Producer Profile

The rolling, picturesque vineyards of Calusari almost look and feel like Tuscany. Englishman, Philip Cox and his Romanian wife Elvira, have put in a huge amount of work into transforming their slice of grape growing history into a contemporary winemaking haven. The immaculate vineyards are a combination of evolved plantings from 1447 and much more recent plantings too. With recent investments into modernising and improving their winery, they regularly host world class flying winemakers, vintage to vintage, to work with their team. This enables them to create top quality wines and constantly challenge themselves push innovations and approach winemaking with an open mind.

Viticulture

The winery has been fully fitted out with stainless steel, automatic temperature controlled tanks for fermenting and storing the wine. The primary vinification facility has been completely renewed with the best possible equipment for gently crushing, de stemming, pressing the grapes- in order to be able to maintain all the quality in the grapes.

Winemaking

Grapes are night harvested, to arrive cool at the winery. Crushed and de stemmed then pumped through a must chiller on the way to the press. Pressings and free-run fractions are separated for fermentation. Juice clarified by flotation then racked to stainless steel for fermentation at 10-15 deg C over 2 to 3 weeks. Centrifuged and cold stabilized prior to blending, filtering and bottling.

Oak Treatment

Time: n/a;

Tasting Note

Lovely, opulent aromas of grapefruit and peach follow through to a lithe body, with loads of fruit as well as abundant melon and apple character and citrusy acidity.

Food Matching

Chicken, Fish dishes, Light seafood dishes