CONSPECT PENTRU GHIZI TURISTICI (ENG)

CUVANT INAINTE

Acest Conspect este alcatuit pentru a oferi o modalitate accesibila si pe inteles a tuturor informatiilor care
trebuie expuse in timpul excursiilor si degustarilor ghidate la Castel Mimi. E important sa insusiti cat de
bine posibil acest material textual, pentru a avea o prestatie de succes in calitate de ghid turistic.

Timpul mediu de insusire a materialului deobicei nu dureaza mai mult de o saptamana. Cu timpul veti
incepe sa dezvoltati un stil personal de expunere a acestei informatii.

Totodata treptat veti descoperi noi informatii, detalii, curiozitati despre Castel si vinuri, pe care veti putea
sa le includeti in propriul text descriptive. Inainte de a face modificari pe text consultati-va
cu Cristian Gafin, scriindu-i pe cristian.gafin@castelmimi.md.

REGULI DE CONDUITA

Rolul ghidului turistic este unul din cele mai responsabile dar și cele mai satisfăcătoare în
cadrul Complexului Castel MIMI. Ghidul este privit de oaspeți nu drept un simplu angajat, ci gazdă a
cramei.

În acest context ghidul, pe lângă prezentarea complexului turistic, introducerea vizitatorilor în

instoria și atmosfera de poveste a Castel Mimi sau descrierea inspirată a vinurilor, mai are și
următoarele sarcini:

1. Trebuie să demonstreze o atitudine atentă și binevoitoare față de oaspeți;

2. Sa foloseasca un limbaj cult si citet, cu un ton prietenos;
3. Să aibă un aspect agreabil și îngrijit:
In zilele obisnuite sa aiba un aspect Smart Casual, cu pantaloni sau fusta mai jos de genunchi de dorit
intunecati. In zilele cu evenimente sau in cazul excursiilor cu delegatii sau VIP sau adopte o tinuta
clasica,
mai formala.
4. Să fie disponibil și receptiv la dolianțele și întrebările oaspetilor;
5. Să creeze o atmosferă de încredere și prietenie cu persoanele care vizitează vinăria.
În schimb ghidul va primi dragostea și recunoașterea oaspeților, își va asigura o clientelă fidelă, va reuși
prin vizitatori să propage imaginea complexului, etc.
6. In colectiv trebuie sa domine o atitudine de incredere, prietenie si respect.
Lipsa de respect, mesaje defamatoare, adresari grosolane nu vor fi tolerate,
angajatul fiind sub riscul de a fi penalizat sau chiar concediat.
7. Zilnic, la inceput de zi de munca, ghizii trebuie sa stabileasca impreuna
cu Receptia planul de efectuare a excursiilor.
8. De fiecare data cand intrati in incapere sau iesiti asigurativa ca toata lumea a intrat sau iesit, si ca usile
sunt inchise. In caz ca usile vor ramane deschise veti fi penalizat.

8. Primul care ajunge se asigura ca luminele sunt aprinse si sistemul de prezentare functioneaza corect.
Ultimul stinge luminele in beciuri. (Computerul sistemului de prezentare, ramane aprins.)

INTRODUCTION
 Welcome to Castel Mimi, the first winery chateau of Moldova.

This castle was established in 1893 by Constatin Mimi, the last governor of
Bessarabia under Tsarist rule, and a prolific winemaker of XXth century.

In those 126 years since its foundation the Castel has witnessed different
historical periods, as Moldova was part Russia Empire, Romanian Kingdom,
Soviet Union, and since 1991 Independent. But each of this periods left some
traces on the Castle’s architecture. You can notice that one side of the
building is yellow, while the second is grey. The yellow side is the oldest –
(the original) part of the building, finished by Mimi in 1901. By the way at
the first floor still today we have the historical cellars.
Pic.1 Constantin Mimi The grey side on the other hand was built between 1920’s-1950’s, and is in
fact an extension of the wine production areas of this chateau.

With the beginning of Soviet Times (in 1940’s) the chateau became state propriety and was eventually
converted into a wine factory. Soon it became the most important factory in the region, nevertheless most
of the people started neglecting the historical and architectural value of this place. Different changes
started arising. Even the façade was covered with concrete.

