History/Origin: a local Romanian variety, grown in the Moldavian area, mostly in Vrancea.
Plavaia bunches are large in size and cylindrical in shape, slightly flared. The grapes are very compact and, when mature, they squeeze against each other and grow deformed, flattened on the sides. On the side which is exposed to the sun, the grapes are greenish yellow, lightly russet, with many rust-coloured spots and an acidity of 5,5 – 6 g/litre (in the juice).
Harvest is late, in early October, and the grapes accumulate approximately 180-200 g of sugar per litre of juice.
Grape colour: greenish yellow.
Alcoholic strength of 10.5 to 11.8 degrees, the acidity is medium, 5-5.5 g/litre.
The wines obtained from it are dry, light, pleasant, delicate.
It is recommended that it be drunk while still young (the year it was produced).
The grape is ideal for the production of dry wines, both table and IG wines, as well as the production of wine to be used as raw material for fizzy and distilled drinks.
Scent and taste traits: neutral flavor, delicate, light and pleasant, (a “long run” wine).
Best served with: light foods, fish, cheese.
Source: Valentin Sercovschi (Wine Expert, Gîrboiu Winery)
Other white grapes: Cramposie, Cramposie Selectionata, Creata (Riesling de Banat), Galbena de Odobesti , Iordana (Iordovana), Grasa de Cotnari, Feteasca Alba, Feteasca Regala, Tamaioasa Romaneasca, Sarba, Zghihara.