A wine of great value that’s a little different from your typical rosé. Fresh and fruity but still dry, this is a great example of Romanian rosé.
Please note: technical information such as vintage and ABV are subject to change. For the most up-to-date information, please get in touch.
The Cramele Recas Estate, owned by Englishman, Philip Cox and his Romanian wife Elvira, have put in a huge amount of work into transforming their slice of grape growing history into a contemporary winemaking haven.
The immaculate vineyards are a combination of evolved plantings from 1447 and much more recent plantings too. With recent investments into modernising and improving their winery, they regularly host world class flying winemakers, vintage to vintage, to work with their team. This enables them to create top quality wines and constantly challenge themselves push innovations and approach winemaking with an open mind.
Winemaking team, Hartley Smithers from Australia, and Nora Iriate from Spain, together veterans of over 50 harvests in all the world’s wine producing regions, oversee the production of all the wines from grapes till bottle with a fanatical attention to detail. The philosophy is simple- to apply the absolute best production methods to every single wine, to enhance and preserve the natural quality of the grapes, and provide a consistently high quality product every year for every level of wine made.
65% Merlot, 35% Feteasca Neagra. The grapes were destemmed and lightly crushed, before being chilled to 8°C for 8 hour maceration. 20 % of the juice in each tank was drained for rose, before being decanted for 24 hours and inoculated with selected yeasts for fermentation in stainless steel temperature controlled tanks for 4 weeks at 12°C. Fermentation was stopped by cooling to 0°C, with a residual sugar of 4.5 g/l to give a rounded finish.
Very pale pink with purple touches, lively raspberry and floral aromas, with crisp, festive strawberry, Gala apple and spice flavours that rally toward the zesty finish.
Sushi, Thai red curry tiger prawns, or with summer barbequed swordfish.