Rara Neagră is the red grape variety that best tells the story of Moldovan wine: centuries old, almost forgotten during the Soviet period, and brought back into the spotlight after the 2000s.
The wine it produces is light-bodied, with high acidity, fine tannins, and aromas of sour cherry, redcurrant, and rosehip. It is precisely this elegance that has made it a symbol of the Republic of Moldova’s winemaking identity.
History and Origin
Ampelographers consider Rara Neagră a very old grape variety, with its first mentions dating back to the beginning of the 14th century (Wikipedia). Specialist literature indicates that it has been cultivated since ancient times in many localities across Moldova (Wine of Moldova).
The same variety is known by several names:
Rara Neagră — in the Republic of Moldova
Băbească Neagră — in Romania, where the name became widespread after 1950
Sereksia / Sereksiya — in Ukraine and the United States
Local names: Căldărușa, Rășchirata, Crăcănată, Neagră băbească
In Moldova, the variety was among the first included in the Catalogue of Plant Varieties in 1946. Its reputation is linked to Purcari: a blended wine containing Rara Neagră won a gold medal at the 1878 Paris World's Fair (Decanter).
During the final decades of the Soviet period, the share of old native grape varieties steadily declined, with many surviving only in the collections of research institutes (Vitis, 2015).
Wine Profile
Rara Neagră produces light-bodied red wines with moderate extract, fine tannins, and lively acidity, often compared to Pinot Noir. The colour is ruby red, not particularly intense.
Aromas: sour cherry, redcurrant, wild blackberry, rosehip blossom, strawberry
Ageing notes: dried plum, dark chocolate, delicate spice notes after oak-barrel ageing
Body: light to medium, with a fresh finish
Thanks to its acidity, the variety is suitable for several styles:
Dry single-varietal red — usually with a short period of oak-barrel ageing, around 6 months
Rosé — fruit-forward, with raspberry and wild strawberry notes, served at 8–10 °C
Red or rosé sparkling wine — where natural acidity is an advantage
Blending component — adds freshness and local character to more tannic varieties such as Cabernet Sauvignon or Saperavi
Regions and Producers
The best-known region for Rara Neagră is Ștefan Vodă, in the southeast of the country, where the influence of the Black Sea moderates the climate. Here, Château Purcari, founded in 1827, has made this variety part of its identity.
At the Table
Red Rara Neagră is served slightly chilled at 14–16 °C, while the rosé version is served at 8–10 °C. Its light body and acidity make it a good match for dishes that could overwhelm a more tannic wine.
Traditional cuisine: sarmale, poultry stew, cheese pies, mămăligă with cheese and sour cream
Meat: duck, turkey, roasted pork leg, smoked meat products
Fish: grilled salmon or trout
Vegetarian: mushrooms, roasted aubergines, semi-hard cheeses
Rosé: summer salads, cold appetisers, white fish
