It is a natural dessert wine that has been produced only in the coastal part of Croatia since time immemorial. According to legend, when Emperor Diocletian came to Split in 305, he enjoyed "vinuum sanetum" or "holy wine" as it was called at the time.

Grapes of local varieties (pošip, maraština, prč, muscat yellow, etc.) are harvested at full ripeness - the ripest bunches, interspersed with brambles, come from selected locations. The best healthy bunches are selected, which are then stacked on straw in well-ventilated areas (traditionally in the attics of houses, today in drying rooms). It is related to the Italian Vin Santo and several other Mediterranean sweet wines.

The result is a sweet wine, balanced by acids that give it drinkability and freshness, aromas of ripe southern fruit, dried apricots, raisins, orange peel, figs, as well as aromatic floral notes. Aging adds complexity, tertiary notes of caramel, honey and dried fruit develop, and Prošek has a very long shelf life. It is customary to make a demijohn of Prosecco when a child is born, which will be opened at a wedding or other occasion, decades later.

Prošek Hektorović was named after the great Hvar poet, nobleman and hedonist Petar Hektorović.

Type of wine: top quality dessert wine

Varieties: Bogdanuša, Maraština, Prč, Muscat

alk.: 15,0-16,0%

Grape sugar: 110-130g/l

Content: 0.5 lit.

It is served chilled at a temperature of 10-12 °C. Dishes with which it is recommended are all kinds of sweets, especially dried fruit and dry cakes, and it is also excellent in combination with noble mold cheeses. Even small children love it, so it is recommended to keep it out of their reach.