Babadag

Styles

Principal grape varieties

Terroir

• The primary parent material from which the soils of the area have formed is loess, which reaches a thickness of over 20 metres in the morphostructural unit of Central Dobrogea.
• The predominant soils belong to the Chernisol class (Mollisols), being lightly compacted, with an alkaline reaction and a pH between 8.0 and 8.2, and moderate calcium carbonate content.
• The average depth of the water table in the area is approximately 10 metres, and the mean annual temperature is just above 11 degrees Celsius.
• On the Babadag Plateau, on the side facing the Black Sea, in the hillsides of Enisala, Sarichioi, and Zebil, skeletal rendzina soils are found, well suited to Cabernet.

• Archaeological finds from the fortress of Histria, dated to the 5th–4th centuries BC, attest to the existence of viticulture, including amphorae containing wine preserved as votive offerings.
• From the medieval period, the Syrian traveller Paul of Aleppo, accompanying Patriarch Macarius of Antioch, described extraordinary vineyards in the Babadag area from which a remarkable wine was made.

• On the side of the Casimcea Plateau facing the Razelm-Sinoe lake complex, dry red wines are produced from Cabernet Sauvignon, while on the Danube-facing side, dry and off-dry white wines are made from Welschriesling alongside Cabernet Sauvignon and Merlot.
• The grapes and wines of this area are characterised by well-balanced alcoholic strength and acidity, high extract, and highly regarded sensory qualities.

Facts drawn from the specification's terroir-link section by automatic interpretation — see the source.

All appellations in Romania

Sources

• Specification (EUR-Lex, single document)
• eAmbrosia register (EU) — File number PDO-RO-A1424
• Official trade body site — Oficiul Național al Viei și Produselor Vitivinicole (ONVPV) — DOC Babadag