But a new chapter in this story began in 1998, when the Chateau became privatized by the Trofims, a
Moldovan family, from Bulboaca village that took all the responsibility for the restoration. In 2011 they
invited the best architects and experts from different backgrounds in order to restore the chateau – to take
off the concrete and rebuild the façade of the grey side so it could look similar to the older side.

Later in 2014 we’ve started working together with the worldwide famous Italian
designer Arnaldo Tranti, that through his talent and innovative ideas created the
concept that stands behind our Tourist Complex. Before beginning this project,
Arnaldo Tranti for 3 months has travelled in Moldova villages and made research
on Moldovan history and traditions. During this process he discovered that
Moldova possess an unbelievable richness of symbols and graphic elements, that
appeared during Stone Age (6000 B.C) and that are stored today onto Moldovan
Traditional clothing, towels and carpets.
This symbols have inspired Arnaldo Tranti, and he combined them harmonically
with modern elements.
Pic 2 Arnaldo Tranti
According to Arnaldo Tranti: The philosophy behind Castel Mimi brand consists
in the fusion of two opposites (the Old vs. the New) in order to create a totally new energy, which has its
own unique identity.”

Many of this ancient elements are displayed in a modern key on the labels of our wines, while some are
hidden on the castle’s territory and are awaiting to be discovered.
 THE TOURIST COMPLEX

About the tourist complex. The territory that surrounds the castle is based on a simple but efficient
opposition. The chateau has “a face” (front) and “a back”. The front yard is thought as the place where
people can meet, take part at social activities and find common interests. The front yard is a logical and
well organized space, with square terraces, separated by straight lines.

In this space we have two interesting building: one of glass, the second of wood, separated by a big
territory.

The first building on your left is the Pavilion (20), the only Event Hall in Moldova with the walls made of
glass. It’s suitable for any important moments of your life:
weddings, birthdays, etc. For these events the hall can hold up to
250 guests. The same building can be used for conventions and
MICE Events, and it can fit up to 450-500 people.

Pic 3 Pavilion
 On the other side, the wooden structure. In the close future we’ll
inaugurate the first Wine SPA (22) in the region. A place for wine
therapy. There will be wine tastings, wine baths, and massage with
grape seed oils. Procedure pleasant and beneficial for mind and body.

Pic 4 Wine SPA

There are also seven Lodges (bungalows) (25). The hotel houses
are at the disposal of our guests. They can be rented, so you can
spend a night the castle. Outside there are covered in Cosauti
stones, that’s pretty much unique in moldova, while inside they are
super cozy and elegant. (Specify rent prices at the Front Desk.)

Pic 5 Lodges

Just around the corner there is a Swimming Pool (23) where

you can come to relax in sunny days of summer.
(Specify prices and opening days at the Front Desk.)

Pic 6 Swimming Pool

Inside the chateau we have wine tasting rooms (7) and White Owl Restaurant (4) (specify opening days
and hours at the Front Desk). In the future we also want to inaugurate a Museum (5) and open additional
14 hotel rooms (17) inside the chateau.

The Castle’s territory is divided by two

main axis.
The first Castel Boulevard, starts at the
metallic gates and leads straight to the
chateau historical main entrance.

The second axis begins at the

Diaphragm, then goes through the center
of Mimi Square, under the Pergola and
then gets to Castle’s stairs.
By the way on Mimi Square we have the only Musical Fountain of
Moldova. The water jets can change colors and dance through music,
offering a spectacular light show. Also if you an imaginary line between the
water jets you’ll get the shape of an eye, an ancient symbol that was
believed to protect our ancestors from bad energy and evil eye.

Pic 7: Musical Fountain in action

(KEEP IN MIND: The Light Show of the Musical Fountain can be seen at the end of Special Events that
we periodically organize at the Castle. People can also order to play the Light Show during their private
events. Get information on fees at the Front Desk.)

By the way on this square we held several events, including the

grand opening of the tourist complex on September 17th 2016.
There was a concert with about 10.000 people in the attendance.

Pic 8: A sea of people at the opening.

Those two axis (I told you about earlier) are intersected by
Moldova Bulevard, the main street that connects the Traditional (The Castle) with the Modern (the
buildings around the Chateau). This combination of elements, architectural variety, richness of details,
connections with nature and culture are making Castel Mimi truly unique on the regional and also
international levels.

Now I invite you into the cellars.

