Blue Train Tamaioasa Romaneasca
intage: 2013
Organisation of the vineyard: The Domain disposes of 16 hectares of Tămâioasă Românească, planted at a density of 6 000 plants per hectare. The pruning type is single Guyot. For this line, plots are selected that yield an average of 6 tones/ha.
Winemaking method: The grapes were hand-harvested, de-stemmed and underwent skin contact maceration for 24 hours, at a temperature of 8ºC – 10ºC. It then followed gentle pressing and the juice thus obtained went into slow fermentation, for 30 days, in stainless steel tanks, with controlled temperature between 15ºC –18ºC. The wine was aged on fine lees, with periodical batonnage for 3 to 5 months.
Tasting notes: Romanian tradition demands almost imperatively for Tămâioasă to be elaborated as a sweet wine or at least semi-sweet. In Segarcea, this grape has only recently been grown so we tried to experience each and every of its nuances and the dry wine alternative proved to be incredibly expressive, offering an astonishing display of the terroir in Oltenia. Its extremely complex bouquet goes from leaving no area, be it mellow or carnal, uncovered. The strong and lengthy taste proves to be refreshing, with an acidity which confers vividness, allowing to call into play the complex and structured set of aromatic levels. The proof that the dry winemaking was a good decision was the gold medal that the wine was awarded in Vinalies Internationales 2012 competition, in Paris.
Recommended serving temperature: 11ºC –13ºC
Variety: Tamaioasa Romaneasca (Romanian variety – Muscat type).
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