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On the foothills of arad the former famous historical wine-growing region known as minis, sank into oblivion in the xx. Century’s whirl. The legendary red aszú, the spicy cadarca, the velvety red wines and the mild feteasca regala-s were once known all across europe. Now our wine firm strives for this wine-growing region since 1999 to win back its fame.

Arad-vineyard, or better-known Minis vineyard is situated in a relatively narrow line in Transylvania, 20 km in eastern direction from Arad. Its excellent geological location, climate, soil (granite, diorite, and mudstone) and microclimate of River Mures is beneficial for red wine. The wine region is the south- western remnant of Transylvanian Mountain as an extension of Villány-Szekszárd line.

In the approx. 144 ha vineyard 80% red grape and 20% white grape is grown, bearing a 8.000 hl storing capacity. Our philosophy is to emphasize the traditional grape varieties of Carpathian Basin. Our well-known white wine are Feteasca Regala, meaning Royal Maiden, Mustoasă de Măderat, an indigenous variety in Minis wine region and Furmint planted first in 2008. Among red wines Kadarka, Feteasca Neagra originally coming from inner-Transylvania planted first in 2007 are worthily popular. Our winery is truly proud of the historically legendary red aszú vine, called Kadarisszima, which can be made in only the best vintages. White grape varieties such as Riesling, Sauvignon Blanc, and red ones like Cabernet Franc, Blaufrankisch, Cabernet Sauvignon and Merlot are also grown and can be found often in cuvées.

In the vineyards we use low Guyot-training and moderate to high yield limits; the average yield is 5 to 7 tonnes. Our Stonewines introduced in 2009 made of grapes from hilltop sides with stony soil and with the yield limited by 4 -5 tonnes. In winemaking we blend traditional and modern methods regarding the philosophy that we do not add and do not take away anything from the wine. Majority of the wine of our winery is fermented spontaneously, but its temperature is controlled.

White wines and rosés are mostly made in a reductive way so that they conserve their freshness and fruity flavour. The temperature of the fermentation is controlled and kept at 15C° maximum by excluding the oxygen in steel tanks of 10000 hl. The spontaneous fermentation ends in about 2-3 months, and is followed by stabilization and a quick bottling at a low temperature. These lighter, reductive wines mature in bottles for another 2-3 months before being introduced to the market.

Like the white wines, our red ones are also fermented in tanks, but in these case the tanks are in horizontal position. The fermentation temperature in the case of the red wines is 25-29 C°, and the prosedure lasts about 14-17 days. After sqeezing the grapes, we keep our red wines in barrels of differenc capacities: we use barrique-maturing in small barrels of 225-500l, and in big oak barrles of 5000 – 150000 l capacity as well. Maturing in barrels lasts generally for 1,5 – 2 years, then after bottling we continue maturing in bottle for another 6-8 months. The bottled red wines are launched on the market only after this procedure.

surse: ballageza.com

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