Winemaking:

Only when the grapes reached full maturity were they harvested,by hand, brought into the winery in small boxes, and sorted with attention and care. The clarified juice was fermented in a combination of stainless steel tanks and Romanian oak barrels. The young wine was kept for 10 months on the fine fermentation lees in order for the grape aromas to be preserved.

Reviews on Arezan White 2011 in “Macau Daily” on 7/3/2014 By Jacky I.F. Cheong

“Fetească Albă is the primordial form of Fetească trio, from which Fetească Neagră and Fetească Regală derived. In 1930s, by crossing Fetească Albă with Grasă de Cotnari, Fetească Regală, a variety capable of retaining acidity under high temperature, was created. Like Grasă de Cotnari, another indigenous variety grown since 14th century, Fetească Regală can be made into a variety of wines across the sweetness spectrum, from dry, semi-dry, semi-sweet to sweet, hence its popularity in Romania.

Pale lemon-yellow with pastel golden reflex, the lifted and subtle nose offers calamansi, apple, peach and apricot, embellished with hints of orchard blossom. Fleshy and juicy, the palate delivers bergamot, pomelo, mirabelle, Hami melon and jackfruit. Sustained by buoyant acidity and clear minerality, the supple entry continues through an elegant mid-palate, leading to a lean finish. At 13%, this medium-bodied dry white would best be served at 12 degrees Celsius, while short-term cellaring is an option.

“Jacky I.F. Cheong is a legal professional by day and columnist by night. Having spent his formative years in Britain, France, and Germany, he regularly writes about wine, fine arts, classical music, and politics in several languages.