Produced by selective harvesting of grapes from the most valuable plots, followed by a final selection on the fixed sorting table. Each of the three varieties that make up the final blend are processed separately. Winemaking techniques are geared towards obtaining a variety specific expressiveness, while also developing an elaborate aromatic profile, defined by secondary, fermentative, aromas.

A spare processing flux. Grapes are de-ste mmed but not crushed. Pelicular maceration for 8 hours at 13-15° C for Sauvignon. The free run juice is cold settled for 24-26 hours. The alcoholic fermentation is completed in stainless steel tanks, temperature controlled at 10-12° C with selected yeasts for each variety. The final blend is the result of selecting the most valuable lots, participating percentages being set after 1-2 months of micro sample trials.

For the 2016 blend 20% of the Sauvignon Blanc has been fermented and aged in barriques at the second use cycle and large oak casks, while 15% Riesling Italico was fermented and aged in 10Hl oak casks.

Produced by selective harvesting of the most valuable parcels, with a vine average age of 37-40 years. The three varieties that make up the blend are processed separately. The grapes have been selected on a fixed sorting table and have been processed through a spared flux. A classic winemaking method has been used, on marc, in small stainless steel tanks, at 26-28°C. Cabernet Sauvignon – 30 days, Merlot – 22 days, Feteasca neagra – 20 days. The malolactic fermentation in barriques has been completed immediately after the alcoholic one. 100% aged in small Romanian oak barrels (225 litres), 70% of which were new, for 12 months. Bottle aging for a minimum of 26 months.

It is produced only in good years by separate vinification of the three varieties of the blend: Cabernet Sauvignon, Merlot and Black Feteasca. The three varieties are vinified assortment entering separately. Grapes select band sorting housekeeping flow processing. Red vinification method: Bostina ranked in small stainless steel pots at 22-26°C.

Perfect malolactic fermentation immediately after the alcohol in small oak barrels Romanian (225 liters), followed by maturation 10 months in the same pots of oak and 40% in vessels compete tage coupling inox. In valuable lots participation rates of each variety settling after 2-3 months of probing by microprobe. Minimum 12 months aging in bottle. Collection and 30% of young vines over 5 years comprising three of the most valuable clones of French origin.

Produced through selective harvesting of grapes from the best parcels of Cabernet Sauvignon, Merlot and Feteasca Neagra, with a vine average age of 37-40 years. The three varieties are processed separately.

The grapes have been selected on a fixed sorting table and have been processed through a spared flux. A classic winemaking method has been used, on marc, in small stainless steel tanks, at 26-28°C.

Cabernet Sauvignon – 29 days, Merlot – 23 days, Feteasca Neagra – 19 days. The malolactic fermentation in barriques has been completed immediately after the alcoholic one. 100% aged in small Romanian oak barrels as following: 88% new barrels, 12% at the second use cycle for 9 – 10 months. The final blend consists of 70% Cabernet Sauvignon, 20% Merlot and 10% Feteasca Neagra from the best barrels . Bottle aging for a minimum of 30 months.

Sauvignon Blanc 87%, Feteasca Alba 13%. Each variety is processed separately. The Sauvignon Blanc grapes come from the most valuable parcels in the “Valea Gardului” area, from the young vine collection (9-10 years) planted with 3 of the most valuable french clones. Primary winemaking follows a quick, spared flux. Pelicular maceration for 6-9 hours at 12-15°C. Free run juice is cold settled for 24 hours. Reductive winemaking has been used, aimed at obtaining a variety specific expressiveness, followed by battonage to develop complex secondary aromas. 40% of the Sauvignon has been fermented and aged in large oak vats.

Alcoholic fermentation completed in small stainless steel tanks (70-80 Hl.) at 10- 12°C with selected yeasts, followed by 5 months battonage for Sauvignon.

Produced through selective harvesting of grapes from the best parcels of Cabernet Sauvignon, Merlot and Feteasca Neagra, with a vine average age of 37-40 years. The three varieties are processed separately. The grapes have been selected on a fixed sorting table and have been processed through a spared flux. A classic winemaking method has been used, on marc, in small stainless steel tanks at 24-26°C.

Cabernet Sauvignon – 20 days, Merlot – 23 days, Feteasca Neagra– 19 days. The malolactic fermentation has been completed immediately after the alcoholic one, in barriques. 100% aged in new Romanian oak barrels for 16 months. Bottle aging for a minimum of 30 months.

The grape varieties that make up the blend are processed separate, through a spared flux, from the grape up to the bottled wine. Pelicular maceration for 8 hours at 12-13oC. Spared pressing, using pneumatic technology, at maximum 600 mbar, followed by cold settling for 24 hours. Alcoholic fermentation in 100 Hl stainless steel tanks at 10-12C, using selected yeasts for each variety. Aged in stainless steel tanks.

The grape varieties that make up the blend are processed separately, through a classic method, on marc, in 150 Hl stainless steel tanks at 24-26C, 17 days for Fetească Neagră and 21-27 days for Cabernet Sauvignon. The malolactic fermentation has been completed immediately after the alcoholic one. Aged for 12 months in Romanian oak barrels, at the second use cycle. Bottle ageing for a minimum of 12 months.

Se produce in anii favorabili prin vinificarea in alb a strugurilor rosii din soiurile Merlot si Cabernet Sauvignon. Strugurii sunt desciorchinati iar boabele sunt zdrobite usor. Pentru fermentare sunt folosite musturi obtinute atat prin metoda de separatie gravitationala, cat si musturi separate prin presare pneumatica. Maceratia peliculara este facuta la 12-13 ̊C, timp de 3-4 ore, decantare la 5 ̊C timp de 24 ore. Fermentare in vase de inox de 100 Hl, la temperatura controlata 15 ̊C timp de 12 pana la 15 zile. Maturare pe depozit fin de drojdi

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.

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.

Este obtinut prin vinificarea în alb a strugurilor rosii din soiurile Cabernet Sauvignon si Merlot recoltati la maturitate deplina. Maceratia peliculara este facuta la 12-15°C, timp de 1-3 ore. La vinificatie a fost folosita metoda saignée de separatie gravitationala a mustului rosé, urmata de decantare statica la 5°C timp de 24 ore. Fermentare în vase de inox de 100 Hl, la temperatura controlata 13°C timp de 14 pâna la 16 zile. Maturare 3 luni în vase de inox.

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.