Appelation and origin: White wine Riesling “Midalidare” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Prisovete.
Grape variety: 100% Riesling.
Terroir:
Harvest: By hand, at the end of September to beginning of October.
Winemaking:
Ageing: Unoaked.
Maturity: Mature; could benefit from further ageing. Keep 10 years and more.
Volume: 750ml.
Closure: Cork.
Midalidare's brand of the same name honours the nature and climate conditions typical of the village of Mogilovo. Part of the company's wine philosophy is to grow only grape varieties suitable for the winery's unique terroir. The Midalidare brand presents the remarkable features of the area in combination with the varietal characteristics of the grapes. The Midalidare are terroir wines expressing the specifics of the varieties, individually or in blend. The charm of this series is visually supported by the beautiful monochrome wine labels: each varietal or blended wine has its own unique colour.
The green colour represents the great noble Riesling.
The plants are of French origin at average age of 9 years. The forming is single vertical shoot positioning (VSP or single guyot), the density is about 5000 plants per hectare. The yield is controlled. Regulation of production, e.g., green pruning is made when the height of the shoots is 15-20 cm.
Brilliant, clean yellow color with delicate gray hints. A varietal nose, typical of young Riesling, with a persistent aroma of candied lemon and green apple, shading into fine oil tone with notes of acacia and green herbs. Fresh, balanced and elegant in the mouth, Midalidare Riesling reveals excellent ageing potential. On the palate citrus aroma dominates, the finish is mineral with lemony-herbal aftertaste.
The harvest for Midalidare Riesling takes place in the early mornings, at the end of September to beginning of October. Hand-picked grapes are carried out in 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 Riesling grapes are sent by gravity for gentle pressing. A cold soak takes place 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 at controlled temperature. Upon finishing the fermentation, the wine is cooled and kept on the lees for certain period, batonnage is carried out if necessary Filtration, clarification and bottling complete the winemaking process.
aLCOHOL CONTENT: 12% vol.
TOTAL ACIDITY: 7.6 g/l
residual sugar: 1.6 g/l
ph: 3.21