|Year of manufacturing||2016|
Montenegrin Val is a sparkling white wine produced by the classical method of subsequent fermentation in the bottle. The wine is crystal clear, straw-yellow color with golden reflections. Discreet rounded aromas of green apples, peaches, and toasted bread. Very smooth and fresh on taste, complemented by yeast notes. It has steady and pleasant bubbles, which make it lively and fresh. It has fine foam, pearly foam.
Temperature: 9–11 °C
Glass: Champagne Fluittes
Pairing with food
Montenegrin Val brut is recommended as an aperitif because it contains a smaller amount of residual sugar.
Val 2012, Gold medal, The Balkans Wine Competition Bugarska
Despite the extremely high temperatures and dry weather, the harvest of 2015 was of exceptional quality, not only for the production of red but also for white wines. The grapes were in excellent health. The harvest was carried out exclusively at night (because of the lower temperatures) in order to preserve the full aromatic potential of grapes.
|VITICULTURAL AREA||Valley of Lake Skadar, Podgorica’s viticultural area|
|LOCATION||Ćemovsko polje; microlocalities: Tuzi and Dinoš|
|PLANTING DENSITY||2.60 x 1.00 m|
|CULTIVATION||unilateral and bilateral Guyot|
|AVERAGE AGE OF GRAPEVINE||Chardonnay – 20 years, Krstač – 10 years|
|GRAPE VARIETY||Krstač, Chardonnay|
|HARVEST TIME||beginning of August|
|VINIFICATION||The base wine for the production of sparkling wine is obtained by fermentation of grapes with a higher content of acid, and lower sugar content. After aging on the lees in inox tanks for a period of 6 months, the wine undergoes second fermentation in bottles, where it ages for a year|
|TEMPERATURE OF FERMENTATION||from 16 to 17 °C|
|DURATION OF FERMENTATION||primary fermentation 10-20 days, secondary fermentation 1- 2 months
Malolactic fermentation: controlled malolactic fermentation with the use of selected malolactic bacteria
|AGING||The base aged in inox tanks on the fine lees up to 6 months. After secondary fermentation sparkling wine aged on the “yeast” for about 12 months and a few more months after degassing in order to harmonize wine. In this way the wine is enriched with mannoproteins and polysaccharides, contributing to the fullness of taste and creates tertiary aromas, enriching the primary and secondary aromatic complex of wine.|
|DURATION OF AGING||up to 2 years|
|CHEMICAL ANALYSIS||alcohol–12.5 %vol, pH–3.07, total acids–5.25 g/l, reducing sugars – 7.65g/l|