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.
Feteasca Regala grapes are native to Romania and were harvested at their full potential so that wine gains intense aromas and mineral properties.
It is fermented at about 14°C for two weeks. In the process of fermentation the wine is left on the lees applying the technique called batonaj (mixing yeasts in the wine mass to achieve structure and softness).
Food Match: fish, seafood, grilled vegetables and mushrooms.
Serve at 10 – 12 deg C