Appelation and origin: Sparkling wine from Bulgaria, blend of Pinot Noir and Meunier “Midalidare Blanc de Noirs” traditional sparkling winemaking, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Dabovets (Bio certified).
Grape variety: Blend of Pinot Noir and Meunier from Dabovets.
Terroir:
Harvest: By hand, in August.
Winemaking:
Style: Blanc de Noirs.
Sweetnes scale: Extra Brut.
Maturation: At least 48 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.
Midalidare Blanc de Noirs NV is made from organic grapes, and it is aged on the lees for at least 48 months. The wine is presented on the market in November 2024.
The vines are at an average age of 8 years. The orientation of rows is East-West, with northern exposure. The forming is double vertical shoot positioning (VSP or double 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 colour and fine creamy mousse. Soft fruity appeal on the nose. Midalidare Blanc de Noirs NV is round and fleshy in the mouth with good freshness and excellent ageing potential.
The harvest for sparkling winemaking precedes the one for still winemaking and usually starts two-three weeks earlier. The harvest for Midalidare Blanc de Noirs NV takes place in the second half of August. Manually harvested grapes are carried out in 10-12 kg boxes and cooled for 24 hours.
The varieties undergo separate 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 (debourbage), 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 at least 48 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 “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: 6.77 g/l
residual sugar: 3.2 g/l
ph: 2.9
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