Montenegrin Merlot
Description
| Wine variety | Merlot |
| Alcohol | 13.5% |
The colour of the wine is dark , red ruby. On nose, distinct aromas of dark berry fruit with prevailing blackcurrant. On taste, it is easy-drinking, full bodied, rounded with good acids, similar aromas as well as on nose. The notes of black cherry and blueberry are pronounced in the intense aftertaste of fruity character.
Serving
Temperature: 18 °C
Glass: Universal red wine glass
Food pairing
It is recommended with not too spicy dishes, made of the white and red meat, beefsteak, pork meat, prosciutto, smoked meat, hard cheese as well as with the poppy seed and walnut cakes.
Awards
| 2014
Merlot 2010, Bronze medal, Decanter World Wine Awards |
Technical characteristic
Harvest
The year 2013 was extremely favourable, both for the white and red grape varieties. During vegetation, there were sufficient precipitations and during summer months without much precipitations.The grapes reached the stage of the full, technological ripeness.
Vineyard
| VITICULTURAL AREA | Podgorica subregion, Montenegrin basin of Lake Skadar |
| LOCATION | Ćemovsko polje, microlocalities :Nikolj crkva, Šipčanik, Cijevna bunar 7 and Cijevna bunar 9 |
| EXPOSITION | 50.41 ha |
| SOIL | north-south |
| PLANTING DENSITY | 2.60×0.70 m and Nikolj crkva 2.60x 1.00m. |
| CULTIVATION | in Nikolj crkva bilateral, horizontal cordon and unilateral Guyout in Šipčanik, new plantation, Cijevna bunar 7, Cijevna bunar 9 |
| AVERAGE AGE OF GRAPEVINE | 5- 13 years |
Technical information
| GRAPE VARIETY | Merlot |
| YIELD | 9–11 t/ha |
| HARVEST TIME | the first half of September |
| HARVEST METOD | manual |
| VINIFICATION | vinification in the inox tank |
| TEMPERATURE OF FERMENTATION | 23–25°C |
| DURATION OF FERMENTATION | 14–16 days |
| MALOLACTIC FERMENTATION | spontaneous |
| AGING | 80% inox tank, 20% French oak big barrels |
| DURATION OF AGING | 2 -3 years |
| CHEMICAL ANALYSIS: | alcohol–14,0 vol%, pH–3.57, total acids –5.35 g/l |
