The Winery Crama Valente is one of the best wineries to follow in Panciu.. It offers 3 wines for sale in of Panciu to come and discover on site or to buy online.
Looking for the best Winery Crama Valente wines in Panciu among all the wines in the region? Check out our tops of the best red, white or effervescent Winery Crama Valente wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Winery Crama Valente wines with technical and enological descriptions.
How Winery Crama Valente wines pair with each other generally quite well with dishes of rich fish (salmon, tuna etc), shellfish or vegetarian such as recipes of skate wing with shallots, flying with the wind of the seas or quiche without pastry, courgette and blue cheese.
The wine region of Panciu of Romania. Wineries and vineyards like the Domaine Domeniile Panciu or the Domaine Domeniile Panciu produce mainly wines white, red and sparkling. The most planted grape varieties in the region of Panciu are Cabernet-Sauvignon, Feteasca neagra and Muscat Ottonel, they are then used in wines in blends or as a single variety. On the nose of Panciu often reveals types of flavors of non oak, microbio or tree fruit and sometimes also flavors of oak, vegetal or citrus fruit.
We currently count 4 estates and châteaux in the of Panciu, producing 26 different wines in conventional, organic and biodynamic agriculture. The wines of Panciu go well with generally quite well with dishes of beef, lamb or spicy food.
Planning a wine route in the of Panciu? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Winery Crama Valente.
This grape variety is endemic to the Istrian peninsula, which is partly located in Italy, Slovenia and Croatia, where it is the leading white grape variety. In France, it is almost unknown. It is related to malvasia bianca longa, also known as malvasia del Chianti.
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The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
