Pro Anima Pinot Blanc
Description
| Wine variety | Pinot Blanc |
| Alcohol | 14.0% |
The wine has a light yellow color with green reflection. With the latest technology of grape processing, wine for the soul, Pinot Blanc, was made. It has a discreet aroma of green apples and pineapple, interspersed with mineral tones. On taste is refreshing with mineral and fruity acids in the finish.
Serving
Temperature: 9–11 °C
Glass: Tulip white wine glass
Food pairing
It pairs well with white meat dishes, fish, seafood, light dishes.
Awards
Pro Anima Pinot Blanc 2015, Bronze medal, Decanter World Wine Awards
Pro Anima Pinot blanc 2016, Silver medal, Mundus Vini
Pro Anima Pinot Blanc 2016, Bronze medal, Decanter World Wine Awards, Great Britain
Technical characteristic
Harvest
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.
Vineyard
| VITICULTURAL AREA | Valley of Lake Skadar, Podgorica’s viticultural area |
| LOCATION | Ćemovsko polje; microlocalities: Tuzi |
| EXPOSITION | South |
| SOIL | highly skeletal, alkaline reactions with large amount of total carbonate |
| PLANTING DENSITY | 2.6x1m |
| CULTIVATION | bilateral Guyot |
| AVERAGE AGE OF GRAPEVINE | from 5 to 32 years |
Technical information
| GRAPE VARIETY | Pinot Blanc |
| YIELD | 6.5–7.5 t/ha |
| HARVEST TIME | middle and second half of August |
| HARVEST METOD | manually |
| VINIFICATION | fermentation in the inox tanks |
| TEMPERATURE OF FERMENTATION | from 16 to 17 °C |
| DURATION OF FERMENTATION | 12–14 days |
| DURATION OF MACERATION | maceration in the press pan up to 3 hours |
| MALOLACTIC FERMENTATION | coinoculation during the fermentation |
| 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–14.00 %vol, pH–3.06, total acids–6.75 g/l; |
