STUDIES REGARDING THE CONTROL OF THE MAIN QUALITY PARAMETERS OF NEGRU DE DRĂGĂȘANI WINE

Abstract

In a global landscape where competition is increasingly intense, quality has become an essential standard in all sectors, including the wine industry. This evolution is amplified by the growing expectations of consumers who, endowed with access to a wide range of options and information, are becoming increasingly demanding in their choices. For wine producers, this context imposes not only a struggle to differentiate themselves, but also the need to continuously improve the quality of their products in order to remain relevant and competitive.
Negru de Drăgășani is an autochthonous grape variety from Romania, cultivated predominantly in the Drăgășani region in the southwest. This variety was obtained by crossing the Negru Vârtos and Saperavi varieties, thus combining their qualities to produce a wine with unique characteristics. The wines produced from the Negru de Drăgășani variety are valued for their complex aromatic profile and aging potential.
This variety produces wines with a rich and complex bouquet. Aromatic notes include black and red fruits such as blackcurrants, blackberries and cherries, complemented by hints of spices, dark chocolate, coffee and vanilla, especially when the wine has been matured in wooden barrels.