With a steadfast belief in terrior, Histria Winery undoubtedly stands out as an unparalleled source of exceptional world-class wines.
Histria Winery is located in the Dobrogei Hills wine-growing region, 10 km from the Black Sea coast.
Climate and soils
The typical temperate continental climate is partial, and the Danube Delta partially mitigated the typical temperate continental climate. The annual thermal values show averages around 11ºC, with amplitudes of over 25ºC between the average of January and July, but with multiannual amplitudes of the absolute extremes of over 75ºC. The average precipitation frequently drops below 400 mm/year.
The heliothermal resources are among the highest in the country (radiant energy over 120-125 Kcal/cm², insolation of over 2200 hours, positive average daily temperatures of 4000º - 4200ºC/year). This ensures the ripening and even overripening of the grapes.
The zonal soils, clearly dominant in the wine-growing areas, are the steppe mollisols (castanozoum, chernoziom) and silvosteppe (cambic chernoziom and, more rarely, argiloiluvial, rendzina, gray soil), mostly developed on loessic substrate.
Name and history
The winery's name is derived from the ancient city of “Histria" in the southeastern part of Romania.
This old place boasts a history of 2,700 years and was founded by ancient Greek settlers in the 7th century BC. In the ancient Roman era, it was thriving through trade. Grape cultivation has also flourished since that time, firmly establishing a rich wine culture in the entire region of Dobrogea.
Histria Winery is a boutique winery, established in 2015. It currently exploits 12 hectares of vineyards, cultivating both local varieties (Fetească neagra, Fetească regală) and international varieties (Cabernet Sauvignon, Merlot, Pinot noir, Chardonnay, Rhein Riesling).
Paul FULEA, the man behind the story
Paul FULEA is relatively new to the wine world but managed to become a highly acclaimed winemaker, both domestically and internationally.
His winemaking style revolves around a commitment to wild yeast fermentation and maximizing the potential of terroir.
Fearlessly challenging conventions and old rules, he relentlessly pursues the highest quality standards, fulfilling his part in elevating Romania's wine culture to the highest level.
Paul learned many valuable lessons from Nicolae, his father and mentor. He manages a wide range of tasks, from working the vineyard to personally promoting his wines on the domestic and international markets.
What he holds most dear is the philosophy of "terroir." With unwavering respect for the land, he continues to experiment and strive to cultivate better grapes and create superior wines.