{"id":63847,"date":"2025-10-09T17:29:07","date_gmt":"2025-10-09T14:29:07","guid":{"rendered":"https:\/\/staging.winesofromania.com\/galbena-de-odobesti-the-rediscovered-symbol-of-vrancea\/"},"modified":"2025-10-09T17:51:03","modified_gmt":"2025-10-09T14:51:03","slug":"galbena-de-odobesti-the-rediscovered-symbol-of-vrancea","status":"publish","type":"post","link":"https:\/\/staging.winesofromania.com\/en\/galbena-de-odobesti-the-rediscovered-symbol-of-vrancea\/","title":{"rendered":"Galben\u0103 de Odobe\u0219ti, the Rediscovered Symbol of Vrancea"},"content":{"rendered":"\t\t
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In the 30 years that have passed since Romanian wine began, timidly and with small steps, to reinvent itself, we have all had the pleasure of witnessing the rediscovery and reinterpretation of native grape varieties. The always surprising Feteasc\u0103 Neagr\u0103<\/a>, the delicate Feteasc\u0103 Alb\u0103, the well-rounded and expressive Feteasc\u0103 Regal\u0103, and more recently, a Negru de Dr\u0103g\u0103\u0219ani in constant evolution, have conquered the hearts of many consumers.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Then came the turn of grapes once known mainly for producing light, simple wines to prove their strength and expressiveness – Cr\u00e2mpo\u0219ie, Zghihar\u0103, \u0218arb\u0103, and even Mustoas\u0103 de M\u0103derat, on occasion. And today, another variety takes an important step forward – Galben\u0103 de Odobe\u0219ti, a long-ignored symbol of the Vrancea region, which is now going through a period of rebirth and reinvention. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Is Galben\u0103 de Odobe\u0219ti Still a Grape for High Yields, Simple Wines<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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During the centralized economy, Galben\u0103 de Odobe\u0219ti was planted and exploited intensively due to its ability to produce very large quantities of grapes – up to 20 tons per hectare. Naturally, this also came with a downside: the wines were rather simple, \u201cone-dimensional\u201d in aroma – what some consumers might call \u201cspritzer wines.\u201d But they were affordable, and their large production made them easily available on the market. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Today, when everyone is more interested in quality rather than quantity, through more radical vineyard work and the help of modern technology, Galben\u0103 de Odobe\u0219ti reveals great potential for producing quality wines. And the promise from Beciul Domnesc<\/g> is to bring that wine back to our tables. The wine already exists – it\u2019s just that too few people have heard about it. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Galbena de Odobe\u0219ti \u201eBeciul Domnesc\u201d<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Within the Beciul Domnesc range, there is a dry wine version with an excellent quality-to-price ratio. It has a straw-yellow color with golden highlights, elegant and slightly discreet aromas of hay, orchard fruits, and white flowers, with citrus tones and faint tropical hints of mango and pineapple. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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On the palate, with an alcohol level of just 12.5%, it is excellently balanced – slightly green and dominated by floral notes when very cold (below 10\u00b0C), then revealing juicy fruits, grape berries, and sweet citrus at the forefront, well supported by lively acidity as it reaches the ideal temperature (12\u00b0C). The finish is medium, dominated by orchard fruit and persistent citrus accents. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Galben\u0103 de Odobe\u0219ti, a Vigorous Variety<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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The Beciul Domnesc company owns a total of 23 hectares of Galben\u0103 de Odobe\u0219ti, some 30% of Romania\u2019s total surface under this varierty. This year, after last year\u2019s severe drought, the harvest was somewhat smaller. However, the restructuring of the pruning system has been completed, which will ensure consistent quality across all grapes in the coming years. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Despite its reputation as a \u201creliable grape\u201d that produces abundantly and consistently, Galben\u0103 de Odobe\u0219ti is actually quite a sensitive variety. Its thin skin makes it vulnerable to vine diseases, and it accumulates sugars slowly and ripens late, increasing the risk of exposure to autumn rains and subsequent mold attacks. