Montenegrin Kratošija

2017
Superior red wine
Montenegrin Kratošija

Description

Year of manufacturing 2017
Wine variety Kratošija
Alcohol 14.0%

Likeable varietal ruby ​​red. The aroma is dominated by fruity aromas of prunes, blackberries and sweet apricots, which are enriched with discreet primary aromas of dried herbs and secondary aromas of toasted almonds. It tastes rich and juicy wine with pronounced aromas of small black and red berries that last a long time on the bouquet. Full body with fluttering velvety tannins that drown in the freshness of fresh pomegranate in the finish, best represent the character and elegance of the oldest Montenegrin variety that has been aged for two years in the highest quality French oak barrel.


Serving

Temperature: 17-18°C
Glass: Universal red wine glass 


Food pairing

Along with the elegant Kratošija with harmonious and balanced ethereal flavors, various salads on a green vegetable base with juicy beef steak or, if we are fish lovers, a spicy spicy seafood salad fit best. For lovers of stronger and more structured dishes, our lady in the glass dances even safer and more proud. If the ladies choose, she will choose a gentleman from the domestic scene when everyone recognizes her as a “Lamb chop”, lightly dressed with a red berry topping.


 

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 2.6×0.7 m
CULTIVATION one-legged cordun
AVERAGE AGE OF GRAPEVINE from 14 to 15 years

Technical information

GRAPE VARIETY Kratošija
YIELD 6–8 t/ha
HARVEST TIME second half of September
HARVEST METOD hand picked
VINIFICATION inox tanks
TEMPERATURE OF FERMENTATION 20-23 °C
DURATION OF FERMENTATION 13–15 days
DURATION OF MACERATION 13–15 days
MALOLACTIC FERMENTATION coinoculation
AGING two years in French oak barrels and then a year in bottles
DURATION OF AGING 3 years
CHEMICAL ANALYSIS alcohol–14.00 %vol, pH–3.48, total acids–6.00 g/l;