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Rose-de-Mourvedre

Rose de Mourvedre

Appelation and origin: Rose from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.

Vineyard: Dabovets (Bio certified)

Grape variety: 100% Mourvedre

Harvest: By hand, in the beginning of October

Winemaking:

  • Cold soak;
  • Stainless steel fermentation;
  • Maturation (on the lees).

Maturity: Mature. Keep up to 2 years

Volume: 750ml

Closure: Glass stopper

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Midalidare is the only Bulgarian winery producing Rose from 100% Mourvedre. Rose de Mourvedre is a terroir wine, aimed entirely at showing the variety’s worth and its manifestation in the remarkable environment of Mogilovo region. Mourvedre vines are planted in the central zone of the biologically certified vineyard Dabovets. The plantations are with southwestern exposure and the yield is controlled. Climatic and soil conditions are specific and determine the need for special care for this outfielded for Bulgaria grape variety.

Tasting notes

Bright, intensive salmon colour with coral shades. A rose with intensive fruity aromas of strawberry, raspberry, black currant and chokeberry. Fresh and good-structured wine with excellent acidity balance. Rose de Mourvedre reveals elegant body with a pleasant sweetness and a long finish.

Winemaking notes

The harvest starts a bit earlier comparing the one of the same grape varieties for red wine, in the beginning of October. Grapes are hand-picked in the early morning and carried out with 10-12 kg boxes. After 24-hour cooling the grapes are carefully double sorted by hand. At first the whole clusters are sorted and after being destemmed, the second sorting of the grapes is carried out. The sorted Mourvedre grapes are sent by gravity for gentle pressing. A cold soak for 24 to 48 hours takes place in order to allow aromas from the skin to penetrate the grape juice. The grapes are than strained and delicately pressed into stainless-steel tank with a capacity of 500 to 5000 litres. Clarification for a few days preceded the yeasts introduction and slow fermentation for about two weeks at controlled temperature. Upon finishing the fermentation, the wine is cooled and kept on the lees for 30-50 days, batonnage (stirring) is carried out if necessary. Filtration, clarification, blending and bottling complete the winemaking process.

Serving suggestions

  • Food pairing: Excellent as an aperitif. Pairs lovely with fruits, white meat, fish, seafood, lean red meats. Great match for melon and prosciutto; charcuterie; grilled sausages; grilled chicken; lobster; seared salmon, tuna or duck; delicately cooked rare lamb; pasta and pizza. 
  • Serving temperature: 9-11°C
  • Recommended glass: Flared Lip Rose glass (tall stem, flared rim) or regular White wine glass.
  • Storage: Cool and dark place, at temperature 8-12°С

aLCOHOL CONTENT: 13% vol.

TOTAL ACIDITY: 6.2 g/l

residual sugar: 1.2 g/l

ph: 3.05



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