Since his arrival on the Vila Dobrușa estate, in 2010, the French oenologist Ghislain Moritz, together with the agronomist Gheorghe Lixandru, dedicated all his energy to working the land by tilling between the rows and the grapevines, in order to eliminate the herbicides and synthetic fertilizers and in order to increase the interventions during the works done when the grapevine is green, thus allowing the grapevine to return the largest number of the soil’s characteristics. The wine’s traceability is absolute. Each parcel was identified with care and capitalized on.
From the first time you gaze upon it, the location of Vila Dobrușa, where the AVINCIS wines are produced, looks like a hill that was blessed by God. This vineyard that is adequate in size (40 hectares planted) takes up the entire hill and descends in gentle slopes towards the valleys. Sun exposure is outstanding, as the plateau absorbs the day’s first rays of sunshine and keeps the last ones.
The winemaking process
Productivity, between 35 and 45 hectoliters per hectare, depending on the parcel and on the harvesting during the period when the grapevine is green, is comparable to the one of the most demanding vineyards. The grapes are manually harvested, in small crates, near the winery – situated right in the center of the estate, so their immediate processing is ensured.
The winery is equipped with all the modern technological means, for the benefit of quality:
• an efficient system for the cooling of harvested grapes;
• micro-winemaking for each parcel;
• tender crushing of grapes in a pneumatic press;
• winemaking in controlled temperatures;
• climate control in the winery for optimal aging;
• loading into barrels manufactured in France.
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