Castel Huniade - Roze
Viticulture and Vinification
Crushed and destemmed red grapes are sent to red fermenter vessels. They are chilled on the way and left for 12 to 36 hours to allow a certain amount of the colour to leach from the grape skins. When the colour is perfect, the pink juice is drained and sent to settling tanks to clarify further. After that the winemaking is the same as for white wine. The ferment is cool around 11 to 15 ° C and the wine is protected form the air and oxidation. Fermentation takes 2 to 3 weeks and is stopped when the wine has around 10.75 g/l of sugar remaining. Much attention is given to ensuring the wine goes to bottles fresh and fruity with a bright colour.Tasting notes
Pleasant visual impact, raspberry colour, very good limpidity. It impresses by aromas of red berries, such as raspberries and wild strawberries, cherries, with a tint of glazed fruit. Recomforting with good acidity, round, with an intense sensation of freshness and a pleasant endingWe recommend this wine with:
Sushi, salmon, Asian dishes, salads with fish and pomegranate, algae and salmon salads, grilled veal, turkey or duck dishes with red sauces and desserts with berries.Serving temperature: 8°C - 9°C
Castel Huniade – Cabernet Sauvignon
Viticulture and Vinification
Cabernet grapes are fully destemmed and crushed before going to 50.000 litres stainless steel fermenters. All are seeded with known and trusted yeast cultures to produce a reliable fermentation. Temperatures up to 28°C are employed when on skins to achieve full extraction of colour and flavor from the skins. Temperature is controlled through out these 5 - 6 days of on-skins fermentation before pressing. The heavy pressings fractions are not used in Castel Huniade wines.Tasting notes
Intense red with violet reflections. Intense aromas of blackberries (currants), with mineral aspect. Medium attack, good acidity, good body, young and active tannins, slightly vegetal, with an easy spicy aftertaste.We recommend this wine with:
Smoked hard cheese, moldy cheese, cow goulash, Moldavian tochitura,medium and large game, veal, duck. Desserts with chocolate cream and red fruits.Serving temperature: 14°C - 16°C
Castel Huniade Feteasca Neagra
Viticulture and Vinification
Feteascã Neagrã grapes are fermented on skins for 5-7 days. They are pressed while still slightly sweet and the final amount of sugar which remains later ferments out off-skins. The timing of pressing is used to control the quality of the tannins extracted into the final wine. Too much time would leave a wine without fruit and dried out, too little, and some of the vital important flavour and color could be left behind in the skins.Tasting notes
Light lavender red, good limpidity. Dense aromas of slightly dried plums (glazed), sour cherries. Medium attack, a velvet wine with good acidity, reduced and pleasant tannins and slightly bitter finish that helps salivation and resuscitates the aromas on the tongue.We recommend this wine with:
Semi-hard cheeses, Romanian snacks (meatballs, sausages, stuffed aubergines), chicken ragout, Moldavian tochitura, roasted or grilled pork, plum dumplings.Serving temperature: 14°C - 16°C
Castel Huniade Merlot & Cabernet Sauvignon
Viticulture and Vinification
Merlot grapes are fermented on skins for 6-8 days. During fermentation special timer-controlled pumps recirculate the wine from the bottom of the tank, up and over the top of the fermenting mass. This is to control the extraction of the flavours and colour from the skins which are floating on the top of the fermenting wine. As fermentation starts, recirculation, known as pump- over or remontage is done infrequently , but from day 2 to near the end, the frequency is increased to several times per hour. All red fermenters at Cramele Recas have a dedicated pump attached to the tank to allow this process to be controlled and the timing of the remontage adjusted to suit the wine and the stage of fermentation.Tasting notes
Purple red, with intense lavender reflections , good limpidity. Fresh aromas of red fruits (dwarf cherry, sour cherry, currant) and slightly vegetable aromas. Medium acidity and body , well integrated alcohol, a delicate and balanced wine. The taste gives aromas of raspberries , dwarf cherries and sour cherries, with a slightly bitter and nice aftertaste.We recommend this wine with:
Matured cheeses, meat salads, traditional Romanian snacks, grilled meat, pastrami, chocolate cake, “Foret Noir” cake.Serving temperature: 16°C - 18°C
Castel Huniade Merlot Pinot Noir
Viticulture and Vinification
100% estate grown, handpicked grapes from our Gipsy Hill and Uberland Hill vineyards were gentle destemmed and crushed into stainless steel automated maceration/fermentation tanks and fermented for 2 weeks at 25 ◦C. Gently pressed while still fermenting, the juice is then cooled to -2° C to stop the fermentation with residual sugar and blended also with some dry wine that has been aged on oak staves for 3 months.Tasting notes
Soft and inviting, with a dense core of chocolate cake, cherry and dusky spice flavours that sprawl over a layer of supple tannins. It all melds together on the finish, shooting off sparks of vanilla and raspberry.We recommend this wine with:
Dark Chocolate mousse or Forest fruit flan.Serving temperature: 14°C - 16°C
Castel Huniade Sauvignon Blanc
Viticulture and Vinification
Good Sauvignon Blanc is characterized by zesty green flavors combined with tropical fruit notes. This is highlighted by the way the grapes are harvested for this wine. A part of the vineyard is harvested early for the crisp green style, a further part at mid maturity for a balanced component and then a final section is held until later to develop tropical/passion fruit characters to finish the blend. In the winery the processing is simple. Some parts are given some skin contact before pressing to extract more richness from the grape skins. All parts are fermented cool in stainless steel. Early bottling helps to seal in the freshness.Tasting notes
Straw yellow with greenish tints, good limpidity. Freshness with vegetable accents, black locust flowers, ripened fruits and melon, on a mineral background. Minerality confirmed by taste, sustained by good acidity, citric tint (lime), passion fruit. The well integrated alcohol sustains the structure of a wine marked by good taste dynamics and tonic notes.We recommend this wine with:
Green cheese, ewe-cheese, fish salads, caviar salad, Caprese salad, Bulgarian salad, chicken or turkey, pasta with pesto sauce, oven dishes (turkey, partridge), fish and desserts (tarts) with apricots, pears, apple pie.Serving temperature: 5°C - 8°C
Castellum Dracula Feteasca Alba 2015
- Variety: 100% Feteascǎ Albǎ
- Appelation: DOC-CMD Dealu Mare
- Vintage: 2015
- Yield: 9000 kg/ha
- Oak aging: no
- Alcohol content (vol%): 12,5
Castellum Dracula Feteasca Neagra Red Wine 2017
TECHNICAL INFORMATION:
- Variety: 100% Feteascǎ Neagrǎ
- Appelation: DOC-CMD Mehedinti
- Vintage: 2017
- Yield: 6500 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,0
ORIGIN:
Fetească Neagră (or Black Maiden in English) is an old native variety that originates from Moldova and Muntenia and again is capable of producing some great wines of deep colour although the vine needs constant care. The later the grapes are picked the better the results and a constant trimming programme to arrest the vigour produce excellent results. Fetească Neagră is a bramble fruited red with hints of soft cherry. It can vary greatly depending on terroir and oak influence, some can be earthy while others can boast flavours of cappuccino and vanilla.
