Wine Purcari, Sauvignon
The wine is pale straw color.
Taste of wine is fresh, harmonious, with notes of citrus and other ripe fruit.
Delicate aroma of wine is filled with notes of grapefruit and lime, combined with hints of tropical fruit.
The wine should be served with cold cuts, fish, steamed, or seafood.
Wines from the Moldovan village of Purcari have been known for over 185 years. The modern history of Purcari wines started in 2003, when the company revived the historic Purcari production of the legendary wines. Vineyards companies occupy 250 hectares. Here are grown both autochthonous and international grape varieties, and even a Georgian Saperavi. The winery is equipped with the latest technology. All the wines produced by the classical technology and for aging monosortovyh blended wines and apply only French oak barriques. Volume production is at more than 500 000 bottles of wine a year, production is aimed, first of all, to achieve high quality and to issue limited series. Since 2003, the wines of Purcari won various international competitions dedicated more than 40 awards. Today the brand "Purcari" is the most expensive brand among the Moldovan private companies and is estimated at 17 million US dollars.
Bostavan Wineries Group - a leader among Moldovan wineries. The group has a modern production facility and over 1,000 hectares of its own vineyards in Moldova and Romania. Bostavan company was founded in 2003 by entrepreneur Victor Bostan. In 2010, the shareholders of the company have become American fund Horizon Capital and the World Bank (through the investment fund IFC), which invested in the development of the group over $ 50 million. Today, the group consists of 4 companies Bostavan: Purcari winery, the winery Bostavan two production facilities - Onesti and Etulia; winery Crama Ceptura, located in the Romanian region of Prahova and Moldovan brandy producer - the company Bardar. Consultant Group is the famous Italian enologist Federico Giotto, who leads the strict control of the quality of products, starting from the analysis of the soil and ending organoleptic characteristics of each beverage.