ARTISAN is our wine dedicated to indigenous Romanian varieties specific to the area of Dealu Mare. They bare the fingerprint and personality of our oenologist Aurelia Visinescu. Their aim is not to be perfect or conform to a common standard but to be expressive of the land they come from. They are wines with identity, living wines.

White ARTISAN

Tamaioasa Romaneasca DRY

Tamaioasa Romaneasca Sweet

Feteasca Neagra

Red ARTISAN

White ARTISAN

Vintage

2018

Grape varieties

Feteasca Alba, Feteasca regala, Tamaioasa Romaneasca

Wine Style

Dry

Colour

Pale lemon

Bouquet

Scented, grapey, grapefruit and roses.

Palate

Fresh and fruity palate with notes of pink grapefruit, well balanced and a long-lasting finish.

Food pairings

Best served with soufflés, fish and sea food, Asian food, cooled at 6-8°C.

Alcohol vol.

13.6%

Region

Dealu Mare DOC – CT

Fermentation

Each variety has been separately fermented in stainless steel tanks at 13- 18˚C. 8 hours of skin contact in the closed press for Tamaioasa Romaneasca. To give to the wine complexity and buttery aftertaste, the wine was aged on lees for 2 months with lees movement during this period.

Oak maturation

n/a

ARTISAN Tamaioasa Romaneasca DRY

Vintage

2018

Wine Style

Dry

Colour

Pale lemon

Bouquet

Intense flavours of elderflower, peaches and ripe pears.

Palate

The taste is emphasized by an explosion of aromas from incense to pink grapefruit.

Food pairings

Best served with Asian, Lebanese, Indian food, well cooled at 8-10°C.

Alcohol vol.

13.5%

Region

Dealu Mare DOC – CT

Fermentation

The grapes are destemmed and slightly crushed, followed by 6 – 8 hours of skin contact in the closed press at 8˚C. Clear fee run juice has been inoculated with a neutral yeast and alcoholic fermentation occurs in stainless steel during a period of 14 days at a controlled temperature of about 13-14 °C.

Oak maturation

n/a

ARTISAN Tamaioasa Romaneasca SWEET

Vintage

2018

Wine Style

Sweet

Colour

Pale lemon

Bouquet

Lovely aromatics, elderflower, basil and tropical fruits.

Palate

The palate has a delicious honey sweetness, rich and balanced by a good acidity.

Food pairings

To be served with ‘foie gras’, pastry and sweets or alongside with sweet Asian food, well chilled at 6-8°C.

Alcohol vol.

12.2%

Region

Dealu Mare DOC – CT

Fermentation

The grapes are destemmed and slightly crushed, followed by 6 – 8 hours of skin contact in the closed press at 8˚C. Clear fee run juice has been inoculated with a neutral yeast and alcoholic fermentation occurs in stainless steel during a period of 14 days at a controlled temperature of about 13-14 °C.

This is the only one Domeniile Sahateni’s dessert wine, made from late-harvest grapes only in the favourable years of sugar accumulation.

Oak maturation

n/a

ARTISAN Feteasca Neagra

Vintage

2017

Wine Style

Dry

Colour

Deep ruby

Bouquet

Dry plums, black currants and cinnamon.

Palate

Silky on the palate, and well balanced by the round tannins and vanilla hints coming from ageing in Romanian oak barrels.

Food pairings

Best served with lamb, pork, veal, beef dishes, it goes well even with fried chicken, at temperature of 16-18°C.

Alcohol vol.

14.0%

Region

Dealu Mare DOC – CT

Fermentation

Stainless steel tank fermentation at 25-27˚C  with punching down the cap. Extended maceration was utilized to deepen and broaden the wine structure. 12 months barrel aged in second time used South Romanian oak medium + toasted (a blend of Q. sesilliflora  and Q. robur).

Oak maturation

12 months in Romanian oak barriques.

RED ARTISAN

Grape varieties

2016

Vintage

Feteasca Neagra , Merlot, Cabernet Sauvignon

Wine Style

Dry

Colour

Deep garnet

Bouquet

Coffee and tobacco nose, spices and vanilla.

Palate

Elegant and silky with ripe red and black fruit, tobacco and dark chocolate.

Food pairings

Best served with soufflés, fish and sea food, Asian food, cooled at 6-8°C.

Alcohol vol.

14.3%

Region

Dealu Mare DOC – CT

Fermentation

The grapes have been fermented by variety in stainless steel vertical fermenters with gentle cap irrigators, for 14-21 days. To extract rich colour and soft tannin from the grape skins the fermentation vats were pumped over 5 minutes every 3 hours, daily throughout the fermentation period. Following pressing and malolactic fermentation, the wine was moved to medium toasted Romanian oak barrels.

Oak maturation

12 months in Romanian oak barriques

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