The vineyard sources for this wine are located just inland from the Adriatic Coast, on steep slopes near the Dalmatian town of Šibenik. Altitudes range from 50 to 300 meters as vineyards climb up from the sea, resulting in wide diurnal swings in temperature. The soils are composed of iron-rich brown clay over limestone.

Pomalo is a joint venture between the importer Vinum USA and “the Begović cousins,” two winemakers from different, but relevant, backgrounds: one hails from northeastern mountains of Slovenia, the other from Croatia’s Dalmatian coast. They produce a lineup of natural, easy-drinking wines meant to capture the relaxed spirit of coastal living.

Spontaneous fermentation begins after two days. Fermentation continues at cool temperatures. The wine is pressed off skins after 10 days, midway through fermentation. After fermentation has finished, the wine naturally settles for one week and is then racked (decanted) and bottled.

Shining a bright, translucent ruby red in the glass, this is a tangy, refreshing style that would take well to a chill. Bright aromas of red plum, black cherry, pomegranate, cranberry, crushed black stones, wild herbs, and underbrush. Medium-bodied and high in acidity, this is a food wine extraordinaire, great for pairing with barbecue of all types.