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Gastro: A Montenegrin specialty is prosciutto from Njegusi, a ham dried by
special method in the village of Njegusi on Mount Lovcen. It goes well with
venison. It is served in slices. Origin: Internationally registered
autochthonous Montenegrin variety. Spread: In the Montenegrin wine growing
area, the variety of Vranac is dominant in the vineyards of Podgorica. It takes
less part in the coastal hills of vineyards.
The features of the variety: The grapevine is abundant, the flower is
hermaphrodite, fertilization is normal and regular, bunch of grape is big (300
gr.), of medium density with long, greenish and inflexible stem. The berries
are medium size, oval and of black and blue color. The grape processing by
steps: crushing of grapes, fermentation, clearing, maturing and filling into
bottles is done in controlled conditions.
Crminca is a cult name in Montenegrin wine-making: a cradle of autochthonous
sorts of vine Vranac and Krstac and a place with a long tradition of top level
wine and brandy making. Not far from the Skadar lake, on the Cemovsko plane, at
2000 hectares, there is a huge plantage vineyard from whose grapes best quality
wines of controlled origin and quality, Vranac and Krstac are made.
Vranac wine is a high quality dry red wine, of dark ruby color with nuances
of violet, of pleasant fruity smell, rich, temperamental and pleasant, with a
12% alcohol content.
Vranac Wine country of origin:
Montenegro
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