Škrlet (synonym: ovnek žuti, osukač, maslec) is a variety of white grapes of unknown origin, but considering that it is mostly grown in the sub-regions of Moslavina and Pokuplje (where the Official Gazette of the Republic of Croatia 159/04 included it in the recommended cultivars), many experts are inclined to claim that Škrlet is an autochthonous variety in the area. The first description of this cultivar was published in Gospodarski list (the report Grapes of Croatia), in 1856, thanks to Ljudevit (Farkaš) Vukotinović. It has medium resistance to powdery mildew and downy mildew, and good resistance to grey mould. The content of sugar is usually not high (usually about 16 %, it reaches 18 % only during the good years), but it is rich in the content of acids (from 8, even up to 11g/l). The exceptionally pleasant aroma and the harmonious taste of this wine, when it is produced according to the appropriate technological procedure and from ripe and healthy fruit, the production of which is protected and in the group of quality grapes known as Moslavački Škrlet, grant it the right to go forward in that respect and soon becomes a premium quality wine.

Škrlet White

The autochthonous cultivar Škrlet White (Vitis vinifera L.).

The synonyms for this cultivar are ovnek žuti, ovnek slatki, škrlet tusti, škrtec, etc. It is an autochthonous cultivar of Moslavina and Pokuplje, and it is also present in Vukomeričke gorice and the Prigorje region. The name Škrlet comes from the German word scharlach (scarlet fever), which is a skin rash with red spots, and the Škrlet berries get purple-red spots on the sunny side when they are ripe, so the entire cluster looks like it is covered in reddish spots.

It grows abundantly but irregularly due to the low intensity of fertilisation, its flowers and clusters will often shed and wither, so the recommendation is to prune the plants before the flowering, which can increase the yield from 10 to 30 % without a significant impact on the quality. After flowering, the effect of pruning is significantly reduced. The other alternative is to apply boron microelements on the leaves before flowering. It has medium resistance to downy mildew and powdery mildew, and good resistance to grey mould due to its loose clusters. For most varieties, the fruit bearing buds on the cane are from the 5th to the 8th bud, however, in that regard Škrlet is specific because its fruit bearing buds are the 8th to the 11th. Therefore, the best thing to do is to leave a medium load, which means leave one cane with 8 to 11 buds and two sprouts with 2 buds.

The wine is clear, yellowish with some green tones, of good quality, but primarily from healthy and ripe grapes from good southern locations. The accumulation of sugar in grape berries is mostly not high, usually about 16%, only during exceptionally good years and at certain locations it can accumulate up to 18% of sugar, but the total acidity is quite high, from 8 to 11 g/l.

The quality wine Škrlet has a low alcohol content (9.7-11.5 vol. %) and a somewhat higher content of total acids (5.4-8.0 g/l), which makes it refreshing, drinkable, and light.
The wine is full, rounded, and sour, with a light flowery scent and an expressed slight, delicate, subtle, variety specific aroma.

It is best served and enjoyed with all types of fish dishes, white meat and pasta dishes, and with spicy dishes, the serving temperature is 10-12°C.

Mirela Trdenić, dipl. ing.

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