‘Graševina’ is a variety that, apart from the Republic of Croatia, is also produced in other European regions where it is known under numerous synonyms: ‘Laški Riesling’, ‘Riesling Italico’, ‘Italian Riesling’, ‘Ryzlink vlašský’, Welschriesling’, ‘Rizling Vlasský’, ‘Olasz Riesling’ and ‘Grašica’. Signifi cant vineyard areas, apart from Croatia where it is grown on 4,447 ha, can be found in Romania (4,311 ha), Hungary (3,474 ha), Austria (3,091 ha), Slovakia (1,773 ha), Slovenia (1,479 ha) and the Czech Republic (977 ha). However, in Croatia it has bigger importance than in other mentioned countries. Namely, in Croatia ‘Graševina’ accounts for 25.2% of the total vineyard area, while this share is 2.4% in Romania and 5.6% in Hungary. Furthermore, the wines of the ‘Graševina’ variety do not enjoy the status they have in Croatia in any of the mentioned countries, which speaks in favor of the fact that ‘Graševina’ has adapted exceptionally well to the conditions of continental Croatia, primarily in the areas of Slavonia and Podunavlje, even though it is not a Croatian indigenous variety. Th e origin of ‘Graševina’ has not been fully clarifi ed to this day, but the latest research points in the direction of its origin in Italy, as it has been undoubtedly established that the Italian variety ‘Orsolina’ is related to ‘Graševina’ in a parent-off spring relationship. It is assumed that ‘Orsolina’ is the parent and ‘Graševina’ the descendant, but until the other parent is found, there is still the possibility of the opposite situation. ‘Graševina’ came to Croatia at the end of the 19th century, and the increase of the area under this variety coincides with the renewal of vineyards after phylloxera. An experimental plantation on the Turković estate in the area of Kutjevo showed exceptional characteristics of this variety, and from there it has spread to other parts of Croatia. Today, in Croatia, ‘Graševina’ is grown primarily in the wine-growing region of Slavonia and Croatian Podunavlje, where as much as 86% of the total amount of wine of this variety is produced, with Požega-Slavonia County leading the way with 32%. Although viticulture production in Croatia is in crisis and the area under vineyards is continuously decreasing, the production of ‘Graševina’ is stable for the time being and occupies an increasing share in the total viticulture and wine production. Ampelographically, ‘Graševina’ is a well-described variety, however, in the context of climate change, signifi cant changes can be observed in the beginning and end of individual phenophases. At the same time, a particular challenge for winemakers is to determine the optimal start of the harvest, which in the last twenty years has been coming earlier and earlier, but an additional problem due to the high temperatures in September is a sudden drop in acidity in just a few days, which, along with increased amounts of accumulated sugar, can lead to inharmonious wines, with low total acidity. Vineyards in diff erent positions and with diff erent systems of cultivation and load of vines within one vineyard area can be a good way to minimize the negative consequences of climate change. XI Clone selection of ‘Graševina’ in the Republic of Croatia began in the area of Kutjevo in 2004. After examining around 30,000 vines, a total of 249 potential candidates were selected from 13 localities, aged from 20 to 50 years. During the pre-selection, a total of 12 clonal candidates were singled out for the fi nal examination, which was carried out in a plantation planted in 2012. in village Radovanci in the Kutjevo vineyard area. Th e fi nal examination of potential clones began three years after planting the vineyard, and was carried out in 2015, 2016 and 2017. Four Croatian clones of ‘Graševina’ from the Kutjevo selection are currently registered. Th e only grafted plantation is located at the teaching experimental site of the Faculty of Agriculture of the University of Zagreb in Jazbina, and the rights to license the clones are claimed by the Faculty of Agriculture and the Kutjevački vinari association. In addition to Croatia, registered clones of this variety can also be found in Serbia, Hungary, Italy, Austria and Slovenia. Th e wine of the ‘Graševina’ variety is generally described as a white wine with fruity-fl oral aromas, in which aromas of apple, pear, and citrus prevail, along with fl oral notes primarily of acacia. According to previous research, esters dominate, with concentrations above the sensitivity threshold detected for ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, 2-phenylethyl acetate, ethyl decanoate and ethyl butanoate. Among the other aromatic compounds, it is necessary to highlight isoamyl alcohol and citronellol from the group of terpenes, β-damaskenone from the group of norisoprenoids, and butyric, caproic, caprylic, decanoic and 3-methylbutanoic acids. However, the existing research are not suffi cient to unequivocally determine the specifi cities of ‘Graševina’ in relation to other varieties, and then the specifi cities of individual regions, subregions, vineyards or locations, which will be determined through the “Uncorking rural heritage” project. For this purpose, a sensory panel was assembled and trained at the Faculty of Tourism and Rural Development in Požega, which started working at the beginning of 2023. Th e research included samples of the ‘Graševina’ wines, vintage 2020 and 2021, from the vineyard areas of Kutjevo, Požega – Pleternica, Đakovo, Srijem and Baranja, then samples of the ‘Chardonnay’ wines from the vineyard areas of Kutjevo, Požega – Pleternica and Srijem, and ‘Pinot gris’ from the vineyard areas of Kutjevo and Đakovo. Samples from the Kutjevo vineyard area received high marks for the descriptors green/grassy, green apple, ripe fruit (more in 2021), lemon, and white pepper. Freshness and bitterness were highly rated for taste. ‘Graševinas’ from other vineyard areas beside Kutjevo, had a slightly lower freshness, especially samples from 2020, and considerably less bitterness. Th e ‘Graševina’ wines from other vineyards also had high ratings for the description of green/grassy and ripe fruit, however, descriptors such as grapefruit, dried fruit, apricot and sweet spices also appeared as signifi cant. Th ere was also a clear diff erence between ‘Graševina’ wine and ‘Chardonnay’ and ‘Pinot’ wines, in which descriptors such as tropical fruit, apricot, dried fruit, sweet spices and hay were highly rated. Th e share of bioactive components in ‘Graševina’ wines is characteristic for white wines (200-300 mg/L), however, it is also necessary to highlight the wines produced XII by the process of long maceration. Initial research showed good results in terms of sensory acceptability and a high level of polyphenolic compounds, but further research is needed to optimize technological procedures. Pomace and seeds that remain after wine production have been also proven as a valuable source of bioactive ingredients. Although it is generally known that the area of Slavonia, and especially the area around Kutjevo, is the most suitable for growing ‘Graševina’, a clear characterization of wine styles is necessary in other to develop concept of terroir in this area, which could be used in marketing purposes as well