Romania Wines

Romania has a continental climate with hot summers, moderated by the Carpathian Mountains which rise to 2400m and for half of the territory and the Black Sea that flows a short distance. In Romania, a conversion program of the ’60s brought the country the sixth largest in Europe, on the eighth and 247.000ha vineyard as a producer. Most of the Romania Wines are produced with local grapes as the wine that was once famous around the world: Cotnari the last century it was served in restaurants in Paris as the Pearl of Moldavia then fell into disuse even if today we start rifarne.

The Cotnari is a natural white dessert but without oxidation: pale, delicate, aromatic flavor is the result of cibebas Gras Frincusa and in blends, for perfumes, and with Tamaioasa Feteasca obtained with a short stay in the barrel, its complexity is develop in the bottle. The Cotnari comes from that part of Moldavia, in northeastern Romania, which was left by the Russians to Romanians. Today, Romania is divided into eight wine regions. Moldova is the largest with more than one third of the nation’s vineyards and produces mainly white and more countries are celebrated Him, Nicoresti, Panciu (known for the sparkling wine) and Odobesti which is a center for the production of brandy.

The soil of the vineyards are varied but mostly sandy, and sometimes, the sand layer is so high that the vine is planted in holes three feet deep because it takes root in suitable ground. Following the curve of the Carpathian Mountains and descend Muntenia famous for its vineyards Dealu Sea. These well-watered hills, with south-facing slopes have a temperature higher than the national average and are intended for Cabernet, Merlot and Pinot Noir but also Feteasca Neagra. Among whites a specialty of all: the Tamaioasa (the Its name means incense) dessert, mellow and aromatic, from Pietroasa.

From the brief Romanian Black Sea coast, crossing the Danube in direszione east, you arrive in Dobrogia that the climate sunny and less rainy, and among its vineyards Murflatar has a good reputation for light red and white as delicious cakes for Chardonnay from grapes ripening in calcareous tempered by sea breezes. The farms in the hills pedemontante, scattered between Muntenia and Oltenia, which together have more than one quarter of the vineyards of the nation, each have their own specialties. Pitesti is known for its aromatic white wines, especially those of Stefanesti. Dragasani for Cabernet, Merlot and Pinot Gris, especially those Simburesti. Segarcea has an established name in the production of Cabernet and is becoming popular even with the Pinot Noir. Its western Romania’s Hungarian influence is clearly perceptible. Many of the red and Banat Crisana Cadarca are produced with the grapes (which is the Kadarka Hungarian) and the best are from Minis. The main white grape is the Welshriesling. The Maramures region produces mainly white wines.

Transylvania is a sort of island in the middle of the country: more than a plateau 460m above sea level, relatively cold and rainy, which is favorable to the production of fresh white and crisp. From Târnave get the best from Alba Julia Feteasca dry Gewurztraminer and Muscat Ottonel particularly aromatic.