Dealurile Olteniei
Styles
Principal grape varieties
Băbească Neagră NCabernet Franc NCabernet Sauvignon NChardonnay BCrâmpoşie Selecţionată BDornfelder NFetească Albă BFetească Neagră NFetească Regală BMarcelan N (Marselan)Muscat Ottonel BNegru De Drăgăşani NNovac NPinot Gris GRiesling De Rhin B (Riesling Weiss)Riesling Italian B (Welschriesling)Saint Emilion B (Cot)Sangiovese NSauvignon BSyrah NTouriga Franca R (Touriga Franca)Touriga Nacional R (Touriga Nacional)Tămâioasă Românească B (Muscat A Petits Grains Blancs)Tămâioasă Roză Rs (Muscat A Petits Grains Rouges)Viognier BZinfandel N (Primitivo N. -- Zinfadel)
Terroir
Natural factors
- Brun-roșcat, red lithic, eutric cambic, lithosols, and regosols dominate the pedological profile of the area.
- The reddish-clay subsoil with ferromanganese inclusions favors the accumulation of coloring compounds in the grapes.
- Precipitation ranks among the lowest in the country, with 1,550 hours of sunshine per year and an April–September heat summation of 3,340 °C.
- The plantations occupy slopes arranged in amphitheaters with southern, eastern, and western aspects, optimizing the ripening of red-grape varieties.
- The high heliothermal regime ensures the biosynthesis of anthocyanins and aromatic compounds in the grape skin, particularly in red and aromatic varieties.
Human factors
- In 1900, the Podgoriile Severinului and Drîncei were considered the most renowned in the country for red wines made from Pinot Noir and Merlot.
- In 1899, Oltenia accounted for 30% of Romania's vineyard area, with just three counties producing 34% of the national red wine output.
Product characteristics
- High sunshine hours and elevated temperatures favor the biosynthesis of anthocyanins and aromatic compounds in the grape skin, defining the profile of red and aromatic wines.
- Late harvesting or harvesting at raisin stage allows the accumulation of considerable sugars, shaping wines of rich structure.
Terroir / wine link
- The ferromanganese inclusions in the reddish sandy-clay subsoil favor the accumulation of coloring compounds in the wine.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the source.
Sources
- Specification (EUR-Lex, single document)
- eAmbrosia register (EU) — File number PGI-RO-A1095
- Official trade body site — Oficiul Național al Viei și Produselor Vitivinicole (ONVPV) — IG Dealurile Olteniei