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Midalidare Sauvignon Blanc Premium Selection

Midalidare Sauvignon Blanc Premium Selection 

Appelation and origin: PGI Thracian Lowlands, Bulgaria. Midalidare estate grown and bottled.

Vineyard: Shipkata.

Grape variety: 100% Sauvignon Blanc.

Harvest: By hand, in mid-September.


  • Cold soak;
  • Stainless steel fermentation;
  • Maturation (on the lees).

Maturity: Mature. Keep up to 2 years.

Volume: 750ml.

Closure: Cork.

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The combination of climate and soil conditions in Mogilovo is remarkable and has great influence over vineyards’ development. After the wonderful reviews and the warm welcome of Silver Angel as well as the exceptional features of Sauvignon Blanc, it was time to introduce the genuine terroir. Midalidare Sauvignon Blanc Premium Selection expresses the characteristics of Mogilovo in combination with the exceptional style of Midalidare. A Single Vineyard wine, made from the finest grapes of Shipkata vineyard, Premium Selection is a representative of the aromatic, grassy and herbaceous Sauvignons, blended with an intense citrusy sensation and a magnificent mineral finish.

Tasting notes

Midalidare Sauvignon Blanc Premium Selection has lively straw yellow colour with shiny pale greenish hints. Attractive, varietal citrus nose dominated by ripe lemon, grapefruit and lime with subtle grassy and herbal notes of nettle and elderberry and hint of sweet acacia. Intensive on the palate with great balance and emphatic freshness. This Sauvignon Blanc is medium-bodied wine with long citrusy finish and lingering mineral aftertaste.

Winemaking notes

The harvest takes place in the early mornings, in mid-September. Hand-picked grapes are carried out with 10-12 kg boxes. After immediate 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 finest selection of Sauvignon Blanc grapes are sent by gravity for gentle pressing. A cold soak takes place for 24 hours in order to allow aromas from the skin to penetrate the grape juice. The grapes are than strained and delicately pressed into stainless steel vats. Clarification for a few days preceded the yeasts introduction and slow fermentation for about 20 days at controlled temperature. Upon finishing the fermentation, the wine is cooled and kept on the lees for four months, batonnage is carried out if necessary Filtration, clarification, blending and bottling complete the winemaking process.

Serving suggestions

  • Food pairing: Excellent as an aperitif or paired with poultry, fish, seafood, vegetables, spicy food. Great match for Asian cuisine and flavours such as lime, chilli and coriander or Thai fish cakes; pea soup and dishes accompanied by pea purees; fresh green salads; fish appetizers.
  • Serving temperature: 9-11°C.
  • Recommended glass: Sauvignon Blanc glass (tall stem, slender bowl, narrow rim) or regular White wine glass.
  • Storage: Cool and dark place, at temperature 8-12°С.



residual sugar: 1.3 g/l

ph: 3.19

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