Contacts BG EN

Calista Chardonnay

Appelation and origin: White wine Chardonnay “Calista” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.

Vineyard: Prisovete.

Grape variety: 100% Chardonnay from Prisovete.

Terroir:

  • Limestone soils with presence of clay and slime, with a high content of carbonates,
  • Vines planted on the southern slopes,
  • Average altitude 330-350 metres,
  • East-West exposure,
  • Mild winter, hot summer,
  • Optimal proportion of sunshine and rainfall,
  • Big temperature amplitude.

Harvest: By hand, at the end  of September.

Winemaking:

  • Cooling,
  • Double sorting and press,
  • Cold soak and decanting,
  • Slow fermentation in barrels,
  • Post-maceration,
  • Malolactic fermentation,
  • Ageing in French oak barrels for 12 months.

Ageing: 12 months.

Maturity: Mature. Could benefit from further ageing. Keep for 7-10 years.

Volume: 750ml.

Closure: Natural cork.

Buy online

Download Tech sheet

The fairest Chardonnay by Midalidare from the most beautiful vineyard of Mogilovo – this is Calista. A wine made from the best grapes, grown on the southern sunny hills of  Prisovete vineyard. Calista Chardonnay is a magnificent manifestation of Midalidare’s winemaking philosophy.

Viticulture

The plants are from French origin. The forming is single vertical shoot positioning (VSP or single guyot), Regulation of production, e.g., green pruning is made when the height of the shoots is 15-20 cm. Water balance is controlled daily.

Tasting notes

Calista Chardonnay shines in beautiful olive golden color with delicate green hues. Attractive complex nose with aromas of tropical fruits, vanilla cream, lemon slices, baked hazelnut, cocoa and butter, pleasantly embraced in hint of sweet spices and smokey notes. A voluminous, gorgeous body with magnificent structure, elegant oak notes, vanilla, coconut and butter on the palate. Extremely long, smoky finish, nice balance, and crispy aftertaste.

Winemaking notes

The harvest takes place in the early morning, at the end of September. The grapes are hand-picked and carried out with 10-12 kg boxes.

After 24-hour cooling the grapes are carefully double sorted by hand. At first the whole clusters are sorted and after being destemmed, the second sorting of the grapes is carried out. The fine selection of Chardonnay grapes is sent by gravity for gentle pressing and cold soak in order to allow aromas from the skin to penetrate the grape juice. The grapes are then strained and delicately pressed into 225-liters French oak barrels (barrique). Slow fermentation for about 10 days at controlled temperature takes place. The wine is aged in the same barrels for at least 12 month and once a week a rotation of the barriques is made. Matured wine is separated from the lees. Rough filtration and bottling complete the winemaking process.

Serving suggestions

  • Food pairing: Excellent pair for grilled, seared or roast shellfish like lobster and scallops, roast chicken, hazelnut-crusted chicken or fish, oily fish, creamy white meat, fish or seafood pasta, dishes that include wild mushrooms and slow roast tomatoes, white truffles.
  • Serving temperature: 9-11°C.
  • Recommended glass: Oaked Chardonnay wine glass (mid-size stem, large bowl, large opening) or regular White wine glass.
  • Storage: Cool and dark place, at temperature 8-12°С

aLCOHOL CONTENT: 14% vol.

TOTAL ACIDITY: 5.25 g/l

residual sugar: 2.3 g/l

ph: 3.39



Subscribe for news and offers from Midalidare

Меню