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Principe Dracula Cabernet Sauvignon Red Wine 2020

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TECHNICAL INFORMATION:

  • Variety: 100% Cabernet Sauvignon
  • Appelation: DOC-CT Dealu Mare
  • Vintage: 2020
  • Yield: 5700 kg/ha
  • Oak aging: 14 months
  • Alcohol content (vol%): 13,5

ORIGIN:

The wine is prepared entirely from grapes of Cabernet Sauvignon 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:

Harvest by middle of September at 25°. Brix follow by alcoholic fermentation in closed stainless steel tanks with gentle cap irrigator for 21 days. The whole lot was aged into 225 lt and 300 lt Romanian new oak barrels, where the wine finished malo-lactic fermentation.

TASTING:

Deep red color, intense flavors of blueberry, dried plums and vanilla hints coming from ageing in Romanian oak barrique. The taste evolves from raspberry to fully ripe black cherry, leading to complex flavors of tobacco, coffee and cinnamon. It is recommended to be served at 16-18°C, along with spicy food, veal and lamb, mature cheese, chocolate or nutty desserts.

£16.95
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Selene Cabernet Sauvignon

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Year: 2021 Variety: Cabernet Sauvignon Alcohol content: 14 % Appellation: DOC-CMD Recas Classification: Dry

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

£21.95
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