Appelation and origin: Red varietal wine Petit Verdot “Midalidare Carbonic Maceration” from Bulgaria, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Shipkata.
Grape variety: 100% Petit Verdot from Shipkata vineyard.
Terroir:
Harvest: By hand, in the second half of October.
Winemaking:
Ageing: 18 months.
Maturity: Mature; could benefit from further ageing for at least 5 years.
Volume: 750ml.
Closure: Natural cork.
In order to reveal the full potential of the variety, at Midalidare we used the carbonic maceration technique as a part of the Midalidare Carbonic Maceration Petit Verdot winemaking. The result is an elegant varietal wine with complex aroma, soft tannins, excellent balance, and very good aging potential.
Vines are of French origin, at average age of 16 years. The orientation of rows is East-West, with southern exposure. The forming is double vertical shoot positioning (VSP or double guyot). 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 colour, in the veraison period.
Opaque dark red color with ruby shades. A gorgeous complex bouquet with aromas of cherry jam, blueberries, and chocolate, embraced by notes of green coffee, spices and oak. The palate is fruity, with a spicy taste and an elegant oak note. Midalidare Carbonic Maceration Petit Verdot is a juicy, full-bodied wine with ripe tannins, excellent balance, a fresh, mineral finish, and a prolonged fruity aftertaste.
The harvest for Midalidare Carbonic Maceration Petit Verdot takes place in the second half of October. Manually harvested grapes are carried out in 10-12 kg boxes.
The grapes are double sorted by hand. Selected grapes are separated from the bunches carefully in order to preserve the integrity of the berries and immediately enter stainless fermenters, whose shape resembles an open wooden vat, specially designed by Midalidare. An anaerobic environment is created in the tightly closed vessels and at a controlled temperature for 5-7 days the carbonic maceration (maceration-fermentation) takes place: a fermentation inside each individual grape berry. After the process is complete, the actual alcoholic fermentation starts. Then the wine is cooled, drained from the fermenters and fed for ageing into 225-litres French oak barrels (barrique). Malolactic fermentation takes place under controlled temperature. The wine is aged for 18 months. Midalidare Carbonic Maceration Petit Verdot is not processed prior to bottling so it is possible that natural sediment could form during the bottle ageing.
aLCOHOL CONTENT: 14% vol.
TOTAL ACIDITY: 6.14 g/l
residual sugar: 2.2 g/l
ph: 3.4