 THE TIME ROOM

In the Time Room we have a true marvel. We call it the Time Table. It’s the biggest interactive table of
the world, being 14 meters long. The idea of this table belongs to our designer, but the project came to life
thanks to our famous songwriter, Vitalie Dani that has a particular passion for IT technology. It’s very
easy to use and it reacts to movements. We use this table present the history. So here we go.

INSTRUCTIONS ON HOW TO USE THE TIME TABLE

KEEP IN MIND: on the following pages the pictures from the presentation will be displayed,
accompanied by the text you need to tell during the presentation.

Constantin Mimi the founder of this Castle was born in Chisinau in 1868, in the family of
Alexandru Mimi and Aglaida Vacamei. Constantin is the fourth child in the family, him
having three older sisters. His father was a land owner and an entrepreneur of Greek roots,
so that’s where Constantin got his talent for the business and his surname. Mimi is a
Greek diminutive that stands for Michael.
In 1877 a hard turning point hits Mimi Family. Alexandru dies, and his family
goes through different financial struggles. Because of big debts the Mimis had to
sell a big part of their owning to be able to move on. With the support of his
older cousin Dmitri Andreev (in upper right corner on the picture), Constanin
grew into well taught young man, with ambitious plans for the future.

Constantin finished the Nr.1 Middle School for Boys

in Chisinau with a gold medal, and continued his
studies in Odessa, where he got his university degree
as lawyer. When he came back to Bessarabia, in 1893
he started building his chateau. He wasn’t willing to live in the castle, instead
he planned from the very beginning to make wine here, and of course he want
to make Moldovan wines of the best possible quality. That’s why he moved to
France for two years, where he was taught the wine making skills at the
Montpellier’s Superior School of Agronomy. Eventually he brought to his
homeland new European grape varieties like Aligote, Traminer, Riesling, Pinot, and used them to make
new wine blends that he was successfully selling primarily in Russian Empire, Austro Hungarian Empire
and also to France, because he kept good relationship with the school of Montpellier.

By the way Constantin’s wines were so good, that they’ve prized with a silver medal at International
Agriculture and Science Expo, held in Turin, Italy, in 1911.

MIMI’S BATTLE WITH PHYLLOXERA

At the end of XXth century (year

1886), Bessarabia like most other
European wine nations was battling a
viscious enemy. A parasite, known by
the name Phylloxera. This small
insect, brought to Europe from
Americas, eats the root system of the
vines. There is not much to be done
than to replace the vine stocks with
new ones. And to make the new plants
survive they have to be crafted with
american (wild) vine roots that are
resistant to this pest.

Closer to 1912, the vineyards in Bulboaca and Speia villages also were attacked
by phylloxera. Many domains including those of Mimi had to suffer big time. Eventually Mimi brought
from Germany american vineroots to Moldova and gave them to the people for free, to be able to able
to combat the pest colectively. Thanks to his actions, the Moldovan Wine Making industry was saved,
and Mimi can surely be considered a national hero.
 Constantin Mimi, at age 35, with his wife Gulzade (Julia) Titreanț, of
Armenian descent , also a daughter of a noble man, and their four children.

Julia suffered of asthma, so Constantin decided to plant all over Bulboaca

lilac trees, that are known for their air cleaning action.

Constantin’s children on the other hand had a tough destiny. Xenia (the
blond girl) she passed away when she was only 9 years old. Alexandru (the
boy with the hat, in the right down corner), he was 37 when he died.
Constantin Jr. (the boy in the arms of his mother) lived a longer life. He was
77 in 1972 when he passed away. Constantin Jr. was married three times but
without children in those marriages. The only one who had kids, was
Elizabeth (the short haired girl, close to Constantin). She had two daughters.
Elizabeth was very close to her father, as Constantin was buying her only the
most exclusive dresses in the country. Elizabeth was well taught, she was fluent in 5 languages and being
a French teacher. And she also inherited the Castle when Mimi got older, so it was Elizabeth who became
the wine maker of the family.

Unfortunately Elizabeth was forced to leave the country in late 1940’s. Being a
daughter of a wealthy man she was under risk of deportation. So she run away
to Romania. But our neighboring country also stepped on the communist path,
so her continued to be prosecuted. Today there are still some of grandchildren
of Mimi living in Romania and some of them in USA. They are in good
relationships with today’s owners of the Castle that took on themselves the
charges and the responsibility to restore the building, to modernize the winery
and to promote the good name of Mimi.

