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
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.