An autochthonous variety in Istria whose gold-green color is of high quality, recognizable by its pronounced spiciness and bitterness. Intense, rich aromas complemented by the scent of medicinal herbs, especially mint and rosemary. Suitable for dishes with strong flavors, such as bitter vegetables, with ripe cheeses, “boškarin” (istrian traditional cattle) steak, bear claws, and grilled boar.
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