|Year of manufacturing||2013|
|Wine variety||Vranac 60%, Merlot 20%, Petit Verdot 20%|
Stari podrum 2011 Petit Verdot–Vranac–Merlot. A modern wine, fruity character. Flavours of sour cherry, blackberry and forest fruit and spicy tones in the background. Powerful, extractive, balanced wine with soft tannins and longlasting finish in which prevail the flavours of the sour cherry and small, forest fruit, perfectly integrated with the oak tones.
Temperatura: 18–20 °C
Pairing with food
It is recommended with all types of the beefsteak, grilled steak, stewed and fried red meat, pork, lamb meat, veal, the meat prepared in the red sauce. It matches perfectly with the mature cheese.
Stari Podrum Cuvee 2011, Gold medal, Balkan International Wine Competition and Festival, Bulgaria
Stari Podrum Cuvee 2011, Grand champion, International Fair Novi Sad, Serbia
Stari Podrum Cuvee 2011, recommended, Decanter Word Wine Awards, Great Britain
The harvest that gave the best wines and also the best harvest in the previous twenty years (2011). Extremely favourable weather conditions in that year made possible a significantly reduced yield of the grapes and its extraordinary quality. In the grape ripening stage, the berries were dried on the grapevines. It contributed to exquisite concentration and richness of luscious flavours, polyphenolic and colloid substances which were transformed into wine by the state-of-the-art equipment. Considering the selction of the grapes, manually picked from special locations of ćemovsko polje, it is clear why this wine shows lusciousness and opulence of the varieties themselves as well as the terroir.
|VITICULTURAL AREA||Podgorica subregion, Montenegrin basin of Lake Skadar|
|LOCATION||Ćemovsko polje, mikrolokalitet Šipčanik|
|SOIL||high skeletal soil , alkali reaction with huge amount of the total carbonates|
|PLANT DENSITY||2.6×0.70 m|
|SHOOT TRAINING||bilateral cordon|
|VARIETY COMPOSITION||Vranac 60%, Merlot 20%, Petit Verdot 20%|
|HARVEST TIME||The end of September|
|VINIFICATION||in the inox tank|
|FERMENTATION LENGTH||18 days|
|MACERATION LENGTH||18 days|
|MALOACTIC FERMETATION||inoculation of the bacteria|
|AGING||French oak barriques for 2 years, oak big barrels for 1 year and then, for 1 year in the bottle|
|AGING TIME||4 years|
|Chemical analysis||alcohol–15 vol%, pH–3.50, total acids –5.74 g/l|