This tour feels like a family afternoon. You’ll be guided through family-run vineyards and olive groves in Kaštela, then taste wine in the cellar while Kathrin explains the real work behind the bottles. Add in the traditional songs and the view over the bay, and it turns into a warm, memorable Croatia stop.

What I really love is the hands-on feel. You’re not just looking at plants from a bus window. You walk the orchards, learn how olives and almonds get cared for, then go underground to taste wine right from the winemaking process.

Another big plus for me is the food and drink pairing. You’ll share homemade Dalmatian plates along with three wines and seven liquors, and the tasting is matched with a cozy setting between olive and almond trees. One consideration: it’s not recommended for children under 18, and it’s clearly built for an adult pace.

Key highlights you’ll care about

• Walk through olive, almond, and grape rows on real working land
• Wine tasting straight from fermentation tanks
• Three wines paired with seven liquors plus homemade delicacies
• Small group size (max 8) for more conversation
• Traditional accordion music and local costume during the meal
• A chance to bottle your own wine to take home

A family estate in Bijaći, with history under your feet

Most wine tours feel like a performance. This one feels like you’ve been invited to work and home at the same time. The stop is tied to a family estate in Bijaći, an area known as the cradle of Croatian history, going back to the 800s. Prince Trpimir’s Charter, dated to 852, is noted for the first use of the word Croat, and that setting gives the day a grounding you don’t get from generic tasting rooms.

You start in the Bijaći area (meeting at Put Bijaća 38, Kaštel Novi). Even if you’re only in Trogir for a few days, Kaštela is close enough to feel like part of the same trip, but far enough to feel more local. The time is set for late morning (11:00am), which is ideal for a relaxed half-day. You’ll have time to enjoy the tour and still keep the rest of your day open afterward.

There’s also something practical here: the group stays small, with a maximum of 8 people. That matters on a vineyard walk. In a big group, you spend the whole time trying to catch up. With a smaller number, you can ask questions and get answers in the moment—especially when someone is explaining olive pruning, harvest work, or how fermentation is managed in a cellar.

The vineyard, olive, and almond walk: why the work matters

The tour begins with an agricultural walk through the vineyards and the olive and almond grove on the family property. This is not a quick photo stop. You’re guided through the growing areas while Kathrin explains the effort it takes to produce extra virgin olive oil and wine, including the kind of detailed care that makes the difference between average and truly good.

Here’s what I like about this part: it connects the food and wine later to something you can actually see. You’ll get a sense for how labor shows up in the details. Olives and grapes are both high-work crops, but in different ways—pruning, timing, and ongoing care. You also learn about the cycle of harvest days for grapes and olives. That context changes how you taste. It’s easier to understand why the cellar products taste more deliberate when you’ve just walked past the rows where the work starts.

And the grove itself adds something simple but rare: views. As you move through the property, you get beautiful looks out toward the bay. It’s the kind of scenery that makes you stop without realizing you’re stopping. You’ll feel that this isn’t only about the tasting; it’s about being on a working farm in Dalmatia.

A small note on your body: you’ll be walking outdoors during the tour. Plan for comfortable shoes, and if you don’t love uneven farm paths, take your time. The pace is friendly, but it’s still a real agricultural setting.

Down into the cellar: fermentation tanks and grappa process

After the orchard-and-vineyard walk, the tour shifts underground. You descend into the wine cellar, where tasting happens in a way that makes you pay attention. Instead of only pouring from finished bottles, you taste wine directly from the fermentation tanks while the winemaking process is explained.

This is a highlight for anyone who likes understanding what they’re drinking. Tasting straight from tanks gives you a sense of the raw stage of the wine journey. You’re not just judging flavor from a label—you’re seeing and hearing the process that creates the final profile.

You’ll also learn about the tools used for wine making, including the grappa distilling process. That’s a big deal in Croatia, and it’s part of why local spirits show up naturally alongside wines and food. Even if distilling sounds technical, the way it’s presented here is practical: you’re shown what’s happening and how it connects to the rest of the estate’s output.

One more nice detail: cellar time also changes the rhythm. After walking in the sun, the cool cellar is a welcome break. It keeps the tour from feeling like one long sprint. You’re tasting, asking questions, and then moving back up for food.

The tasting menu: three wines, seven liquors, and Dalmatian plates

This is where the tour stops being educational and starts becoming genuinely enjoyable. The tasting includes three wines and seven liquors, served alongside homemade Dalmatian delicacies.

The food list you can expect includes classics like:

• Prosciutto and aged cheese
• Peka bread and sardines
• Olives and filled bell peppers
• Extra virgin olive oil as a featured ingredient
• Dried figs, plus sugarcoated almonds and orange peels

What you’re really buying with this meal is variety and balance. You get salty, savory bites (prosciutto, aged cheese, sardines) paired with olive oil and bread, plus sweet accents (figs, sugared almonds, orange). That mix helps you taste each wine and spirit with less fatigue. It also keeps things very Dalmatian in feel, not just a generic charcuterie spread.

