Calusari Pinot Grigio
Calusari Pinot Grigio has ripe pear and spice on the nose follow through on to the palate in this beautifully refreshing crisp dry white
At Cramele Recas Englishman Philip Cox and his wife Elvira have replanted 700 hectares of decrepit vineyards and replaced them with immaculately tended sites the equal of anywhere else in the world.
A brand new winery, and the recruiting of seasoned new world winemakers, has enabled them to produce top quality reds and whites.
As you walk through the rolling vineyards of the 700 hectare Cramele Recas estate, two things are inescapable.
The first is the scale of the transformation that Englishman Philip Cox and his wife Elvira have managed to achieve, replanting 700 hectares of decrepit vineyards and replacing them with immaculately tended sites the equal of anywhere else in the world. http://www.recaswine.ro/en/
The second is that if you didn’t know where you were, you’d be convinced you were in Tuscany or any other “Classic” wine producing region.
And, to a certain extent you are, Romania has a history of winemaking stretching back millennia and it was this potential that has driven this dynamic duo to dedicate their lives to driving forward Romanian winemaking to it’s current state of rude health.
A 20 million euro investment in the vineyards and brand new winery, as well as recruiting seasoned new world winemakers, has enabled them to produce top quality reds and whites from a broad range of varietals at very competitive prices.
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.
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.
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