Montenegrin Val (extra dry)


Crnogorski Val is sparkling white wine made by traditional ( champagne) method of secondary fermentation in the bottle. This is unique sparkling wine because it comes as the authentic Cuvee( blend) of Chardonnay and autochthonous Montenegrin white variety Krstac – which is grown only in our vineyard in Cemovsko polje.

Crnogorski Val produces as an extra dry and semi dry sparkling wine.

Crnogorski Val 2012 (extra suvo)

Crystal clear straw colour with golden reflection. It is very potable and fresh on the taste. It is elegant, harmonious and well-balanced on taste and with discreetly rounded scent.

SERVING

Temperature:  6-8oC

Glass: Champagne glass ( “flute”)

MATCHING WITH FOOD

Extra dry wine is recommended as an aperitif because it contains a small quantity of unfermented sugar.

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TECHNICAL SHEET (PDF) 

Montenegrin Val 2012 (extra dry)

HARVEST

Regularly good harvest concerning quality and yield of the grapes.Weather conditions for ripening grapes were favorable. The grapes were in good health.

VINEYARD

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

Location: Ćemovsko polje, microlocality Tuzi, Dinoš

Size of the vineyard:  51 ha

Exposition: North – South

Soil: shallow, skeletal

Planting density: 2.60×1.00

Growing type:  single and double Guyot

Average age of the grapevines:  Chardonnay – 18 years, Krstač – 8 years

TECHNICAL INFORMATION

Varietals: Krstač, Chardonnay

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

Harvest time: middle of October

Manner of harvest: manual

Vinification : Primary fermentation in inox vats, secondary fermentation in the bottle

Temperature of fermentation: up to 16 oC

Duration of fermentation: Primary fermentation 10-20 days, secondary fermentation 1- 2 months

Malolactic fermentation: controlled malolactic fermentation with the use of selected malolactic bacteria

Aging: The base aged in inox vats on the fine lees up to 6 months, and after secondary fermentation sparkling wine aged on the “yeast” (the sediment resulting from the yeast that is used for secondary fermentation) about 12 months, and after degassing a few more months to get wine harmonize. In this way the wine becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste and comes to the formation of tertiary aromas, enriching the primary and secondary aromatic complex wines.

The duration of aging: 1-2 years

Chemical analysis: pH -3.0; total acids- 6.50g/l; alcohol-12.2% vol.

INTERNATIONAL AWARDS

2012

Crnogorski Val extra dry 2008, Gold medal, International Fair Novi Sad, Serbia

Crnogorski Val semi dry 2008, Gold medal, International Fair Novi Sad, Serbia

2011

Crnogorski Val extra dry 2007, Silver medal, BeoWine Fair, Serbia

Crnogorski Val extra dry 2007,  Gold medal, Jadranski sajam Budva, Montenegro

Crnogorski Val semi dry 2007,  Silver medal, Jadranski sajam Budva, Montenegro

Crnogorski Val extra dry 2007,  Gold medal, International Fair Novi Sad, Serbia

Crnogorski Val semi dry 2007,  Silver medal, International Fair Novi Sad, Serbia

2010

Crnogorski Val extra dry 2005, Gold medal, Jadranski sajam Budva, Montenegro

Crnogorski Val semi dry 2005, Gold medal, Jadranski sajam Budva, Montenegro

U pripremi…