Winery Petro VaseloMaletine
White wine
This wine generally goes well with pork, vegetarian or poultry.
The Maletine of the Winery Petro Vaselo is in the top 20 of wines of Recas.
Wine flavors and olphactive analysis
On the nose the Maletine of Winery Petro Vaselo in the region of Recas often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of vegetal, oak or tree fruit.
Food and wine pairings with Maletine
Pairings that work perfectly with Maletine
Original food and wine pairings with Maletine
The Maletine of Winery Petro Vaselo matches generally quite well with dishes of pork, rich fish (salmon, tuna etc) or vegetarian such as recipes of gratin of coquillettes with ham, avocado and marinated tuna poke bowl or ham and comté quiche.
Details and technical informations about Winery Petro Vaselo's Maletine.
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 Maletine from Winery Petro Vaselo are 2018, 2017, 2019, 2015 and 2014.
Informations about the Winery Petro Vaselo
The Winery Petro Vaselo is one of of the world's greatest estates. It offers 20 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: Chaptalization
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.
