The agricultural areas on the Pelješac peninsula are limited, but excellently utilized, primarily for the production of premium wines from the indigenous Croatian grape variety - Plavac Mali. In the Pelješac wine region, a particular emphasis is placed on the areas of Dingač, Postup, and Ponikve, whose products bear a protected designation of origin.
The grapes are cultivated in terraced vineyards facing the sea, which provides them with additional illumination from the sea surface. The vineyards are visually appealing and an exceptional example of how human hands have shaped challenging terrains with traditional knowledge and skills. Viticulture on the Pelješac peninsula boasts a long history and tradition that is nurtured with love and care. Vine growers meticulously tend to their vines throughout the year, and grape harvesting is usually done by hand to ensure the highest quality. This approach allows the wines from the Pelješac wine region to retain their authenticity and distinctive flavor, delighting wine enthusiasts around the world.
Olive oil is also a characteristic product of Pelješac, widely used in meat and fish dishes.
Olive harvesting typically takes place in the autumn, when the fruits reach optimal ripeness, and traditional processing methods ensure that the olive oil retains its unique flavor and aroma, reflecting a love for the land and its produce. On Pelješac, olive oil is most commonly produced from the indigenous Dalmatian variety "oblica" and the indigenous Pelješac variety "paštrica."