Pro Anima Pinot Blanc

2017
Bijelo vino
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.
Pro Anima Pinot Blanc

Description

Godina 2017
Sorta Pinot Blanc
Alkohol 13.0%

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: – °C
Glass:


Pairing with food

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–13.00 %vol, pH–3.06, total acids–6.75 g/l;