Southern Herzegovina was once a distinguished wine-growing country. More than 2,000 years ago, Illyrians cultivated grapes and cereals in the inland mountain valleys. After the arrival of the Turks, wine production decreased and eventually perished, but by the end of the 19th century, local wine producers started exporting their wines to Western Europe and wine became an important source of income to the region. Nowadays, thanks to a temperate Mediterranean climate, and soils rich in Karst limestone providing distinct flavors and minerality to the wines, Herzegovina wine producers are pushing for the international recognition of the indigenous grape varieties Žilavka and Blatina. In the late 70s, Pasko Brki? planted vineyards in ?itluk—a wine district located just south of Mostar in southern Bosnia and Herzegovina—at 800-1,300 feet above sea level and opened a modern wine cellar. After his father's death, Josip Brki? took over the domain to focus primarily on the native Žilavka and Blatina. Looking for the right balance between acidity, tannins, and texture, he converted the vineyards and cellar to biodynamic practices. The indigenous white Žilavka is ideally suited to the Mediterranean climate and limestone plateaus of Citluk where it has been grown for over a 1000 years. Made much like a red wine 50% of this 100% Estate Žilavka was fermented on the skins. Fermentation was by native yeast. The wine was aged in a large new oak tank on the lees for about 12 months. Drink now and have with scallops in brown butter and soy sauce.