Rară Neagră, Moldova's light and fresh red grape variety

Rară Neagră is an old red grape variety that makes light, fresh wines with a note of sour cherry. In Romania, where far more of it is planted, it is called Băbească Neagră. In Moldova it is rare, but it plays a leading role in the country's best-known historic blend, Negru de Purcari.

Origins and history

Rară Neagră is the same grape as Romania's Băbească Neagră. Ampelographers regard it as a very old variety: the earliest mention dates back to the early 14th century, and Nicorești in the Romanian county of Galați is usually named as its birthplace. In 2008, with more than 4,500 hectares, it was the second most planted variety in Romania.

In the Republic of Moldova it has become a rarity. A survey of Moldovan plantings counted about a hundred hectares in 2019, spread across the Ștefan Vodă, Valul lui Traian and Codru wine regions. That the variety did not disappear owes much to Château Purcari, which brought it back to the fore after 2003.

How it is made

The wine is pale to ruby red and light-bodied, with fine tannins and strikingly high acidity. On the nose you find sour cherry, redcurrant and rosehip, and in riper versions dried plum as well. Wine writers compare the style to Pinot Noir or Gamay. For a long time Rară Neagră was mainly a blending partner: in Negru de Purcari it brings freshness to Cabernet Sauvignon and Saperavi, and in the same house's Freedom Blend it sits alongside Saperavi from Georgia and Bastardo from Ukraine. More and more often it is also bottled as a single varietal.

Where and how to try it

You will find pure Rară Neagră at Château Purcari, Castel Mimi and Fautor, among others; Fautor uses the grape in its Aurore range and in the blend Negre. Because the wine is light and fresh, it can be served cooler than a heavy red, at around 14 to 16 °C. It suits dishes for which a full-bodied red would be too heavy: sarmale, stuffed peppers or a plate of colțunași with cheese.