Winery Cramele RecaşRichtig Fett Rot
Red wine
This wine generally goes well with beef, lamb or mature and hard cheese.
The Richtig Fett Rot of the Winery Cramele Recaş is in the top 30 of wines of Recas.
Wine flavors and olphactive analysis
On the nose the Richtig Fett Rot of Winery Cramele Recaş in the region of Recas often reveals types of flavors of oak, black fruit.
Food and wine pairings with Richtig Fett Rot
Pairings that work perfectly with Richtig Fett Rot
Original food and wine pairings with Richtig Fett Rot
The Richtig Fett Rot of Winery Cramele Recaş matches generally quite well with dishes of beef, lamb or spicy food such as recipes of vegetable noddles, thiebou yappe from senegal (rice with lamb) or real paella recipe from valencia.
Details and technical informations about Winery Cramele Recaş's Richtig Fett Rot.
Discover the grape variety: Feteasca neagra
A very old variety native to Romania, found much more in Romanian Moldavia and Wallachia, almost unknown in France, but registered in the Official Catalogue of Wine Grape Varieties, list A2. According to Viala and Vermorel, it is the black form of feteasca alba. It should not be confused with feteasca regala.
Last vintages of this wine
The best vintages of Richtig Fett Rot from Winery Cramele Recaş are 2019, 2018, 0
Informations about the Winery Cramele Recaş
The Winery Cramele Recaş is one of of the world's greatest estates. It offers 89 wines for sale in the of Recas to come and discover on site or to buy online.
The wine region of Recas
Romania is located at the geographical crossroads between Central and South-Eastern Europe. The Romanian wine industry uses a wide range of indigenous and international red and white Grape varieties. Both vinifera and American grape species are present here, as well as a number of hybrids. The latter are chosen for their resistance to varying Climates.
The word of the wine: Vinification of sweet wines
Moelleux and liquoreux wines are characterized by the presence of residual sugars (natural sugar of the grape), not transformed into alcohol under the effect of yeasts. The fermentation is stopped by cold and by the addition of sulphur dioxide (sulphur).
