Winery Sole de RecasFetească Regală Barrique
White wine
This wine generally goes well with
The Fetească Regală Barrique of the Winery Sole de Recas is in the top 10 of wines of Roman wall.
Wine flavors and olphactive analysis
On the nose the Fetească Regală Barrique of Winery Sole de Recas in the region of Roman wall often reveals types of flavors of non oak, earth or microbio and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Winery Sole de Recas's Fetească Regală Barrique.
Discover the grape variety: Grillo
A very ancient grape variety still grown today in western Sicily. Very often associated with catarratto and inzolia, it produces the famous Marsala liqueur wine. It is also increasingly being vinified as a single variety and produces excellent dry wines full of freshness and fruitiness. Grillo is believed to be the result of an intra-fertile cross between catarratto and Muscat of Alexandria or zibibbo, obtained in 1869 by Antonino Mendola. It is represented by two biotypes that can be easily recognized, but it seems that winegrowers attach little importance to them. Little known in other Italian regions - in Liguria it is known as "rossese bianco" - it can also be found in Australia and South Africa. It is not widely grown in France, although it is interesting because of its ability to withstand hot climates and drought, and to ripen quite late.
Last vintages of this wine
The best vintages of Fetească Regală Barrique from Winery Sole de Recas are 2018, 2016, 2015, 0 and 2019.
Informations about the Winery Sole de Recas
The Winery Sole de Recas is one of of the world's greatest estates. It offers 14 wines for sale in the of Roman wall to come and discover on site or to buy online.
The wine region of Roman wall
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.