WINE MAKING PROCESS:
The harvesting is done by hand, and at the same time a quality selection of grapes is being made. The maceration and the alcoholic fermentation take place in temperature controlled stainless steel tanks. It is still here that malolactic fermentation and maturation take place. Once the maturation period is complete, the wine is bottled.
TASTING:
Clear, bright, ruby red color, with violet and purple hues and fresh aromas of sour cherries, forest fruits and spices. Dry, well-balanced texture and acidity, pleasant astringency, rich tannins and intense finish. It is recommended to be served at 16˚C, along with red meat, small game, traditional Romanian red meat-based dishes, fresh cheeses.
Castellum Dracula Feteasca Regala (white wine) 2022
TECHNICAL INFORMATION:
- Variety: 100% Feteasca Regala
- Appelation: DOC-CMD Dealu Mare Ceptura
- Vintage: 2022
- Yield: 6000 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,5
ORIGIN:
Fetească Regală (or Royal Maiden in English) is the Royal grape exclusive to Romania. It is a cross between two grape varieties - Fetească Albă and Grasă de Cotnari and originates from Transylvania. Regală has the aromatic quality of Fetească Albă but is a weightier grape with more body. The Regală also has a citrusy edge to its character with lots of orange and lemony fruit. Fetească Regală works well with oak and can produce bigger wines with a slightly spicy finish.
WINE MAKING PROCESS:
The harvested grapes were destemmed and given a soft pressing. The must was chilled to a temperature of 10° C to favour a natural static settling of impurities. After 48 hours the must went into stainless steel fermenting tanks, where it fermented at temperatures held to a maximum of 18° C and was then held in stainless steel tanks at a controlled temperature. The preparation of the wine for bottling in small lots helped conserve freshness and fragrance.
TASTING:
Pale yellow with green tinges, this wine has a delicat bouquet of white flowers, fresh grass and lemon. Taste of ripe green apples, lime and grapefruit, full fo freshness and long aftertaste. It is recommended to be served at 8-10°C. Ideal with white meat dishes, salads or as an aperitif.
Castellum Dracula Merlot (red wine) 2018
TECHNICAL INFORMATION:
- Variety: 100% Merlot
- Appelation: DOC-CMD Dealu Mare
- Vintage: 2018
- Yield: 6000 kg/ha
- Oak aging: no
- 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:
Manual harvesting, de-stemming and very gentile crushing, the must is pumped into temperature controlled stainless steel tanks where it is seeded with yeasts to complete the alcoholic fermentation, followed by controlled malolactic fermentation. maturing period in stainless steel tank for 12 month.
TASTING:
Purple red. Aromas of raspberries, cherries, topped with notes of barrel, coconut and cigar smoke. Balanced taste, complex and explosive, with a long and fragrant aftertaste. It is recommended to accompany pork grilled or lamb. Best served at 13-15˚C.
Castellum Dracula Pinot Noir (red wine) 2021
TECHNICAL INFORMATION:
- Variety: 100% Pinot Noir
- Appelation: DOC-CT Dealu Mare
- Vintage: 2021
- Yield: 6300 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,0
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 last week of August 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.
Castellum Dracula Rose (rose wine) 2021
TECHNICAL INFORMATION:
- Variety: 100% Pinot Noir
- Appelation: DOC-CMD Târnave Târnăveni
- Vintage: 2021
- Yield: 6000 kg/ha
- Oak aging: no
- Alcohol content (vol%): 13,0
ORIGIN:
The wine is prepared entirely from grapes of Pinot Noir variety coming from the Transylvania plateau, in Romania, the seventh largest country producer of grapes in the world
WINE MAKING PROCESS:
The grapes were harvested at full maturity. The grapes are destemmed and slightly crushed, followed by 6 – 8 hours of skin contact in the closed press at 8˚C. Alcoholic fermentation was carried out in the presence of selected yeasts at a temperature of 12-14 ° C for 14-21 days.
TASTING:
Pale pink, with a bouquet of red berries and exotic notes of mango. Pleasant aromas of ripe strawberries, sweet cherries with a fresh aftertaste. It is recommended to be served at 10-12˚C. One may serve it with salads, seafood, grilled fish and chicken.