|Wine variety||Cabernet Sauvignon|
The wine of light, pink colour with orange nuance. Lofty fragrance of the white flowers, citrus fruit and ripe strawberry. On taste, it is succulent, refreshing, mineral, silky, full bodied with sweet, fruity aftertaste.
Dishes, made of red meat, not too fatty, smoked prosciutto, fatty river and lake fish, grilled, white meat, all types of grill and roast, ripe, hard cheese.
Due to extremely high temperatures and low precipitations during grape ripening, unusual even for the conditions of our Ćemovsko polje, the technological grape ripeness was achieved very fast. The weather conditions caused slight grape dehydration, particularly for the grapes with a thin skin. Grape dehydration occurred after the full phenolic ripeness stage. In that manner, the concentration of the chemical ingredients of the berries occurred, resulting in the increased grape quality and one of our best harvests ever.
|VITICULTURAL AREA||Podgorica viticultural area , Valley of Lake Skadar|
|LOCATION||Ćemovsko polje, microlocality: Šipčanik|
|SOIL||shallow, skeletal, sun-drenched (over 2500 hours annually)
|PLANTING DENSITY||2.6×0.70 m|
|CULTIVATION||unilateral horizontal cordon
|AVERAGE AGE OF GRAPEVINES||8-11 years
|GRAPE VARIETY||Cabernet Sauvignon|
|HARVEST TIME||the first half of Septembar|
|TEMPERATURE OF FERMENTATION||17-18°C|
|DURATION OF FERMENTATION||14–16 days|
|MALOLACTIC FERMENTATION||No, maceration length: 4-6h|
|AGING||In stainless steel vessels on a fine precipitate, thus enriching the wine with manno-proteins and polysaccharides, which contributes to the fullness, longevity and complexity of the taste|
|DURATION OF AGING||9 months in the inox tank|
|CHEMICAL ANALYSIS||alcohol–14 vol%, pH–3.20, total acids –6.50 g/l|