Appelation and origin: Sparkling wine Rose from Bulgaria, blend of Chardonnay, Pinot Noir and Pinot Meunier Extra Brut traditional sparkling winemaking, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Prisovete and Dabovets (Bio certified).
Grape variety: Blend of Chardonnay from Prisovete and Dabovets, Pinot Noir from Dabovets and Pinot Meunier from Dabovets.
Terroir:
Harvest: By hand, in August.
Winemaking:
Ageing: 25 months on the lees.
Sweetnes scale: Extra Brut.
Maturity: Mature. Could benefit from further ageing. Keep 10 years and more.
Volume: 750ml, 1500 ml.
Closure: Diam Cork (MYTIK DIAM).
Following the principles and practices built over the centuries in already recognized wine regions the Midalidare Sparkling project was launched.
Midalidare Rose Extra Brut NV was presented on the market in 2021. The wine made according to the traditional method of sparkling winemaking, with bottle fermentation, at least 25 months ageing on the lees and with exceptional attention to detail.
The vines are at average age of 8 years in vintage 2021. The orientation of rows is East-West, with northern exposure. The forming is single vertical shoot positioning (VSP or singe guyot), the density is around 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. Also, an important viticulture practice is controlling the water balance.
Shiny, delicate light pink colour. The mousse is rich, ample, and prolonged. The refined bouquet is dominated by sweet raspberry, green apple, and citrus, with subtle notes of butter toast. Midalidare Rose Extra Brut NV is fresh, tensed wine with good structure. On the palate crispy citrus take over. The finish is persistent and elegant.
The harvest for sparkling winemaking precedes the one for still winemaking and usually starts two-three weeks earlier. The harvest for Midalidare Rose Extra Brut NV takes place at the early mornings, during the first half of August for Chardonnay and the second half of August for Pinot Noir and Pinot Meunier. Manually harvested grapes are carried out with 10-12 kg boxes and cooled for 24 hours.
The varieties undergoes separated winemaking, and their proportion in the blend may vary. The winemaking process starts with step-by-step whole-cluster pressing and separating the fractions. Clarification, decanting and primary fermentation at controlled temperature precede the ageing on the lees, blending and cold stabilization. Then, sterile filtration and yeasts introduction are the preparation for the fermentation in bottle. A few hours after the wine is bottled, stopped with a crown cap and stored in a wine cellar for a second fermentation. The second fermentation is carried out for about 40 days at controlled temperature. During the process the pressure inside the bottle increases from 0 to 7 bars. The following process is ageing on the lees at controlled low temperature, for 25 months. Next is process known as remuage (riddling). Тhe bottles are placed on special racks called pupitres, with the crown cap pointed down. Daily, several times a day, the bottles are given a turn with the angle gradually increased. For the process of degorgement the bottles are placed upside down and the bottle neck is freezed. The crown cap is then popped off which allows the frozen lees to shoot out of the pressurized bottle. The liquid level is complemented with “liqueur d'expedition” (dosage) and the wine is bottled and corked. The final steps are Poignettage – gentle shaking of the bottles in order to homogenize the dosage, and Mirage or inspection of the limpidity of the wine. At the end of his long winemaking process, Midalidare Rose Extra Brut NV is aged for at least 3 months in bottle.
aLCOHOL CONTENT: 12.5 % vol.
TOTAL ACIDITY: 6.1 g/l
residual sugar: 3.8 g/l
ph: 3.11
Silver medal