|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.
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.
|VINEYARD||Valley of Lake Skadar, Podgorica’s viticultural area|
|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|
|AVERAGE AGE OF GRAPEVINES||from 3 to 36 years|
|GRAPE VARIETY||Vranac 90% i Kratošija 10%|
|HARVEST METHOD||manual and mechanical|
|VINIFICATION||Fermentation in the fermentors of 1200hl|
|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.|