Thanks to the close proximity of Black Sea, Liman and the Dniester River in conjunction with well-drained, warm on the surface, cool and humid deep down soil a perfect terroir for growing grapes has formed.
About Us
Our Philosophy
Facts
Annual production
150 tons of Grapes
Area under vine
24,2 ha
Grape varieties (red wine)
Merlot - 4,5 ha, Cabernet Frank - 1,4 ha, Feteasca Neagra - 4,5 ha, Saperavi - 1 ha, Carmenere - 2,4 ha, Cabernet Sauvignon - 4 ha, Pinot Noir - 1,2 ha, Marselan - 1 ha, Albarosa - 1 ha
Grape varieties (white wine)
Chardonnay - 1,2 ha, Sauvignon Blanc - 1 ha,
Viogner - 1 ha
Rootstock
Riparia Rupestris 101-14, 420A, SO4
Average age of the vines
4 years
Vine density
4000-6000 plants per ha
Terroir
« The moment I came back home and decided to grow grapes I fell in love with the place. When I started to prepare the land I immediately felt connected to it. I dedicated all my time to develop this Estate. Living in the middle of vineyards gave me inspiration and power to produce the best out of this area could give. While preparing the land we were surprised to find some artifacts which gave us the evidence that this land was settled by people who were cultivating grapes long time ago. »
Our Awards
2013
Winemaker of The Year
CHARDONNAY 2011
Decanter World Wine Awards Hong Kong, silver
MERLOT 2010
Decanter World Wine Awards Hong Kong, bronze
FETEASCA NEAGRA 2011
Decanter World Wine Awards London, bronze
Socials
Address
Republic of Moldova, Stefan Vodă region, Crocmaz village (the Winery);
SRL ET CETERA WINE
IDNO 1013608000265
We accept:
Our menu
Our menu features Et Cetera’s house specialty dishes including home made placintas, high quality meats and fish.
Needless to say, everything tastes better with Et Cetera’s wine.
WINE APPETIZERS
- Placintas Et cetera with brinsen cheese/ potatoes/ cabbage (250g)
- Homemade pate Cuvee Rouge (150g)
- Salmon terrine (120g)
- Eggplant appetizer (250g)
- Mix Et Cetera salad with tomatoes, baked paprika and brinsen cheese (300g)
- Chardonnay salad with avocado, burrata and tomatoes (300g)
- Plate with cheese and nuts (50/50/50/50/50g)
- Marinated trout with homemade potatoes (110g/100g)
- *Plate with homemade meat (boiled pork/ beef sausages/ duck terrine) (450g/150g)
SOUP OF THE DAY
- Pumpkin cream soup (220g)
- Mushroom soup (220g)
- *Fish soup (220g)
MAIN DISHES
- Rabbit braised with wite wine with mamaliga (250/30/30/100g)
- Beef pie with green beans (portion for 2 persons) (540g/120g)
- Quail with celery puree (200g/50g)
- *Duck legs with chickpeas (220g/50g)
- *Fish (catfish or carp) with mamaliga (220g/100g)
DESSERT
- Chocolate fondant (70g/50g)
- Sweet vertuta (250g)
- Ice cream (yogurt/ vanilla/ chocolate)
- *Napoleon (130g)
BEVERAGES
- Water aerated/still (0,75l)
- Kompot (1l)
- Black/ green tea (0,5l)
- Coffee
- Cappuccino