-stemmed. Due to the loss of moisture increase both the sugar and the extract relative values ​​. For high-quality products only lead musts be used to ferment slowly with cooling ( either in deep cellars or in refrigerated fermentation tanks ) until the fermentation at about 15-16 percent alcohol by volume of the manually. These wines still contain despite the maximum sugar conversion a residual sugar content of 120 grams / liter. However, less grapes ferments the sugars largely so aufgezuckert after fermentation with grape concentrate, but is often aufgespritet early to interrupt the fermentation. The composition of the base wine is very different; Bogdanuša, Marastina and Vugava are the most common and most dominant varieties, which are often smaller amounts of other musts, often only locally known varieties like Pošip be added. On Hvar a red, removed reminiscent of port wine prosecco from the Plavac Mali is made.

A unified wine characteristic is not writable; together but are all prošek variants, the relatively intense, sometimes perceived as superficial sweetness and a relatively high alcohol content 15 to 17 percent by volume; for wines of this name with even higher alcohol levels are fortified wines. Prošeks, which consist primarily of musts of white grapes are from light to dark amber color, with a stronger Rotmostzusatz prevail pale reddish brown to reddish brown hues ago. Wines with a high proportion Bogdanuša usually keep a refreshing acid residue; they act in spite of their sweetness and concentration of light and lively. Vugava -based Prošeks hand, often somewhat reminiscent of a sweet sherry. The varietal wines produced from the Plavac Mali Prošeks currently apply in addition to the Bogdanuša - Vugava blends as the best products.

A successful, carefully vinifizierter prošek certainly deserves attention today. In many cases, these wines reach, especially from the islands of Hvar and Vis, and now also from Postup ( Peljesac ) derived the quality remarkable Vini Santi, from whose tradition they come from. Prošeks are suitable for storage in general.