Rovinex Factory

A small step for the grape grower, a giant leap for wine quality

We harvest grapes from plantations with valuable varieties from the vineyards of Cotesti, Odobesti and Panciu and we process the grapes in our modern factory, equipped with state-of-the-art technologies and capacities for winemaking and wine treatment, conditioning and bottling.

We are at the forefront of national wine production and distribution

The Rovinex production factory is equipped with state-of-the-art technology so as to provide the production of high quality white, rose and red wines.

Performance Ratings

Rovinex draws its sap from the traditional wine culture

The performance of our factory comprises a joint effort by our winemakers, factory labor teams and a management focused on the promotion of noble wines.

We are in the top

5 producers

of bottled wines on a yearly basis

In terms of market share, we are classified within the top 5 national producers for selling bottled wine volumes, an accolade for which we toil every year and which makes us pray for future copiousness each autumn.

A presence in over

40.000 stores

on a national scale

Our sales team, along with our partners and collaborators, amounting to 1500, have made it possible only 10 years since the factory startup for the Rovinex products to be displayed, known and appreciated in over 40,000 stores worldwide.

The Roots of Rovinex Wines

Wine production is subject to a great number of factors, starting with the grape variety, the type of soil and composition thereof, the vineyard incline and altitude, the area topography, the weather conditions during the seasons, the vine caring techniques, the harvesting techniques and the winemaking techniques.

We maintain a close control over the production criteria in order to impress the Rovinex vine enthusiasts with the wonderful taste of Vrancea.

The Wine Technological Process

  • Grape Harvesting

  • Crushing and Destemming

  • Must Production

  • Must Fermentation

  • Wine Maturation

  • Wine Conditioning

  • Wine Bottling

Grape Harvesting

The grape varieties used for the production of the Rovinex noble wines are harvested, after the maturation threof, from the Cotesti, Odobesti and Panciu vineyards.

The Cotesti Vineyard

The Cotesti vineyard is a first viticulture center on the hills at the foot of the Eastern Sub-Carpathians, with rich eco-climatic resources, with brown forest soil, excelling through the quality of its Feteasca Regala white wines and its Cabernet Sauvignon and Feteasca Neagra red wines.

The Odobesti Vineyard

The Odobesti vineyard which stretches out to the north, is one of the oldest and most famous vineyards in Romania, with a soil dominating the degraded black carth, chestnut and brown forest soil and which excels through its special quality of Sauvignon Blanc, Muscat Ottonel, Feteasca Regala white wines and Merlot and Feteasca Neagra red wines.

The Panciu Vineyard

The Panciu vineyard, located north of Odobesti, is famous for the special quality of its Italian Riesling, Feteasca Regala white dry wines and for the Merlot and Cabernet Sauvignon red wines.

After manual harvesting, the grapes are transported to the wine cellar for destemming within 2 hours, providing a transport so as to avoid the crushing of grapes and the contact between the stem or the grape vine leaves.

Crushing and Destemming

Crushing and Destemming

Is the essential technological stage of the grape processing flow, whereby the grapes are crushed in order to obtain the must by destemming. Crushing is done with the corrugated roller crusher destemmer in order to eliminate the excess tannin from the stems, thus ensuring the production of high quality wines.

Also during this stage, for aromatic varieties, the must obtained is subject to the process of extraction of fragrance and color compounds in order to give personality to each variety.

Must Separation and Production

Must Separation and Production

Then comes the must separation stage (free run grape juice and press). Must separation occurs via the gravitational (free) running followed by a light pressing under low pressure. The musts obtained from the own wine cellars at the Cotesti, Panciu and Odobesti vineyards are transferred for the continuation of the technological flow at the winemaking and wine conditioning factory, where musts are settled by static methods based on the action of a gravity force over the components suspended in the must, at a temperature of 18-20°C.
The settled must is transferred to the stainless steel tanks for alcohol fermentation, a biological process due to the action of yeasts which transform sugars from the must into alcohol and carbon dioxide.

Must Fermentation

Must Fermentation

The fermentation of musts is only done in stainless steel tanks equipped with a cooling shell and thermometers in order to permanently monitor the fermentation temperature, filling in fermentation charts for each individual tank. The temperature curve records a slow ascending trend during the initial fermentation stages and then a descending trend towards the end of fermentation, at temperatures between 15 and 18°C, which are ideal to ensure the richest good stock primary fragrances.

Maturation

Maturation

The fermentation of musts is only done in stainless steel tanks equipped with a cooling shell and thermometers in order to permanently monitor the fermentation temperature, filling in fermentation charts for each individual tank. The temperature curve records a slow ascending trend during the initial fermentation stages and then a descending trend towards the end of fermentation, at temperatures between 15 and 18°C, which are ideal to ensure the richest good stock primary fragrances.

Wine Conditioning

Fining by gelatin and tannin

Fining by filtering

Tartaric stabilization

Biological stabilization

is a technological operation whereby a colloidal substance - bentonite - is inserted into the turbid wine. This solution is capable of flocculating and settling, by acting on the suspended particles with sizes between 3 and 300 microns. This thinning ensures wine cleaning, consolidates filtering capacity, eliminates excess tannin, the particular wine tastes and mitigates the wine organoleptic features.

is another process for eliminating the substances suspended within the wine and implies the passing of wine through a porous environment (filtering layer) due to the pressure differences created between the two parts of the filtering layer. Filtering is done in several stages, with an initial course filtering for eliminating large suspensions of 1.5 microns, followed by a medium filtering with a porosity of 1-1.5 microns.

is aimed at precipitating and settling the tartaric salts from the wine mass. This is done with continuous flow de-tartar drives (crystal processors) – KRISTAL STOP-MOD60. The wine is cooled to -5°C and sowed with very fine potassium acid tartaric acid which polarizes the phenomena of tartaric salt crystallization in the wine. The separation of crystals formed in the wine mass is done by alluvial filtration.

implies all wine categories, especially the ones with unfermented sugars. In this case, the wine is passed through lenticular filtering cartridges for an in-depth filtering, cartridges with a max. porosity of 1 microns.

Filtering occurs through a crossflow, a method deemed by specialists as a true revolution in wine technology because it ensures a protein and biological stability of high quality wine. This crossflow filtering procedures ensures the obtaining of clear wines, poor in germs and sterile in microbiological terms.

The final stage of wine preparation for bottling purposes is the sterile filtering stage with the help of a filter which ensures the sterile filtering of max. 0.2 microns.

Wine Bottling

Wine Bottling

Upon completing the wine conditioning process, such are subject to the bottling process after the completion of the following hygiene and sterilization operations: installation sterilization with soda lye, neutralization with citric acid and stringent washing with conditioned warm water, followed by a sterilization with technological steam of over 100°C.

During bottling, samples are gathered and subjected to laboratory analyses in order to inspect the quality of the wine bottling process.