THE STORY
I like to enjoy the wine, but I have never had a special relationship or attachment to a specific wine cellar or brand. And no intention of creating one or a wine ... until I had a conversation with my dad when I discovered the connection with the Magargiu tradition and generations.
After his father Costica's death, I tried to insist on my father not to work anymore the vineyard because of health problems. After long insistence, he told me that he will not leave the vineyard that grandpa Costica and grandma Vica planted and worked for so many years.
And then I decided that instead of persuading him to quit working the vineyard, I would help him work harder and improve my grandpa's recipe which, with grandma Vica support, year by year they kept it according to tradition. And I started with some of the wine, Othello, selecting only this grape variety to see its aging and storage capabilities in time. And I will continue to keep the wine, bringing the input of my generation.
The first thing I wanted was not just to have wine from one year to another but to start keeping it in memory of times, seasons, people, stories. My wife bought a wine producing book d to document myself and she was very much supportive in materializing the idea ... the label now comes from the idea of Livia, which, like any woman who respects, is behind the whole concept.
From consumption to story and culinary ...
From "I have to go home this year" ... to family celebrations
From generation to generation ... through RECOGNITION
The picture above is the generation of Costica and his wife Vica, Costica the Young One and strong, "The Loving One," "The Gentle One" with everyone arround him and later on becoming "Costica The Wise One", for whom the family and the Gentiles meant everything. Now they will become "The Noble One" in gratitude for everything they did for their loved ones.
The two lower pictures are my parents, with whom I will continue all these traditions in remembrance of past generations.
And if I still do it, it will be complete. And more, with a plan for the next 25 years when I will open a restaurant and a wine cellar. Meanwhile i will age wine and other liquors in the memory of Costica's generation and looking for investors for something great :)
I'm starting shy, with wine , sweet liquors, aged tuica and some food recipes based on local ingredients and current season only, because wine does not go alone to the table, no matter how good it is. And when I say about the season, I refer to that ingredient that tastes like we know it from the old days, but which is such a short period and few people understand this. You will not find the same taste from a month to another , from a year to another . As for wine, it might be a better year, another not so good... and that is the quality because it is not "helped" to reach to the same taste.
But about these, we're going to talk later on. I will keep you regularly updating with what's happening both in the cellar and in the kitchen, because the wine is not complete by its own ...