Crnogorski Merlot

2013
Superior red wine
The colour of the wine is dark , red ruby. On nose, distinct aromas of dark berry fruit with prevailing blackcurrant. On taste, it is easy-drinking, full bodied, rounded with good acids, similar aromas as well as on nose.
Crnogorski Merlot

Description

Year of manufacturing 2013
Wine variety Merlot
Alcohol 14.0%

The colour of the wine is dark , red ruby. On nose, distinct aromas of dark berry fruit with prevailing blackcurrant. On taste, it is easy-drinking, full bodied, rounded with good acids, similar aromas as well as on nose. The notes of black cherry and blueberry are pronounced in the intense aftertaste of fruity character.


Serving

Temperature:  °C
Glass:


Pairing with food

It is recommended with not too spicy dishes, made of the white and red meat, beefsteak, pork meat, prosciutto, smoked meat, hard cheese as well as with the poppy seed and walnut cakes.


Awards

2014

Merlot 2010, Bronze medal, Decanter World Wine Awards

Technical characteristic

Harvest

The year 2013 was extremely favourable, both for the white and red grape varieties. During vegetation, there were sufficient precipitations and during summer months without much precipitations.The grapes reached the stage of the full, technological ripeness.

Vineyard

VITICULTURAL AREA Podgorica subregion, Montenegrin basin of Lake Skadar
LOCATION Ćemovsko polje, microlocalities :Nikolj crkva, Šipčanik, Cijevna bunar 7  and Cijevna bunar  9 
EXPOSITION 50.41 ha
SOIL north-south
PLANTING DENSITY 2.60×0.70 m and  Nikolj crkva 2.60x 1.00m.
CULTIVATION in Nikolj crkva bilateral, horizontal cordon and unilateral Guyout in Šipčanik, new plantation, Cijevna bunar 7, Cijevna bunar 9
AVERAGE AGE OF GRAPEVINE 5- 13 years

Technical information

GRAPE VARIETY Merlot
YIELD 9–11 t/ha
HARVEST TIME the first half of September
HARVEST METOD manual
VINIFICATION vinification in the inox tank
TEMPERATURE OF FERMENTATION 23–25°C
DURATION OF FERMENTATION 14–16 days
MALOLACTIC FERMENTATION spontaneous
AGING 80% inox tank, 20%  French oak big barrels
DURATION OF AGING 2 -3 years
CHEMICAL ANALYSIS: alcohol14,0 vol%, pH–3.57, total acids –5.35 g/l