The liquors are a major part of the experience too. In the rakija department, you may taste types like green walnut rakija, which one recent guest described as uniquely delicious. You may also run into homemade limoncello, since it’s specifically mentioned as a standout. Since the exact lineup can vary, think of it as a guided tasting of what the family makes, not a rigid menu.

If you’re the kind of person who likes to bring a story home, this tour also offers a chance to bottle your own wine in the cellar area. That’s a small step that makes a big memory. You’re not only tasting; you’re doing one final piece that connects you to the process you just learned.

Music in traditional costume: the part that feels distinctly local

A big part of the charm comes from timing and atmosphere. After the cellar segment, you move into a serene setting between the olive and almond orchards. This is where the meal lands, and where the tour becomes more than a tasting.

Kathrin plays traditional Croatian songs on an accordion while wearing local costume. This isn’t background music. It’s tied to the setting and the pace of the afternoon, and it makes the whole meal feel like a celebration of place, not just a service for tourists.

If you want authenticity, this is the kind of detail that signals it. Real traditions are usually a bit imperfect and personal. You feel that here. The accordion isn’t treated like a prop; it’s part of the family setting.

And because the day includes both agriculture and music, it avoids a common wine-tour trap. Some tours focus so hard on the drinks that you forget you’re in a working region. Others over-focus on the scenery and skip the flavor learning. This one connects both.

Price and logistics: what $225 gets you, and what to consider

At $225.18 per person for about 3 hours 30 minutes, this isn’t a bargain tour. It’s priced like an experience that includes real hospitality, food, and spirits, plus a small group setting.

Here’s why the price can make sense for the right group:

• You get an agricultural walk plus cellar tasting from fermentation tanks
• The pairing includes three wines and seven liquors
• The food spread is homemade and includes many local items
• The group stays small (max 8), which boosts the value of the teaching and conversation
• There’s pickup offered, so you spend less energy figuring out transportation

What to weigh before booking: the experience is adult-focused. It’s not recommended for children under 18, and with that much tasting, the day can steer toward an alcohol-forward rhythm. If you’re traveling with teens, or if you prefer a lighter, non-alcohol-centered format, this may not fit.

Also, start time is 11:00am. That’s great for a late-morning start, but if you’re trying to fit in an early beach session or a tight schedule the same day, plan carefully. Give yourself some buffer afterward.

Who this tour is for (and who should skip it)

I think this tour is best for adults who want more than a quick wine stop. If you like food, you like spirits, and you care about how a place actually works, you’ll probably have a great time. The small group size helps too: you’ll get more back-and-forth with the guide, instead of being pulled along.

It’s also a strong pick if you’re staying around Trogir and want to get out into the Kaštela countryside. This is the kind of tour that makes Croatia feel personal: a family estate, a working orchard, and a meal served with local songs.

Skip it if:

• You want a kid-friendly daytime activity
• You prefer large-scale winery tours with lots of other groups
• You don’t enjoy tastings that include multiple liquors

Practical tips to enjoy it more

A few practical things will help you get the most out of the day:

• Wear comfortable shoes for walking through vineyards and orchards.
• Go with an appetite. The menu is substantial, with savory bites plus sweet finishes.
• Plan not to drive after. Pickup is offered, and with multiple wines and liquors, it’s the easiest way to keep your day stress-free.
• If you’re hoping to bottle wine, don’t leave it to chance mentally. Ask about the option when you arrive and follow the guide’s timing.

Should you book this wine-and-farm experience?

If you’re open to an adult-focused half-day that mixes agriculture, cellar tastings, and a serious homemade meal with lots of drink pairing, I’d say yes. The value comes from the combination: you walk the growing land, you taste during the winemaking process, and you eat in an orchard setting with live traditional music.

If, however, you’re looking for a casual, low-alcohol tour or a family outing, this one won’t match. The age recommendation under 18 is a clear boundary, and the tastings are a core part of the experience.

My quick rule: book it if you want to understand the work behind Dalmatian wine and olive oil, then enjoy it with food, spirits, and music in a small group setting.

FAQ

Where does the tour start, and does it return there?

The tour starts at Put Bijaća 38, 21217, Kaštel Novi, Croatia. It ends back at the meeting point.

What time does the tour begin?

The start time is 11:00am.

How long is the tour?

The experience lasts about 3 hours 30 minutes.

Is pickup available, and is the tour in English?

Pickup is offered, and the tour is offered in English.

How many people are in the group?

This tour has a maximum of 8 travelers.

Is it suitable for children or service animals?

Service animals are allowed. The tour is not recommended for children under the age of 18.

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