Vintages

2019

Initially some spring and early summer rain left the space to a dry summer. Small quantity, well ripened grapes, but with noticeable tannins.

Alcohol is about 14.5% by volume, rich mouth, strong body, already well presented but still developing the typical assertive Burgundian aromas and flavor. Given the concentration of tannins, acidity, alcohol, and solid matter, most likely these will afford for a long cellar life.

  • Сорт: Пино ноар 100%, биологично
  • Произход: с. Елхово, общ. Стара Загора
  • Клон: Дижон 115 и 777 (50/50%)
  • Беритба: Септември 14-16 – ръчно
  • Брикс: 25,1
  • Мацериране: 17 дни; (50% с чепки неронкувано, 50% ронкувано)
  • Дрожди: диви
  • Температура: околна среда, неконтролирана
  • Шапка: 3-4 пъти дневно потапяне за ронкуваното; леко разбъркване за целите гроздове
  • ABV: 14.5%
  • Отлежаване: 22 месеца в барик, „неутрален“ (5+ г.), по отделно. Блендвани преди бутилиране 50/50.
  • Сулфити: ~15-20 mg/L добавяни при едно претакане и преди бутилиране

2018

  • Сорт: Пино ноар 100%
  • Произход: с. Пъдарско, общ. Пловдив
  • Клон: Дижон ###
  • Беритба: 06.09.2018 – ръчно
  • Брикс: 24,5
  • Ронкуване: ръчно, мрежа
  • Мацериране: 14 дни с 25% допълнителни ципи, с 1-2 % чепки
  • Дрожди: диви
  • Температура: околна среда, неконтролирана
  • Шапка: 3-4 пъти дневно потапяне
  • ABV: 14%
  • Отлежаване: 22 месеца в барик, „неутрален“ (5+ г.)
  • Сулфити: ~15-20 mg/L добавяни при две претакания и преди бутилиране

Свали 2018-2019 в pdf

2017

A 50/50 blend of German Pinot Noir clone, grown in northern Bulgaria, and grapes from the Plovdiv region (these had an unusual late harvest due to spring frost, which resulted in second growth of limited quantity.)

The fermentation surprisingly lasted about 6 days. Temperatures reached up to 36 degrees C during the days and a stuck fermentation was feared, plenty of aeration was done to get to a good end of it. Possibly of the quick and high temperature fermentation the wine developed strong aromas of dry herbs, field flowers, and ripen fruit. Although these seemed too strong initially, with time in the neutral barrel the wine became a well-balanced favorite for lovers of young Pinot Noir.

2016

Grapes were sourced from the Pleven region, German clone, with possibly up to five percent Cabernet Franc in it.

Grapes were sorted to three qualities – some overly ripen, most seemingly perfect, and the about five percent that looked different as CF. Fermented separately, later these were extendedly tasted and combined into the barrel where aged for about 14 months. Lush aromas, posh body, decadence exhibitor with the typical potpourri of an elegant and generous Burgundian.