Description
The wine, Peljesac, is produced from the indigenous grape variety Plavac mali crni grown on the controlled locations of the peninsula Peljesac. The grapes are harvested by hand and processed in a controlled temperature of 25-28 C. Fermentation is carried out with addition of selected yeasts. The maceration of the grapes for the extraction of color and characteristic aroma usually takes 4-8 days, depending on the conditions of the grapes and oenologist’s decision. After the fermentation, the young wine is stabilized and prepared for maturing. When the wine reaches the highest point of its development, it is ready for bottling so it undergoes the microfiltration as that ensures the product stability.
Wine Notes
| Flaschengröße:: | 0,75 L |
| Alkoholgehalt: | 12 % |
| Rebsorte: | Plavac mali |
| Jahr der Weinbergpflanzung: | 1976. |
| Bodenart: | Brown gravilly soil with rocksilly soil with rocks |
| Gefäße: | Stainless steel |
| Wie lange dauert es?: | 1 to 2 years |
| Speisenbegleitung: | Beef, Game meat, Pork, Salmon, Tuna, Veal |
| Land: | Croatia |
| Region: | Dalmatia |
| Weinberglage: | South Peljesac |
