In the regions considered the unique variety of soils eminently suitable for wine growing as well as the exceptionally favorable climatic conditions are conducive to producing both red and white high quality wines. Vineyards are planted with Mavrud, Riesling and Traminer as well as classical French grapes varieties, i.e. Merlot, Cabernet Sauvignon, Sauvignon Blanc, Chardonnay, Ugni Blanc, Aligote, Pinot Gris, Muscat, Misket and Rose. Indicative of the international recognition of the high quality wines is the export quantity exceeding 80%.
| Vintage | Type of Wine |
| 1995 | Cabernet Sauvignon |
| Merlot | |
| 1997 | Cabernet Sauvignon |
| Merlot | |
| Chardonnay | |
| Aligote | |
| Sauvignon Blanc |
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
In Bulgaria, it is generally acknowledged that some of the most consistently fine Cabernet Sauvignons are grown in the East Southern region ( Burgas ) and the North Central region ( Suhindol ). The vineyards in both regions have excellent marl, leached molisols, delluvial, and rich loam soils, ideal for growing red grapes.
These mostly alkaline soils combined with an extremely favorable climate give the perfect conditions for producing outstanding red wines.
The 1995 vintage was relatively cool, resulting in grapes that showed intense fruit flavors supported by a firm acid and tannin structure at harvest. The grapes were picked over a three week period and brought in at successive levels of ripeness between l1.2-12.1° Baume. This was to provide the winemakers with a range of fruit flavors, reflecting the various batch ripeness levels, that would allow greater flexibility in the blending process to achieve full complexity in the finished wine. Once harvested, the grapes were crushed, chilled and transported to our winery in insulated tankers.
Upon receival, the must was transferred to fermenters and inoculated with a selected yeast to encourage a stable fermentation. The juice was "pumped over" the cap of skins two or three times daily to allow the maximum extraction of color, tannin and fruit flavor. The fermentation temperature was maintained between 2O-30 C. Following fermentation, the skins remained in contact with the wine for a further 5-10 days. This process of "maceration" allows the extraction of soft tannins and encourages malolactic fermentation, leading to a rounder, more supple mouthfeel in the finished wine.
The freerun juice was drained away to a holding tank and pressing of the skins followed. A small proportion of that pressings were blended back with freerun. This blend was then transferred to new one year California Oak where it remained for 18 months. During this time, the wine was racked from barrel to barred for clarification and egg fined in the traditional manner to soften astringent tannins.
The 1995 Cabernet Sauvignon shows a vibrant, deep red purple color with a dark, firm rim. The aroma reveals an intense berry-fruit character with great depth and complexity, exhibiting hints of cedary oak beneath ripe fruit.
On the palate there is a full rich fruit flavor with a fresh, lifted character and well integrated, yet firm, tannins. This finish is well textured, showing hints of chocolately complexity and a subtle oak beneath the rich, ripe fruit.
1995 Cabernet Sauvignon should be cellared for at least 5 years. However, it will continue to benefit from at least up to 10 years cellaring.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
Cabernet Sauvignon grape variety accounts for over 25% of all grape varieties in Bulgaria. In particular, 1997 Cabernet Sauvignon has full, soft, fresh, vibrant fruit making it an easy drinking style. The wine is made through the classical French method.
The grape grown in the regions of Burgas gives fruit depth, whilst the one in the regions of Suhindol and Lyaskovets lend natural softness and textured richness to the palate.
The 1997 vintage produced elegantly flavored wines with full fruit flavors. All grapes, picked with good ripeness to ensure full fruit flavor, were treated with normal yeast fermentation. The traditional fermentation achieved a lower than usual tannin extraction through a combination of open vat fermentation for some of the fruit ( resulting in tannin softening through natural oxidation ) and the use of vinomatics for the other portion, with the must being taken off skins mid-fermentation to reduce extraction of harsh tannins.
The color is rich cherry red with purple hues.
On the nose, the wine displays fruit aromas of strawberry and underripe plum, some sappy overtones and also cinnamon-like spiciness. There are restrained aromas of “forest floor” smells. It is a nose of great complexity.
The aroma is lifted, full fresh strawberry and plum which give good roundness and weight. This complex array of characters continues on the palate. The palate is soft and lively with sweet, ripe fruit character which gives this wine some immediate appeal. The finish is soft, and low in tannin with a good full persistence.
We aim to offer a wine which brims with lively, rich fruit character, yet has soft tannins.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
No |
Laboratory Certificate |
Image |
| 1. | Burgas | Burgas |
| 2. | Lyaskovets | Lyaskovets |
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
The wine was produced from the 97 vintage at the Suhindol cellars and the 43 vintage at the Burgas cellars located in Central North and Eastern South in the regions of Bulgaria respectively.
SOIL TYPE
The wine was grown mostly on rich clay loam, podzolizated molisols and alluvial type of soils in the said regions and simultaneously was blended with grapes grown on shaley, well drained soils. Merlot has been seen to be well suited to producing quality fruit on each of these soil types.
Auspiciously, in 1997 sporadic rains have been occurring before the berries start to ripen and color. That ensured the health and vigor of the vine but regulated crop levels to encourage maximum flavor and color development.
The vines are hand pruned and machine harvested in mid September.
VINIFICATION
On receival at the winery, the grapes are crushed, destemmed and fermented in traditional open fermenters and 'headed down' to submerse the cap. The wine is fermented to dryness on skins in this way to maximize color and tannin extraction and all pressings are returned to the free run.
The wine is racked and filtered before being transferred to American oak hogsheads for maturation.
