From Vine to Sparkle: An Analytical and Sensory Evaluation of Sparkling Wines from some Romanian Native Grapes

The rising global demand for sparkling wines has driven the exploration of new grape sources and production regions. This study examined the potential of three indigenous Romanian varieties (Fetească regală, Tămâioasă românească, and Fetească albă) for sparkling wine production via the méthode champenoise, using grapes sourced from the Dealu Mare region. Wines were analyzed at multiple maturation stages, including a variant aged on lees without riddling or disgorgement, enabling a comprehensive assessment of their physicochemical, chromatic, volatile, and sensory characteristics. Results demonstrated that these autochthonous cultivars can produce high-quality sparkling wines, with extended lees aging enhancing complex tertiary and quaternary aromas while preserving their intrinsic floral and fruity profiles. This interplay be-tween freshness and maturity highlights the remarkable enological versatility of Romanian native grapes. This study aimed to provide a detailed characterization of these sparkling wines, integrating physicochemical, chromatic, volatile, and sensorial analyses to evaluate their quality and enological potential.