Crushing and full destemming on all parcels, fermentation in stainless steel 40 to 50 tonne capacity, controlled yeast inoculation. Temperature controlled at 25-32deg C, about 5-7days on skins with regular automated pumpovers. Pressed with some sugar still present. Fermententation finishes off the skins, and off gross lees as soon as fermented dry followed by natural malolactic fermentation. Pressed just before dryness to preserve the aroma of the wine.
Light burgundian style red, with violet nuances. An attractive nose of soft berry fruits, redcurrant, blackberry and strawberry with a hint of leather and vanilla. Soft and medium bodied, with succulent fruit flavour of forest fruits, wild strawberry and black currant, with extremely fine tannins.
Estate grown on the bottom slopes of Gypsy Hill, Pinot Noir is the first vineyard you see when you arrive at Recas. Harvested at night to preserve fruit flavour.
Pinot Noir, Cabernet Franc
Viile Timisului, Romania