TOMAC

The Tomac family has been involved in viticulture for more than 100 years, and today they cultivate a total of 14 hectares of vineyards, including varieties of Rhine Riesling, Chardonnay, Sauvignon Blanc, Pinot Noir, Pinot Gris, Pinot Blanc, as well as old varieties of Plešivica. The age of the vineyards ranges from 7 to 35 years, one is even about 80 years old, and all wines are produced exclusively from grapes from their vineyards. They are located on the Plešivica Mountain, which has positioned itself as one of the best vineyard locations, especially for sparkling wines. It boasts a continental climate, and the soil, rich in minerals, is composed mainly of clay and marl. The vineyards form smaller or larger amphitheatres that provide the grapes with optimal sunshine for better ripening and perfect wind permeability within the amphitheatre. Since 2019, they have started with a biodynamic approach on all of their vineyards, which means they use preparations determined by biodynamic principles (P500, P501, and green fertilization). For them, the most important thing is to be completely honest and aware of nature, to keep the soil healthy in the best possible way, and to enrich it with organic substances to make the vine more resistant to diseases. Wine production is a natural process, meaning that wines ferment with indigenous yeasts. For them, this is very important because, as they themselves say, “Natural yeasts give our wines a natural taste, the variety of each grape is expressed exactly, as it is intended to be and as nature has foreseen it through the wonderful biodiversity in the vineyards.” Wines are fermented in large clay vessels (Georgian amphorae, known as “Kvevri”) and in large wooden barrels, and, after fermentation, one part of the wine is aged in wooden barrels, and one part remains to macerate in amphorae. They do not use any oenological preparations other than minimal amounts of sulphur.