Winery Vincon RomaniaEgregio Tămâioasă Românească Dulce
White wine
This wine generally goes well with
The Egregio Tămâioasă Românească Dulce of the Winery Vincon Romania is in the top 40 of wines of Vrancea.
Wine flavors and olphactive analysis
On the nose the Egregio Tămâioasă Românească Dulce of Winery Vincon Romania in the region of Vrancea often reveals types of flavors of tree fruit, spices or floral.
Details and technical informations about Winery Vincon Romania's Egregio Tămâioasă Românească Dulce.
Discover the grape variety: Arandell
An interspecific cross between NY88.0514.0184 and NY84.0101.03 obtained in 1995 by Bruce Reisch at the Experimental Station of Cornell University in Geneva (United States). It is found in some American wine regions, interesting for its resistance to the main cryptogamic diseases and for its wine in particular in the production of original rosés. In France, it is almost unknown.
Last vintages of this wine
The best vintages of Egregio Tămâioasă Românească Dulce from Winery Vincon Romania are 0, 2011
Informations about the Winery Vincon Romania
The Winery Vincon Romania is one of of the world's greatest estates. It offers 39 wines for sale in the of Vrancea to come and discover on site or to buy online.
The wine region of Vrancea
The wine region of Vrancea of Romania. Wineries and vineyards like the Domaine Bacanta or the Domaine Sigillum Moldaviae produce mainly wines red, white and pink. The most planted grape varieties in the region of Vrancea are Cabernet-Sauvignon, Feteasca neagra and Merlot, they are then used in wines in blends or as a single variety. On the nose of Vrancea often reveals types of flavors of oaky, smoke or microbio and sometimes also flavors of vegetal, citrus fruit or floral.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
