Elite – Tămâioasă Românească

Tasting notes:

We made Tămâioasa Românească a dry wine to properly appreciate its qualities - for no other reason than that a drop of residual sugar (left over from fermentation) would alter not only the evolution in the ageing process of the wine, but would even change the primary flavours of the grape. A wine that, even if it exults in mature aromas (honey, pollen, acacia), tells its story rather by its freshness and by the non-pigmented acidity of minerals - a clear plea in favour of a longer life than its connoisseurs predicted.

Vinification method:

The grapes were picked by hand and peeled. The richness of aromas is found in the skin of the grapes and therefore, in order to extract it, a film maceration was made, for 24 hours, at a temperature of 8-10 ºC. A light pressing followed, and the obtained stum fermented slowly for 30 days in stainless steel tanks, at controlled temperatures between 15º and 18º C. The wine obtained was matured on fine yeasts.

Recommended serving temperature:

10º-12º C. Any deposits certify the minimum number of interventions that are made on the wine.