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Mustoasa de Maderat 2018

Grapes: Mustoasa de Maderat

Vintage: 2018

Appellation: AOC Minis-Maderat


Classification: dry

Residual sugar: 0.59 g/l

Production process: As the tradition from Maderat says, the grapes were harvested after the first frost, on October 16, and left in crates to dry for a month. During this period, the grapes continued to ripen. After the drying period, the must was soaked in pomace for 72 hours and then fermented in stainless steel tanks. Maturation was done in a 1000 liter oak barrel for 10 months.

Tasting notes:

The color is golden yellow. The smell is dominated by honey, apricots, and yellow peaches, complemented by notes of vanilla and wildflowers. The intense mineral taste is complemented by generous acidity. The aftertaste is long and strong, with hints of vanilla, honey, citrus, and herbs.

Culinary recommendations:

Matured cheeses with fruity and floral aromas, white meat and fish.

Serving temperature: 10-12 ° C 

Suiram 2018

Grapes: Merlot 40%, Fetească Neagră 40%, Cabernet Sauvignon 20%

Vintage: 2018

Appellation: DOC Minis-Maderat

Alcohol: 15%

Classification: dry

Residual sugar: 6.16 g/l

Production process: 

The grapes were harvested at different times, vinified separately, and blended at the end of the alcoholic fermentation. They were aged in 500-liter oak barrels for 24 months.

Tasting notes:

Olfactory, the notes of blackberries, ripe cherries are mainly noticeable. Then we recognize scents of leather or oak wood.

The long, strong, full taste is defined by a good balance between well-integrated, soft tannins and the juicy acidity of ripe cherries.

In the aftertaste, we find notes of black pepper, balsamic herbs, berry jam.

Culinary recommendations: grilled meat, beef and game dishes, hard matured cheeses.

Serving temperature: 16-18 ° C

Wine 40.48

Production process : The grapes were harvested in September and left in crates to dry for 3 months following a traditional method of drying grapes in the Minis-Maderat area. During this period, the grapes continued to ripen. 

Fermentation took place for 2 months on the berries in a stainless steel tank, after this period, the ravac wine was moved to a 1000 litre oak barrel where fermentation continued. 

Maturation took place in 1000 litre French oak barrels for 3 years. 

Tasting notes: The colour is a dark red . The aroma is black cherry , dried plum , black berries , coffee , sweet spice , leather . 

The round and velvety palate intertwines perfectly with a long and strong aftertaste with notes of tobacco and chocolate.

Acidity -6,8

Remaining sugar -4,8

Alcohol - 15%

Vintage year 2017

Colour: Red