|Year of manufacturing||2011|
Dry wine of the colour of the black, ripe cherry with purple reflection. It is specific for the intense flavours of the prunes, cherries and licorice, well balanced with the spicy notes that give it the class and complexity. Full bodied wine with soft and sweet tannins, with longlasting fruity finsish, supported by the delicate notes of vanilla and roasted coffee. Superb wine, extremely harmonious taste.
Temperatura: 18–20 °C
Pairing with food
Perfect partner with hams and all dishes, made of the red meat, game meat and noble, sea fish. It is well matched with spicy dishes, red meat and grilled meat. We recommend it to all those who are fond of the red wines because this wine is the real wine and gastronomic pleasure to all our senses.
Vranac Stari Podrum Cuvee 2011, Silver medal, AWC Vienna, Austria
Stari Podrum Vranac 2011, commended, 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 100%|
|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|