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Dingač, most likely the highest quality wine of Dalmatia comes from the homonymous region of Pelješac where it was originally produced. The name of the grapes sort is ''plavac mali'', an indigenous Dalmation sort, currently the most important one in Central and South Dalmatia. The beginning of the production of Dingač goes bach to the times of decandence of the Republic of Dubrovnik, about 200 yeras ago, and it has been a protected brand of the region for the last 40 years. The peninsula of Pelješac covers 80 % of the overall world production, and the other 20 % are produced by the islands of Hvar, Korčula, Brač and Vis. According to a legend, the winemakers used to tye themselves to the top of the hill in order to work the land on the steep slopes of Pelješac (inclined 50° towards the sea). The alcohol percentage in the wine is 14, and it is put up for sail only after it had passed the phase of seasoning in the special oak barrels. The specific type of soil, rich in potassium and a great number of sunny days have helped creating a wine of special taste and ruby-red colour, mostly drunk with good fish and dark meat, served at a temperature of 18°C (64.4 F). It leaves a special aftertaste after degustation, and considering its composition, the experts recommend to open a bottle at least 2 hours before the consumation.
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