The terroir of southern Croatia in its purest form
There are wineries that make wine. And then there are those that tell the story of a landscape. Vinas Mora belongs to the latter.
From historic, sun-bathed stone vineyards of Babić and other local varieties in the Primošten area of southern Croatia come natural wines with a strong terroir signature. Limestone slopes, red clay soils, and the proximity of the sea give the wines freshness, salinity, and a distinctive mineral character typical of this region.
Along the rugged Dalmatian coast, where vineyards rise from white stone just meters above the Adriatic, Vinas Mora crafts wines that speak unmistakably of place. Based in the Primošten region of Croatia, this dynamic winery is dedicated to organic farming, minimal intervention winemaking, and the preservation of indigenous grape varieties, most notably the historic Babić.
The name Vinas Mora is a poetic play on words meaning “Wine from the Sea,” an homage to the extraordinary vineyards that stretch toward the Adriatic horizon. At the heart of the project are the UNESCO World Heritage shortlisted vineyards of Primošten, dramatic stone-laced sites that represent one of the Mediterranean’s most striking viticultural landscapes.
Vineyard to Table
When wine meets gastronomy
On February 23, we brought together Vinas Mora wines, a signature menu by Palo Sekerka, and the personal presence of winemaker Krešimir Petreković for one carefully curated evening at Triple Five. The vineyards of southern Croatia, precise food pairing, and an atmosphere built on detail created an experience that confirmed one thing: when wine and gastronomy meet in the right context, something exceptional happens.
VINAS MORA – BARBBA 2022
A field blend with the energy of southern Croatia
Barbba is a characteristic field blend combining 80% red varieties Plavina and Lasin with 20% white varieties Debit and Maraština. The grapes come from the hinterland of Šibenik and the Promina region, where limestone and red clay soils shape the wine’s freshness and mineral expression.
Its lighter colour and vibrant character reveal aromas of red cherry, wild strawberry, and delicate herbs. The palate is fresh and energetic, with lively acidity, very gentle tannins, and a clean finish. Short skin contact, spontaneous fermentation in open vessels, and minimal intervention create a wine that feels natural and authentic. Serve lightly chilled. Excellent with grilled vegetables, light pasta, seafood, and Mediterranean cuisine.
ANDREIS 2021
The salinity of the sea in a red wine
Andreis is a blend of 75% Babić and 25% Plavac Mali, inspired by the area around the Andreis fortress. Aromas of dark cherries, blackberries, and dried herbs meet a firm structure and fresh acidity. A pronounced saline note on the finish reflects its coastal terroir.
Part of the wine ages in used oak barrels, while the rest matures in fiberglass tanks. The result is a wine balanced between structure and energy. Ideal with grilled meats, tomato-based dishes, and bold Mediterranean cuisine.
THE KAAMEN SERIES
A tribute to the stone vineyards of Primošten
The name Kaamen refers to the rocky terroir and the demanding manual work in the vineyards. All wines in this series are 100% Babić, yet each expresses its own personality.
KAAMEN I 2021
Fresh, balanced, and mineral, with notes of red cherry and a subtle saline finish.
KAAMEN II 2021
More concentrated and structured, with darker fruit tones and firmer tannins.
KAAMEN III 2022
The most intense expression of the series. Deep and expressive, with full structure and a long mineral finish. Aged for approximately 12 months in oak barrels and produced in limited quantities. These wines call for grilled meats, game, slow-cooked dishes, or aged cheeses.
The philosophy of Vinas Mora
Vinas Mora works with minimal intervention, spontaneous fermentation, and deep respect for the land. Wines are often bottled unfiltered, with only minimal sulphur, to preserve the authentic character of the place. It is not about showmanship. It is about precision, salinity, energy, and the stone you can feel in every sip.
Discover Vinas Mora
Vinas Mora wines are not only about origin. They are about place, vineyard work, and the way terroir shapes character. If you have not tasted them yet, it may be time to discover how southern Croatia tastes in a glass.
A Japanese winery where wine is born from respect, inclusion, and nature
On the hillside of Ashikaga City in Japan’s Tochigi Prefecture, vines grow that carry more than just terroir. They carry a story of humanity, patience, and belief in meaningful work. COCO FARM & WINERY is a winery with an exceptional origin. Its roots go back to 1958, when a group of students with intellectual disabilities and their teacher, Noboru Kawada, planted the first vines on a steep Jurassic slope.
