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
2021
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.
13.0%
Region
Dealurile Munteniei IG
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
2021
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
Dealurile Munteniei IG
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
2021
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.
12.5%
Region
Dealurile Munteniei IG
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
2018
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
Dealurile Munteniei IG
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
2018
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 turkey or goose meat, pork, or game, at a temperature of 16-18°C.
Alcohol vol.
14.5%
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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