Castellum Dracula Tamaioasa Romaneasca

TASTING: Pale yellow, with delicious notes of exotic fruits (pineapple, pomelo). Dry, the flavors of ripe papaya are intense, well suported by robust structure and balanced acidity giving the wine amplitude and length. It is recommended to be served at 10-12˚C. One may serve it as an apetif or with salads, seafood, grilled white fish. WINE MAKING PROCESS: The grapes are destemmed and slightly crushed, followed by 6 – 8 hours of skin contact in the closed press at 8˚C. Alcoholic fermentation occurs in stainless steel during a period of 14 days at controlled temperature of about 13-14°C. ORIGIN: Tămâioasă Românească, described by Jancis Robinson as the ‘frankincense grape’ due to its aroma, is one of the ancient varieties of Romania. Romanians love the versatility of the grape, it can be fermented dry which produces amazing results or up to and over 150g/l of residual sugar. A version of Muscat Blanc a petits grains, the variety naturally sweet does exceptionally well in the Dealu Mare region with its stony soils. One to watch! VINEYARD: Dealu Mare vineyards make up the most compact Romanian viticulture area (about 14,500 hectares). The climate is temperate continental with cold winters and hot summers, with average annual solar radiation of 125 kcal/cm², average annual temperatures of 10°C heat amplitude monthly average of 24°C and an absolute magnitude of extremes over 70°C.