Prince Știrbey Sparkling Rosé – méthode traditionnelle

28,80 

This sparkling wine is vinified of Novac grapes, vintage 2011, in the traditional method, or “Methode Champenoise”: the still wine, after having aged 6 months in oak barrels, fermented for a second time in bottles. After 26 months of aging on the lees in the bottles, we disgorged it in November 2014, finishing it by dosage as Brut.

The result is a sparkling wine with an elegant bouquet of fresh fruits in the nose, a fine and persistent perlage and a pleasant balance on the palate.

You may enjoy it with smoked fish, foie gras or elegant poultry or veal. Or you take it as a key to open the doors for conversation and socializing.

  • Year: 2013
  • Color: Rosé wine, Sparkling wine
  • Grape: Novac
  • Region: Muntenia si Oltenia
  • Winery: Stirbey
  • Alcohol: 12 %
  • Sugars: Brut
  • 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 rythm in fermentation and aging, thus not forcing the process through technical interventions.

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