Feravino was established in the 1700s but these vineyards have been farmed since the 1300s, when the region was put to vine by the Cistercians and Templars. The current cellar was built in 1804 and refurbished in 1996. The vineyards now span 150 hectares, split evenly between white and red grapes with the majority trained via the double Guyot method. The vineyards are uniquely surrounded by forests, a significant moderator for the area’s hot, dry summers. The winery focuses on indigenous Frankovka (Blaufränkisch) and Graševina, varieties that express the winery’s terroir and make full, flavourful and balanced wines. The grapes are all hand-harvested and intervention throughout the winemaking process is kept to a minimum. These wines have modern richness coupled with Old World sensibilities and charm. Part of the larger Osijek-Baranja County, Feričanci is one of Croatia’s smallest wine growing regions. It has a rich agricultural history, with grape-growing having played a prominent role throughout the centuries. The region’s Continental climate and cool soils provide the framework for flavourful, food-friendly wines made for every occasion.
Feričanci municipality is located in the western part of Osijek-Baranja county. The Mur river marks the northern edge of the region until it flows into the Drava, the longest of the Danube’s tributaries.
Feravino currently owns 160 hectares of vines, in three locations: Feričanci (3 km away from the cellar-processing location); Zoljan (12 km away from the cellar-processing location); and Ceremošnjak (24 km away from the cellar processing plant). All locations are located on the slopes of Krndija and divided into small microlocations separated by woods and other natural barriers.
Frankovka (Blaufrankisch) wines are intensely colored, medium-bodied reds with brooding, black-fruit flavors and a hint of peppery spice. In the vineyard, Frankovka buds early, ripens late and delivers generous yields. It needs a warm environment to fully mature, which explains its place in wine regions close to the heat of the Pannonian Plain in Central Europe. Thought to have originated in Austria and brought to the Slavonia region at the end of the 18th century, Frankovka became domesticated on Slavonian hills where it found its new home.
Hand-harvested fruit was gently pressed, undergoing a long, slow, temperature-controlled fermentation. After racking, the wine spent its élevage in stainless steel, followed by further aging in bottle before release.
Riper and brighter than most Frankovka, this offers red berries, anise and a hint of baking spice on the nose. On the palate, it is medium bodied, with plenty of fresh acidity and supple tannins. The red fruit replays, as does some red plum and anise on the palate. It should be lightly chilled on the summer, and enjoyed alongside some herbed sausage, or with grilled pork tenderloin.