Străbun Chardonnay 2023

RANGE
Străbun
VARIETY
Chardonnay
VINTAGE
2023
WINEMAKING
Alb
STYLE
Sec
VOLUME
0.75L
SUGARS
1.35
SERVING TEMPERATURE
10–12°C
AGING POTENTIAL
4–5 years from harvest, with peak expression in the first 3 years.

Străbun Chardonnay 2023 brings together grapes hand-harvested at dawn and vinified with short skin contact and gentle pressing under reductive conditions, to preserve aromatic clarity. Slow stainless-steel fermentation to a fully dry finish, followed by three months on fine lees with weekly bâtonnage, lends volume and a silky texture. The aromatic profile is built on green apple, pear and citrus, with a mineral edge and very fine notes of raw hazelnut and toast. A dry Chardonnay that is clean and precise, crafted to express the Horia terroir more than technology.

HARVEST DETAILS

HARVEST PERIOD
From late September to mid-October
CLIMATE DATA
Rainfall: ≈410 mm, Growing season: 185 days, Radiation: ≈1.520 kWh/m², Thermal balance: ≈3.650 °C
VINEYARD
Horia Vine-Growing Farm, Hârșova Wine Centre
LOCATION
Altitude: 60–69 m (terraces), 70–110 m (plateau), Slope: terraces 45%, plateau 3–6%, Orientation: N–S, with eastern exposure
SOIL
Chernozem class – typical proxicalcaric vermic Kastanozem; medium texture, sandy-loam; developed on carbonate loess-like deposits
ROOTSTOCK
SO4
CLONE
ENTAV-INRA 96 (50%), ENTAV-INRA 76 (25%), ENTAV-INRA 95 (25%)

WINEMAKING PROCESS

The grapes for Străbun Chardonnay 2023 come exclusively from our own vineyards and are hand-harvested into small crates to protect each berry on its journey into the winery. Picking begins in the first hours of the morning, and each parcel is monitored with precision to achieve the ideal balance of sugar concentration, acidity, and impeccable sanitary condition.

After destemming, the must undergoes around four hours of maceration in a reductive environment, followed by slow pneumatic pressing—everything designed to preserve the pure expression of the winery’s terroir. The juice is cold-settled by gravity until a clear fraction is obtained, then racked into stainless-steel tanks for a slow alcoholic fermentation at controlled temperatures, using selected yeasts that favor freshness and aromatic finesse. Fermentation is carried through to complete dryness, with close attention to the alcohol–acidity balance, and approximately one third of the volume is guided into secondary fermentation.

At the end of fermentation, the wine rests for roughly three months on fine lees, with weekly bâtonnage, gaining volume, a silky texture, and those nuanced notes of raw hazelnut and delicately toasted bread. Tartrate and protein stabilization are carried out in a minimally invasive way, followed by gentle filtration and bottling at the winery—so that Străbun Chardonnay remains a dry, clear, classic, and precisely defined wine.

TASTING PROFILE

VISUAL

Straw yellow with golden highlights. Clear, brilliant.

NOSE

Green apple, peach, citrus, raw hazelnuts, mineral nuance.

PALATE

Fresh opening, medium-bodied. Well-integrated acidity, creamy texture. Clean, persistent finish.

CONCLUSION

A modern dry Chardonnay with pure fruit, freshness and texture. A well-balanced, food-friendly white with a persistent finish.

Food pairings

Appetizers

  • Roasted eggplant salad with garlic sauce;
  • Pike or carp roe with lemon;
  • Fresh, creamy cheeses;

Main courses

  • Carp in brine;
  • Baked fish stew;
  • Cast-iron chicken with garlic sauce;

Cheese board

  • Năsal cheese;
  • Gouda, Gruyère, Cantal;

AWARDS & RECOGNITION

No items found.

LAB ANALYSIS

Alcohol13.77% vol
Total Acidity5.28 g/L
Volatile Acidity0.30 g/L
Total SO₂77 mg/L
Free SO₂21 mg/L
Total Sugars1.35 g/L
Non-Reducing Dry Extract22.85 g/L
Total Dry Extract24.2 g/L
pH3.38