Winery Aurelia VișinescuArbora Feteasca Alba - Tamaioasa Romaneasca Reserva
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Arbora Feteasca Alba - Tamaioasa Romaneasca Reserva of Winery Aurelia Vișinescu in the region of Dealu Mare often reveals types of flavors of grapefruit, citrus or earth and sometimes also flavors of tree fruit, citrus fruit.
Details and technical informations about Winery Aurelia Vișinescu's Arbora Feteasca Alba - Tamaioasa Romaneasca Reserva.
Discover the grape variety: Jurançon
Jurançon noir is a grape variety that originated in France (South West). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. This variety of grape is characterized by large bunches of grapes of medium size. Jurançon noir can be found in many vineyards: South West, Cognac, Bordeaux, Provence & Corsica, Rhone valley, Languedoc & Roussillon, Loire valley, Savoie & Bugey, Beaujolais, Armagnac.
Last vintages of this wine
The best vintages of Arbora Feteasca Alba - Tamaioasa Romaneasca Reserva from Winery Aurelia Vișinescu are 2019, 2018, 2017, 2016 and 2014.
Informations about the Winery Aurelia Vișinescu
The Winery Aurelia Vișinescu is one of of the world's great estates. It offers 82 wines for sale in the of Dealu Mare to come and discover on site or to buy online.
The wine region of Dealu Mare
Dealu Mare DOC is a wine region located in the southern Part of Romania in Prahova and Buzau counties. It’s latitude of 45° compares with Bordeaux and Tuscany, and is one of the countries most highly regarded DOCs, especially for its red wines. The Vineyard zone stretches for 65 kilometers (40 miles) across the southern Carpathian Hills (Dealu Mare translates as Big Hill). Its width ranges from 3 to 12 kilometers (2-7.
The word of the wine: Reassembly
During the vinification process, a "cap" is formed at the top of the vats with the solid parts (skin, pulp, pips, etc.), which contain tannins and colouring elements. Pumping over consists of emptying the vat from the bottom and pouring the juice back to the top, in order to mix the cap and the juice and to favour the exchange and the extraction. This old technique allows a better exchange between the solid parts and the liquid.
