Goražda
Wine obtained from two international varieties for the production of white wines Chardonnay and Sauvignon blan
Detalji o proizvodu
Refined fruity aromas of citrus and pineapple with a finish of ripe spicy tones, form an exceptional combination of freshness and elegance in this wine. Wine obtained from two international varieties for the production of white wines Chardonnay and Sauvignon blanc. The modern technology of grape processing of these varieties created a wine for the soul - Pro Anima Chardonnay Sauvignon. The wine is pale yellow in color with a greenish glow, with a discreet aroma of ripe pears and quinces, while mineral and herbal tones are present in the background. On the palate, the wine is fresh, well balanced, with a fruity herbal character with a refined mineral finish.
Serving
Temperature: 9-11˚C
Glass: Extended tall Tulip glass for white wines
Serving with food
It is an ideal accompaniment to noble sea and river fish, turkey and chicken dishes, as well as veal specialties with various toppings.
Harvest
Due to extremely high temperatures and low amounts of precipitation during grape ripening, unusual even for the conditions of our Ćemovsko polje, the technological maturity of the grapes was accelerated. Climatic conditions led to slight dehydration of grapes, especially those with thinner skins. Dehydration of the grapes occurred after the phase of full phenolic maturity had already occurred, thus the chemical components of the berry were concentrated and the quality of the grapes increased, which is why we had one of the best harvests.
Technical information
VARIETIES COMPOSITION
Chardonnay 80% and Sauvignon blanc 20%
YIELD
7–8.5 t/ha
TIME OF HARVEST
middle and second half of August and first half of September
METHOD OF HARVEST
hand-picked
VINIFICATION
fermentation in stainless steel vessels
FERMENTATION TEMPERATURE
16–17 °C
FERMENTATION LENGTH
12–14 days
MALOLACTIC FERMENTATION
none
AGEING
in stainless steel vessels on fine lees, and in this way the wine is enriched with manno-proteins and polysaccharides, which contributes to the fullness of the taste.
LENGTH OF AGEING
8–10 months in stainless steel tanks
CHEMICAL ANALYSIS
Alcohol–14.5%vol, pH–3.06, total acids–6.90 g/l
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