Grape Variety 60% Cabernet Sauvignon, 40% Fetească Neagră
Wine Dry rosé
Alcohol 13.5%
Fermentation Skin maceration for colour for 8-10 hours and pressed at low temperature, followed by clarification and slow fermentation in stainless steel vats at controlled temperature for 2 weeks
Maturation freshly bottled wine
Harvest Manual
Food Matching salads, pasta, spicy food and fruit based desserts. Drink at 6-8 °C
Awards Silver at International Wine Contest Bucharest 2014
Vintage 2013
