Cuvée Cristian 2022

RANGE
Cuvée
VARIETY
Cristian
VINTAGE
2022
WINEMAKING
Roșu
STYLE
Dry
VOLUME
0.75L
SUGARS
0.6 g/L
SERVING TEMPERATURE
16-18°C
AGING POTENTIAL
Showing beautifully now and over the next 6–9 years, with additional ageing potential beyond.

Cuvée Cristian 2022 is a carefully selected red blend from the finest Cabernet Sauvignon and Merlot parcels, matured in barriques to achieve a broad, poised balance between fruit, structure, and fine spice. Its velvety texture and ripe tannins are the result of extended maceration and meticulous oak ageing. Aromas of blackcurrant, sour cherry, ripe plum, and notes of cocoa, cedar, and a discreet smokiness shape a complex yet beautifully defined profile. Crafted for serious dining and for collectors, it offers excellent potential to evolve in bottle.

HARVEST DETAILS

HARVEST PERIOD
Late October
CLIMATE DATA
Rainfall: ≈300 mm, Growing season: 182 days, Radiation: ≈1.490 kWh/m², Thermal balance: ≈3.550 °C
VINEYARD
Horia Vine Farm, Hârșova Wine Center
LOCATION
Altitude: 80-120 m, Slope: 45%, terraces, Orientation: N-S, southern and south-eastern exposures
SOIL
Chernozems – typical, proxicalcaric Kastanozem; sandy-loam texture; carbonated loess deposits – limestone-rich, well-drained soils with outstanding potential for structured red wines.
ROOTSTOCK
SO4
CLONE
Cabernet Sauvignon: Clone 337 (ENTAV-INRA); Merlot: Clone 181 (ENTAV-INRA)

WINEMAKING PROCESS

The grapes for this blend are hand-harvested from meticulously selected parcels, chosen for what becomes the winery’s most compelling red-wine lot. The two parcels supplying the fruit are closely monitored so the grapes reach both phenolic ripeness and technological maturity.

After destemming, the grapes are transferred to the vinifier for a cold pre-fermentative maceration, ensuring optimal extraction without compromising the integrity of the skins’ structure. Once inoculated, the must undergoes two délestage operations, alongside pump-overs and punch-downs carried out throughout alcoholic fermentation. The depletion of fermentable sugars signals the moment we guide the must to the press, obtaining the wine that we then keep for a further two weeks at temperatures >20 °C, to complete its secondary fermentation.

After conditioning, the Cabernet Sauvignon and Merlot lots are racked into barriques, where they will mature for at least 24 months.

TASTING PROFILE

VISUAL

Deep ruby red with violet hues. Clear, with good intensity.

NOSE

Black cherries, blackcurrant, blackberries, sweet spices (vanilla, cinnamon), toasted wood, hint of dark chocolate.

PALATE

Firm attack, full body. Present but mature tannins. Lively acidity supporting the structure. Long finish, with well-integrated oak.

CONCLUSION

A selection red, with deep structure and balance between fruit, tannin and oak. For serious meals and cellaring.

Food pairings

Appetizers & Snacks
Artisanal charcuterie platters; Smoked sausages and pastrami
Main Courses
Beef roast in a herb crust; Oven-roasted lamb chops; Game stew
To Finish
Aged Cheddar; Extra-aged Gouda; Aged telemea

AWARDS & RECOGNITION

No items found.

LAB ANALYSIS

Alcohol
14 % vol
Total Sugars
0.6 g/L