Prince Știrbey Negru de Drăgășani Dry

23,40 

Prince Știrbey Negru de Drăgășani Dry wine is bottled without maturation in oak barrels in order to reveal the typicity of the grapes and terroir.

Has intense aromas of black fruits and spices, fresh intense taste, high acidity and well integrated tannins.

Goes well with traditional dishes from the countryside: smoked ham, salt meat, brawn, roast goose on cabbage, pork ribs with fried potatoes.

To savor fully the fresh and intense character of this wine, we recommend to serve it at approx. 18°C!

  • Winery: Stirbey
  • Grape: Negru de Dragasani
  • Color: Red wine
  • Year: 2019
  • Region: The Munteniei & Olteniei Hills region
  • Alcohol: 14 %
  • Type: dry
  • Format: 0,75 l
  

For over 300 years the wines of Prince Știrbey family are grown according to a core of well-developed principles, preserved by each generation. Our wish is to respect them and pass them to the future generations, as well:

Discovery of traditional grape varieties

We are adepts of traditional grape varieties, evolved over the centuries and adapted to the pedoclimatic conditions of a wine region. Only there they can fully develop their personality. Vinifying them separately, we are only producing single grape wines, in order to reveal the individual character of each variety.

Discovery of Terroir

Soil, climate, flora and fauna, as well as customs of people working in our vineyards and in our winery, they all stongly influence the development of our grapes and wines – giving each single parcel a specific character – synthesized as Terroir or, in a profounder understanding, Genius Loci – the spirit of the place. Our aim is to convey this Genius Loci in all our wines.

Nature has priority

We are convinced that the forces of nature are able to give us much healthier and durable products than any human technical intervention could. We are nurturing the grapevines only by manual work and not mechanically, reducing chemical treatments down to a minimum. At vinification we respect the nature’s rhythm in fermentation and aging, thus not forcing the process through technical interventions.

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