|Wine variety||Chardonnay 80% i Sauvignon blanc 20%|
Refined aromas of citrus fruits and pineapple with spicy notes in the finish, create an exceptional combination of freshness and elegance in this wine. This wine was created from two international varieties of white grapes, Chardonnay and Sauvignon blanc. The latest technology for grape processing allowed us to make wine for the soul – Pro Anima Chardonnay Sauvignon.
Wine of pale yellow color with green reflection and discreet aroma of ripe pears and quinces. Mineral and herbal flavors are present in the background. On taste, wine is fresh, well-balanced along with fruity herbal character with a mineral finish.
Temperature: 9–11 °C
Glass: Tulip white wine glass
It goes great with saltwater and freshwater fish, grilled turkey and chicken meat, veal dishes with various toppings.
Due to extremely high temperatures and low precipitation during the ripening process, unusual even for Ćemovsko polje, technological maturity of grapes was accelerated. Because of climate conditions, mild dehydration of grapes happened, especially to those with thinner epidermis. Grape dehydration came after the full phase of phenolic ripeness occurred. This led to a high concentration of the chemical composition of berries, therefore, the quality of grapes increased and we had one of the best vintages.
|VITICULTURAL AREA||Valley of Lake Skadar, Podgorica’s viticultural area|
|LOCATION||Ćemovsko polje; microlocalities: Nikolj Crkva and Dinoš for Chardonnay and Tuzi for Sauvignon|
|EXPOSITION||north-south and southeast-northwest|
|SOIL||shallow, skeletal with more than 2.500 hours of sunshine annually|
|PLANTING DENSITY||Nikolj crkva and Dinoš 2.60×0.70 m, Tuzi 2.60×0.80 m|
|CULTIVATION||unilateral and bilateral Guyot|
|AVERAGE AGE OF GRAPEVINE||from 5 to 32 years|
|GRAPE VARIETY||Chardonnay 80% and Sauvignon blanc 20%|
|HARVEST TIME||middle and second half of August and first half of September|
|VINIFICATION||fermentation in the inox tanks|
|TEMPERATURE OF FERMENTATION||from 16 to 17 °C|
|DURATION OF FERMENTATION||12–14 days|
|AGING||in inox tanks, the wine ages on the fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.|
|DURATION OF AGING||8–10 months in inox tanks|
|CHEMICAL ANALYSIS||alcohol–14.5 %vol, pH–3.06, total acids–6.90 g/l;|