We created this wine out of respect for the most representative indigenous grape variety. Born on the sunny hills of Dobrogea, which have known millennia of tradition and history, under the scorching sun and the ever-present wind that constantly caresses the vineyards, Fetească Neagră found its most suitable home in our vineyards in Aliman, where it elegantly expresses its most impressive characteristics. Notes of overripe plums and flavorful sour cherries, along with subtle hints of vanilla, chocolate, and eucalyptus, give this wine representativeness and the certainty of a value-packed experience. With a long aftertaste and a pleasant structure that provides a lightness of taste, this wine can easily accompany various dishes from the traditional Romanian cuisine, being both a genuine gastronomic wine and an experience in itself that encourages a return to one's roots.
Visual:
Medium-intensity ruby color
Taste:
The taste is dominated by notes of plums, cherries, blackberries, and red plums, all well-ripened, along with hints of vanilla, eucalyptus, and sweet wood, harmoniously integrated through barrel aging and the passage of time. The tannins are ripe, delicate, and the wine has an elegant and round structure, making it pleasant and easy to drink. Despite being dry, the wine leaves the impression of natural sweetness, a sign of careful winemaking and the way the tannins have integrated and hydrolyzed.
Aroma:
Notes of dried plums, overripe cherries, bitter cherries, and blackberries, accompanied by hints of vanilla, sweet wood, and eucalyptus.
Food Pairing:
The wine can accompany both sophisticated dishes, such as foie gras, steak tartare, various terrines or appetizers, as well as a multitude of traditional Romanian products that do not have a strong flavor.
Winemaking:
The grapes were handpicked, and fermentation took place in special stainless steel tanks for the fermentation and maceration of red wines, state-of-the-art tanks equipped with automatic pumps for liquid recirculation, as well as in rotary tanks (ROTO type), where more intense maceration occurs. The "cold maceration" method was applied for 5-8 days, followed by fermentation at a temperature of 24-25°C for 8-10 days. Subsequently, the wine was aged in French oak barrels, which were at their 2nd and 3rd use, for 18 months.
