Appelation and origin: Rose wine, blend of Cabernet Sauvignon & Cabernet Franc ” SeeS” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Karaliets vineyard and Dabovets (Bio certified) vineyard.
Grape variety: Blend of 85% Cabernet Sauvignon from Karaliets and 15% Cabernet Franc from Dabovets.
Harvest: By hand, from the beginning to mid- October.
Maturity: Mature. Keep up to 2 years.
Closure: Diam cork (DIAM FOR STILL WINES).
SeeS is Midalidare’s brand for Cabs. Cabernet Sauvignon and Cabernet Franc: two great varieties presenting a specific character in Mogilovo. SeeS is made of the best grapes selected from two estate vineyards: Karaliets vineyard and Bio certified Dabovets vineyard.
The vines are of French origin, at average age of 14 years. The forming is double vertical shoot positioning (VSP or double guyot), the density is approximate 4000 plants per hectare. Regulation of production is twofold - the first operation is always done when the height of the shoots is 15-20 cm. The second regulation is made when the bunches start to change color, in the veraison period, depending on the variety.
Beautiful, bright raspberry pink colour. An intensive fruity bouquet is dominated by cherry, cranberry, and black currant, enhanced by pink grapefruit and fine strawberry leaf. SeeS Rose is fresh, mineral, perfectly balanced wine, fruity in the mouth with citrusy finish and long, mineral aftertaste.
The harvest begins a bit earlier comparing the one of the same grape varieties for red wine production. 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 fine selection of grapes is 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.
aLCOHOL CONTENT: 13% vol.
TOTAL ACIDITY: 6.5 g/l
residual sugar: 1.4 g/l