How Is Premium Babić Made?

Premium Babić is not made by chance. Behind every bottle are years of work in the vineyard, careful monitoring of grape ripening and a series of decisions that determine the final quality of the wine.

It all begins in the vineyard. For the production of premium Babić, the best vineyard sites with limited yields are selected. Fewer grape clusters allow for greater concentration of aromas, colour and extract in the grapes.

Harvesting is carried out only when the grapes reach optimal ripeness. The goal is not simply to achieve sufficient sugar levels, but to maintain a balance between alcohol, acidity and phenolic ripeness.

After the harvest, processing and fermentation follow. During fermentation, sugar is converted into alcohol, while colour, tannins and aromatic compounds that give the wine its character are extracted from the grape skins.

After fermentation is complete, the wine matures. Depending on the winemaker’s style, part of the wine may age in wooden barrels, where it develops additional complexity and notes of spice, chocolate and vanilla.

For premium wines, particular attention is paid to the maturation period. The wine is not bottled until it has achieved the desired balance and elegance.

The result is a wine that retains the distinctive character of the Babić variety while showing greater depth, complexity and ageing potential.

At Piližota Winery, premium Babić is made from carefully selected grapes from the finest vineyards of the Šibenik region, with the aim of preserving the authentic expression of the variety and its terroir.