|Year of manufacturing||2015|
|Wine variety||Cabernet Sauvignon, Grenache|
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
Sparkling rose is very versatile when it comes to food. Still it’s best when paired with dried, smoked meaat, fish pate, salads and scallops. It goes great with duck, pork as well as various berries and chocolates.
|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: Airport – Grenache and Šipčanik – Cabernet Sauvignon|
|EXPOSITION||East-West for Grenache and North-South for Cabernet Sauvignon|
|SOIL||shallow, skeletal with more than 2.500 hours of sunshine annualy|
|PLANTING DENSITY||2.60 x 0.70 m for both varieties|
|CULTIVATION||unilateral Guyot for Cabernet Sauvignon and goblet for Grenache|
|AVERAGE AGE OF GRAPEVINE||Grenache from 37 to 40 years; Cabernet Sauvignon from 10 to 15 years|
|HARVEST TIME||first half of September for Cabernet Sauvignon; whole September for Grenache, depending on weather conditions|
|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;Monte|