In 1917, Constantin Mimi, at age 51, became the governor of Bessarabia (a sort
of prime minister of the country). It was a hard mandate for Mimi because was
in the same period with the Soviet October Revolution, that has put an end to
the Russian Empire. And Moldova being a part of the former Empire was also in a serious economic and
social crisis.
 Constantin Mimi, in his 60’s. When Mimi got older, he moved away from
winemaking. He died quite at an early age, being only 67 in 1935. But he
remained alive in the memory of the people from Bulboaca, because he was a
great politician and philanthropist. He was bringing experts from all over the
country to teach the poor how to do correctly viticulture and agriculture for better
harvest, he was the founder of a successful winery and of the silkworm industry in
Bulboaca, so he created new work places for people. He financially was helping
schools so children could study. He brought the telephone lines into Bender
district and he was building maternities and hospitals.

Constantin Mimi was the first Moldovan who drove a Ford and the first person in
Russian Empire to use for building purposes armed concrete, Castel Mimi being
the first building of this type in Eastern Europe.

The Chateau in times of Mimi. It looks similar to what we have today

because old pictures from archives where used for the restoration. As
being said, the chateau was used for winemaking, and logically each floor
had its function in the winemaking process. At the top floor Mimi had all
the equipment to press the grapes. At the second level he had big barrels
for grape juice fermentation. At the first there were the bottling sections
and the wine cellars. In addition to this, the first two floors, from the back
they were completely underground and the west side of the Castle was also covered with a hill of soil. So
by climbing that hill of earth, Mimi was reaching the third floor from the back, with the grapes to start the
production. Gravity then was used to make the wine flow from the upper levels to the basement.

Castel Mimi was also visited by members of different royal families. In 1914 the last
Tsar of Russia, Nicholas II was here, and after meeting with the king, Constantin started
supplying his wines to the Russian Army during the WWI. In 1925, Mimi met here with
Carol II, back then the heir of the Romanian throne and after seeing the prince Mimi
moved to Bucharest, where he became the director of the National Bank of Romania.
After a five year mandate Mimi became the Commissioner of the
Golden Funds of Romania, but got ill shortly after, passing away
in 1935. His body was brought to Chisinau, where he was buried
in the Central Orthodox Cemetery, but his grave was destroyed in Soviet Times and
we don’t know where it could be now.

More recently, in December 2016 we were honored by the visit of the Crowned Princess Mary of
Denmark. We are very happy that this monument continues to attract new interesting people from all over
the world.
Mai recent în 2016 Castelul a fost onorat prin prezența, Prințesei Mary, viitoarea Regină a Danemarcii.
Ne bucurăm că acest frumos monument de arhitectură continuă să atragă persoane de vază din întreaga
lume până în ziua de astăzi.

The house where Constantin Mimi lived in Bulboaca. It’s 5 minutes from the
Castle. In 1940’s it also became state property, being turned into a school. After
1975 there were 4 families that were living in the house. In the future we plan
to buy the house to turn it into a museum.

This is the Villa where Mimi spent his days in Chisinau. It’s now on Bucuresti str. From the other side of
the road where Dinamo Stadium lays today. The building was restored in 2008 and today is part of a
Children Hospital in the Capital city.
 Castel Mimi in 1950’s when it became a Soviet Wine Facory, with its
happy workers. You can notice that there was a Red Star added on the
façade of the chateau, a symbol of the past times and ideology.

In the front yard there were tanks like this. And also here you
can see the gray side of the building. It’s a picture from 1964.

Now lets see what happened on this place between 2011 and 2016, during the years of restoration.

(Picture from 2012)The same tanks a little bit more rusty and the gray side of the building,
just 6 years ago.

In the front of the Castle the were different buildings and rail ways.

(Picture from 2012) The facade of the Castle, after the walls were polished from the plaster.
(Picture from 2014) The yards of the Castle, full of dirt after we’ve demolished most of the buildings.

The second floor, destine today for the Restaurant, during the restoration.
 And the Castle as you can see it today.

Castel Mimi is not only a tourist complex. It’s also a high quality
wine producer. Here you can try one of the best wine in Moldova.
With some of them we will meet at the end of the tour. The wine our
chateau is most proud of is Cabernet Sauvignon Reserve. This
vintage from 2012 has won a golden medal at Mundus Vini Contest
in Germany in 2016. It is the first Cabernet Sauvignon from Moldova
to get such important medal, as it competed with about 4.000 samples
of Cabernet. And more recently it was decorated with a double gold
medal at Japans Women Wines Awards at Sakura, in 2017. This
wine was described by Raimonds Tomsons, the best sommilier of
Europe in 2017, as the best wine he tryd in Moldova.

