Crnogorski Krstac

MONTENEGRIN KRSTAČ

Crnogorski KrstačKrstač is the autochtonous Montenegrin white grape variety, grown from ancient times in the vineyards of Podgorica viticultural area. It originates from Beri and now it exists only in our vineyards in Ćemovsko polje and all efforts to transfer it to other areas were fruitless. It has a characteristic berry size and form of the cluster, resembling a cross, after which it got its name. It is of a particularly selected grapes that the authentic white wine of extraordinary freshness has been made.

Montenegrin Krstač 2013

This wine is on the edge between Mediterranean and continental type. It is light golden yellow colour with greenish reflection. Light, potable, crisp and balanced wine with the characteristic varietal flavours of peach and pear and tones of flowers and Mediterranean spice herbs , complemented with mineral, salty notes in the aftertaste.

SERVING

Temperature: 10°C

Glass: narrow open glass, tulip-shaped

MATCHING WITH FOOD

Fish and Sea Fruits Appetizers, light chowders, sea and river fish, poultry, less spiced, soft, white cheese. Well chilled, Krstač represents the ideal aperitif.

TECHNICAL SHEET (Pdf)

Crnogorski Krstač 2013

BERBA

Standardno dobra berba u pogledu kvaliteta i prinosa grožđa. Grožđe je bilo zdravo i dobre strukture. Berba je obavljana noću (zbog nižih temperatura), što se pozitivno odrazilo na svježinu i aromatičnost vina.

VINOGRAD

Vinogorje: dolina Skadarskog jezera, Podgoričko vinogorje

Lokacija:  Ćemovsko polje; mikrolokaliteti: Nikolj Crkva, Šipčanik, Tuzi, Dinoš, Cijevna bunar 7

Veličina vinograda : 75.30 ha

Ekspozicija: sjever-jug i jugoistok-sjeverozapad

Zemljište: skeletno, osunčano sa više od 2.500 sati godišnje

Gustina sadnje:  2.60×0.70; 2.60×0.90; 2.60×1.00

Način gajenja:  jednogubi i dvogubi Guyot

Prosječna starost vinove loze:  od 5 do 35 god.

TEHNIČKE INFORMACIJE

Prinos: 2.5-3 kg po čokotu (8.5-10 t/ha)

Vrijeme berbe: prva polovina septembra

Način berbe: ručna

Vinifikacija : fermentacija u inox sudovima

Temperatura fermentacije: do 18 oC

Dužina fermentacije: 10-20 dana

Malolaktička fermentacija: NE

Odležavanje:  u inox sudovima, uz odležavanje vina na finom talogu; na ovaj način vino se obogaćuje mano-proteinima i polisaharidima, što doprinosi punoći ukusa

Dužina odležavanja: 6-12 meseci u inox sudovima

Hemijska analiza: pH – 3.11; ukupne kiseline – 6.26 g/l; alkohol – 13.11 %vol

INTERNATIONAL AWARDS

2013

Krstac 2011, Silver medal, AWC Vienna, Austria

2012

Krstac 2010, Silver medal, Jadranski sajam Budva, Montenegro

2011

Krstac 2009, Silver medal, Jadranski sajam Budva, Montenegro

Krstac 2009, Gold medal, International Fair Novi Sad, Serbia

2010

Krstac 2008, Gold medal, Jadranski sajam Budva, Montenegro

U pripremi…

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