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Silver Angel Sauvignon Blanc

Silver Angel 

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

Vineyard: Shipkata and Prisovete.

Grape variety: 100% Sauvignon Blanc.

Harvest: Manual, from the beginning  to mid-September.


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

Maturity: Keep up to 2 years.

Volume: 375ml, 750ml.

Closure: Cork.

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Elegant, exquisite, irresistibly charming. Created in 2010, Silver Angel is a charming mixture of traditional and modern winemaking of Sauvignon Blanc. Midalidare's "Silver Angel" is a fresh, cool, enticing and yet unforgettable wine with character: a synonym for classic Sauvignon, refracted through the lens of modern concept. A beautiful company in moments of perfection, tranquility and sincerity, Silver Angel is true to its style: fruity, citrusy-herbaceous Sauvignon Blanc from Midalidare, increasingly expressive with each successive harvest.

Tasting notes

Silver Angel shines in straw-yellow color with delicate greenish hints. Intense, herbaceous Sauvignon Blanc with notes of green spices - honey garlic, nettle, freshly mown grass, enhanced by the citrusy aroma of lemon, lime and cool passion fruit. Fresh, crispy wine with medium structure and excellent balance between acids and body. The palate is dominated by citrus and herbaceous notes, the finish is long and cool with persistent and memorable aftertaste.

Winemaking notes

The harvest for Silver Angel takes place in the early mornings. 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 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.

Serving suggestions

  • Food pairing: Excellent as an aperitif. Great match for grilled fish, especially oily fish such as sardines and mackerel; garlicky prawns and chargrilled squid; fried fish or chicken strip; whitebait and fish‘n’chips; grilled chicken or lamb (without a powerful marinade); Greek and Mexican food and other fresh-tasting dishes with avocados, tomatoes, green onions, olives; Brined cheeses like feta or Bulgarian White cheese; fresh salads, vegetable appetizers; saute green vegetables or mix vegetables in creamy sauce; cucumber dill yogurt salad; green hummus; white bean casserole with zucchini; white lasagna; mild Asian cuisine.
  • 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: 1.5 g/l

ph: 3.15

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