Winery Domeniul VladoiRavac Alb
White wine
This wine is a blend of 2 varietals which are the Chardonnay and the Feteasca neagra.
This wine generally goes well with pork, vegetarian or poultry.
Food and wine pairings with Ravac Alb
Pairings that work perfectly with Ravac Alb
Original food and wine pairings with Ravac Alb
The Ravac Alb of Winery Domeniul Vladoi matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or shellfish such as recipes of cannelloni of meat, salmon burger or monkfish tail with coconut milk and curry.
Details and technical informations about Winery Domeniul Vladoi's Ravac Alb.
Discover the grape variety: Chardonnay
The white Chardonnay is a grape variety that originated in France (Burgundy). 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 small bunches, and small grapes. White Chardonnay can be found in many vineyards: South West, Burgundy, Jura, Languedoc & Roussillon, Cognac, Bordeaux, Beaujolais, Savoie & Bugey, Loire Valley, Champagne, Rhone Valley, Armagnac, Lorraine, Alsace, Provence & Corsica.
Last vintages of this wine
The best vintages of Ravac Alb from Winery Domeniul Vladoi are 2016, 0
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
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: Maceration
Prolonged contact and exchange between the juice and the grape solids, especially the skin. Not to be confused with the time of fermentation, which follows maceration. The juice becomes loaded with colouring matter and tannins, and acquires aromas. For a rosé, the maceration is short so that the colour does not "rise" too much. For white wines too, a "pellicular maceration" can be practised, which allows the wine to acquire more fat.
