Calusari Pinot Noir is full of light, soft and welcoming nose of autumn fruits. It has soft smooth & spicy flavours throughout with generous soft red fruit flavours & a lovely elegant finish.
All the parcels of grapes are crushed and destemmed and then fermentation takes place in stainless steel 40 to 50 tonne tanks using selected strains of yeast. Maceration for five to seven days on the skins takes place with regular automated pump overs. The wine is pressed with some sugar before fermentation has finished and then it finishes off on the skins. The wine is separated form the lees as soon as it is fermented to dryness followed by natural malolactic fermentation.
Planted on the rolling hills in Viile Timisului, the vines were replanted twelve years ago with conventional new world viticulture and meticulous canopy management. They are grown on a variety of soils, from cracking clay to limestone rich loam without irrigation.
Named after a secret Romanian fraternal sect whose dance is said to look like they are flying through the air. They were also said to be able to cure the victims of fairies but that, I suspect has more to do with the Romanians love of wine! Calusari grapes are grown in rolling, picturesque vineyards that almost look and feel like Tuscany. Englishman, Philip Cox and his Romanian wife Elvira, have put in a huge amount of work into transforming their land into a modern winemaking haven. The results are outstanding wines that can stand shoulder to shoulder with their peers from around the world.
This wine can be served cool with fish or at room temperature with game or spicy foods.
