The grapes collected are disassociated, followed by the technique of cryo-maceration, which consists of keeping the must in contact with the wood for 48 hours, at a temperature of 2 ° C. After clearing, the must is subjected to supervised alcoholic fermentation, at a controlled temperature of 12-13 ° C. This process allows the extraction of the aromatic substances from the grape skin, giving the wine a typical aroma. The aging takes place in oak barrels for 9 months.
7 ha în regiunea viticolă Valul lui Traian, Romanovca
matur, alb, sec
Visual: clear crystalline, pale yellow. Olfactory: intense, with honey, peach, orange peel and freshly mown hay, field flowers; Taste: With intense acidity and minerality, with a mineral-iodized taste
Can be combined with oysters, foie gras, sushi, tuna, seafood, fish cooked in spicy sauce (fish all ‘agua pazza).