Description
| Year of manufacturing | 2012 |
| 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. |
