Grapes are selected from parcels that were planted with clones developed specifically for the Ceptura terroir. The wine making technology is geared towards obtaining a well structured wine, more elaborate and full-bodied, with an excellent varietal expression. Grapes are selected on a fixed sorting table, while a spared flux is used throughout.
Classic wine making method for red wine, on marc, in small stainless steel tanks at 22°C for 17-19 days. Malolactic fermentation completed immediately after the alcoholic one. Ageing in Romanian oak barriques (30% new, 70% at the second use cycle) for 8 months, at 15°C. Minimum bottle ageing of 18 months.
The color is purple red and the scent reveal a true complexity for this wine. Dried berries, black cherries, cloves, liquorice roots, dark spices and ripe plums.
The tannins are well defined and the body display precision. The aftertaste is soft, velvety.