Orange Wine

COLLECTION The Sign collection brings together signature wines emblematic for the Romanian market. The wines reflect the special terroir of the Budureasca vineyards and are obtained through innovative techniques, while being deeply rooted in the tradition of the Dealu Mare region. The unique characteristics of the local varieties and the potential of our vineyards are exploited to the fullest, to offer you these wines with a strong and complex personality, intended for lovers of classic wines or those who want to explore the diversity of Romanian viticulture.

VARIETY Orange wine is a style of wine with a rich history, its story starting in Georgia, 8,000 years ago, when white grapes were left to macerate and ferment in ceramic vessels for a whole year. Due to the style of production, its taste is more intense and bitter than that of a classic white wine. For our version of orange wine, the oenologist opted for a trio formed by Fetească Regală, Sauvignon Blanc and Chardonnay – an orange “reinterpreted” by Stephen Donnelly in a modern version, velvety and balanced, without the oxidation associated with traditional versions.

TERROIR The year 2022 brought dry conditions to the Budureasca vineyards, with a very hot summer that led to the accumulation of high sugar levels in the grapes. The three varieties were selected from plots located at altitudes between 170 and 200 meters, which benefited from chernozem soils rich in minerals and limestone. The grapes were hand-cut and harvested in mid-September. The operation was carried out at dawn, at 4-5 am, so that the freshly picked grapes would retain their aromas for longer, preventing early oxidation.

WINEMAKING DETAILS In the winery, the grapes are pressed and left to macerate on the skins at controlled temperatures of 18-20°C. We chose to eliminate the pieces of bunches from the must, so as not to have too bitter a taste in the final wine. The must is left to macerate and ferment for approximately 40 days in a dedicated French oak tank together with selected yeasts. During the fermentation process, daily pumping overs were performed (the must extracted from the bottom of the tank is pumped over the skins in the upper layer, to extract more color and more tannins). When the aroma bouquet reached the desired profile, the wine was bottled.