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Grasa de Cotnari

Crasa de Cotnari is cultivated from ancient times in Cotnari vineyard, where it had continuity.


Ampelographic (identification) characters: the adult leaf is middle-sized, entire or trilobite, the leaf’s limb is dark green colored with mesophyll deformations (hammer strikes) and with reddish main nerves.


The flower is hermaphrodite type 5 or 6, Grasa de Cotnari variety being partially self-fertilized, because the pollen germinates in percentage of only 50-60%.


Grape berries are cylindrical-conical, medium to large.


The berries uneven in size, of ovoid shape, have thin skin of greenish yellow color with shades of rust on the sunny side and slightly crispy pulp with pleasant taste.


Harvesting is usually done in late October after going through the process of over ripening (raisins) and botrytis cinerea (noble rot setting).


Grape production is 7-8 tones/ha (after the over ripening and noble rot the production drops to 4-5tone/ha).


The sugar concentration reaches 260-280g/l, and in exceptional years exceeds 350g/l.


It is a drought-sensitive variety, with medium resistance to frost (-20 ...- 22 °C), low resistance to mildew and powdery mildew and particularly sensitive to the grey rot.


The resulting wines are produce dry, semi-dry, sweet and even noble sweet wines (noble rot) out of this variety.


Smell and taste: apples, apricots, peaches for dry wines, honey, raisins, green nutmeat and almonds for sweet wines.


Source: George Malutan (winemaker)



Grasa de Cotnari  

Grasa de Cotnari



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