The retail range from the Domeniul Coroanei Segarcea itself bears the royal insignia of the lily ribbon.
The red wines are obtained through the technique called délestage, a procedure that allows for the production of wines with a fresh, fruity character.
The estate has 16.4 hectares of vines with Tamaioasa Romaneasca, with a density of 6,000 plants per hectare. The vines are arranged from north to south, on a calcareous chernozem soil. The pruning method is simple Guyot.
Winemaking method: The grapes were hand-picked and destemmed. The richness of aromas is found in the skin of the grapes and therefore, in order to extract them, a pellicular maceration was carried out for 24 hours, at a temperature of 8-10 ºC. A light pressing followed, and the must obtained fermented slowly for 30 days, in stainless steel tanks, with a controlled temperature between 15 and 18ºC. The wine obtained was matured on fine yeasts.
Tasting notes: We made a dry wine from Tamaioasa Romaneasca, in order to correctly appreciate its qualities - for no other reason than that a drop of residual sugar (left over from fermentation) would alter not only the evolution of the wine's aging process, but would even modify the primary aromas of the grape.
Nose: Intense floral bouquet, with notes of acacia flowers and honey.
Taste: Delicate pollen aromas, complemented by mineral accents and a remarkable freshness.
Colour: Straw yellow with golden reflections.
Finish: Long aftertaste, with fruity tones and balanced acidity.
Domeniul Coroanei Segarcea Elite Tamaioasa Romaneasca is a wine that, even if it exults in mature aromas (honey, pollen, acacia), tells its story rather through freshness and acidity pigmented by minerals – a clear argument in favour of a longer life than connoisseurs predicted…Any deposits certify the minimal number of interventions made on the wine.
