Legend of Dracula Sauvignon Blanc (white wine) 2022
TECHNICAL INFORMATION:
- Variety: Sauvignon Blanc
- Appelation: DOC-CMD Dealu Mare Ceptura
- Vintage: 2022
- Oak aging: no
- Alcohol content (vol%): 13,5
ORIGIN:
The wine is prepared entirely from grapes of Sauvignon Blanc variety coming from the Dealu Mare which is the homeland of red wines in Romania, the seventh largest country producer of grapes in the world.
WINE MAKING PROCESS:
Harvested in mid-September, the grapes are destemmed and crushed. Clear fee run juice has been inoculated with selected yeast and alcoholic fermentation occurs in stainless steel during a period of 14 days at a controlled temperature of about 14 °C TASTING:Pale lemon, with intense aromas of wild grass, elderflowers and lime. Refreshing taste on the palate, with grapefruit and lime hints on the finish. It is recommended to be served at 13-14°C. Excellent as aperitif and alongside seafish dishes.
Legend of Dracula Tamaioasa Romaneasca (white wine) 2022
TECHNICAL INFORMATION:
- Variety: Tamaioasa Romaneasca
- Appelation: DOC-CMD Nicoresti
- Vintage: 2021
- Yield: 8.000 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,5
ORIGIN:
Tamaioasa Romaneasca, described by Jancis Robinson as the ‘frankincense grape’ due to its aroma, is one of the ancient varieties of Romania. Romanians love the versatility of the grape, it can be fermented dry which produces amazing results or up to and over 150g/l of residual sugar. A version of Muscat Blanc a petits grains, the variety naturally sweet does exceptionally well in the Nicoresti area, Moldova region.
WINE MAKING PROCESS:
The grapes were picked by hand, de-stemmed and then left to macerate on skins in stainless steel winemakers, at a temperature of 10° for 24 hours to extract the best possible aroma. The must extracted from the pneumatic press was clarified by gravity, in cold temperature. The clear must was fermented with selected yeasts at a temperature of 14-15° for a period of 18 days. A first fermentation took place, the coarse yeast being extracted. The wine was left at a controlled temperature of 14-16°, and batonnage was made on fine yeasts for 3 weeks. After batonnage, the wine was bentonized, filtered and prepared for bottling. TASTING:Pale yellow, with intense flavours of elderberry, peaches and ripe pears, an explosion of aromas starting from incence to pink grapefruit. It is recommended to be served at 8-10˚C. One may serve it Asian, Lebanese, Indian food.
Muse Day
Viticulture and Vinification
The grapes are picked at dawn in order to get a maximum freshness of the wine. The red grapes used for this wine are left in their skins for a short period, in order to extract just a hint of colour, before the light pink juice is collected for fermentation. Fermentation takes place at cool temperatures, in order to retain the fresh aromas during the entire process. The vinification is as minimal as possible and aims to transform the grapes into wine in the purest way. In order to achieve this, we do not use oak wood or secondary fermentations, the wine remaining in neutral stainless steel tanks and from there it goes directly into bottles, without aging it too much in the winery, so that the character and freshness of the grapes reaches the glass..Tasting notes
Rose pink colour, medium intensity, with good limpidity. Opens gently with aromas of red fruits (sweet cherries, pomegranates), rose petals, with vegetal aspects. A refreshing and lively wine, with a good acidity sustaining a structure based on freshness and elegance, with an ending reminding of cranberriesWe recommend this wine with:
Sushi, Asian dishes, fish salads, roast beef, veal, turkey, duck, desserts with berries.Serving temperature: 7°C - 10°C
Muse Night
Viticulture and Vinification
The grapes are picked at dawn in order to get a maximum freshness of the wine. The red grapes used for this wine are left in their skins for a short period, in order to extract just a hint of colour, before the light pink juice is collected for fermentation. Fermentation takes place at cool temperatures, in order to retain the fresh aromas during the entire process. The vinification is as minimal as possible and aims to transform the grapes into wine in the purest way. In order to achieve this, we do not use oak wood or secondary fermentations, the wine remaining in neutral stainless steel tanks and from there it goes directly into bottles, without aging it too much in the winery, so that the character and freshness of the grapes reaches the glass..Tasting notes
Rose pink colour, medium intensity, with good limpidity. Opens gently with aromas of red fruits (sweet cherries, pomegranates), rose petals, with vegetal aspects. A refreshing and lively wine, with a good acidity sustaining a structure based onWe recommend this wine with:
Sushi, Asian dishes, fish salads, roast beef, veal, turkey, duck, desserts with berries.Serving temperature: 7°C - 10°C
Nobilis Dracula Cabernet Sauvignon & Feteasca Neagra ( red wine )
TECHNICAL INFORMATION:
- Vintage: 2020
- Variety: 65% Cabernet Sauvignon & 35% Fetească Neagră
- Appelation: DOC-CMD Dealu Mare Ceptura
- Residual sugar: Dry
- Oak aging: Yes
- Alcohol: 14,5%
TASTING:
Ruby red with purple impressions. Aromas of dried fruits with a light touch of oak and coffee hints. Well balanced and armoniously structured wine, with a persistent finish. Best served at 15-17°C. One may serve it with lamb, red meat, matured cheese and chocolate desert.
