Winery Radacini - Brut Alb

Winery RadaciniBrut Alb

Wine of Moldova Sparkling wine of Moldavie of Moldova
3.5
Note - 1Note - 1Note - 1Note - 0.5Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Brut Alb of Winery Radacini is a sparkling wine from the region of Moldavie.
This wine generally goes well with

Wine flavors and olphactive analysis

Wine with earth taste

saline

On the nose the Brut Alb of Winery Radacini in the region of Moldavie often reveals types of flavors of peach, tree fruit.

Details and technical informations about Winery Radacini's Brut Alb.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Carla

Intraspecific crossing between the Cardinal and the Alphonse Lavallée obtained in 1958, variety registered in 1989 in the Official Catalogue of table grape varieties list A1.

Last vintages of this wine

Brut Alb - 2019
In the top 100 of of Moldavie wines
Average rating: 3.411100

The best vintages of Brut Alb from Winery Radacini are 2019

Informations about the Winery Radacini

The winery offers 45 different wines.
Its wines get an average rating of 3.6.
It is in the top 25 of the best estates in the region
It is located in Moldavie

The Winery Radacini is one of of the world's great estates. It offers 47 wines for sale in the of Moldavie to come and discover on site or to buy online.

Top wine Moldavie
In the top 550 of of Moldova wines
In the top 400 of of Moldavie wines
In the top 25000 of sparkling wines
In the top 300000 wines of the world

The wine region of Moldavie

Moldova is a landlocked country in Eastern Europe, one of many former Soviet states in that region. It is separated from the western shores of the Black Sea by the province of Odessa in Southern Ukraine and Lies just North of Romania and Bulgaria). Moldova gained independence from Russia in 1991. It is now officially called the Republic of Moldova.

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.

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