Because it is a capricious variety, producing this wine depends on reaching a good technological maturity of the grapes. The 2014 vintage favoured and impeccable development of this variety, with less strain from physiological stress factors. Wine making was aimed at obtaining an elaborate wine, well structured, with complex secondary aromas while maintaining variety specific primary aromas. Processed through a spared flux, grapes are de-stemmed without being crushed. Only the free run must is used, followed by cold settling at 8C for 36 hours. Alcoholic fermentation during 3 weeks, using specialised yeasts at 14 C. Battonage for 6 months.
Grapes are selected from parcels that were planted with clones developed specifically for the Ceptura terroir. The winemaking technology is geared towards obtaining a well structured wine, more elaborate and full-bodied, with an excellent varietal expression. Grapes are selected on a fixed sorting table, while a spared flux is used throughout. Classic winemaking method for red wine, on marc, in small stainless steel tanks at 22oC for 17-19 days. Malolactic fermentation completed immediately after the alcoholic one. Ageing in Romanian oak barriques (30% new, 70% at the second use cycle) for 8 months, at 15C. Minimum bottle ageing of 18 months.