Solara, Rosé, Romania, 2021
Cascades of lively raspberry and floral aromas, with crisp, festive strawberry, Gala apple and spice flavours that rally toward the zesty finish.
Cascades of lively raspberry and floral aromas, with crisp, festive strawberry, Gala apple and spice flavours that rally toward the zesty finish.
Cascades of lively raspberry and floral aromas, with crisp, festive strawberry, Gala apple and spice flavours that rally toward the zesty finish.
Producer Profile
Back in 1988, three families decided to invest in a winery in Romania, starting with 650 hectares of slightly unloved vineyards and a rusty, once state-owned winery.
Yet Englishman Philip Cox and his Romanian wife Elvira, have turned the Cramele Recas Estate into the most successful winery in Romania. Recas are now recognised globally for their impressive scale and breadth of fascinating wines, including natural and orange wine from organic grapes. Despite the scale the emphasis is on making good wines that over-deliver, and as a result they’ve struck on a magic formula that has seen sales and demand boom. Vineyards are a combination of evolved plantings from 1447 and more recent planting, whilst the winery has seen significant investment and boasts state of the art facilities where innovation thrives. Recas are in every way a modern, dynamic winery, whose open minded approach and quality sets them apart … a winery you really can’t ignore.
Viticulture
Winemaking team, Hartley Smithers from Australia, and Nora Iriate from Spain, together veterans of over 50 harvests in all the world's wine producing regions, oversee the production of all the wines from grapes till bottle with a fanatical attention to detail. The philosophy is simple- to apply the absolute best production methods to every single wine, to enhance and preserve the natural quality of the grapes, and provide a consistently high quality product every year for every level of wine made.
Winemaking
Grapes lightly destemmed, crushed and directly pressed. Only the free run juice was used for this wine which is about 50% of the total ammount The free run juice was clarified by floatation using nitrogen gas, and then the wine was fermented at controlled temperature around 10ºC in order to manage the speed of the fermentation, which took around 15 days. The wine was then clarified and naturally cold stabilised by storage in outside tanks during the winter. Lightly filtered and then directly bottled while fresh.
