Montenegrin grape brandy

2011
Brandy
This brandy is colorless, with mildly developed aromas distinctive for Vranac and Kratošija, rounded taste and very drinkable. With a special selection of grapes, processing method and distillate blending, from year to year, this brandy is of high quality.

Description

Year of manufacturing 2011
Wine variety Kratošija, Vranac

Montenegrin grape brandy is made with a combination of two indigenous grape varieties Vranac and Kratošija. Specifics of both varieties come to the fore by aging in inox tanks at least a year. This brandy is colorless, with mildly developed aromas distinctive for Vranac and Kratošija, rounded taste and very drinkable. With a special selection of grapes, processing method and distillate blending, from year to year, this brandy is of high quality.


Serving

Temperatura: 9 – 13°C


Pairing with food

It is served cooled at a temperature of 9 – 13°C. It is recommended both as an aperitif and a digestive. In Montenegro, it is traditionally served with dried figs, raisins and walnuts. It can also be used for making cocktails.


Awards

Technical characteristics

Harvest

2011.

Vineyard

VINEYARD Valley of Lake Skadar, Podgorica’s viticultural area
LOCATION Ćemovsko polje
EXPOSITION north-south
SOIL skeletal with more than 2.500 hours of sunshine annually
PLANTING DESTINY 2.60×0.80; 2.60×0.70; 2.80×0.90
CULTIVATION bilateral Guyot
AVERAGE AGE OF GRAPEVINES from 3 to 36 years

Technical information

GRAPE VARIETY Vranac 90% i Kratošija 10%
YIELD 8-10 t/ha
HARVEST TIME September
HARVEST METHOD manual and mechanical
VINIFICATION Fermentation in the fermentors of 1200hl
TEMPERATURE FERMETATION 23-25⁰C
DURATION OF FERMETATION 8-10 days
DURATION OF MACERATION 18 days
DESTILATION Distillation is done in three distillers machines. After distillation, the blending of distillate is carried out in a ratio of 50% with the colonic device, 40% with the battery machine and 10% in cauldrons.