Negru de Dragasani

Tasting Note

Visual: clear, intense red ruby with violet reflections

Olfactory: berries aroma, ripe blackberries, cherries, sour cherries.

Taste: soft, well-integrated acidity, fine and round tannins, long aftertaste

Winemaking process: the harvesting is done manually in plastic boxes, destemming and crushing are done automatically, the juice is pumped into stainless steel tanks with a controlled temperature, where it is seeded with selected yeasts to complete the alcoholic fermentation, then drawing the wine and finishing the malolactic fermentation.

Wine Style: dry

Food pairing: Romanian traditional food, red meat, pasta and risotto Italian cuisine.

Alcohol: 13,5 %

Residual sugar: 3,05 g/l

Region: Dragasani( DOC- CMD )

Variety: Negru de Dragasani was created over 20 years ago at the Dragasani Research Station and Wine Production, by crossing the variety Negru Vartos with Saperavi (Georgian variety, in georgian Saperavi = paint, purplish reflexes). It is the little brother of the NOVAC variety. Relatively high production on every hectare can exceed 10 tons, reaching 15.5 tons/ha.

Baricare: NO

Soil type: the presence of albic luvisols, planosol and brown soils (podzolic).

The wine can be aged in bottle for 3-4 years.