Stari Podrum Cuvee Terroir
2018
Superior red wine
Spicy notes of licorice have been interwoven in the aftertaste that proves that it is a great wine, wine, while the structure and pleasant acids promise longevity and further evolution in the bottle.
Description
| Year of manufacturing | 2018 |
| Wine variety | Vranac |
| Alcohol | 15% |
Unique cuvee of two grape varieties Vranac and Petit Verdot, alluring us for years by their grandeur, was made of the selected harvest, covering less than 1 ha of the vineyard. Our Vranac has expressed all its extravagance at the very aftertaste and Petit Verdot has complemented the power of this cuvee with the selected harvest and full maturity. After fermentation in the oak big barrels, aging in the best French barriques as well as in a bottle, for a certain period of time, this wine, in matt violet colour, offers its subtle, tannin structure, customized to Vranac, following nicely the intense fruitiness, first of the ripe plum, black cherry and blackberry. Spicy notes of licorice have been interwoven in the aftertaste that proves that it is a great wine, wine, while the structure and pleasant acids promise longevity and further evolution in the bottle.
Serving
Temperature: 18-20˚C
Glass: Large tulip red wine glass
Food pairing
It is recommended to be served with all types of beef steaks, stewed and roasted red meat, game meat. It matches perfectly with aged cheese.
Technical characteristic
Vineyard
| VITICULTURAL AREA | Podgorica subregion, Montenegrin basin of Lake Skadar |
| LOCATION | Ćemovsko polje, microlocality: Šipcanik |
| EXPOSITION | south |
| SOIL | extremely skeletal, fluvio glacial sediments |
| PLANTING DENSITY | 2.80×0.90 m |
| CULTIVATION | 2.6×0.70 m
|
| AVERAGE AGE OF GRAPEVINES | 10 years |
Technical information
| GRAPE VARIETY | Vranac 80%, Petit Verdot 20% |
| YIELD | 6–8 t/ha |
| HARVEST TIME | the first half of September |
| HARVEST METOD | manual |
| VINIFICATION | vinification in the inox tank – in fermenter
|
| TEMPERATURE OF FERMENTATION | 23–25°C |
| DURATION OF FERMENTATION | 15 days
|
| MALOLACTIC FERMENTATION | inoculation with bacteria |
| AGING | in French oak barriques for 1 year, in oak big barrels for 2 years and then in the bottle for 1 year |
| DURATION OF AGING | 4 years |
| CHEMICAL ANALYSIS | alcohol–14,5 vol%, pH–3.56, total acids –6.12 g/l |
