The VINCA brand includes our still wines. This name comes from the Latin for dwarf periwinkle, Vinca minor, which blooms in the nearby forest from spring to mid-summer. Vinca Theresia, our Rhein Riesling is reductive wine fermented and maturated in steel tanks, while the other two – Vinca Sophia Chardonnay and Vinca Benedict Pinot Noir - are made using the traditional oxidative method and are fermented in large oak barrels and barriques as well. They are named after personalities who played an influential role in the history of Carastelec.
Vinca Theresia is named in the honour of Maria Theresa Archduchess of Austria and Grand Princess of Transylvania who ordered the reconstruction of the Catholic Church in Carastelec in 1777.
Vinca Sophia is named in the honour of Zsófia Báthory who donated the forest and vines to the village in 1650 to support the rebuilt church.
Vinca Benedict (named in the honour of Pope Benedict XIV who granted the village the right to hold a festival on Holy Cross Day in 1754).
Vinca Sophia 2017
The wine has yellow color, with fresh and intense aromas of lemon, green apple, pears, wild flowers, with a hint of vanilla and toast. It is full-bodied, in balance with a nice acidity. The flavors are complex, with green apple, vanilla, toast and butter, and creamy texture. The wine has a long finish. It can be drunk now, but has a long potential for ageing, when stored in proper conditions.
Vinca Sophia was named in the honour of Zsófia Báthory who donated the forest and vines to the village in 1650 to support the rebuilt church.
|residual sugar||2,16 g/l|
|Food pairing||Poultry, butter-based sauce, fishes, pasta/risotto with mushroom or white sauces risotto; cheese: brie, fresh cheese, slighly smoked cheese|
Vinca Benedict 2017
The wine has a medium ruby colour, with intense fruity aromas, like ripe cherry, raspberry, plum and blackberry, with a hint of vanilla, tobacco and smoky, toasty oak. It has an elegant body, with ripe and fine-grained tannins, in balance with a nice acidity. The flavours are complex, the red and black fruits are in harmony with the lingering flavours of herb and earthy aromas. It has a pleasant and persistent oaky finish. Everything is in the right place to develop. The wine has a long potential for ageing, when stored in proper conditions.
Vinca Benedict is named in the honour of Pope Benedict XIV who granted the village the right to hold a festival on Holy Cross Day in 1754.
|Variety||100% Pinot Noir|
|Residual sugar||3,5 g/l|
|Serving temperature||14-16 °C|
|Food pairing||Duck confit, beef bourguignon, mushroom, semi-hard cheese|