Josipa’s and Neno’s vineyards are situated just a few meters above sea level on a mixture of karst and crvenica soil. Crvenica (terra rossa) is a type of soil characteristic of the subtropical and Mediterranean karst regions. Hard ground, tight, and with little humus. However, it easily absorbs and keeps the water long enough to allow grapes to survive during the dry, hot, and long Mediterranean summer. This type of land is created by the dissolution of limestone and dolomite and represents its irrepressible residue. It is clayey and mildly structured. Babić is an indigenous Croatian varietal, grown only in North Dalmatia, especially around the town of Primosten. It is planted in dry stone pools with only 3-4 plants , very hard to farm, and inaccessible to machines. Josipa’s approach in the vineyard and cellar is not organic or biodynamic, rather than a real traditional way of winemaking, or as she calls it “as our elders did it 100 years ago, with some improvements.” Vinification: 100% Babic hand-harvested from 25-70 year-old vines grown in karst (limestone, dolomite, red-clay subsoil) soil. The grapes undergo a 6-day maceration and spontaneous fermentation with only the help of native yeasts in stainless steel tank. The wine ages for 9 months in tank and is unfined, unfiltered, and sees 10-20mg/L (though has measured at 0) of SO2 at bottling.