Indigenous varieties

An indigenous white V. vinifera grape, that is used to make still and sparkling wines. Feteasca Albă produces dry or semi-dry wines which are crisp and fresh with peach, apricot, fine floral aromas. Local vintners note that it must be handled delicately to draw out its best qualities. Feteasca Albă ripens early in the season. On average its yields are high, with a minimum of 10—12 tons per hectare. It has an average resistance to fungal diseases and can survive in low temperatures.

An indigenous red V. vinifera grape of ancient origin. Until recently, Rara Neagra was mostly used for blending with other red varietals; however, local vintners are now starting to use it to make some very fine single varietals wines which are dark red, full bodied wines with good fruit aromas and soft tannins. Rara Neagra is responsible for the fame of Purcari wines in the 18th century, before Cabernet Sauvignon was introduced.

Rara Neagră ripens late in the season with a sugar content averaging 220—240 grams per liter, resulting in wines with 13°—14° alcohol, and an acidity of more than 6 grams per liter (after malolactic fermentation) — higher than other red wines. This acidity gives the wine a fresh and pleasant taste. The total surface area planted in Moldova to Rara Neagra is 170 hectares, mostly in the Purcari region.