http___www.krk.hr_gastronomija_Najskuplji_hrvatski_pjenusac_Valomet_1.xml
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In 2006, the agricultural community of Vrbnik carried out an experiment by putting sparkling wine bottles into steel-barred chests in the sea, at a depth of 30 metres. In fact, at that depth a temperature of 12 Celsius degrees is constant which is ideal for sparkling wine fermentation. The ideal location is to be found around half a mile from the coast of Vrbnik where fishermen do not throw their kiddles and nets being a perfect place for providing peace for the bottles. The results exceeded expectations; the sparkling wine from the sea was much better than that created in the cellar. Factors that further influence the quality are the semi-darkness, the peace and quiet, and the pressure is higher in a bottle situated under the sea, than it is in a cellar. The maturity of the sparkling wine created on the seabed is for the time being a unique method in the world. Valomet is made exclusively from Vrbnik's žlahtina. Normally, sparkling wines are made from at least three different grape varieties of which usually one is red, to which a liqueur is added, liqueur that is usually the closely guarded secret of every single producer. Since Žlahtina is naturally sweet enough, no liqueur is added to the Valomet so that the resulting sparkling wine is completely dry and has no sugar. Apart from the fermentation method and its excellent quality, it is also unique for its design. The unusual appearance of the bottles with deposited corals and shells is the result of them spending a number of months on the sea bed, and a decision was made to leave this natural design. Each bottle carries a small handmade tab on which "Sparkling wine Valomet PZ (Agricultural Community) Vrbnik" is written. Valomet has already been awarded a number of certificates and awards both for its quality and for its appearance or design.
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Poljoprivredna zadruga Vrbnik je 2006. godine provela eksperiment, položivši boce pjenušca u čelične rešetkaste sanduke u more na 30-ak metara dubine. Naime, na toj dubini vlada stalna temperatura od 12 stupnjeva Celzijevih, što je pogodno za fermentiranje pjenušca. Idealna lokacija nalazi se nekih pola milje od vrbničke obale, gdje ribari ne bacaju vrše i mreže te se bocama može osigurati mir. Rezultati su bili iznad očekivanja, morski pjenušac bio je kudikamo bolji od onoga iz podruma. Ono što je dodatno utjecalo na kvalitetu su polumrak, mir, tišina, a u boci pod morem je i veći pritisak nego u podrumu. Dozrijevanje pjenušca na dnu mora, u svijetu je zasada jedinstvena metoda. Valomet se radi isključivo od autohtone vrbničke žlahtine. Inače, pjenušci se obično rade od najmanje tri različite sorte, od kojih je jedna u pravilu crna, a u njih se kao dodatak stavlja malo likera čiji su sastojci tajna svakog pojedinog proizvođača. Budući da je žlahtina sama po sebi dovoljno slatkasta, u Valomet uopće ne ide liker pa je taj pjenušac potpuno suh i bez šećera. Osim po načinu fermentacije i iznimnoj kakvoći, poseban je i po svom dizajnu. Nesvakidašnji izgled butelja, sa naslagama koralja i školjaka, rezultat je višemjesečnog boravka na dnu mora, te je odlučeno ostaviti taj prirodni dizajn. Na svaku butelju postavljena je tek mala, ručno rađena pločica na kojoj piše „pjenušac Valomet PZ Vrbnik“. Valomet je, dosada, nagrađen mnogobrojnim priznanjima i nagradama kako za kvalitetu tako i za izgled, odnosno dizajn.