12% Vol

750 ml

On sunny, rocky soil of Ćemovsko polje, Chardonnay gives authentic, luscious, extracted wines with an abundance of fresh fruity odours and flavors.

Temperature: 9–11 °C

Glass:

Spring and summer salads, fish appetizers, sea food dishes, risotto, thick piquant chowders, soft and semi-soft cheese, chicken, pasta.

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/skin. 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.

Vineyard

VITICULTURAL AREA Valley of Lake Skadar, Podgorica’s viticultural area

LOCATION Ćemovsko polje; microlocalities: Nikolj Crkva, Šipčanik new plantations, Tuzi, Milješ

EXPOSITION north-south and southeast-northwest

SOIL shallow, skeletal with more than 2.500 hours of sunshine annually

PLANTING DENSITY Nikolj crkva and Šipčanik new plantations  2.60×0.70 m; Dinoš, Tuzi and Milješ 2.60×0.80 m

CULTIVATION unilateral and bilateral Guyot

AVERAGE AGE OF GRAPEVINE from 5 to 32 years

GRAPE VARIETY Chardonnay

YIELD 8.5–10 t/ha

HARVEST TIME middle and second half of August and first half of September, Harvest method: manual

HARVEST METOD manual

VINIFICATION fermentation in the inox tanks

TEMPERATURE OF FERMENTATION from 16 to 17 °C

DURATION OF FERMENTATION 12–14 days

MALOLACTIC FERMENTATION No

AGING in inox tanks, the wine ages on fine lees, becoming enriched with mannoproteins and polysaccharides, contributing to the fullness of taste.

DURATION OF AGING 8–10 months in inox tanks

CHEMICAL ANALYSIS alcohol–13.00 %vol, pH–3.17, total acids–7.50 g/l.