Color: ruby red with violet shades.
Aroma: enticing scent of red and black fruits, spices, especially nutmeg, woody aromas of oak and vanilla.
Taste: intense and complex with red and black fruit, especially blackcurrants, subtly vegetal but strongly spiced, enriched with a full spectrum of woody aromas. The firm tannins and their intensity make this wine excellent for immediate consumption, but it can also be enjoyed for 2-3 years.
Food pairing: it can be served with any type of red meat (beef, pork, lamb, mutton, etc.), grilled or roasted, marinated with spices, game meat served
Color: yellowish-green, with excellent clarity.
Taste: lightly aromatic with fruit notes (citrus and peaches), enriched by the aroma of walnuts and hazelnuts. It is a well-balanced wine with distinct acidity, which gives its freshness while still maintaining the typical character of the variety for young wines.
Food pairing: fatty fish, seafood, white chicken meat, vegetarian dishes, hard and semi-hard cheeses garnished with almonds and walnuts.
Color: bright yellow.
Miros enticing elderflowers, lime, and gooseberries.
Taste: balanced, with a pleasant acidity characteristic of green fruits, medium body, and a lingering taste of lime and pomelo. The limestone soil of the Murfatlar vineyard brings a note of minerality and elegance.
Food pairing: it can be served with light dishes based on greens, white meat, fish, and seafood, oven-baked dishes, cheese specialties, low-fat sour cream served with walnut kernels.
Color: very good clarity, pink with salmon hues.
Aroma: medium intensity, with floral notes of roses and flower water.
Taste: a light wine, slightly fruity, with hints of pomelo and red grapefruit, a relatively high acidity, and a lingering, savory taste.
Food pairing: salads, grilled freshwater fish, pan-seared seafood, assorted dishes with sautéed vegetables, lean oven-baked meat, chicken roulade filled with vegetables, cheese-based desserts.
Color: purplish red.
Miros delicate black and red fruits.
Taste: fruity with notes of sour cherries, blackberries, and currants, velvety, with subtle tannins, medium acidity, and a delicately spiced finish.
Serving temperature: 16-18°C.
Food pairing: can be served with any type of red meat (beef, pork, lamb, mutton, etc.) grilled or pan-seared; pairs well with prosciutto, babic, ghiudem, salty cheese (telemea), and homemade brown bread.
