Appelation and origin: Sparkling wine from Bulgaria, Chardonnay Brut Nature “Midalidare Pas Dosé” traditional sparkling winemaking, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Prisovete and Dabovets (Bio certified).
Grape variety: 100% Chardonnay, blended grapes grown on Prisovete and Dabovets.
Terroir:
Harvest: By hand, in August.
Winemaking:
Style: Non-vintage Blanc de Blancs.
Sweetnes scale: Brut Nature (Pas Dose, Zero Dosage).
Maturation: At least 36 months on the lees.
Maturity: Mature. Could benefit from further ageing. Keep 10 years and more.
Volume: 750ml, 1500 ml.
Closure: Natural cork.
Following the principles and practices built over the centuries in already recognized wine regions, the Midalidare Sparkling project was launched: a sparkling wine produced according to the traditional sparkling winemaking with bottle fermentation, at least 18 months ageing on the lees and made with exceptional attention to detail. From 2010, after a profound terroir analysis and assessment, the first vines of Chardonnay, Pinot Noir and Meunier were gradually planted on the Prisovete and Dabovets vineyards.
Sparkling wine Midalidare Pas Dosé NV is produced of Chardonnay and is aged on the lees for at least 36 months. The wine is presented on the market in December 2023.
Chardonnay vines are at an average age of 11 years. The orientation of rows is East-West, with northern exposure. The forming is double 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, golden-yellow colour. The mousse is rich, ample, and prolonged. Elegant, intense nose with aromas of toast, sweet apple and juicy lemon, delicate hazelnut tone and hints of peach blossom. In the mouth it is powerful, dry, very fresh, with a delicious aroma of citrus and apple. Midalidare Pas Dosé NV is a well-balanced and full-bodied wine with a long mineral finish and outstanding aging potential.
National champion 1.5 - The Champagne & Sparkling Wine World Championships 2024, London, UK
Best in Class Bulgarian Brut Nature 1.5 - The Champagne & Sparkling Wine World Championships 2024, London, UK Best in Class Bulgarian Blanc de Blancs 1.5 - The Champagne & Sparkling Wine World Championships 2024, London, UK
Gold medal 1.5 - The Champagne & Sparkling Wine World Championships 2024, London, UK
Silver medal 0.75 - The Champagne & Sparkling Wine World Championships 2024, London, UK
Silver medal 1.5 - The Champagne & Sparkling Wine World Championships 2020, London, UKThe harvest for sparkling winemaking precedes the one for still winemaking and usually starts two-three weeks earlier. The harvest for Midalidare Pas Dosé takes place at the end of August. Manually harvested grapes are carried out in 10-12 kg boxes and cooled for 24 hours.
The blend for Midalidare Pas Dosé consists of Chardonnay grapes grown on Prisovete and Dabovets vineyards and the proportion may vary in different tirages. The winemaking process starts with step-by-step whole-cluster pressing and separating the fractions. Clarification (debourbage), decanting and primary fermentation at controlled temperature precede the ageing on the lees, blending and cold stabilization. Then, sterile filtration and adding a “liqueur de tirage” (sugar, wine and yeasts) are the preparation for the fermentation in bottle. A few hours later 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 at least 36 months. Next is the 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 sugar free “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 Pas Dosé is aged for at least 3 months in bottle.
aLCOHOL CONTENT: 12.5 % vol.
TOTAL ACIDITY: 8.2 g/l
residual sugar: 1.7 g/l
ph: 2.99