Wine produced on the 50th anniversary of the “Plantaze” and within the celebration of the grand Jubilee – 200 years from the birth of the Montenegrin ruler and bishop Petar II Petrovic Njegos, the name was given after his brilliant poetry “Luca Mikrokozma”.
Luča is a wine of a very elegant structure, interwoven with intense mineral flavors, unique style and seductive taste and it is dominated by notes of peach, pineapple and citrus in the aftertaste. Complex, energetic and elegant – this is the wine that will keep its crispness for years, gaining constantly on the depth of aromas and flavours.
Peaches, citrus fruit, pineapple, honey and minerality – make a harmonious aromatic flavor frame of this rich, succulent and energetic white wine. It is full and supple on the palate, filled with fruit and vibrant acids. Sharp dryness and piquant fruity-spicy character are expressed in the aftertaste, leaving a long lingering, refreshing impression.
Glass: a slender, tulip-shaped glass
MATCHING WITH FOOD
With cheeses with white mold, light appetizers, mushrooms, pasta, risotto. The perfect companion to sea and river good quality fish, dishes based on turkey and chicken, as well as specialties of veal in white sauces.
Regularly good harvest concerning quality and yield of the grapes.Weather conditions for ripening grapes were favorable. The grapes were in good health.The harvest is carried out at night (because of the lower temperature), which reflected positively on the freshness and aroma of wine.
Viticultural areas: Valley of Lake Skadar , Podgorica’s viticultural area
Location: Ćemovsko polje, microlocality Tuzi
Size of the vineyard: 69,00 ha
Soil: shallow, skeletal
Planting density: 2.60 x 1.20
Growing type: bilateral horizontal cordon and double Guyot
Average age of the grapevines: 15 years
Varietals: Pinot Blanc 35%, Sauvignon 35%, Chardonnay 30%
Yield: 2 kg per vine (6-7 t/ha)
Harvest time: middle and second half of August and first half of September
Manner of harvset: manual, selected harvest, cooling grapes at 1-2°C
Vinification : fermentation in the inox vats
Temperature of fermentation: up to 17 oC
Duration of fermentation: 10-20 days
Duration of maceration: maceration has been done in inox vats at low temperature 6-12 h
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: 8-12 months in the inox vats
Chemical analysis: pH -3.1; total acids- 6.5 g/l; alcohol-14% vol.
Luča 2015, Commended, Decanter World Wine Awards, Great Britain
POHOVANI GAMBORI SA PISTAĆEM U SOSU OD KIKIRIKIJA
2 prawns (100 g each)
30 g pistachios
20 g bread crumbs
20 g peanuts
20 g lime
50 g cream with neutral character
10 g Parmesan cheese
5 g parsley
5 g of fresh basil
10 g garlic
5 g of white chocolate
5 g Gorgonzola cheese
10 g liquor Pina Colada
half of an orange
1 dl white wine
1. Clean the prawns from the head and leave the tail. Cut them along the entire length to come out as a fan.
2. Add salt, and sprinkle with fresh basil, lime juice and Pina Colada. Leave them for about 1 hour.
3. Bread them with flour, eggs and pistachio. Deep fry for 2 minutes.
Fry salted peanuts in the butter with gorgonzola. When gorgonzola is melt and peanut begins “playing in the pan”, add the orange juice. Let the juice evaporate and then, add the white wine,cream with neutral character and let the sauce thickens . Finally, add Parmesan cheese, white chocolate and parsley.
Serve in deep soup plates with the toast.