|Sorta||Vranac 80%, Cabernet Sauvignon 10 %, Merlot 10 %|
Wine made for the 50th anniversary of company Plantaže and in celebration of great jubilee – the 200th anniversary of the birth of great Montenegrin ruler and Bishop Petar II Petrović Njegoš.
Genuine blend, dominated by Vranac with lower percentages of Cabernet Sauvignon and Merlot, makes this a complex, strong wine, which aged in the best oak barrels. The wine has a dark ruby red color. Deep and multi-layered aromas of ripe cherries and blackberries, with mild notes of vanilla mix into a velvety, fruity palette. Full on taste with a strong aroma of cherry, accompanied by chocolate, toasted hazelnuts, and vanilla tones. Fruity flavors of blackberries, blueberries, and cranberries in the aftertaste.
Temperature: 9–11 °C
Pairing with food
It goes great with saltwater and freshwater fish, grilled turkey and chicken meat, veal dishes with various toppings.
Despite the extremely high temperatures and dry weather, the harvest of 2015 was of exceptional quality, not only for the production of red but also for white wines. The grapes were in excellent health. The harvest was carried out exclusively at night (because of the lower temperatures) in order to preserve the full aromatic potential of grapes.
|VITICULTURAL AREA||Valley of Lake Skadar, Podgorica’s viticultural area|
|LOCATION||Ćemovsko polje; microlocalities: Nikolj Crkva and Dinoš for Chardonnay and Tuzi for Sauvignon|
|EXPOSITION||north-south and southeast-northwest|
|SOIL||shallow, skeletal with more than 2.500 hours of sunshine annually|
|PLANTING DENSITY||2.60 x 0.70 m for Cabernet Sauvignon and Merlot, 2.60×0.80 m for Vranac|
|CULTIVATION||bilateral horizontal cordun and unilateral Guyot|
|AVERAGE AGE OF GRAPEVINE||3-15 years|
|GRAPE VARIETY||Vranac 80%, Cabernet Sauvignon 10 %, Merlot 10%|
|VINIFICATION||fermentation in the inox tanks|
|TEMPERATURE OF FERMENTATION||from 25 to 26 °C|
|DURATION OF FERMENTATION||14–16 days|
|MALOLACTIC FERMENTATION||controlled malolactic fermentation with the use of selected malolactic bacteria|
|AGING||in wooden barrels and french barrique barrels|
|DURATION OF AGING||up to 2 years|
|CHEMICAL ANALYSIS||alcohol–14.50 %vol, pH–3.53, total acids–6.0 g/l|