Chardonnay Barrique
Description
| Wine variety | Chardonnay |
| Alcohol | 14.5% |
Wine from carefully selected Chardonnay clones, from best localities of Ćemovsko polje and in strictly limited quantities. It aged for a year in the best french barrique barrels, in ideal conditions of our cellar. Wine of light yellow color, with characteristic aromas of green apples, pears, and pineapple, with vanilla, marzipan and almond tones originating from the wood. Rounded and full-bodied, smooth, with depth and refreshing grapefruit notes in the finish.
Serving
Temperature: 10–12 °C
Glass: Large tulip white wine glass
Food pairing
Fish appetizers, seafood, risottos, spicy chowders, pastas, chicken meat with toppings, turkey and veal, fish and dishes with mushrooms.
Awards
Chardonnay Barrique 2013, Bronze medal, Decanter World Wine Awards
Harvest
Vintage 2016 was of exceptional quality for the production of white wine. Grapes had full phenolic ripeness.
Vineyard
| VITICUTAL AREA | Valley of Lake Skadar, Podgorica’s viticultural area |
| LOCATION | Ćemovsko polje; microlocalities: Dinoš |
| EXPOSITION | North-South |
| SOIL | shallow, skeletal with more than 2.500 hours of sunshine annually |
| PlANTING DENSITY | 2.60×0.70 m |
| CULTIVATION | unilateral Guyot |
| AVERAGE AGE OF GRAPEWINES | 10 years |
Technical information
| GRAPE VARIETY | Chardonnay |
| YIELD | 5–6 t/ha |
| HARVEST TIME | Second half of August |
| HARVEST METHOD | hand picked |
| VINIFICATION | fermentation in barrique barrels |
| TEMPERATURE OF FERMETATION | up to 18 °C |
| DURATION OF FERMETATION | 10–20 days |
| DURATION OF MACERATION | |
| MALOACTIC FERMETATION | controlled, using specially selected breeds of the malolactic bacteria |
| AGING | in barrels, using batonnage technique the wine ages on the fine lees. In this way wine is enriched with mannoproteins and polysaccharides, contributing to the fullness of taste and sweet tones. |
| DURATION OF AGING | 10 months in wooden barrels and then 6 months in inox tanks |
| HEMIJSKA ANALIZA | alkohol–14.5 vol %, pH–3.12, ukupne kiseline–6.7 g/l |
