At Budureasca Winery, oenologist Stephen Donnelly has created a unique blend of Sauvignon Blanc and Cabernet Sauvignon, embodying the concept of ‘blanc-de-noir’ in still wine. Only the free juice, extracted without pressing to preserve purity, was used. The juices, filtered and combined in vats, fermented at 16°C for three weeks. The result is a white wine with a delicate profile, with a subtle red wine taste undertone, offering a refined experience that highlights Budureasca’s expertise.