To make our wines, we use only locally harvested grapes, from the central part of Moldova, known as
Codru Region. We have 150 hectares of vineyards in Speia village. From there we bring a third of the
grapes we need for winemaking. We also buy grapes from local producers with whom we cooperate for
more than 10 years.

Tradition goes hand in hand with last generation technologies. On the picture below you can see the
bottling section, that are set at the second floor in the gray side of the building.
 And of course this is our fountain. You can see it in full colour and motion, dancing through the music
during different events.

To be always informed about our events, click the Like button on Facebook or follow us on Instagram.

THE HISTORICAL WINE CELLARS

Like in times of Mimi the cellars are destine for wine storage in barrels. Our barriques are brought here
from a region close to Bordeaux, France. Quintesence Brand. 80% of the wood that makes up the barrel is
French oak, other 20% being Canadian white Oak. The oak gives the wine tannins, aromatic and
antioxidant elements that will make the wine live a longer life. For instance if the wines mature in the
barrel for 6 months, they will be good in 5 years from now. If they mature for 24 months, they will be
good in 20 years from now. Of course if you keep the bottle in a cellar.

In the cellar you can feel a temperature of 12 degrees Celsius all year round. The temperature doesn’t
change because of the presence of a natural ventilation system that begins on the roof, where we have
chimneys. From them there are different channels that pass inside the walls and end up in different
orifices, some higher, some lower, so there could be an air flow and an air circulation. In addition to this
the back walls of the cellar from outside there are covered with earth, a layer 7 meters tall, that creates a
thermic isolation. And the walls are also thick, about 1 meter in thickness.

On the celling there are also different opening. They were used by Mimi to make the wine sink from the
upper levels. They were completed in the past by pipes of burned clay that didn’t last till nowadays.

A third of the cellar is made of bricks. The brick stones are interesting because still today we can find in
them traces of egg whites, horse hairs and duck blood, that were added to the clay and other ingredients to
wrap everything up into a homogenous mass, to give bricks more strength and color.

The walls of the cellar look quite fresh. In the past they were all
covered with concrete and tiles. And about 5 years and the effort of
30 architects was needed to polish the lime stones and return to the
cellar its original beauty. This is one of the greatest projects of
restoration in Moldovan history.

In the historical cellars of Castel Mimi the oldest bottle of wine in

Moldova is kept. It’s a Bremen Ratskeller Apostol Wine, from
1727. As the experts say it’s perfectly drinkable. The secret of its
longevity consists in the fact that the German monks where adding honey into the wine, as a preservative.
It’s part of UNESCO World Heritage Collection, only 100 bottles like this being left in the world.

In the second hall we’ve got an exhibition of the project that were seen outside. Wine SPA, Lodges,
the back yard, the Swimming Pool and the Museum.
 THE SECRET CELLARS

After passing through the second wooden door of the cellar, you get instantly into the gray side of the
chateau. More precisely you are in a corridor that was built by Elizabeth, Constantin’s daughter, during
the 1930’s to connect the cellars of her father with her own cellar.

I have to be honest, about 6 months ago there were tanks here. We had to
put a hole into the wall, to take them out, one after another. So now we
can mature here high quality white and red wines.

Inside this cellar you can also witness the layer of concrete and tiles that were covering also the walls of
the cellars for decades. The tiles they have a crucial advantage for industrial purposes, they are much
easier to get cleaned up than the lime stone, in case they get dirty.

[- Now dear guests I invite you back into the sunlight. I will lead you to the production area.]

[ In our way to the Production Area, we have briefly to describe the backyard.]
 In the back of the Castle we have:

The Middle Age Styled Garden. In the boxes we grow vegetables for the kitchen. All of the boxes by
the way, form the shape of a butterfly, a symbol has been seen on a Moldovan carpet.

In wood Oven – In the center of the garden there is a traditional in-wood oven, that will be used to cook
pies, known as placintas, bread, meat, and other kind of traditional foods. We prepare to organize
different master-classes and cooking lessons for our guests, so they can learn how to cook delicious local
food.

Labyrinth/Hedge Maze – On the hill a maze is growing. Made of coniferous shrubs, the labyrinth needs
about two years to fully develop.