The generous climate in the said regions is reflected in this wine. It has intense color revealing purple hues and a powerful aroma showing rich berry characters with a spicy, plumy overtone characteristic of this variety. The palate is warm, with rich fruit flavors and a velvet-smooth finish.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
Merlot is the second most widely planted red grape variety in Bulgaria. In the regions of Suhindol, Lyaskovets and Burgas it produces wine of particularly outstanding quality - rich in flavor with spicy overtones.
Vineyards in the above-mentioned regions with their podzolizated cinnamonic, humus pedocal, cinnamonic woodland, delluvial grassland, and lime-rich pedocal types of soil produce the balanced vigorous character with tangible full fruit and rich plum flavors, much sought after in the Merlot variety.
Part of the must was fermented in old traditional open vats and headed down, which produces a more forward, softer, plumy style. The other proportion was vinified in red wine fermenters with regular pumping over to extract color, structure and flavor A proportion of wine had final fermentation in American oak barriques where it matured for 12 months. The components were blended, fined ( so as to soften harsh tannins ) and filtered prior to bottling.
The 1997 Merlot is deep red in color with a purple tinge. The aroma is rich, with plumy overtones. The palate is rich and soft with exciting spicy fruit and a soft tannic finish. Whilst the wine represents excellent current drinking, it will further improve with 5-10 years bottle age.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
No |
Laboratory Certificate |
Image |
| 1. | Burgas | Burgas |
| 2. | Lyaskovets | Lyaskovets |
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
REGION: Burgas, Lyaskovets and Suhindol
ORIGIN
Chardonnay is one of the world's most popular quality grape varieties. It is a vigorous variety that adapts well to a wide range of soils. It is particularly well suited to the excellent conditions of the areas of Burgas, Lyaskovets and Suhindol. Chardonnay makes a full, complex, rich wine. Fermentation and maturation in oak barriques greatly enhances the complexity and depth of this wine, and it will age well in bottle.
The Chardonnay fruit for the wine has been selected from the vineyards in the said regions. The 1997 vintage was characterized by remarkably favorable weather throughout the aforementioned regions. Despite some early summer rains, a prolonged dry autumn resulted in a fine build up of flavor, producing full rich fruit which showed excellent varietal character.
1997 in fact is regarded by Bulgarian winemakers as one of the best for Chardonnay that the Bulgaria has known in many years.
Following gentle crushing, the must ( skins and juices ) was chilled in order to prevent loss of fresh fruit flavors. After a short period of skin juice contact, the skins were pressed. The juice was then held at a cool temperature for 48 hours to allow the grape solids to settle. The clear juice was racked to another tank and a selected yeast added to initiate a stable fermentation. A proportion of the wine underwent malolactic fermentation while aging in California oak, whilst the rest of it was matured on lees in tank.
1997 Chardonnay is mid straw in color with green hues. Intense fruit aromas are supported by lifted, vanillan oak. The palate is soft, rich and complex indicating excellent harmony between fruit and oak. This Chardonnay can be enjoyed now or cellared over the next 3-5 years.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
No |
Laboratory Certificate |
Image |
| 1. | Burgas | Burgas |
| 2. | Lyaskovets | Lyaskovets |
ORIGIN
WINEMAKING NOTES
ANALYSIS
Should aged over 5 years, this exquisite wine from the region of Lyaskovets would be classified as CNO wine ( Controlled Name of Origin, equivalent to AOC according to the French. standard ).
SOIL TYPE
Over 30 years old the vine yards planted with the Aligote grape variety are mostly growing in lime-rich pedocal and sandy loam types of soil on the slopes of the Balkan mountain foothills.
The 1997 growing season provided ideal ripening conditions for the Aligote. Vintage was characterized by a long period of below average temperatures, enabling the Aligote grapes to ripen evenly.
Following gentle crushing, Lyaskovets Aligote is cold fermented in stainless steel tanks in accordance with the classical method. The 1997 Lyaskovets Aligote retains varietal characters, displays delicate aromas reminiscent of exotic fruit, typical of the Aligote grape. The wine is light straw in color with a greenish tint. The palate is full-flavored, with spicy fruit characters. Crisp acidity balances the rich flavors and provides structure to the wine.
Due to its depth of fruit flavor, the 1997 Lyaskovets Aligote can be confidently cellared for well over 5 years.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
No |
Laboratory Certificate |
Image |
| 1. | Lyaskovets | Lyaskovets |
ORIGIN
VITICULTURAL NOTES
WINEMAKING NOTES
ANALYSIS
The Burgas region is renowned for its climate, eminently favorable, and soils, remarkably suitable for growing Sauvignon Blanc. The full flavor of Burgas Sauvignon Blanc has a tangible affinity for wood maturation. With bottle age, the fruit and oak integrate to perfection.
The fruit for this wine was selected from the vine yards planted on sandy loam and humus pedocal types of soil in the vicinity of Burgas. At full ripeness all grapes were hand harvested in the cool of the morning to ensure retention of fresh, fruity flavors. 1997 was a cool, mild year - ideal for the gradual accumulation of full, fruit flavor. The vintage was particularly good for white wines in the region of Burgas.
The grapes was lightly crushed and carefully pressed prior to fermentation in vats at 12-15 C. The fermentation has been carried out in accordance with the classical French method.
Color: Straw with a greenish tint
Bouquet: Clean, lifted, aromatic, tropical and varietal. The aroma displays intense honeyed varietal characters associated with the region.
Palate: Good initial flavor, surprisingly fruity. Lovely green-grass tropical flavors combined with guava and apple; well-balanced.
Assessment: Strikingly refreshing, with a full flavored tropical fruit palate, crisp acid and good length with tangy persistence. The wine can be enjoyed now or cellared for 3-5 years.
ANALYSIS: Click on the underlined words to view laboratory certificates or pictures of the wine.
