Appelation and origin: White wine from Bulgaria, blend of Chardonnay, Viognier, and Sauvignon Blanc "42/25", PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: The vines are planted on the eastern hills, on three neighbouring plots of Shipkata vineyard.
Grape variety: 40% Chardonnay, 35% Viognier, 25% Sauvignon Blanc.
Terroir:
Harvest: Manual and machine.
Winemaking:
Maturity: Mature. Keep up to 3 years.
Volume: 750ml.
Closure: Screw cap.
Right hеre, within these coordinates, in the middle of the gently rolling hills of the Sarnena Sredna Gora mountain, in the lovely village of Mogilovo is nested Midalidare Estate. A wine oasis filled with passion and love, where traditions are honored, and nature’s gifts are respected. This is where we create our wines. Some had heard about. Others had tasted them and some even had been our guests and had sensed the charm of Midalidare.
We created 42/25 for You. No matter who you are and where you are, at any time a few sips will take you to Mogilovo and will share with you the passion our wines are filled up with. We created 42/25 so that you could have a taste not just of its aroma but of spirit of Midalidare. 42/25 is not only telling you about itself. Its aroma and taste are taking you on an exciting journey. You are traveling to Mogilovo, but it is not about the destination. It is about the emotion. And the emotion starts with a glass of 42/25 right where you are, goes through 42 degrees latitude and 25 degrees longitude and ends wherever you decide.
The plants are from French and Italian origin with average are of 7 years. The forming is single vertical shoot positioning (VSP or single guyot), the density is 5000 plants per hectare. The yield is controlled at 9-10 ton/ha. Regulation of production, e.g. green pruning is made when the height of the shoots is 15-20 cm. Only one shoot per bud is left. This creates spaces suitable for the growth of the shoots, more air circulation. No second regulation is made since the aromatic white varieties need more leaf mass in order to obtain and concentrate aroma.
Brilliant and clean light-yellow color with delicate copper shades. 42/25 Chardonnay, Viognier and Sauvignon Blanc reveals a gorgeous bouquet of fruity aromas of yellow apple, ripe pear, juicy lemon, and red grapefruit, enhanced by lush notes of white flowers and elegant buttery vanilla tone as a result of oak fermentation. In the mouth the wine is light, fresh, and mineral, perfectly balanced with a pronounced taste of ripe fruit, peach blossom, and oak notes. The mineral and medium-lasting finish ends in an oily-citrusy aftertaste. Tasted in August 2022.
The harvest for 42/25 Chardonnay & Viognier & Sauvignon Blanc takes place in the early mornings. It starts in the beginning of September with Chardonnay; Sauvignon Blanc follows in mid-September and the end is in the second half of September with Viognier. Chardonnay and Viognier are hand-picked and are carried out with 10-12 kg boxes. Sauvignon Blanc grapes are machine-picked and are triple sorted through Opti-Grape system.
The varieties undergoes separated winemaking, and their proportion in the blend may vary depending on the vintage. The harvested grapes are immediately transported and cooled in a refrigerator for 24 hours. When processing Chardonnay, which is sorted at the vineyard, the whole bunches are pressed. Viognier goes through manual sorting in two stages: at first the whole clusters are sorted and after being destemmed, the second sorting of the grapes is carried out. The finest machine selection of Sauvignon Blanc grapes is sent for gentle pressing. After pressing, Viognier and Sauvignon Blanc go through a cold soak in order to allow aromas from the skin to penetrate the grape juice. The grapes are than strained and delicately pressed into stainless steel vats. Clarification for a few days preceded the yeasts introduction. Chardonnay enters directly for fermentation without being in contact with the skins. The fermentation is carried out at a controlled temperature, in stainless steel vats for Chardonnay and Viognier and in oak barrels for Sauvignon Blanc. After the fermentation, all three varieties are kept on the lees, batonnage is carried out if necessary: Viognier for 1 month, Chardonnay for 5 months and Sauvignon Blanc for 6 months. The process ends with the separation of the wine from the lees. Filtration, blending and bottling complete the winemaking.
aLCOHOL CONTENT: 13% vol.
TOTAL ACIDITY: 5.88 g/l
residual sugar: 1.9 g/l
ph: 3.36