Croatia is home to three major wine producing areas:

Dalmatia is the stretch of the Adriatic coast between the City of Dubrovnik, the Peljesac Peninsula and its protected appellation called Dingac, Makarska Riviera (near Split), and the area around Primosten and Sibenik. Plavac Mali grape is king in Dalmatia, but the region is also becoming famous for producing Croatian Zinfandel (locally known as Crljenak Kastelanski). Babic is another important indigenous grape variety here. Babic is grown mostly around the town of Sibenik and is believed to be related to Dobricic and Plavac Mali.  The best white wine of Dalmatia is made from Posip – a local grape variety producing full body, sunny and mouthwatering wine to accompany the just-caught seafood of the Adriatic. Island of Korcula, the birth place of Marko Polo, is known for producing the best Posip wines.

Istria is home to Malvazija Istriana. This grape variety produces beautiful fresh, aromatic and mineral wines as well as complex, mature, skin-macerated orange wines. Istrian Peninsula provides the ideal terroir for Malvasia grape and Yellow Muskat (Muscat Blanc a Petit Grains). The main local red is Teran (similar to Refosko), the wild and acidic variety with tons of character, known for higher concentrations of natural antioxidants than any other red varietals.

Continental Croatia supplies the winemaking world with Slavonian oak. Slavonia is located South of both Austria and Hungary and just like its neighbors produces excellent cool climate reds and whites. Zweigelt, Pinot Noir and Blaufrankisch as well as Riesling, Sauvignon Blanc, Pinot Grigio thrive here. Grasevina (also known as Welschriesling) is the most popular and most planted grape in Slavonia and in Croatia. It pairs well with the foods of the region, such as Croatian fish brodet or chicken paprikash.