Domain Ceptura Blanc

80,00 lei

Produced by selective harvesting of grapes from the most valuable plots, followed by a final selection on the fixed sorting table. Each of the three varieties that make up the final blend are processed separately. Winemaking techniques are geared towards obtaining a variety specific expressiveness, while also developing an elaborate aromatic profile, defined by secondary, fermentative, aromas. A spare processing flux. Grapes are de-stemmed but not crushed. Pelicular maceration for 8 hours at 13-15!C for Sauvignon. The free run juice is cold settled for 24-26 hours. The alcoholic fermentation is completed in stainless steel tanks, temperature controlled at 10-12!C with selected yeasts for each variety. The final blend is the result of selecting the most valuable lots, participating percentages being set after 1-2 months of micro sample trials. For the 2016 blend 20% of the Sauvignon Blanc has been fermented and aged in barriques at the second use cycle and large oak casks, while 15% Riesling Italico was fermented and aged in 10Hl oak casks.
CHARACTERISTICS
LIMPIDITY Limpid – crystalline.
COLOUR Greenish bright yellow.
NOSE Floral, intense, fruity with hints of currant buds and passion fruit, litchi and slight mineral, oaky touches, persistent.
PALATE Fresh, well-balanced, ample with a long, slightly mineral aftertaste, complex.
CULINARY ASSOCIATION Appetisers, fish, sea-food.
SERVING TEMPERATURE 11-12˚C
RECOMMEND TO DRINK
Fruity 2017-2018, Mature After 2018

  • Alcohol: 12,9%
  • Grape: Feteasca Alba, Riesling Italian, Sauvignon Blanc
  • Region: Muntenia si Oltenia
  • Sugars: 0.21 g/l
  • Vineyard: Dealu Mare DOC
  • Color: White wine
  • Type: dry
  • Winery: Davino
  • Year: 2016
  • Format: 0,75 l

When we begin working on the soils that feed our vines we intentionally employ traditional methods, even if we use state of the art technology, with ever increasing efficiency.We prefer to work harder, several time a year, by ploughing rather than using herbicides to control weeds in our vineyards. Moreover, ploughing aids in aerating the soil, which favors microbiological development – an important factor in natural equilibrium of each plot. Ploughing also limits water evaporation, crucial during prolonged droughts. Difficult and poor soils like the ones in our vineyard have the reputation of being ideal for a qualitative production. However, it is necessary to avoid instances when soil nutrients reach critically low levels so as not to excessively weaken our vines. This is why we use natural fertilizer, manure, which adds enough nutrients to our soils, while also aiding with water retention.

The locals live through their vineyards. They are hardworking men and women, patient and very passionate about wine. It is with these skilled and kind people, that Davino begins year after year its pursuit of perfection.

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