the optimum drinking temperature is of 17 ºC. One may serve it with red meat dishes, small or feathered venison, traditional Romanian meat based dishes or matured cheeses.
The wine may be aged in bottles (3-5 years) thus acquiring a more velvety structure and a more complex bouquet
Manually harvested in plastic crates, de-stemming and crushing, the must is pumped into temperature-controlled stainless steel cisterns where it is seeded with yeasts to complete the alcoholic fermentation, followed by the racking of the wine and the finalization of the malolactic fermentation in French barriques where it is refined by a maturing period of approximately 6 months.
CLIMATE: Temperate-Continental with Mediterranean influences.
SOIL: Argillaceous-illuvial with rubble, sand and marls sediments.