Crnogorski Chardonnay

MONTENEGRIN CHARDONNAY

Crnogorski ChardonnayIn the sunny, rocky soil of Ćemovsko polje, Chardonnay gives authentic, luscious, extracted wines with abundance of fresh fruity odours and tastes. Bouquet is recognizable for its fresh fruity flavours of green apple and pineapple. Montenegrin Chardonnay belongs to the type of full bodied wines, dry, aromatic and soft taste with nice, citrus aftertaste, without bitterness and astringency.

Montenegrin Chardonnay 2013

White, dry wine, balanced nose and taste. Light greenish yellow colour. Bouquet is recognizable for its fresh fruity flavours of green apple and pineapple. It belongs to the type of full bodied wines, dry, aromatic and soft taste with nice, citrus aftertaste, without bitterness and astringency.

SERVING

Temperature: 8-10°C.

Glass: narrow open glass, tulip-shaped

MATCHING WITH FOOD

Spring and summer salads, fish appetizers and other cold appetizers, sea fruits dishes,risottos, piquant thick chowders , soft and semi-soft cheese, poultry, pizza, pasta.

TECHNICAL SHEET (Pdf)

Montenegrin Chardonnay 2013

HARVEST

Regularly good harvest concerning quality and yield of the grapes. The grapes were sound. 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: dolina Skadarskog jezera, Podgoričko vinogorje

Location :  Ćemovsko polje; mikrolokaliteti: Nikolj Crkva, Milješ, Dinoš

Size of the vineyard: 218 ha

Exposition: North-South and Southeast-Northwest

Soil: shallow,skeletal with over 2.500 hours annually

Planting density:  2.60×0.70 i 2.60×0.80

Growing type: unilateral and bilateral Guyot

Average age of the grapevines:  from 5 to 30 godina

TECHNICAL INFORMATION

Varietal composition:: Chardonnay

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

Harvest time: middle and second half of August and first half of September

Manner of harvest: manual

Vinication : fermentation in the inox vats

Temperature of fermentation: up to 17 oC

Duration of fermentation: 10-20 days

Malolactic fermentation: 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 -3.1; total acids- 6.67g/l; alcohol-13.8 % vol.

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