|Year of manufacturing||2017|
Wine of light golden color with green reflection. It is characteristic by its fruity aroma, reminiscent of ripe peaches and pears. It was named after the eponymous native white variety Krstač, which has grown in the vineyards of Podgorica from ancient times. This variety has a specific berry size and form which resembles a cross, after which it got its name.
Light, fresh with mineral tones and very pleasant, invigorating acid.
Pairing with food
Fish and seafood appetizers, light chowders, saltwater and freshwater fish, less spiced chicken, soft, white cheese. Well-chilled it is ideal aperitif.
The vintage of 2017 was perhaps one of the best in the company’s history. Climatic conditions were very favorable for the smooth achievement of full technological ripeness of grapes. Because of high temperatures that followed, there was slight drying of berries and the concentration of its ingredients.
|VITICULTURAL AREA||Valley of Lake Skadar, Podgorica’s viticultural area|
|LOCATION||Ćemovsko polje; microlocalities: Nikolj Crkva, Šipčanik new plantations, Tuzi, Dinoš, Cijevna bunar 7.|
|EXPOSITION||north-south and southeast-northwest|
|SOIL||skeletal with more than 2.500 hours of sunshine annually|
|PLANTING DENSITY||Nikolj crkva and Šipčanik new plantations 2.60×0.70 m; Dinoš and Cijevna Bunar 7, 2.60×0.90 m; Tuzi 2.60×1.00 m|
|CULTIVATION||unilateral Guyot – Nikolj crkva and Šipčanik new plantations 2.60×0.70 m; Dinoš and Cijevna Bunar 7, 2.60×0.90 m; Tuzi 2.60×1.00 m crkva and Šipčanik new plantations and bilateral Guyot – Tuzi, Dinoš and Cijevna bunar 7|
|AVERAGE AGE OF GRAPEVINE||from 5 to 37 years|
|HARVEST TIME||first half of September|
|VINIFICATION||fermentation in the inox tanks|
|TEMPERATURE OF FERMENTATION||up to 18 °C|
|DURATION OF FERMENTATION||10–20 days|
|AGING||in inox tanks, the wine ages on fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of the taste.|
|DURATION OF AGING||8–10 months in inox tanks.|
|CHEMICAL ANALYSIS||alcohol–13.00 %vol, pH–3.13, total acids–6.85 g/l;|