Montenegrin Chardonnay

2017
Vrhunsko bijelo vino
Light green-yellow color. Its bouquet is known for its fresh fruity aromas of green apples and tropical fruits. The taste is harmonious, with fruity acids that give it a distinctive freshness.
Montenegrin Chardonnay

Description

Godina 2017
Sorta Chardonnay
Alkohol 13.0%

On sunny, rocky soil of Ćemovsko polje, Chardonnay gives authentic, luscious, extracted wines with an abundance of fresh fruity odours and flavors.


Serving

Temperature: 9–11 °C
Glass:


Pairing with food

Spring and summer salads, fish appetizers, sea food dishes, risotto, thick piquant chowders, soft and semi-soft cheese, chicken, pasta.


Awards

Technical characteristic

Harvest

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.

Vineyard

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

Technical information

GRAPE VARIETY Chardonnay
YIELD 8.5–10 t/ha
HARVEST TIME middle and second half of August and first half of September, Harvest method: manual
HARVEST METOD manual
VINIFICATION fermentation in the inox tanks
TEMPERATURE OF FERMENTATION from 16 to 17 °C
DURATION OF FERMENTATION 12–14 days
MALOLACTIC FERMENTATION No
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;