CRNOGORSKI SAUVIGNON

MONTENEGRIN SAUVIGNON

Crnogorski SauvignonOn the pebble soil of the vineyard in the inshore of Lake Skadar , particularly in the locality of Tuzi, the variety Sauvignon Blanc give very refreshing, aromatic white wines with intense minerality testifying additionally of the specific terroir. The wine has been made by the latest methods of the modern oenology.

Montenegrin Sauvignon 2013

White, dry wine of subtle aromas and flavours.Straw yellow colour with greenish hues, fine varietal aromas and pleasant taste. On nose and taste it reminds of the green pepper and elder flower with the notes of spicy herbs. The wine is balanced, full-bodied, nicely rounded and very refreshing with fine mineral and citrus tones in the aftertaste.

SERVING

Temperature: 10-12ºC.

Glass: narrow open glass, tulip-shaped

MATCHING WITH FOOD

Salads, fish, sea fruits and especially crabs, pasta, risottos with aromatic herbs, grilled vegetables, chicken and turkey meat with piquant sauces, all types of goat cheese.

 

Technical Sheet (PDF)

Montenegrin Sauvignon 2013

 HARVEST

Regularly good harvest concerning quality and yield of the grapes. The grapes were sound and of good structure. The harvest was done by night (because of the lower temperatures) which had a postive impact on the freshness and aromas and flavours of wine.

VINEYARD

Viticultural areas: Valley of Lake Skadar , Podgorica’s viticultural area

Location:  Ćemovsko polje, microlocalities: Nikolj Crkva and Tuzi

Size of the vineyard: 19.62 ha

Exposition: North-South

Soil: shallow,skeletal with over 2.500 hours annually

Planting density: 2.60×1.00 m

Growing type:  bilateral Guyot

Average age of the grapevines: 18 years

TECHNICAL INFORMATION

Varietal composition: Sauvignon Blanc

Yield: 2.5-3 kg per vine ( 8.5-10 t/ha)

Harvest time: first half of September

Manner of harvest: manual

Vinification: fermentation in the inox vats

Temperature of fermentation: up to 16 oC

Duration of fermentation: 10-20 days

Malolaktička fermentacija: NO

Aging:  in the inox vats, the wine aging on the fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.

The duration of aging: 6-12 months in the inox vats

Chemical analysis: pH -3.41; total acids- 6.21g/l; alcohol-13.77 % vol.

INTERNATIONAL AWARDS

2012

Sauvignon 2010, Gran champion, International Fair Novi Sad, Serbia

Souvignon 2010, Gold medal, Jadranski sajam Budva, Montenegro

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