Vinification: In a Ganimede fermenter, the crushed grapes are initially cooled to 16 °C. The maximum fermentation temperature is limited to 28 °C. Fermentation lasts 7–10 days, with extended maceration for 12–16 days, followed by spontaneous malolactic fermentation.
Aging: Slavonian oak barrels
Wine characteristics: Spicy aromas of clove, vanilla, and cinnamon, followed by ripe aromas of currant, raspberry, cherry, and plum jam. Swirling the glass releases herbal notes and once again an abundance of spices.
Food and wine pairing: Spicy cheeses, prosciutto, grilled fish, roasted veal, pork, steaks, spit-roasted lamb, heavily spiced dishes, fish stew (brudet).
Teuta Trnjak
Basic Information
Vineyard locations: Dubrava – Međugorje
Variety: Trnjak – an indigenous variety of Herzegovina
Harvest method: Hand-picked
Harvest time: End of September
Aging potential: 5 years and beyond
Yeasts: Epiphytic – indigenous
Serving temperature: 18–20 °C
Nutritional value of wine (per 100 ml)
Energy: 512.12 kJ / 123.97 kcal
Fats: 0.1 g
-
of which saturated fatty acids: 0 g
Carbohydrates: 2.45 g -
of which sugars: 0.221 g
Proteins: 0.99 g
Salt: 0.04 g
Alcohol: 13.4% vol
Total acidity: 5.17 g
Additional Information
Grapes: Commercial yeasts and enzymes
Additional ingredients: Gum arabic E414
Allergens: Contains sulfites
Note: Permissible deviations from the above values are within 10%