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.
We produce
350.000 hectoliters
of bottled wines on a yearly basis
Rovinex has a production capacity of 350.000 hl of bottled wines on a yearly basis in the category of wines with a controlled origin, wines with a geographical indication, variety wines and variety blends, bottled under our own brands:
Famous, Romanian Classic, Romanian Cellars, Elixir, Vinul Strămoșesc, Den Wine, selected by Rovinex, Royal Classic and sold with the ROVINEX factory brand.
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
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Grape Harvesting
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Crushing and Destemming
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Must Production
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Must Fermentation
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Wine Maturation
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Wine Conditioning
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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
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
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
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
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
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.