A modern wine with fruity character.Cabernet Sauvignon 100%,made of the best grapes with the reduced yield and from the best micro locality (Šipčanik). It took four years to develop the flavours and modify the structure of this wine. It aged in the French oak barriques for one year, in big barrels, volume of 5.000 lit each (French oak)for two years and one year in the bottles, placed in the archive space of Stari podrum (Old Wine Cellar), 8 meters below the land surface.
Stari Podrum- Cabernet Sauvignon 2012
The wine of intense red ruby colour. A deep,multi-layered odour with ripe, black currants,blueberries and blackberries,interlaced with the notes of:mint,dark chocolate,coffee and cedar.On taste sweetish,succulent and full bodied with the pleasant flavours of prunes, blueberry and mild touch of spicy tones.Well balanced with crisp acidity and long, fruity aftertaste.
Temperature: 16-18° C
Glass: a large glass with wide bowl
Matched with dishes,prepared with veal,young beef and lamb in the traditional ’sach’ or with the stewed meat,prepared with creamy sauces or spices, such as: rosemary, basil and thyme.
TECHNICAL SHEET (Pdf)
Stari podrum-Cabernet Sauvignon 2012
Harvest 2012 was very succesful. Meteorological parameters, as a whole, were very favourable which contributed to the exquisite quality of the grape yield. The yields were considerably reduced by the application of proper agrotechnical measures. The grapes were of the excellent sanitary condition with good phenolic ripeness and optimal ratio of sugar and acids.
Viticultural area: Montenegrin basin of Lake Skadar; Podgorica subregion
Vineyard location: Ćemovsko polje, Šipčanik micro locality
Size of the vineyard: 7,83 ha
Soil: extremely skeletal soil; fluvio-glacial sediments
Planting density: 2.6 m x 0.70 m;
Growing type: unilateral cordon, 8 buds per vine, one shoot- one grape bunch Average age of the grapevines: 10 years
Varietal composition: Cabernet Sauvignon 100%
Yield: 7 t/ha
Harvest time: first half of September
Manner of harvest: manual
Vinification: vinification in the inox vat-fermenter
Temperature of fermentation: 23-25 °C
Duration of fermentation: 15 days
Duration of maceration: 15 days
Malolactic fermentation:yes, inoculation of the bacteria for MLF bacteria
Aging: in the French oak barriques for 1 year, in the oak big barrels for 2 years, then in the bottle for 1 year
The duration of aging: 4 years
Chemical analysis: pH -3.56; total acids- 6.12 g/l; alcohol-14,5 % vol.