Istra, Croatia

The story of the Benvenuti winery is a story of family, tradition and terroir. They are situated in the quiet Istrian village of Kaldir, overlooking nearby Motovun, where they grow three grape varieties – Malvasia Istriana, Teran and Muscat. These varieties give the best results in Istria, taking full advantage of the terroir. The vineyards are located in several specific micro-locations. One of these, San Salvatore, is the heart of the varieties. The terraced configuration and the white soil, along with the micro-climate, give the grapes character which translates to very mineral, fresh wines, fully expressive of the characteristics of the varieties. These characteristics are expressed in all of their wines, from basic to aged Malvasias, fresh and harmonious Terans, through to intensive and pleasantly acidic sweet wines. Shelftalkers  Winery Website   
ben-malvasiaMalvasia Istriana
Malvasia Istriana is now recognised as the leading Istrian grape variety and one of the most important indigenous Croatian varieties. This Malvasia is harmonious and full-bodied. It is exceptionally fresh and minerally, fruity and very drinkable. The terraced vineyards of white soil where the grapes are grown are planted on several elevations, all between 250 and 400 metres high.

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ben-malvasia-adMalvasia Anno Domini
This complex Malvasia has exceptional minerality, it is full-boded, with pronounced fruitiness and characteristics of the varietal. For best quality of grapes, they have minimized the yields of our vineyards in Turkovo, located at an altitude of 350 metres. Malvazija Anno Domini was aged in oak barrels for 24 months, following a 15-day maceration. Great potential for aging.

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One of the key Croatian red varieties, and the most important Istrian red variety, Teran holds a special place in our wine history. This wine comes from the vineyards in Španjole, at 300 metres above sea level. Fresh and complex at once, Teran has a harmonious structure and acidity that provides for lots of ageing potential. Aged in oak for 24 months, following a 20-day maceration.

Tech Sheet