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Faurar Alb

Sauvignon Blanc & Feteasca Alba & Riesling Italico

Each variety is processed separately, through a spared flux, from the grape to  the bottled wine. Soft pressing, by pneumatic means at 1 bar max., followed  by cold settling for 24 hours. The alcoholic fermentation is completed in 100hl stainless steel tanks, temperature controlled at 10-12C, with selected yeasts for each variety. Ageing in stainless steel tanks.

2016

Faurar Rose

Rose Cabernet Sauvignon & Merlot

DE MODIFICAT-

Este obținut prin vinificarea în alb a strugurilor roșii din soiurile Cabernet Sauvignon și Merlot recoltați la maturitate deplinå. Macerația peliculară este facută la 12-15°C, timp de 1-3 ore. La vinificație a fost folosită metoda saignée de separație gravitațională a mustului rosé, urmată de decantare statică la 5°C timp de 24 ore. Fermentare în vase de inox de 100 Hl, la temperatura controlatå 13°C timp de 14 pânå la 16 zile. Maturare 3 luni în vase de inox.

2016

Faurar Rosu

Merlot & Cabernet Sauvignon & Feteasca Neagra

Each of the grape varieties has been fermented separately, using marc fermentation, a classic method for red wine, in small stainless steel tanks of 150 hl., at 24-26C, 19 days for Merlot, 21 days for Cabernet Sauvignon and 14 days for Feteasca Neagra. The malolactic fermentation is completed immediately after the alcoholic one. 30% of the wine is aged exclusively in stainless steel tanks, while 70% is aged for 8 months in Romanian oak barrels at their second use cycle.

2014