The true journey of transforming

grapes into wine

Welcome to our winery or

as we prefer to call it, our home!

We hope that what you have read so far represents a first step in choosing to discover a beautiful, must-see world! Come and get to know us better by visiting Ceptura winery. You will get to see first hand how we have combined the traditional with the modern and how the story of our wines is written.

Enjoy a glass of wine with Aurel Rotarescu, our winemaker who will delight you with his passion. You will have the opportunity to get the, “behind the scenes” special, learning about the secret to an exceptional wine, with a special character, the SERVE brand.

Romanian terroir

We really take pride in the pure expression of the Romanian terroir. With an area of 68ha in the Dealu Mare vineyard, we carefully and lovingly craft our wine so that you can fully enjoy each and every glass of SERVE wine. Most of the vineyards were planted between 1999 and 2012, the plants actually coming from our own nursery.

Thus we reached an average age of 15 years, an extremely good one for making exceptional wines. All our vineyards are cared for with love and devotion. We put our heart and soul into every thing we do and that is visible to the naked eye. But Mother Nature also makes its contribution to the completion of SERVE wine.

Ceptura wine area, Dealu Mare vineyard

Our pride and joy (or just one of them, to be correct) is located at the 45th Parallel, just like the Bordeaux region..
The Ceptura area is part of Dealu Mare vineyard and is perhaps the most spoiled one. It fully benefits from its slopes’ southern exposure, the nice, warm air brought by the currents from the Romanian Plain and the protection offered by the Carpathians. The lack of water (aside from itsrainy days) favors the moisture needed by the vine to develop harmoniously. The reddish-brown soil is deeply explored by roots and contributes to the plant growth. All of these emphasize the special character of this vineyard, where we can find sun-pampered wine varietals such as: Sauvignon Blanc, Italian Riesling, Rhine Riesling, Chardonnay, Fetească Albă, Tămâioasă Românească, Merlot, Pinot Noir, Fetească Neagră and Cabernet Sauvignon.

Even the moderate temperatures contribute to the fulfillment of the wine varietals cultivated here: Sauvignon Blanc, Riesling Italian, Riesling de Rin, Chardonnay, Fetească Albă, Tămâioasă Românească, Merlot, Pinot Noir, Fetească Neagră and Cabernet Sauvignon.

The story begins with the grape harvest

We always pay close attention to all environmental factors, which is why harvesting is not done on a set day, but taking into account many factors, like the weather conditions of that year and nature’s imprint on fruits.

The final decision is taken by our experienced people, whose professionalism is reflected into every SERVE wine glass. They are the only ones that can determine precise elements, such as the sugar level of grapes, the PH level and acidity, but also the must flavour.

And so, the craftmanship really begins. The crop is immediately transported to the cellar and cooled in refrigerated containers. The second sorting process is very important. In order to obtain that divine taste, we ensure that unripe grapes or small leaves aren’t part of the vinification stage.

We cut out everything that might affect the taste or color of the wine through the process called grape crusher destemmer. This is how we ensure that you will always enjoy a clean, as well as aromatic beverage.

The story begins with the grape harvest

The winemaking process starts with the separation of grapes and the elimination of bunches. Now, we move on to obtaining must, which is later on fermented. Gradually, sugar is turned into alcohol in the presence of yeasts, which can transform 17g of sugar into an alcohol grade, depending on the grape variety. Of course, this process may differ for a particular grape color or the type of wine you wish to obtain.

For instance, in the case of white ones, the grapes are immediately pressed to obtain must, then fermented separately from the skins and seeds. Later on, the must is cooled and left to clear for about 24 hours to produce the so-called gravitational disturbance. This magic elixir, however, also needs yeasts that are added after clearing and have the capacity to stimulate the fermentation process (up to 25 days), at low temperatures (around 17 ° C) for you to enjoy all the flavours.

When it comes to red grapes, for instance, the story is a little different. Throughout the whole fermentation process, the grapes are introduced into the vessels, where the must will remain, together with the grape’ s skin and seed.

They contribute to obtaining fine tannins and a special wine colour. Yeasts are incorporated into the must from the beginning of the process. It is very important that the must (the liquid part) to be in constant contact with the seeds and the skins of the grapes (the solid part, also called the cap).

There are three ways in which this can be achieved: either manually, by dipping the hat, mechanically by actuating pneumatic pistons controlled by a computer, or by recirculating the must or wine in progress with the help of pumps. Through these processes, the extraction of colour (which is found in the skin) and tannins (from seeds and skins) is achieved, which gives the wine’s complexity and special character. Unlike the white wines, for which the low temperatures are recommended, when it comes to red wines, the fermentation takes place at at least 25-28 ° C, reaching even 30-32 ° C. This is defining for the extraction of color and tannins.

Maturation and completion

Good things come along, but great things take time, we all know the saying. This is also the case with wine. You have to leave the fresh wine rest, and in the case of red wines, to finish its second fermentation, the malo-lactic one.

At this point, the yeast is separated and preparations are made for ripening. The process is mandatory for red wines that spend from two to three years in the storage vessels before being bottled. This is the stage called maturing, literally and figuratively. It’s like with rebellious teens: we get to “raise” them to be the good generation of tomorrow.

Skill comes with experience, and experience is gained through hard work and dedication. The choice of vessels for ripening, either stainless steel or oak (barrels), is made on the one hand, depending on the characteristics of the wine, and on the other, through the inspiration of the oenologist. It is the young wine that dictates the temperature and the duration of ripening, depending on the type we want at the end of the process and the grape varietal. There are certain wines, generally vats, which continue to mature in glass.

And now, wine is close to fulfilling its life-long purpose: bringing you and your loved ones joy. So, when it is almost ready to meet and greet you, it sits patiently and carefully bottled in the cellar, needing more time to age (and if it does have this potential, it will depend on many factors).

The secret to a tasty white or rosé wine lies in the fact that it needs to be kept under specific conditions in order to remain fresh, which is why it is particularly recommended for rosé wines to be consumed in the year following production.

Also, the harmonious development of red wines depends on optimal temperatures and conditions. For an authentic and unique Romanian experience, make sure you keep all the flavours following the storing and serving instructions.