Străbun Roze 2024

The grapes for Străbun Roze are hand-harvested into small crates, and processed in individual lots—just like the other wines in the Străbun range. Crafted for a Provence-inspired visual profile, with a delicate onion-skin hue, skin contact is meticulously controlled from the very first hours after picking. After destemming, the grapes are transferred to the vinifier, where maceration matches the time needed to run off the free-run juice for cold settling. The process unfolds under bio-protection, using non-Saccharomyces strains and in a reductive environment, safeguarding freshness and aromatic potential. The resulting must is transferred by gravity and sent to cold settling, with no mechanical pressing; the remaining pomace is later used to produce a deeply colored, well-structured red wine.

The clarified must then ferments at low temperature in stainless-steel tanks, preserving vibrancy and the character of freshly picked red fruit. After alcoholic fermentation and the first racking, the wine rests for around eight weeks on fine lees, evolving with added texture, roundness, and more seamless aromatic integration. Finally, it is conditioned, lightly filtered, and bottled at the winery—ensuring Străbun Roze retains both the delicacy of its color and crystalline precision on the palate.