Sabrize Fetească Neagră Dry

COLLECTIONThe name Sabrize brings to mind “sand”, “sea” and “breeze”. The collection is an expression of the terroir of the Budureasca vineyards, symbolizing the fossils of sea snails and shells discovered in the soil of the plots from which we harvested the grapes used in the four dry wines of the range. Marine fossils have continuously enriched the terroir of the area since prehistoric times, when the Sarmatian Sea stretched over what we now call the Budureasca Vineyards.

VARIETYFeteasca Neagră is one of the most popular Romanian varieties, producing extractive and full-bodied wines, with consistent and well-defined tannins. Their intense chromaticity is due to the fact that Feteasca Neagră grapes also have colored pulp, not just the skin like most other varieties. When not matured in oak barrels, Feteasca Neagră is the basis for fruity wines, with aromas such as blackberries, black cherries, plum jam or currants.

TERROIRThe grapes were hand-picked in the first half of September, from plots located in the northern area of ​​the plantation, on terraces at altitudes of 200 – 250 meters. For the premium category wines, the production per hectare was limited to a maximum of eight tons, in order to obtain wines of the highest quality. The plots from which we chose the grapes benefit from an exceptional soil composed of clays and chernozems with deposits of Sarmatian fossils. Thus, the grapes from the Budureasca vineyards have the best growing conditions.

WINEMAKING DETAILSThe grapes were sorted, destemmed and fermented on the skins for about two weeks at controlled temperatures of 26 – 28°C. In this way, we were able to extract more aromas and color from the skins, as well as the desired concentration of tannins. After fermentation was completed, the wine was lightly pressed and went through a second fermentation: malolactic. To preserve the freshness of the aromas, the winery’s oenologists decided not to age the wine in oak barrels.