Rose

2017
Rose wine
The wine has a light pink shade with crystalline limpidity. Intense scent of raspberry, currant and wild rose. Vibrant, elegant dry wine, soft and harmonious taste.
Rose

Description

Year of manufacturing 2017
Wine variety Vranac, Cabernet Sauvignon, Grenache
Alcohol 13.0%

The wine has a light pink shade with crystalline limpidity. Intense scent of raspberry, currant and wild rose. Vibrant, elegant dry wine, soft and harmonious taste. Acids are mild, fruity and leave a pleasant freshness. It has a long aftertaste of raspberries.


Serving

Temperatura: C
Glass:


Pairing with food

Rose makes an ideal aperitif, but it also tastes great with light summers salads, fish pates, dried meat. It goes really well with grilled dishes.

Awards

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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

Technical information

Vineyard

Viticultural area: Valley of Lake Skadar, Podgorica’s viticultural area
LOCATION Ćemovsko polje, microlocalities: Airport and Šipčanik old and new plantations
EXPOSITION North-South
SOIL shallow, skeletal
PLANTING DENSITY Šipčanik old plantations 2.60×1 m, Šipčanik new plantations 2.60×0.70 m, Airport 2.80×0.90 m
CULTIVATION bilateral horizontal cordon for Vranac, unilateral Guyot for Cabernet and Grenache
AVAREGE AGE OF GRAPEVINES
from 5 to 17 years

Technical information

GRAPE VARIETY Vranac, Cabernet Sauvignon, Grenache
YIELD 8.5–10 t/ha
HARVEST TIME second half of August and first half of September
NAČIN BERBE manually
VINIFICATION fermentation in inox tanks
TEMPERATURE  OF FERMENTATION up to 17 °C
DURATION OF FERMENTATION 10-20 days
DURATION OF MACERACION maceration in the press 2 to 4 hours for Grenache and Cabernet Sauvignon and for Vranac – taking out the liquid part immediately upon the crushing
MALOLACTIC FERMENTATION No
AGING in inox tanks on fine lees. In this way wine is enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.
DURATION OF AGING 8-10 months in inox tanks
CHENICAL ANALYSIS alkohol–13.0 %vol, pH–3.09, total acids–6.75g/l