Domeniul Bogdan are Romania's first biodynamic winery, with vineyards near the Black Sea. They make delicious, characterful wines from both international and local varieties such as the red grape Feteasca Neagra, which in this case delivers a red wine full of soft round aromatic cherry and spiced plum fruit with ripe, easy tannins.
Their project began in 2011 with vineyards located in the Murfatlar DOC between the Danube and the Black Sea. Here the soil is an ideal combination of elevated limestone, clay and sand, with even warm summers and the breezes from the Black Sea which maintain vineyard health. The winery itself was completed in 2017 and is equipped with temperature controlled stainless steel tanks, concrete vats, large oak vats and a variety of oak barrels allowing for a flexible approach to vinification and ageing. Respected travelling French oenologist Philippe Cambie consults, while the vineyard the work is overseen by Italian biodynamic viticulturalist Leonello Anello. All the vines are worked biodynamically and the total production is certified organic, with full biodynamic certification arriving in 2023.
The grapes are harvested by hand and collected in small crates (10 kg) during the first half of September.
Once at the winery, the grapes are gently destemmed and carefully sorted. Their temperature is lowered to approximately 4°C and they undergo cold skin maceration for 3 hours to extract aromas. This is followed by pressing, after which the must is clarified by gravity. Fermentation is temperature-controlled, using selected yeasts, at 14°C for 15 days.
Colour: straw yellow with greenish reflections
Nose: vegetal notes of seasonal white fruits, nettle, subtle hints of mint, and floral elements with a touch of exotic fruit
Palate: fresh, with medium-plus acidity, flavours of green fruit and apple, well-integrated alcohol, and a generous finish
Domeniul Bogdan Sauvignon Blanc is a premium, organic and vegan white wine, full of ripe citrus, green herb and passionfruit flavours. This wine is zesty, fresh, tangy tank-fermented white, exploding with flavours of gooseberry, nettle and elderflower.
