Montengrin Val Rose

2015
Sparkling wine
Karakteriše ga svijetlo ružičasta boja sa bakarnim odsjajem uz prijatne arome svježeg voća. Na ukusu izrazito voćno, sa dominantnim notama jagode i maline.
Montengrin Val Rose

Description

Year of manufacturing 2015
Wine variety Cabernet Sauvignon, Grenache 
Alcohol 12.5%

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.


Awards

Technical characteristic

Harvest

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.

Vineyard

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

Technical information

GRAPE VARIETY Krstač
YIELD 8.5–10 t/ha
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
MALOLACTIC FERMENTATION No
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