These Romanian wines are crafted on the exact place where, over 2000 years ago, the Dacian leader burned the vineyards in order not to be an attraction for invaders.
Made from 100% Cabernet Sauvignon the grapes are picked at their optimum level of maturity. Specially selected yeast is used to extract maximum aromas and flavours.
The grapes are fermented for 15 to 25 days on the skins. The wine is matured in oak barrels to gain complexity and structure and it is aged in bottles for at least 4 months
Food Match: Good with Lamb, Pork or Beef
Serve at 17 – 19 deg C