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LacertA, the place to be, the wine to drink

 Wines made along the 45th parallel which positions the Dealu Mare vine estate at the same level with the Bordeaux, Saint-Emilion, Piemont as well as the Toscana vineyards, are prestigious for their rich, complex and silken taste.

 The LacertA wines are kept in strictly-controlled environments, as in their state-of-the-art winery, completed in 2011. The wines are exclusively maturated in barriques of high quality oak from France, USA, Russia, Hungary and Romania.

 At LacertA they cultivate 6 varieties of red wine and 6 varieties of white wine.

 The assortment is made of international varieties: Cabernet Sauvignon, Shiraz, Pinot Noir, Merlot,Blaufraenkisch, Sauvignon Blanc, Pinot Gris, Rheinriesling, Muscat Ottonel and Chardonnay, as well as the great Romanian varieties Feteasca Neagra and Feteasca Alba.

 LacertA's wine assortments, winners of numerous gold medals at international contests, are ready for visits on the vineyard's domain. The Tirolean Architects V. Miklautz and M. Gaertner created with this building a unique architectural experience, which advances to a landmark of the whole region.

 Restrictive control and reduction of the all year-long production reaching only 1 kg of grapes per each grape vine as well as the rigorous selection of the grapes entering wine production contribute to the high quality level of our wine.

 Five million Euros were invested in the production unit which make use of a modern wine technique based on gravitational principles, thus limiting the need to use pumps. The production facility is completed by a tasting lounge, a wine shop and a conference room - all benefiting from an elegant architecture and a modern design.

 The Gravitational Wine Cellar

The use of gravity in the line of wine processing may bring a plus to the quality of the processed wine. Gravity is to ensure that the grape follows the technological track of wine processing so as to avoid the use of any pumping systems. The process of drainage of the liquid part is naturally performed with no mechanical aggressions, thus resulting a balanced must and finally, after the fermenting, a round, silken wine with pleasant naturalness and fruitiness. The gravitational principle is important especially for its beginning stages in the wine processing as during these stages the must from the grape is more sensitive and more exposed to oxidation and mechanical aggressions.