Wine Law

468 WINE LAW II. WINE REGIONS AND VINEYARDS II.1. The Main Wine Regions and Vineyards in Romania 13 a) Moldova Being a viticultural region with tradition, archaeological discoveries have revealed that vines have been cultivated in the Moldova region since the time of the Geto-Dacians. Throughout a history that stretches over thousands of years, in this region were laid the foundations of famous vineyards such as Cotnari , Iasi , Hu ș i , Odobe ș ti , Panciu , Cote ș ti or Nicore ș ti (in Romania), but also Cricova , Nisporeni , Purcari and others (in the Republic of Moldova). Local and foreign varieties are cultivated in Moldova. The former include, for instance, Galbenă de Odobe ș ti , Grasă de Cotnari , Busuioacă de Bohotin , Frâncuşă , Zghihară de Hu ș i , Fetească Albă or Fetească Regală , while the latter include Riesling Italian , Chardonnay , Traminer , Sauvignon Blanc and Muscat Ottonel . The wines produced in Moldova are mainly white. Full of grace and elegance, they are distinguished by a discreet shade of sweetness, given by the richness in extract 14 and glycerol 15 . The red ones, on the other hand, are more intense but friendly and very balanced. b) Muntenia Viticulture was too an ancient occupation in Muntenia, the most famous vineyard being Dealu Mare , where some of the most aromatic red wine varieties in Romania are cultivated: Cabernet Sauvignon , Pinot Noir , Merlot or Fetească Neagră . c) Dobrogea In 1907, the first 10 hectares of vineyards were planted in Dobrogea, in Murfatlar. The main goal was to promote viticulture in this region of the country. 13 The nomination of all the viticultural areas and the classification of the localities on viticultural regions, vineyards and viticultural centres are found in the Order of the Ministry of Agriculture and Rural Development no. 1205/2018 for the approval of the Nomination of the viticultural areas and the classification of the localities by viticultural regions, vineyards and viticultural centres. 14 Wine extract – all non-volatile components of wine; the extract gives the body fullness and richness; the total dry extract represents the sum of all the substances in the wine, which under certain well-defined physical conditions do not volatilise, remaining in the form of residues. 15 Glycerol is one of the most valuable by-products of alcoholic fermentation, which arises at the beginning of this process. Its sweet taste, equal to that of glucose, influences the taste qualities of wines, giving them harmony and softness.