Chardonnay Barrique

2016
Superior white wine
Wine of light yellow color, with characteristic aromas of green apples, pears, and pineapple, with vanilla, marzipan and almond tones originating from the wood. Rounded and full-bodied, smooth, with depth and refreshing grapefruit notes in the finish.
Chardonnay Barrique

Description

Year of manufacturing 2016
Wine variety Chardonnay
Alcohol 14.5%

Wine from carefully selected Chardonnay clones, from best localities of Ćemovsko polje and in strictly limited quantities. It aged for a year in the best french barrique barrels, in ideal conditions of our cellar. Wine of light yellow color, with characteristic aromas of green apples, pears, and pineapple, with vanilla, marzipan and almond tones originating from the wood. Rounded and full-bodied, smooth, with depth and refreshing grapefruit notes in the finish.


Serving

Temperature: 10–12 °C
Glass:

Pairing with food

Fish appetizers, seafood, risottos, spicy chowders, pastas, chicken meat with toppings, turkey and veal, fish and dishes with mushrooms.


Awards

Chardonnay Barrique 2013, Bronze medal, Decanter World Wine Awards

Harvest

Vintage 2016 was of exceptional quality for the production of white wine. Grapes had full phenolic ripeness.

Vineyard

VITICUTAL AREA Valley of Lake Skadar, Podgorica’s viticultural area
LOCATION Ćemovsko polje; microlocalities: Dinoš
EXPOSITION North-South
SOIL shallow, skeletal with more than 2.500 hours of sunshine annually
PlANTING DENSITY 2.60×0.70 m
CULTIVATION unilateral Guyot
AVERAGE AGE OF GRAPEWINES 10 years

Technical information

GRAPE VARIETY Chardonnay
YIELD 5–6 t/ha
HARVEST TIME Second half of August
HARVEST METHOD hand picked
VINIFICATION fermentation in barrique barrels
TEMPERATURE OF FERMETATION up to 18 °C
DURATION OF FERMETATION 10–20 days
DURATION OF MACERATION
MALOACTIC FERMETATION controlled, using specially selected breeds of the malolactic bacteria
AGING in barrels, using batonnage technique the wine ages on the fine lees. In this way wine is enriched with mannoproteins and polysaccharides, contributing to the fullness of taste and sweet tones.
DURATION OF AGING 10 months in wooden barrels and then 6 months in inox tanks
HEMIJSKA ANALIZA alkohol–14.5 vol %, pH–3.12, ukupne kiseline–6.7 g/l