ELITE RANGE

The retail range from ”Domeniul Coroanei” Segarcea bears the royal insignia of the lily ribbon.

The wines in this range are dry wines.

The RED ones are obtained by the technique called délestage, a procedure that allows obtaining fresh, fruity wines.

WHITE / DRY

Fetească Albă

Recommended serving temperature: 11°C – 13°C.

A bright straw-yellow wine, with delicate but intense aromas of white flowers, vine flowers, sweet apples and citrus accents. The taste is balanced, dominated by floral tones, with a silky body, lively and well-integrated acidity and a fresh finish. Culinary pairing: summer salads, fruit salads, mango mousse.

The estate has 15 hectares with Fetească White, planted at a density of 6,000 plants per hectare. The arrangement is from north to south, on a calcareous chernozem type soil. The cutting mode is simple Guyot. For this range, plots with a production of 8 – 10 tons/ha are chosen.

Vinification method

The grapes are harvested mechanically and pressed at low pressures. The stum thus obtained is clarified naturally, at temperatures of 5°C – 8°C, for 48 hours. This is followed by slow fermentation in stainless steel tanks, at controlled temperatures between 16°C – 18°C. The wine is then aged on fine yeasts in stainless steel tanks for 3-5 months.

 

WHITE / DRY

Sauvignon Blanc

Recommended serving temperature: 11° C – 13° C.

A straw-yellow wine with green inflexions, bright, with intense aromas of elder, acacia and white flowers. Refreshing and comforting taste, balanced between the floral and fruity notes, with an above average acidity and a long and elegant finish. Culinary pairing: seafood salads, grilled small fish, mozzarella with olive oil and aromatic herbs.

The estate has 27 hectares with Sauvignon Blanc, planted at a density of 6.000 plants per hectare. The plants have a disposition from north to south, on a calcareous chernozem type soil. The cutting mode is simple Guyot. For this range, plots with a production of 8 – 10 tons/ha are chosen.

The grapes are harvested mechanically and pressed at low pressures. Cold deburring follows and then slow fermentation in stainless steel tanks at controlled temperatures, between 16° C – 18° C, for 20 days. The wine is matured on fine yeasts.

 

WHITE / DRY

Chardonnay

Recommended serving temperature: 11° C – 13° C.

The estate has 35 hectares with Chardonnay, planted at a density of 6.000 plants per hectare. The plants have a disposition from north to south, on a calcareous chernozem type soil. The cutting mode is simple Guyot. For this range, plots with a production of 8 – 10 tons/ha are chosen.

The grapes are harvested mechanically and kept in film maceration for 12 hours. This is followed by pressing, cold deburring and then slow fermentation in stainless steel tanks at controlled temperatures, between 16° C – 18° C, for 20 days. The wine is matuRED on fine yeasts.

 

WHITE / DRY

Tămâioasă Românească

Recommended serving temperature: 10º-12º C.

The domain has 16.4 hectares of vines with Tămâioasă Românească, with a density of 6,000 plants per hectare. The arrangement of the plants is from north to south, on a calcareous chernozem type soil. The pruning method is simple Guyot. Plots with a production of 8-10 to/ha were chosen for this range.

The grapes were picked by hand and removed from stems. The richness of aromas is found in the skin of the grapes and therefore, in order to extract it, a film maceration was made, for 24 hours, at temperatures between 8º-10º C. A light pressing followed and the obtained stum fermented slowly for 30 days in stainless steel tanks, at controlled temperatures between 15º and 18º C. The wine thus obtained was matured on fine yeasts.

RED / DRY

Pinot Noir

Recommended serving temperature: 18° C – 20° C.

The domain has 23 hectares with Pinot Noir planted at a density of 6.250 plants per hectare. The plants have a disposition from north to south and from south to west, on a calcareous chernozem soil. The cutting mode is simple Guyot. For this range, plots with an average production of 10 tons/ha have been chosen.

The grapes are harvested mechanically, macerated-fermented in special piston winemakers for 10 days. Alternating the lowering of the pistons in the winemaker is a traditional process that allows a greater extraction of color and tannins. By properly managing the fermentation temperatures and the number of remontages, the aim is to obtain fruity wines with less tannins, which do not require barrel maturation.

 

RED / DRY

Merlot

Recommended serving temperature: 18° C – 20° C.

The estate has 25 hectares with Merlot, planted at a density of 5.000 plants per hectare. The plants have a disposition from north to south, on a calcareous chernozem type soil. The cutting mode is simple Guyot. For this range, plots with an average production of 10 tons/ha are chosen.

The grapes are harvested mechanically and macerated-fermented in remontage winemakers for ten days. By properly managing the fermentation temperatures and the number of remontages, as well as the delestage technique, the aim is to obtain fruity wines with less tannins. The maturation is done mainly in stainless steel tanks and partly on French oak barrels of the Dryond and third passage, for a period between 6 and 8 months.

 

RED / DRY

Cabernet Sauvignon

The estate has 46 hectares with Cabernet Sauvignon, planted at a density of 5.000 plants per hectare. The plants have a disposition from north to south, on a calcareous chernozem type soil. The cutting mode is simple Guyot. For this range, plots with an average production of 10 t/ha are chosen.

The grapes are harvested mechanically and macerated-fermented in vinifiers with remontage, for ten days. By properly managing the fermentation temperatures and the number of remontages, as well as by the use of delestage technique, the aim is to obtain fruity wines with less tannins. The maturation is done mainly on stainless steel tanks and partly on French oak barrels of Dryond and third passage, for a period between 6 and 8 months.

 
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