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Moreover, it has vigorous growth and dense foliage – which cannot be removed, as the grapes risk sunburn. \u201cWe\u2019ve had many consecutive days with temperatures over 35\u00b0C, and in places where we had to remove a few leaves, the grapes from the first two buds were risking to become dehydrated and burnt,\u201d says Bogdan Cotea, Director of Viticulture at Beciul Domnesc<\/a>. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Galben\u0103 de Odobe\u0219ti \u2013 A Grape for the Next Generation<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\u201cThis year, although we had fewer grapes, we had a few thrills regarding the end-result. Galben\u0103 reached 190 grams of sugars when other varieties, with the same slow or even slower accumulation, were already at 210. In the end, the 2025 Galben\u0103 de Odobe\u0219ti harvest reached an average of 215 grams of sugars, exactly what is needed for a dry wine of 12\u201312.5% alcohol by volume\u201d, says Bogdan Cotea. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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For a market crowded with wines exceeding 14% alcohol, and for a new generation that prefers lighter, less alcoholic beverages, this represents an excellent opportunity for the future.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Is Galben\u0103 de Odobe\u0219ti the Same as Zghihar\u0103?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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In the VIVC catalog, the largest \u201cDNA library\u201d dedicated to grape varieties, Galben\u0103 de Odobe\u0219ti appears listed as a synonym of Zghihar\u0103 de Hu\u0219i<\/a>. It may seem strange, but it\u2019s explainable – the two varieties may have originated from the same source long ago and, since the vine is prone to genetic mutations, they likely diverged over time. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201cThere are certainly differences, both in the fruit and the leaf, as well as in the wine obtained from them. The Galben\u0103 de Odobe\u0219ti leaf is fuller, which makes it very sought after for sarmale (stuffed cabbage rolls), while the Zghihar\u0103 leaf is more serrated. The grapes don\u2019t taste the same – Galben\u0103\u2019s berries are resembling Pl\u0103vaie in appearance. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Wines from Zghihar\u0103 have much higher acidity, while Galben\u0103 de Odobe\u0219ti is rounder and smoother. In any case, what we have in the vineyard is the clone developed by the Odobe\u0219ti Research Station, certified in the 1980s,\u201d explains Bogdan Cotea. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Galben\u0103 de Odobe\u0219ti Rediscovered<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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This is also confirmed by Constantin B\u00eelici, winemaking director at Beciul Domnesc:
\u201cWe\u2019ve kept, mainly as a reference, a small surface under Zghihar\u0103, and there\u2019s a clear difference between the two, even though they share some similarities – both accumulate sugars slowly, and the grape size is similar.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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But Zghihar\u0103 has much higher acidity, something Galben\u0103 lacks. Depending on the harvest time, Galben\u0103 de Odobe\u0219ti has an acidity between 4.5 and 6%, which makes it a real challenge to leave it longer on the vine, in order to accumulate more sugars.\u201d <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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In the winery, however, Galben\u0103 de Odobe\u0219ti behaves beautifully. With yields of 8\u201310 tons per hectare, harvested by hand, the wine ferments exclusively with basic, natural yeasts. Being a semi-aromatic variety, the winemaker\u2019s goal is to preserve the pure, unaltered expression of the grape and the way Vrancea\u2019s terroir highlights its potential. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201cWe wanted a wine for any occasion – light, uncomplicated, meant for enjoyment. The kind of wine that fits anywhere, anytime – after a long day or over lunch with friends, especially in spring and summer,\u201d says Constantin B\u00eelici. <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Conclusion<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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So, we have a new variety to watch closely in the near future. Taste it in all confidence, in any season – and if you visit the Beciul Domnesc<\/a> monument, know that they also have some old bottles of Galben\u0103 de Odobe\u0219ti, which fully prove that this variety truly deserves more attention! <\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

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