Sansigot (Sušćan in Croatian) is a grape variety in extinction. In the past, it was abundant in Susak and Krk (or Veglia) islands in Croatia. The name of Susak island is derived from the Greek word sansegos meaning oregano – which grows abundantly in the region. Susak was once known as the “floating vineyard” since 95% of the island was covered with vines. The soil where the vines grow is a mixture of the fertile brown forest soil and pink Karst limestone.
Before the 1950s, the Sansigot variety made up about one fifth of all grapes growing in the Krk and Susak islands. During the age of Tito, industrialization became such a priority for the nation that rural areas and cultivation were abandoned in order to migrate to the big cities of Croatia. The few people who remained on the islands have continued the viticulture activities even though native vines were replaced by widely known international grapes that had more market demand.
In order to make up for the disappearance of Sansigot, some viticulturists started to produce this grape again and make wine following the local, traditional and manual production process. On Krk island, the producer Ivica Dobrinčić makes a medium-bodied Sansigot wine with a lifting acidity and aromas of violet flowers and red forest berries. Currently, Sansigot producers make about 3,000 bottles but a new cellar is being built to increase the production to 60,000 bottles.
Vinification of Sansigot results in a low alcohol (about 11%) red wine with a ruby color and hints of red fruit. It is mostly consumed with meals but the low alcohol content makes it suitable also as an aperitif. It goes best with cheese, meat, main courses and certain fish dishes.
Today, the indigenous variety Žlahtina makes up about 95% of the total area under vines and Sansigot is cultivated in an area of only about 250 hectares.
(Courtesy of Slow Food Foundation for Biodiversity – Ark of Taste) https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/?fwp_arca_settore=wines-and-grape-varietals-en)
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