On the rocky soil of Ćemovsko polje, with plenty of sun, variety Pinot Blanc gives the grape of excellent quality which is processed by modern technology and turned into the premium wine. The wine is light yellow, good structured and full- bodied. The subtle fruity aromas of citrus and pineapple with ripe spicy notes in the finish make an exquisite combination of freshness and elegance. It is harmonious, full and rich on taste, with good acids and without bitterness and astringency.
Pro Anima Pinot Blanc 2014
It is gold yellow colour with greenish reflection, with subtle fruity aromas of citrus and pineapple. It is balanced, soft and complex on palate with a long finish. It stands out with quality and fullness.
Glass: a slender, tulip-shaped glass with an open top
MATCHING WITH FOOD
Pair well with dishes of white meat, fish, seafood, light cooked dishes.
TECHNICAL SHEET (Pdf)
In 2014, which was characterized by an average good year in terms of quality and yield of wine grapes, grape variety Pinot Blanc was of good quality. Weather conditions were good, with no significant rainfall, optimal temperatures during ripening and harvest. The grapes were in good health. The harvest has been done in early morning hours by manually selected bunches and we managed to select the best bunches of grape on the Cemovsko polje and turned it into excellent wine.
Viticultural areas: Valley of Lake Skadar , Podgorica’s viticultural area
Location: Ćemovsko polje, microlocality Tuzi
Size of the vineyard: 8.65 ha
Soil: skeletal and shallow, alkaline reaction with a large amount of total carbonate
Planting density– 2.6m x 1m
Growing type: one part double Guyot with mixed pruning, obligatory suckering and bunches thinning. One shoot is one bunch.
Average age of the grapevines from 15 to 20 years
Varietals: Pinot Blanc
Yield: up to 2 kg per vine
Harvest time: middle and second half of August
Manner of harvest: manual
Vinification : fermentation in the inox vats
Temperature of fermentation: up to 17 oC
Duration of fermentation: 10-20 days
Duration of maceration: 24h, cold maceration at 4oC
Malolactic fermentation: coinoculation during the fermentation
Aging: in the inox vats, the wine aging on the fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.
Chemical analysis: pH -3.1; total acids- 6.67 g/l; alcohol-13.8% vol.