Mini terrace near the garden – Under the wooden arches we will place tables for the guests who will
like to dine near the garden, in fresh air.

Vine Show-land – We have a special space where we grow about 40 different grape varieties so people
could be able to see the difference between different varieties.

Nearby, Sakura cherries are growing. They are originally from Japan, and to make survive in our
environment, we had to craft the Sakura with the root system of local cherry trees, that are more resistant
to cold weather. In winter we can get as low as -25 degrees Celsius.

PRODUCTION AREA

Castel Mimi is one of the most important and high quality wine producers in Republic of Moldova. To be
where we are we use only the best equipment. The production area, built in 2011, is equipped with last
generation machineries, like Della Toffolla cooling system from Italy, TM Inox fermentation tanks from
France or Italian Velo or Swiss Bucher presses.

These tools are mostly used in the harvest season, between September and November.

This is how, generally, the equipment is used to make wine:

1 White Wines: The grapes are loaded in the Bunkers (1) that have a capacity of 10 tones. From there the
grapes will fall into the destemmer (2). Here the berries will get separated from the stem. The grapes will
get pulled into the Cooling System (3) where they will be cooled down to 5-9 degrees Celsius. From here
the white grapes will be loaded into the press (4), where they will be squashed. Meanwhile the pressing is
taking place, from a yellow balloon some inert gas will pass into the press, some nitrogen to prevent
oxidation of the juice. Oxidation can lead to loss of flavors and quality. After the pressing is done, the
juice gets loaded into a Fermentation Tank (5). Into the vessel some French yeast will be added so the
fermentation can begin. It will last for 16 days at a temperature of 16-18 degrees Celsius. After the
fermentation the wine is loaded into a second vessel, where under temperature control it will spend 4
months. After this period the wine is bottled, and in inside the bottle the wine will have to spend some
several months, in order to settle, before getting ready for sale.

2. Red Wines: After the berries get cooled down in the Cooling System (3), they get loaded into a tank.
The fermentation will begin inside the berries. Eventually because of the weight of the grapes on the top,
the skin of the berries on the bottom will start cracking, so about two thirds of the tank will be filled with
juice. On top there will be a layer of grape skin, pulp, and seeds (in one word pomace). To give the red
wine its color we have to mix the grape juice with the skin, that keeps all the coloring pigments. To do so,
we used the two engines that each tank for red juice fermentation features (they are painted blue). This
engines push the juice from the bottom over the top of the pomace. The fermentation in Red lasts usually
for 8 days, at a temperature of 25 degrees Celsius. As soon the fermentation is over, we separate the red
wine from the pomace, and load it into a second tank, where it will spend about 6 months, under
temperature control. After that we distribute the in wine into oak barrels, where they will mature from 6
to 24 months. And then the wine will spend several weeks in bottles to settle. So it takes around 2 years to
make a high quality dry white wine.
[Next stop, the Storage Area.]

The soviet storage tanks

Castel Mimi has inherited many cast iron tanks, similar to those that were inside the cellars.
The tanks are made from cast
iron, and are enameled inside.
Because of the enamel the tanks
are like big glass bottles, so we
can keep the wines inside them
for a considerable amount of time
if necessary, without loss quality.
The tanks are connected now to
strong cooling system. Here we
can store wines for 4 million
bottles.

An interesting fact about the castle is that it was part of great soviet wine factory and it was the biggest
bottling facility of USSR. A dozen smaller factories were supplying us grapes so we could make wines.
Wines were also brought in bulk, so we could bottle it and send it all over Soviet Union, via rail ways.
Every season about 40 million liters of wine were produced, and about 9 million bottles of wine a month.

The modern storage facility

In the same time Castel Mimi has one of

the most modern and big storage vessels in
the country. In the 4B Section, there are 40
tanks assembled in 2013 by local experts.
They are made of INOX/ stainless steel.
One row of tanks that are 50 tones in
capacity, two rows are 75 tones and one
row -100 tones each. Here can be stored
wine for 5 million bottles.

Annually Castel Mimi produces between

one and two million bottles. Even though the storage capacity is 20 million litters.. 90% of our wine are
exported. The biggest markets are Germany where we sell 30% of our production, and China with 25%.
We also sell quite well in Romania, South Korea, USA, Japan, Poland, Ukraine, Kazakhstan, Russia.

