Legend of Dracula Merlot 2024
TECHNICAL INFORMATION:
- Variety: 100% Merlot
- Appelation: DOC-CMD Dealu Mare
- Vintage: 2014
- Yield: 5000 kg/ha
- Oak aging: yes
- Alcohol content (vol%): 14,5
ORIGIN: The wine is prepared entirely from grapes of Merlot 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: The grapes were carefully selected in the vineyard and also at the cellar on sorting tables before being crushed and stalks removed. The fermentation lasted approximately ten days and was followed by an additional 10-12 days of skin contact. After being run off its skins, the wine went into largeoak barrels for the malolactic fermentation, which finished spontaneously by the end of the year. The separate lots of wine were then racked and, aged separately in barrel on the basis of the various vineyard provenances; the barrels, coopered from Hungarian and Slavonian oak, were of different capacity, 225, 5000 and 7500 litters. The total aging period lasted 10 months before bottling, and a further six month period of bottle aging preceded commercial release
TASTING: Attractive ruby red with violet iridescence. Very pleasant fruity aromas reminiscent of blueberries and blackberries. On the palate is smooth and well balanced with a savory aftertaste. It is recommended to be served at 16°C. It will be well suited to everyday easy meals, burgers, pizza, chicken with tomatoes and onion or sausages.
Legend of Dracula Pinot Noir Red Wine 2024
TECHNICAL INFORMATION:
- Variety: 100% Pinot Noir
- Appelation: Dealurile Munteniei GI
- Vintage: 2014
- Yield: 4800 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,0
- Alcohol content (vol%): 14,5
ORIGIN: The wine is prepared entirely from grapes of Pinot Noir 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: Grapes were harvested on the first days of September at full maturity. The grapes were destemmed without crushing followed by 48 hours cold soaking. Temperature controlled alcoholic fermentation at about 22°C occurred in stainless steel closed tanks with gentle cap management by punching down the skin. Wild malolactic fermentation.
TASTING: Bright red with an intense note of red berries and dark chocolate. Soft and delicate, medium body with some tannins and vanilla on the palate. It is recommended to be served at 16-18°C, along with poultry, Bolognese pasta, Moroccan and Lebanese food, Brie or Camembert.