Nobilis Dracula Pinot Noir ( red wine )
TECHNICAL INFORMATION:
- Vintage: 2020
- Variety: 100% Pinot Noir
- Appelation: DOC-CMD Dealu Mare
- Residual sugar: Dry
- Oak aging: No
- Alcohol: 14,5%
TASTING:
Ruby red. Intense aromas with notes of raisins and pepper. Round, velevety, with a pwersistent finish. It is recommended to be served at 15-16°C, alongside with lamb cutlet or matured cheese.
Principe Dracula Busuioaca de Bohotin (Rose medium sweet wine) 2021
TECHNICAL INFORMATION:
- Variety: 100% Busuioac de Bohotin
- Appelation: DOC-CMD Iasi
- Vintage: 2021
- Yield: 8000 kg/ha
- Oak aging: no
- Alcohol content (vol%): 12,5
ORIGIN:
The wine is prepared entirely from grapes of Busuioaca de Bohotin variety, a grape which originates from the Bohotin region, in Southeast Iaşi County, Romania, the seventh largest country producer of grapes in the world. Busuioaca is a liqueur wine with a special body, with an unmistakable fragrance, a mixture of rose and basil giving it a special note, rarely found in other aromatic wines. Its aroma is unique, bringing honeysuckle and peach ripe, succulent, with perfect harmony of sugar, alcohol and acidity. Sweet taste sometimes has a bitter sensuous taste of almonds.
WINE MAKING PROCESS:
Harvesting at the optimum time, maceration for 24 hours under the action of enzymes to extract flavor and color at 10°C. It follows the pressing stage where only the ravac must is collected in order to obtain this wine, flotation and sowing with selected yeasts for alcoholic fermentation. Fermentation is done at 16-17°C in stainless steel vessels under controlled temperature.
TASTING:
Salmon pink, with intense, floral aromas, scent of rose petals. Fruity and aromatic taste, well-integrated acidity, delicate basil aftertaste. It is recommended to be served at 7-8° C. One may serve it along with dark chocolate desserts, truffles, pastries, foie gras.
Selene Barrique Feteascã Neagrã
Viticulture and Vinification
Taking grapes from a few know spots in the vineyard, which each year give the best results, allows the making of a Feteascã Neagrã which epitomizes the variety’s attributes. This wine is only made in the better years, when nature combines with good viticulture to best demonstrate the wines. Controlled time in the fermenting what means that the naturally soft structure of Feteascã Neagrã is preserved, allowing the spicy fruit to be best displayed. Micro-oxygenation is also central to managing the mouth feel and texture of the wine. Average brix: 25.2 Grapes destemmed and lightly crushed, pressed at 9 days, Natural Malolactic. New French oak barrique - Alliers, Jupille oak for 12 months. Bottled unfiltered. Age of vines: 17 years Training Head trained, cane pruned on vertical trellis, vertical shoot positioned. Yeild: 6500 kg/ha. Soil Fractured limestone with light iron oxide rich loams and clay.Tasting notes
Dark ruby red, with violet robe, good limpidity. Vegetal aromas followed by intense aromas of black and red fruits (plum, blueberry, sour cherry, currant), weaved with brown sugar, slight tints of vanilla, cinnamon, pepper and leather (at the ending). Very good acidity. Medium body, it opens nicely after a 30 minutes settling, ripened, young and active tannins which sustain the entire structure and announce a good evolution for the next two years. Long ending, slightly spicy.We recommend this wine with:
Sheep pastrami, veal, Beef tartare, lamb ribs, eggplant “ la parmiggiana” (aubergines en gratin), pork dishes, duck, mouldy cheeses. Desserts with cherries, blackberries, currants.Serving temperature: 15°C - 16°C
Selene Cabernet Sauvignon
Viticulture and Vinification
Mature grapes from the best parts of the vineyard are used for this wine, Selene is only made in exceptional years. It reflects what is possible in red wines from Recas and the emphasis is on smoothness and harmony. This is created from the start by using extra ripe grapes which have softer, “sweeter” tannins from the vineyard. These are then further refined by careful application of oxygen during the fermentation and early stages of maturation. The controlled oxygen exposure causes polymerization of the tannins and red colouring to give a smoother mouth feel and better harmony.Tasting notes
Its colour is cherry red, purplish reflections and very good limpidity. Aromas of red and black fruits (blackberry, black currant, sour cherry), slightly grassy after aeration (fern). The good interaction with oak wood is felt, the wine opens nicely, with complex perfumes of vanilla and cinnamon. Interesting ending with tints of leather and hot spice (green pepper). Very good acidity, quick attack, dynamic tannins, equally velvety and round, with hot ending and lasting aftertaste. Vegetal aromas and especially intense aromas of fruits, weaved with brown sugar.We recommend this wine with:
Beef tartare, veal, duck, Pfeffersteak, boar meat cooked over the embers, mouldy cheese, chocolate mousse.Serving temperature: 16°C - 18°C