Another attraction of our programme will be a visit to a winery. As part of our visit, we will look at the history of the grapevine cultivation on the island, which dates back to Ancient times. The winemaking used to be a way of providing for paški families. With time, the winemaking lost its significance. The larger part of the island, particularly in the winter season, is prone to gusty bora winds. The wind brings huge amounts of salt from the Velebitski canal, which damages less resistant plants. Owing to efforts of local inhabitants, it was possible to preserve the indigenous types of grapes, such as Gegić. After the presentation, we will have a chance to taste a few wines along with the best paški cheese. The Pag island has a long-standing cheese-making tradition, mainly goat cheese, which are recognised to be one of the best ones in the world. It has won several awards, including gold medals. The sheep grazing on pastures feeds off different aromatic herbs which are naturally salted with sea salt brought by gusty winds. This is why the Pag cheese has such a distinctive taste and aroma.