Negru de Dragasani

Tasting Note

Visual: clear, intense ruby red with violet reflections

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

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

Winemaking process: the harvesting is done manually in plastic boxes, destemming and crushing is 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 from the 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 Research Station and Wine Production, by crossing the variety Negru Vartos with Saperavi (sort Georgian, in georgian Saperavi = paint, purplish reflexes). Is the little brother of Novac variety. Relatively high production per ha, can exceed 10 tons, reaching 15.5 tons / ha.

Baricare: NO

Soil type: albic luvisols and brown soils (podzolic).

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