Dealu Mare

Styles

Principal grape varieties

Terroir

• The western part of the Dealu Mare massif has soils formed on red clays, marls, and, to a lesser extent, fine reddish sands, well suited to red wine varieties.
• The soils of the eastern part of the massif are based on Sarmatian limestones, clays, sandstones, and dacitic tuffs, with deposits of fine sands alternating with gravel from crystalline rocks, loam, and loess.
• In terms of genetic type, eroded reddish-brown forest soils predominate toward the west, while rendzinas, pseudorendzinas, and, to a lesser extent, solidified sandy soils characterize the eastern zone.
• In certain sub-areas, skeletal soils occur, with bedrock at shallow depth and a high calcium carbonate content, which favours the production of aromatic wines.
• On the hillsides, minimum temperatures are approximately 3 °C higher than on the plain, and the frequency of harsh winters is considerably lower, so that vines on the slopes can overwinter without risk of frost damage.

• The production of sparkling wines began in 1892 at Azuga, where the cellars have walls more than 1.20 m thick, providing ideal conditions for the secondary fermentation, which requires a consistently low temperature.
• In the pre-phylloxera period, Gordin and Tămâioasă were used for white wines, while Negru moale, Negru vârtos, and Băbească Neagră were used for reds, varieties that were customarily vinified as blends.
• The production of quality aromatic-style sparkling wines was developed at Valea Călugărească in the 1970s, and in 1990 a process for making a new type of Muscat sparkling wine was patented.
• Dormant pruning is carried out by hand and is completed at véraison through green harvesting, in order to regulate yields.

• White wines range in colour from lemon-yellow to straw-yellow with greenish highlights, and show aromas of exotic fruits, pear, vine blossom, jasmine, acacia, mineral notes, apricot, citrus, and a discreet spice character.
• Red wines display supple, velvety tannins, good colour intensity and body, with aromas of ripe red fruits, dried plums, blueberries, cherries, and sweet almonds, along with vanilla notes; colour ranges from ruby-red through garnet-red to deep red.
• Rosé wines show aromas of exotic and citrus fruits, a fresh, invigorating palate, good acidity, balance, and a fruity finish.
• Quality aromatic-style sparkling wines display abundant mousse, fine and persistent bead, and typical varietal aromas such as Muscat, with floral notes of acacia and honey in the case of Tămâioasă Românească.

• White wines show good acidity owing to the south-easterly exposure of the slopes as well as to viticultural practices that maintain moderate yields.
• The Ceptura, Tohani, and Merei wine-growing areas produce more robust and full-bodied red wines, benefiting from a greater accumulation of heat and sunlight resources and from light-textured soils.

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-A1079
• Official trade body site — Oficiul Național al Viei și Produselor Vitivinicole (ONVPV) — DOC Dealu Mare