The beginning of a remarkable journey
It all started as a school project. The students and their teacher created a vineyard with their own hands on the hillside. Their goal was not only to grow grapes, but to develop skills, dignity, and a sense of work ethic through contact with nature. In 1969, the social welfare facility Kokoromi Gakuen was established, and vineyard work continued as part of the residents’ daily lives.
The vision to deepen this activity by making wine from their own grapes soon faced legal obstacles. As a social welfare institution, they were not allowed to obtain a winemaking license. The solution came with the founding of COCO FARM & WINERY Ltd. in 1980. In 1984, the winery received its license and began producing its own wines.
A clear philosophy
In 1989, California wine consultant Bruce Gutlove accepted Kawada’s invitation to join the project. Together they developed a clear philosophy: the quality of wine must never be determined by who makes it. Not ability, but honest effort and care define the value of a wine.
This approach remains at the heart of everything – from respect for nature to appreciation for work in the vineyard and cellar, to the joy of craft. Today, the winery is led by Hideki Ishii (Head of Viticulture) and Toyoichiro Shibata (Head Winemaker), working alongside the community of Kokoromi Gakuen. Their wines have been featured at international events – from the G8 Summit in 2000 to official receptions of the Japanese government.
Vineyards rooted in Jurassic bedrock
COCO FARM & WINERY cultivates about six hectares of vineyards on the hills of Ashikaga and Sano. The vines grow at altitudes between 50 and 200 meters, on slopes as steep as 42 degrees. Beneath a thin layer of soil lies a unique Jurassic bedrock – a mix of clastic rocks, basalt, chert, and mélanges. The vine roots penetrate deep into cracks in the rock, giving the wines a distinctive character.
Due to the steep terrain, all vineyard work must be done by hand – from protecting grape clusters and removing diseased leaves to individual care for each vine. A variety of grapes are grown here, including traditional Japanese varieties such as Muscat Bailey A, Riesling Lion, and Shokoshi, as well as international ones like Petit Manseng, Norton, Albariño, and Tannat. The winery also collaborates with growers from regions such as Hokkaido, Yamagata, Nagano, and Saitama, and uses only grapes grown entirely in Japan.
Winemaking guided by nature
In the cellar, COCO FARM & WINERY relies on wild yeasts and naturally occurring lactic acid bacteria. The wine ferments at its own pace – some batches are bottled after just a few months, while others mature slowly through winter and into spring. Selected wines are aged in barrels stored in underground cellars carved into the hillside.
The winery’s ecological approach is present throughout the estate, from heating with pruned vine wood to hand-pumped water and composting of grape residues. Solar energy supplements the winery’s needs, allowing COCO FARM & WINERY to live in harmony with nature.
Wine as a fleeting proof of honest work
Founder Kawada left behind a guiding thought that continues to shape the winery:
“Put all your strength into something that will ultimately disappear.”
Wine, like food, eventually vanishes – but that is exactly why it deserves our full effort. At COCO FARM & WINERY, every bottle is the result of respect, patience, and humanity. The wines are not just beverages, but quiet witnesses to a philosophy that even seemingly fleeting things deserve the very best of us.
High up in the mountains of Cyprus, surrounded by whispering pine trees and rugged beauty, lies Tsiakkas Winery—a story that began quietly in a small village basement. For six years, Costas and Marina Tsiakkas made wine in Costas’ grandfather’s cellar in Pelendri, with no barrels, no equipment, and no guarantees. Just determination, love for the land, and a belief that wine should always reflect its place.
In 1994, they moved into their current home in the mountains, where their vision began to take root. What started with 500 bottles a year has grown into a respected winery producing around 250,000 bottles annually, cultivating 25 hectares of vineyards, some of the highest in Europe.
Today, the winery is a family effort. Andreas welcomes guests with warmth and hospitality, while brothers Ektoras and Orestis, both trained in viticulture and oenology in France, work in the vineyards and cellar. Orestis has carried the family vision forward, blending tradition, science, and innovation. His leadership has already brought international recognition, with awards that Tsiakkas wines are among, if not, Cyprus’ finest.
For the Tsiakkas family, growth has never been about numbers. It has always been about honesty, authenticity, and making wines that reflect the land that raised them. With Promara and Exelixis, they are not only sharing their story with the world – they are sharing the very soul of Cyprus.
