Grape varieties: 100% Vranac grape genetically related to Zinfandel and Primitivo
Vine: 10 years old
Origin: Bosnia-Herzegovina
Wine maker: https://www.carskivinogradi.com/en/index.html
Production: Grapes are hand picket in small crates to preserve the fruit during transport to the
winery. After the crushing, the mash is put in the fermentation tanks with cylinders of 10 000 l
capacity, and macerated (skins in contact with fermenting wine) for 10-14 days at a temperature of
27-29 °C. During maceration, the mash is firstly sprinkled with must (grape juice) until the onset of
turbulent fermentation; in turbulent fermentation, the mash is punched down mechanically twice a
day with cylinders to the bottom of the vinificator for better tannin extraction. Following the
maceration and alcohol fermentation, the new wine is racked (separated from the heavy solids that
settle on the bottom of the tank) off into Bosnian wooden barrels 30% of the wine while 70% is aged
in stainless steel where the spontaneous malolactic fermentation continues. The wine made from
Vranac grapes ages in for 20 – 24 months months and, subsequently, in bottles for a minimum of 3-6
months. Alcohol is always between 13 and 14 %, acidity between 5 to 5.5 g/l which is typical for
Mediterranean wines that are capable of long aging.
Soil: It comes from two micro-locations near UNESCO protected town of Mostar: Carski Vinogradi
with gravely soil and the second location Bisce Polje next to the winery where the terroir is a mix of
clay and sand deposited by the Alpine river Neretva that flows from Dinaric Alps to Adriatic Sea.
Cold Neretva brings cool air that meets hot Mediterranean heat and winds and creates perfect
environment for wine growing and gives wines with complex minerality.
Color: Deep ruby red color;
Palate: Young Vranac wine is aged in Bosnian oak barrels to accentuate notes of
cinnamon, chocolate, dark berries and licorice.
Food Pairing: This Vranac is full bodied, robust red that should be paired with all kinds of meat,
especially steak and picante and aged cheese.
Serving : 18-20°C" room temperature;
Alcohol content: 13.5% ;
Acidity G/L: 5 .02;
Residual sugar G/L: 2.5;