Winery MI operates from 2007. The name MI comes from the initials of our founders Maja
( M ) and Igor ( I ) – MI. In 2006 both Maja and Igor made their own babić wines that were branded as Maja and Dok ( Igor’s last name is Dokić).
After tasting those wines, both Maja and Igor discovered that the style of their wines was almost identical and, consequently, they decided to continue to make wines together. In 2010, Maja and her husband Vojo finalized the building of the wine cellar and ever since, all the wines produced by Maja and Igor were processed and kept in that location. This is also the location where later on they built the tasting facility with the modern air conditioned wine bottle aging storage.
In 2018 , their good friend and also winemaker, enologyst and professor at University of Zagreb , Dr Leo Gracin , invited them to participate in blind tasting of the babić wines produced by the winemakers from Šibensko Kninska županija where the terroir of babić grapes is located .
The next year, Maja and Igor formally started the business and founded Vinarija MI jdo, with headquarters in Rogoznica, Viška ulica.
In 2019 , Igor built the storage facility for processing wines different from Babić ( merlot , plavca mali) used to create cevee wines based on babić .
The quantity of wines steadily increased from initial hundreds of bottles per year to today’ s 5000 bottles per year.
Potreban tekstBabić grapes typically reach technological maturity by the end of September , but the climate changes are pushing this instance towards the beginning of September.
Grapes are picked up very carefully and placed in the trays so that the grapes don’t squish each other and thus avoid the start of the fermentation during the transport from the wineyards to the winery.
The grapes are immediately processed in the machine that separates the grapes from the petiols and resulting grape juice and grapes are transfered to 1000 l containers where the maceration and fermentation takes place. This process is conducted at the controlled low temperature to avoid the violent fermentation.
At certain point in time, the juice is transferred to stainless steel barrels where it continues the fermentation.
When the fermentation ends, the wine is moved to french oak used barique barrels, where it ages until we find all the characteristics of the wine satisfactory. It is then moved to one big stainless steel barel and ages until the bottling operation.
Bottled wine continues to age in air conditioned bottle storage facility.
To everyone’s surprise, their wines recived the 1st ( Babić MI 2016) and 2nd ( Babić MI 2017) prize in the category of babić wines and their assemblage Terca 2017 was selected as the second best babić based cuvee.