Montenegrin Rose
Description
| Wine variety | Vranac, Cabernet Sauvignon, Grenache |
| Alcohol | 12.5% |
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: 7-10˚C
Glass: Medium-sized glass with a slight tulip shape
Food pairing
| 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. |
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.
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 |
