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Plăvaie

Originally from the Vrancea region, from Plăvaie are made young, mineral wines with high acidity, which are recommended to be consumed in the first two years after bottling.

PRINCIPAL SYNONYMS

Plăvană, Brumăria, Bălană, Bălaia, Bălaie, Poamă Plăvaie, Plăvaie de Vrancea.

ORIGINS AND PARENTAGE

Plăvaie is a prefiloxeric white native variety, whose origin can be identified in the XVIIIth century in the Vrancea region. The story of the variety’s name is picturesque, referring to the color of the grapes that was very similar to the white-yellowish or gray-white of the sheep, animals that had an essential role in the agriculture and economy of Vrancea at that time.

 VITICULTURAL CHARACTERISTICS

The plant is very vigorous compared to other native varieties. It is resistant to diseases, low temperatures (till -15°C/ 5°F) and drought. Plăvaie has an increased yield, with compact clusters, with grapes that can be harvested starting with the second half of September.

WHERE IT GROWS AND WHAT THE WINES TASTE LIKE

Plăvaie is widespread in the Moldova region, especially in Vrancea County in the Odobeşti, Coteşti and Panciu vineyards, being as popular as Şarbă or Galbenă de Odobeşti. The variety is also spread in the Republic of Moldova, where it is known as Brumăria, but also in countries like Ukraine, Kazakhstan, Kyrgyzstan, Slovakia, Serbia, Montenegro, Hungary, Austria and Bulgaria.

The wines made from this grape variety are dry, fresh and recommended to be consumed in the first two years after bottling and characterized by green apples, grapefruit, lime juice and lemon peel aromas. Also, due to the increased acidity, the variety can be used to create memorable sparkling wines or brandies.

The Wines that are recommended to be consumed at 6-8°C (43-46°F) and consumed either plainly or with young Romanian cheeses, fish brine, grilled chicken breast with vegetables or along with the food you like.

Crâmpoșie Selecționată

This is a top-quality, high acidity Romanian variety which produces zesty, mineral-laden whites.

MAIN SYNONYMS: Crâmpoşie Selecționată.

ORIGINS AND PARENTAGE
Crâmpoșie Selecționată is a seedling of Crâmpoșie obtained by Emilian Popescu, Marin Neagu and Petre Banita in 1972, at the viticultural research centre in Drăgășani, southwest Romania, in a bid to solve the problem of uneven berry sizes, caused by the functionally female flowers in Crâmpoșie, an old variety thought to have originated in the Drăgășani region in Oltenia, southwest Romania, now supplanted by its more reliable progeny. The selection was obtained by open fertilization of Crâmpoșie, with the other parent unknown.

VITICULTURAL CHARACTERISTICS
Relatively vigorous, productive, late ripening. Big bunches of thick-skinned berries. Resistant to rain, heat and fungal diseases.

WHERE IT GROWS AND WHAT ITS WINES TASTE LIKE
Crâmpoșie Selecționată, or Crâmpoșie, mainly grows in the Drăgășani region and further east in Panciu and Constanța, on Romania’s Black Sea coast.  The best wines are refined, zesty, high in acidity and have a strong minerality, made even more refreshing by a light bitterness on the finish. It is sometimes blended with other varieties such as SAUVIGNONASSE to increase acidity. Recommended producers include Casa Isărescu or Prince Știrbey, the latter also experimenting with a sparkling version. In 2008, it was grown on 473 ha (1,169 acres) in Romania. It is also a popular table wine.