Conditions of the harvest year

2022/2023 – late spring, with excess rains and moderately warm summer. Due to the delay in phenolic ripening, the harvest was started later than usual, in the second half of September.

Winemaking Harvest: 100% selective manual harvest, in 10 kg boxes.

Fermentation:

The grapes were initially pre-cooled to 0゜C and loaded into the press directly, without de-stemming, for a much more delicate pressing and minimization of the intervention at the stage of must production.

Fermented in stainless steel vessels, at average temperatures of 15 – 17゜C with a mix of indigenous and selective yeasts.

Maturation: for 8 months,

60% of the wine was in stainless steel vats

in contact with the fine yeast sediment, with batonnage

and careful monitoring of the evolution,

to give it a creamy texture and fullness of taste, and

40% of the wine matured at the same time in second

pour French oak barrels, after which the batches were assembled.

Oxidative method: In the production of this wine, for the first time for us, we resorted to the use of procedures characteristic of the oxidative winemaking method, the wine being dosed exposed to controlled contact with the oxygen in the air, thus developing secondary aromas and complex texture, but we also minimized the risk of further oxidation of the wine.

Organoleptic notes

As a result, we obtained a deep Sauvignon Blanc, with aromas of fresh herbs, such as rosemary and thyme, mixed with exotic tropical fruits. The taste is rich and ennobled with notes of ripe peaches and mango, with a vanilla finish and refreshing acidity.

Technical data

Region: Protected Geographical Indication Valul lui Traian /Hagichioi village

Grape: Sauvignon Blanc – 100%

Alcohol: 12,5%

pH: 3,31

Acidity: 5,6 g/L

Residual sugar: 1,2 g/L

Quantity: 2600 bottles

Bottled: 10th of June 2024