They are a small Romanian winery from Transylvania, of only 43 hectares. That's why they are (and can afford to be) very attentive to details. Determining the time of harvest is done through a careful follow-up, at least a month before, so that the grapes have accumulated as much sugar as possible. The picking is done exclusively by hand and with great care, so that the bunches do not come into contact with the metal until they reach the winery for processing. The organization of the harvesting is done carefully and the processing is done in stainless steel machines, thus avoiding the complex chemical process of deferrization. In a first stage, the grains are de-stemmed, then they are crushed without breaking the skins and seeds. To extract the aromas from the skin, in the case of the aromatic Muscat Ottonel and Sauvignon Blanc varieties, the beans are macerated for 24 hours. After maceration, the must is obtained by draining and then pressing, followed by its clarification. After ...
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