Cultivar Kalinjot

CULTIVAR KALINJOT

MAIN PLACE OF CULTIVATION: Albania, especially the Berat district.

AROMAS: Medium-intense fruity scent, with herbaceous notes.

FLAVOR: Fruity, with herbaceous, spicy, and slightly bitter notes.

TYPICAL AROMAGRAM:

CONSERVATION: Better if stored into dark bottles, in a cool, dry environment, away from light or heat.

USE IN THE KITCHEN: Ideal on salad, rustic stews (such as fërgesë, supa me perime), fresh and seasoned cheese, fresh and warm bread. Excellent for light sautés and meat stews.

AGRONOMIC CHARACTERISTICS:
It is a vigorous cultivar with good resistance to
drought and diseases. It well tolerates low temperatures and adapts easily to well-drained
soils.