|Year of manufacturing||2017|
On sunny, rocky soil of Ćemovsko polje, Chardonnay gives authentic, luscious, extracted wines with an abundance of fresh fruity odours and flavors.
Temperature: 9–11 °C
Pairing with food
Spring and summer salads, fish appetizers, sea food dishes, risotto, thick piquant chowders, soft and semi-soft cheese, chicken, pasta.
Due to extremely high temperatures and low precipitation during the ripening process, unusual even for Ćemovsko polje, technological maturity of grapes was accelerated. Because of climate conditions, mild dehydration of grapes happened, especially to those with thinner epidermis/skin. Grape dehydration came after the full phase of phenolic ripeness occurred. This led to a high concentration of the chemical composition of berries, therefore, the quality of grapes increased and we had one of the best vintages.
|VITICULTURAL AREA||Valley of Lake Skadar, Podgorica’s viticultural area|
|LOCATION||Ćemovsko polje; microlocalities: Nikolj Crkva, Šipčanik new plantations, Tuzi, Milješ|
|EXPOSITION||north-south and southeast-northwest|
|SOIL||shallow, skeletal with more than 2.500 hours of sunshine annually|
|PLANTING DENSITY||Nikolj crkva and Šipčanik new plantations 2.60×0.70 m; Dinoš, Tuzi and Milješ 2.60×0.80 m|
|CULTIVATION||unilateral and bilateral Guyot|
|AVERAGE AGE OF GRAPEVINE||from 5 to 32 years|
|HARVEST TIME||middle and second half of August and first half of September, Harvest method: manual|
|VINIFICATION||fermentation in the inox tanks|
|TEMPERATURE OF FERMENTATION||from 16 to 17 °C|
|DURATION OF FERMENTATION||12–14 days|
|AGING||in inox tanks, the wine ages on fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.|
|DURATION OF AGING||8–10 months in inox tanks|
|CHEMICAL ANALYSIS||alcohol–13.00 %vol, pH–3.17, total acids–7.50 g/l;|