Montenegrin Malvazija
Description
| Wine variety | Malvazija |
| Alcohol | 12.5% |
Rounded, fluttery, persistent and full taste with a finish of citrus aromas, as well as aromas of grape peach and apricot, with a long finish of citrus fruit dominated by the aroma of refreshing green lemon, make this wine tempting for everyone’s tastes.
Serving
Temperature: 9 ° C
Glass: Extended tall glass for white wines
Food pairing
It goes well with homemade cheeses, smoked carp, trout and seafood. A great recommendation is grilled sea bream or sea bass, octopus under the sacha, gratinated sen-jack mussels, salads with chicken, as well as a good pasta with parmesan and olive oil.
Awards
2019
Malvasia 2017, Gold medal, Mundus Vini, Noistat
Malvasia 2017, Gold Medal, CWSA, Hong Kong
2018
Malvasia 2016, Gold medal, Vino Ljubljana
Malvasia 2016, Bronze medal, Decanter World Wine Awards
Malvasia 2017, Bronze medal, Decanter Asia World Wine Awards
Technical characteristics
Harvest
Due to extremely high temperatures and small amounts of precipitation during the ripening of grapes, unusual even for the conditions of our, Ćemovsko field, there was an accelerated achievement of technological maturity of grapes. Climatic conditions have led to mild dehydration of grapes, especially those with a thinner skin. Grape dehydration occurred after the phase of full phenolic maturity had already occurred. In that way, the chemical ingredients of the berry were concentrated and the quality of the grapes was increased, so we had one of the best harvests.
Vineyard
| VITICULTURAL AREA | Valley of Lake Skadar, Podgorica’s viticultural area |
| LOCATION | Ćemovsko polje; microlocalities: Tuzi, Dinoš and Nikolj crkva |
| EXPOSITION | North-South |
| SOIL | shallow, skeletal |
| PLANTING DENSITY | 2.60 x 1 m |
| CULTIVATION | Two-armed cordun |
| AVERAGE AGE OF GRAPEVINE | from 5 to 12 years |
Technical information
| GRAPE VARIETY |
Malvazija
|
| YIELD | 7–8 t/ha |
| HARVEST TIME | second half of September |
| HARVEST METOD | hand picked |
| VINIFICATION | inox tanks |
| TEMPERATURE OF FERMENTATION | 18 °C |
| DURATION OF FERMENTATION | 12–14 days |
| DURATION OF MACERATION | in press during 3h |
| MALOLACTIC FERMENTATION | No |
| AGING | in stainless steel vessels on a fine precipitate, thus enriching the wine with manno-proteins and polysaccharides, which contributes to the fullness, longevity and complexity of the taste |
| DURATION OF AGING | 8-10 months in stainless steel vessels |
| CHEMICAL ANALYSIS | alcohol–12.50 %vol, pH–3.13, total acids–6.54 g/l; |
