Babić is an exceptionally valued variety among wine lovers. The first thought of babić evokes the image of the stone lace of Primošten (the Bucavac site), seen numerous times in various commercials and tourist propaganda videos. That image truly illustrates the requirements needed for babić to produce premium wine. Fertile soils from Ravni Kotari, the fields Kaštela or Dalmatian Zagora are not particularly suitable for growing this variety. Much like plavac mali, babić also needs soil scarcity, sun exposure and low yields, and it has a distinctive feature that potentially makes it more successful than its famous relative. Despite summer heat and the hot stone beneath it, babić successfully maintains the ideal acid ratio, which ultimately gives it a more harmonious tone and a slightly more lively character. At first, the average babić is not particularly attractive because of the medium or poorly accentuated primary notes of herbs and blackberries. However, when the grapes are fully ripe, the fruit aromas increase rapidly, and after the wine has aged in oak barrels, the aromas become complex and very enjoyable. This is also typical of other great varieties like syrah. Babić should not be produced as a light wine. Its elevated acids blend excellently with the high alcohol content and ripe tannins, making the wine full-bodied and very strong, but at the same time smooth and delicious. Less alcohol would result in a lighter body, acids would come to the front, the wine would be refreshing, but unbalanced and empty. Given that its primary aromas are not floral, as it ages in wooden barrels it gains various aromas through the positive influence of burnt wood on the possibly overly accentuated tannins. The fullness is further accentuated by the malolactic fermentation which soothes the acids and finally rounds the extreme elements that such wine naturally possesses.