THE ADVENTURE COLLECTIVE® · Independent discovery and booking for outdoor travel
Taste Pelješac’s signature whites and Plavac mali at Škurla Winery, set minutes from Ston’s medieval walls. Choose oysters or a Mediterranean platter while vintners narrate local geology, winemaking and maritime culture.
Taste Pelješac’s signature whites and Plavac mali at Škurla Winery, set minutes from Ston’s medieval walls. Choose oysters or a Mediterranean platter while vintners narrate local geology, winemaking and maritime culture.
The tasting room door opens onto a limestone slope and a view that pushes the Adriatic into the foreground: sea light, oyster racks, and Ston’s stone ramparts a short walk away.
Verified experiences and guided adventures in the surrounding area.
Operated by Travel agency City Of Stone · Ston, Dubrovnik-Neretva County
The tasting room door opens onto a limestone slope and a view that pushes the Adriatic into the foreground: sea light, oyster racks, and Ston’s stone ramparts a short walk away.
At Vinarija Škurla, family vintners guide small groups through four wines — Rukatac and Pošip whites, Plavac mali red and the premium Liberan — paired with either a Mediterranean platter or fresh oysters. The narrative here is as much geological as gastronomic: Pelješac’s karst soils and wind-scoured terraces shape grape character, while centuries of salt production and oyster farming have defined local tables.
Ston’s medieval walls, built to protect salt pans, lie about 1.5 km from the winery; their presence explains why this peninsula has long been both strategic and culinary. Expect a hands-on cellar tour, explanations of local varieties, and a tasting that frames each bottle against sea breezes and limestone cliffs.
Practically, the experience runs 3–4 hours including travel time; small groups keep the pace relaxed. Book ahead and indicate your platter versus oyster preference; the oysters are raw and best for those comfortable with shellfish. Bring a sun layer for the terrace, hydrate between pours, and pace tastings if you plan to drive — local roads are narrow. Public transport options exist but many visitors combine the tasting with a walk on the Ston walls or a short drive from Dubrovnik. For travelers seeking a compact blend of history, terroir and seaside flavors, Škurla is a straightforward, sensory introduction to Pelješac winemaking.
The tour runs about 3–4 hours total, including travel time and a cellar tour followed by the tasting and snack.
Yes — the oyster option is fresh oysters with lemon and must be selected when booking so the winery can prepare them.
Transport time is included in the listed duration and an air-conditioned vehicle option is noted; confirm pickup details when booking.
Winery bottles are typically available for sale at the tasting room; ask the host about shipping or carry options for international travel.
Travel agency City Of Stone operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
The tasting room door opens onto a limestone slope and a view that pushes the Adriatic into the foreground: sea light, oyster racks, and Ston’s stone ramparts a short walk away.
The tasting room door opens onto a limestone slope and a view that pushes the Adriatic into the foreground: sea light, oyster racks, and Ston’s stone ramparts a short walk away.
At Vinarija Škurla, family vintners guide small groups through four wines — Rukatac and Pošip whites, Plavac mali red and the premium Liberan — paired with either a Mediterranean platter or fresh oysters. The narrative here is as much geological as gastronomic: Pelješac’s karst soils and wind-scoured terraces shape grape character, while centuries of salt production and oyster farming have defined local tables.
Ston’s medieval walls, built to protect salt pans, lie about 1.5 km from the winery; their presence explains why this peninsula has long been both strategic and culinary. Expect a hands-on cellar tour, explanations of local varieties, and a tasting that frames each bottle against sea breezes and limestone cliffs.
Practically, the experience runs 3–4 hours including travel time; small groups keep the pace relaxed. Book ahead and indicate your platter versus oyster preference; the oysters are raw and best for those comfortable with shellfish. Bring a sun layer for the terrace, hydrate between pours, and pace tastings if you plan to drive — local roads are narrow. Public transport options exist but many visitors combine the tasting with a walk on the Ston walls or a short drive from Dubrovnik. For travelers seeking a compact blend of history, terroir and seaside flavors, Škurla is a straightforward, sensory introduction to Pelješac winemaking.