[After the tour is over, the guests are invited to the wine
tasting].

NOTE: During the hot time of the year, the guests with
Bacchus Tour Pack will have their wine tastings in the Wine
Tasting Rooms, on the first floor, nearby the cellars.
 SEE BELOW TOUR PACK CONTENT

Price
Wine
Pack Appetizers/Dishes per pers.
(100 gr. wine/ pers.)

Sauvignon Blanc 2016 • Crackers

Bacchus Cabernet Sauvignon Rosé 2017 300 lei

Roșu de Bulboaca 2015 Cuveé

Granа Padano cheese with grapes and nuts

• Sauvignon Blanc 2016 Homemade terrine with toast

• Pinot Gris 2016 Dry salami, olives

Descoperă • Cabernet Sauvignon Rosé 2017 Salmon tartar

500 lei
• Merlot 2015 Capers, toast

• Roșu de Bulboaca 2015 Brie cheese cubes

Apricots, almonds, mint

Herb Butter & Homemade Bread

Soft Cottage cheese Plăcintă (Moldavan
Pie)
Feteasca Alba 2017
Traditional Cabbage Rolls with Corn
Cabernet Sauvignon Rosé
HERITA and Rice Filling (Sarmale)
2017 790 lei
GE Succulent Slow-Roasted Pork Belly with
Pinot Noir Animalians
Plums and Walnut Infusion Sauce
2017
Traditional ”Babă Neagră” Cake
Roșu de Bulboaca 2015
garnished with Cabernet Sauvignon
„Castel Mimi” & local plum jam and
Vanilla sauce
 Polenta with Cream of Traditional Soft
Cheese
Traditional Dish - Roasted Eggplant
Dip, Mashed White Beans, Shredded
Beetroots with Dried Plums Spread,
Sa u v i g n o n B l a n c 2 0 1 6
Served with Homemade Bread
Cabernet Sauvignon Rosé
Soft Cottage cheese Plăcintă (Moldavan
2017
Pie) 780 lei
FEAST Pinot Noir Animalians
Traditional Cabbage Rolls with Corn
2017
and Rice Filling (Sarmale)
Cabernet Sauvignon 2014
Roasted Pork Spare Ribs Garnished with
ICE WINE
Grilled Vegetables
Signature Dessert (”Castel Mimi” Red
Wine Poached Pear with Homemade
Merlot „Castel Mimi” Wine Ice Cream,
Wine & Honey Jelly)

Feteasca Albă 2017 (alb

Green Olives Stuffed with Almonds
sec)
Salmon Tartare with Cream Cheese
Sauvignon Blanc 2016 (alb
Local Wineyard Snails with Herb &
sec)
AROUND Garlic Butter
THE Pinot Gris 2017
WORLD Coq au Vin – Chicken & Vegetables
Roșu de Bulboaca 2015
Braised in Merlot „Castel Mimi” Red
(roșu sec)
Wine
Malbec 2015
Homemade Wine Ice Cream
ICE WINE
 DISHES
Salmon & Tuna tar-tar with cream
Feteasca Albă 2017
cheese
Pinot Gris 2017
Risotto with spinach and octopus
Merlot Reserve 2012
Roast beef in Teriyaki sauce
NOBLE Malbec 2015 2500 lei
Sautéed rabbit in velouté sauce with
Cabernet Sauvignon
steamed vegetables
Reserve 2012
Sous vide duck breast with pears in
ICE WINE
orange & ginger sauce
Dark Chocolate Mousse

ATENTION AT BRACELET COLOR.

Different colors mean differnt Tour Pack

Tour Pack Bracelet Color

Restaurant Black

Bacchus Bronze

Discovery Blue

Heritage Grey

Around the World White

Noble Red

Pool Pink

Events Specify at the front desk

Rules to keep in mind during Wine Tastings

White and Rose wines are served at +10..+12 degrees Celsius.

Red wines are served de +15..+18 degrees Celsius.

1. Always check that the wines are at the right temperature, before serving them to the guests. If the
wines are too cold or to warm the wine will not taste right.
2. Open the bottle in an appropriate. Take the bottle. With the blade of the sommilier’s knife make a clear
circular incision under the lip of the bottle.

3. Introduce the screwier into the cork in about ¾ its length, till one section is left outside.

4. Pull the cork out the bottle with two precise movements using the leg of the knife. Be very careful
when pulling the cork; avoid breaking it at all costs. Small debris can fall into the wine, if the cork brakes.

