It is the year of the project start-up and the year in which the deforestation of the existing vineyard began and when the related support systems were removed. This year too, soil analyses were carried out, the samples being sent to Italy, Austria and Romania. In parallel, a works were carried out to bring the land to an optimum level for planting.
The year of planting the vines brought from two famous nurseries in France: MERCIER and HEBINGER. The planting was mechanized, with a machine guided by satellite.
In 2013, the support system (of Italian-French origin) was installed and the first cuts in the vineyard took place.
The year when another 9 hectares were planted with vines from Austria (TSCHIDA) and, most importantly, the year the first harvest was harvested and the first wine of the ʺLa Salina Wineryʺ was made using selected yeasts from France. Also this year, the restaurant inside the winery was inaugurated, the restaurant being called ʺSarea-n bucateʺ.
2015 was the year of the official launch of the winery and at the same time the year when we opened ʺSarea-n bucateʺ Restaurant and Guesthouse.
In 2016 we brought back to life the Barrel Room, a room where our wines rest in Romanian oak barrels.
We recommend this place to anyone who wants to discover the authentic atmosphere of a winery.
A year in which the weather conditions favoured a high quality production, thus succeeding for the second time the winemaking of the Rhein Riesling variety and, for the first time, of the Muscat Ottonel.
In the first part of 2018, our brand has become increasingly visible nationally, being appreciated in hundreds of locations in Romania.
În 2019 am lucrat pe zona de produs scoțând un sortiment nou: Chardonnay Orange și am creat baza pentru primul nostru vin spumant „ISSA Charm”.
A fost anul modernizării și al dotărilor în cramă. Pe lângă extinderea cramei (de la 350 m2 la 1000m2), am adăugat o linie de îmbuteliere modernă și o serie de echipamente care ne-au extins capacitatea de producție.
Am finalizat extinderea cramei și am lucrat la un produs nou: o ediție extrem de limitată a unui vin spumant, realizat după metoda champenoise, cunoscută și ca metoda tradițională, o metodă de producție a vinului spumant prin care vinul trece printr-un al doilea proces de fermentare în sticlă pentru a produce dioxid de carbon - ceea ce îi dă vinului acea senzație moale și spumantă specifică vinului spumant și șampanie.