Romanian winemaker Paul Fulea embraces indigenous grapes for newer markets
- Romania's wine industry has seen significant changes since joining the European Union in 2007, focusing on quality and indigenous grape varieties.
- Winemakers like Paul Fulea are pioneering techniques such as wild yeast fermentation and underwater aging.
- These developments indicate a promising future and potential for a unique Romanian wine identity.
Romania has been experiencing a transformation in its winemaking industry, particularly since joining the European Union in 2007. This shift has prompted winemakers to focus on producing quality wines made from indigenous grape varieties, such as Fetească Neagră and Busuioacă de Bohotin, in an effort to attract a new consumer base. Paul Fulea, the owner of Crama Historia, has been at the forefront of this movement since establishing his winery in 2015, experimenting with wild yeasts and underwater aging techniques. The growth of competition, increased investment, and an evolving understanding among young winemakers have collectively contributed to a more vigorous Romanian wine market. With better-educated consumers and the influence of new approaches, Romania is nearing the identification of a distinct winemaking style.