Dry red wine

Dominated by a strong note of white truffle, the wine gradually opens in notes of black fruits, fresh and smoked plums, eucalyptus and espresso foam. The black chocolate is combined with the aromas of plums, bitter cherries, and coffee. The wine reveals a long and fruity finish of red oranges of Sicily and Cayenne pepper.


Intense red ruby, with garnet reflexes at maturity.


Notes of sour cherries, black currants, toasted bread, dried tomatoes, truffles, dried plums, raisins and vanilla, due to oak maturation for 14 months.


Chocolate, oregano and eucalyptus. Mature and harmonious tannins. The finish is long and sweet, the aftertaste contains spicy notes.


Best enjoyed at 18 degrees, at least 60 minutes after decanting. It can be stored for up to 10 years at a temperature of 13 degrees, away from light, in a horizontal position.

Culinary associations

Stuffed cabbage rolls, pork ribbs, veal meat

It is a suitable companion for red meat, from veal goulash to game in sauce. Best served next to a plate of matured cheeses. It is also suitable for duck breast or Italian sausages.

Wine-making and maturation

Matured 14 months in oak barrels

The grapes are picked manually, and then carefully selected on the sorting tables. The maceration of grapes takes between 3 and 5 days at a controlled temperature of 14° C. The alcoholic fermentation (100% by the addition of selected yeast) is controlled at 26-28° C for another 6-8 days, followed by hot maceration (thermomaceration) between 12 and 15 days. Aging was done for about 14 months in French oak barrels at the second and third use.


  • 2015- Excellence Awards by Vinul.ro: Silver Medal
  • 2013- Excellence Awards by Vinul.ro: Gold Medal

Technical sheets

Media Kit