A macerated rizling (Riesling) made with plenty of courage and know-how is Mraz O’Mor from the Jagunić family winery in Plešivica. At the time of the regular harvest, the canes were cut to break the vine’s communication with the fruit, concentrating extract, sugar and acidity in the grapes. Around that time the berries were also caressed by frost (mraz), after which the wine was later named. After 45 days the grapes were picked and left for three weeks on spontaneous fermentation in open vats. After five months of maceration in an oak barrel, it was pressed and returned to the same barrel for two years of ageing. It is a deep amber colour with noticeable density. 
It has seven grams of residual sugar per litre, yet is declared dry, because it also carries almost nine grams of acidity. These figures may look unusual, but connoisseurs of rizling know that the great white variety has the potential for such high acidity even in late harvests, when the grapes accumulate exceptionally high sugars. The nose is rich and layered. Fruity aromas of dried apricot, candied orange peel, ripe peach, red plum and pomegranate come first, while honeyed notes and the spicy scents of vanilla, clove, tobacco and the finest oak push through from behind. The palate is opulent, warm and full of succulence, while the high acidity and the present, polished tannins keep the wine in balance. It carries a high 15.1 percent alcohol, perfectly integrated thanks to the high extract. It feels timeless, with great ageing potential, so it is an excellent opportunity for collectors too. Gastronomically it is very versatile: it will pair superbly with very mature cheeses, piquant Asian cuisine and nut-based desserts.
18.12.2025.
