Winery Domeniul VladoiIon Vlǎdoi Fetească Neagră Sec
Pink wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Ion Vlǎdoi Fetească Neagră Sec of Winery Domeniul Vladoi in the region of Murfatlar often reveals types of flavors of tree fruit, red fruit.
Details and technical informations about Winery Domeniul Vladoi's Ion Vlǎdoi Fetească Neagră Sec.
Discover the grape variety: Feteasca neagra
Structured and powerful reds with a deep dark ruby colour, firm tannins and moderate acidity, on intense aromas of blackcurrant, blackberry, black plum, candied cherry, sweet spices and balsamic leather notes. Ample palate, fine ageing potential with oak maturation. A pillar of Romania's great reds (Dealu Mare, Dragășani) and Moldova, the quality locomotive of Carpathian wine revival. Ancient native Romanian variety.
Last vintages of this wine
The best vintages of Ion Vlǎdoi Fetească Neagră Sec from Winery Domeniul Vladoi are 0, 2016
Informations about the Winery Domeniul Vladoi
The Winery Domeniul Vladoi is one of of the world's great estates. It offers 41 wines for sale in the of Murfatlar to come and discover on site or to buy online.
The wine region of Murfatlar
Wine region of Romanian Dobruja on the shores of the Black Sea, dry and sunny microclimate. Specialty sweet flagship wines. Late-harvest Chardonnay flagship star white: ample and candied with signature notes of apricot, candied yellow fruits, honey, dried fruits and spice touch, round and long palate — fine sugar-acidity balance. Off-dry Pinot Gris, floral and sweet Muscat Ottonel.
The word of the wine: Presses
The juice that results from pressing the grapes after fermentation. At the end of the maceration, the vats are emptied, the first juice obtained is called the free-run wine and the marc remaining at the bottom of the vat is then pressed to give the press wine. We say more quickly "the presses". Their quality varies according to the vintage and the maceration. A too vigorous extraction releases the tannins of pips and the wine of press can then prove to be very astringent. Often the winemaker raises it separately, deciding later whether or not to incorporate it totally or partially into the grand vin.
