Description
Year of manufacturing | 2012 |
Wine variety | Cabernet Sauvignon |
Alcohol | 14.5% |
The wine is intense, red ruby colour. Deep, multi-layered scent with ripe, blackcurrants, blueberries and blackberries, interlaced with the notes of the mint, dark chocolate, coffee and cedar. On taste, sweetish, succulent and full, with the pleasant taste of prune, blueberry and mild touch of spicy tones. Well balanced with vibrant acid and long, fruity aftertaste.
Serving
Temperature: 18-20˚C
Glass: Large tulip red wine glass
Food pairing
With the dishes, made of veal, young beef and lamb meat under the ‘bell’ or stewed meat , prepared with the creamy sauces or with the spices, such as: rosemary, basil and thyme.
Awards
2018
Stari podrum Cabernet Sauvignon 2012, Gold medal, Vino Ljubljana
Stari podrum Cabernet Sauvignon 2012, Silver medal, Mundus Vini
Stari podrum Cabernet Sauvignon 2012, Bronze medal, Decanter Asia World Wine Awards
Stari podrum Cabernet Sauvignon 2012, Bronze medal, BIWC, Sophia
2017
Stari Podrum Cabernet Sauvignon 2012, Gold medal (95 points), Decanter World Wine Awards, Great Britain
Technical characteristic
Harvest
The harvest 2012 was very successful. The weather conditions were very favourable, resulting in the extraordinary quality of the yield. The yields were considerably reduced due to the application of the proper agrotechnical measures. The grapes were in the excellent health condition, with good phenolic ripeness and optimum ratio of sugar and acids.
Vineyard
VITICULTURAL AREA | Podgorica subregion, Montenegrin basin of Lake Skadar |
LOCATION | Ćemovsko polje, microlocality: Šipcanik |
EXPOSITION | south |
SOIL | extremely skeletal, fluvio glacial sediments |
PLANTING DENSITY | 2.80×0.90 m |
CULTIVATION | 2.6×0.70 m
|
AVERAGE AGE OF GRAPEVINES | 10 years |
Technical information
GRAPE VARIETY | Cabernet Sauvignon 100% |
YIELD | 6–8 t/ha |
HARVEST TIME | the first half of September |
HARVEST METOD | manual |
VINIFICATION | vinification in the inox tank – in fermenter
|
TEMPERATURE OF FERMENTATION | 23–25°C |
DURATION OF FERMENTATION | 15 days
|
MALOLACTIC FERMENTATION | inoculation with bacteria |
AGING | in French oak barriques for 1 year, in oak big barrels for 2 years and then in the bottle for 1 year |
DURATION OF AGING | 4 years |
CHEMICAL ANALYSIS | alcohol–14,5 vol%, pH–3.56, total acids –6.12 g/l |