5. After the bottle is opened, we present the wine. We have to mention the Name of Winery (Castel
Mimi), the Grape Variety (Sauvignon Blanc), Year of Harvest (2017), Type (Dry. Up to 4 grams of sugar
per liter of wine is considered to be dry), Alcohol level (13%) and we specify if the wine was matured in
oak barrels or not.

6. Each type of wine has its own glass. So pay attention to the glasses your about to pour in some wine.
There are some exceptions. We serve Pinot Griș 2016 into a glass that normally would go with a red
wine, this is because this specific Pinot is high in alcohol (15%) and we don’t want the guest to feel too
much of it. And by the way Rose wine is served from a glass for white wines.
7. Serving wines is art that you have to master. After your served some wine, twist rapidly the bottle so
the last drop fells into the glass. You may want to have a paper napkin or a towel to clean the mouth of
the bottle after each time you poured some wine, to avoid dripping wine on the guests.

8. For an easier pouring use the drop stop. It always has a nice effect on the guests at the table.
9. Before serving the guests you may pour some wine into your own glass. As wine servers we have to be
sure that the wine our guests will drink is good smelling and tasteful. So after you open up the bottle,
smell the cork. If it smells like mold, announce the restaurant room administrator and ask for another
bottle. Usually when the cork smells bad, it means that the wine could also taste unpleasant.

10. After we serve the guests. We have to explain to them the rituals of wine tasting.

Firstly we have to take the glass by the stem, to avoid warming the wine.
We describe the color, its transparency, its viscosity etc. Then we ask the guests to swirl the glass nicely.
There are two ways to do that. In the hand or with the support of the table. We swirl the glass so the
oxygen can penetrate the wine, so the aromas can be detected easier. All the aromas in a wine is known as
the bouquet.
 After swirling the wine you can notice some tears/legs are
forming on the walls of the glass. They give you some
insight about the sugar or alcohol level of the wine you’re
about to drink.

Afterwards we invite the guests to smell the wine and taste it, by taking
a small sip. And the duty of the wine server is to describe the flavors
and the sensation the taster is experiencing.

Wines description:

Sauvignon Blanc. Year of Harvest 2016. White Dry Wine. 13 % Alc.

Color: yellow hay.
Aroma: citrus, minerals, flowers.
Taste: grapefruit, pomelo, apricots not fully ripen, gooseberries.
Details: nice acidity, refreshing

Pinot Gris. Year of Harvest 2016. White Dry Wine. 15 % Alc.

Color: yellow silver.
Aroma: quince, honey.
Taste: quince, honey, pineapple, green apples.
Details: nice acidity, warm sensation in the chest, round, high viscosity.
Cabernet Sauvignon Rose. Year of Harvest 2017. Pink Dry Wine. 13,5 %
Alc.
Color: pink
Aroma: strawberry;
Taste: strawberry, grapefruit, peaches ripen.
Details: Nice acity, fruity, refreshing.
To get the pink color, the grape skin stays in contact with the juice just for 2
hours. So not all of the pigments get absorbed by the juice.

Merlot. Year of Harvest 2015. Red Dry Wine. 14 % Alc. Matured 6 months.
Color: cherry red.
Aroma: soar cherry, pomegranate.
Taste: soar cherry, currant, black pepper and vanilla from the oak.
Details: Tannins, full body, liquorish smell.

Red of Bulboaca. Year of Harvest 2015. Red Dry Wine 14 % Alcohol.

Cuvee from Merlot, Cabernet Sauvingon and Malbec.
Matured 8 months.
Color: ruby red.
Aroma: mango, soar cherry, smoke.
Taste: soar cherry, dry smoked plums, raspberry, black pepper, cinnamon,
tobacco.

Details: Spicy, tannins, round body.

Riesling Ice Wine. Year of Harvest 2015. White Sweet Wine. 9 %

Alc. 200g/liter natural sugar.
Color: shining golden.
Aroma: melon, honey.
Taste: melon, strawberry syrup with sugar.
Detail: High viscosity.
Feteasca Alba. Year of Harvest 2017. White Dry Wine. 12.5 % Alc.
Color: yellow hay with green shades
Aroma: pear, minerals.
Taste: pomelo, apricots not fully ripen.
Details: nice acidity, refreshing