Appelation and origin: White wine from Bulgaria, blend of Sauvignon Blanc, Chardonnay and Semillon “Carpe Diem”, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Shipkata and Prisovete.
Grape variety: Blend of 40% Sauvignon Blanc from Shipkata and Prisovete & 35% Chardonnay from Shipkata & 25% Semillon from Prisovete.
Terroir:
Harvest: By hand.
Winemaking:
Ageing: Unaged.
Maturity: Keep up to 3 years.
Volume: 375ml, 750ml, 1500 ml., Bag-in-Box 3000 ml
Closure: Screw cap / Diam cork (DIAM FOR STILL WINES) / Bag-in-Box.
Carpe Diem is Midalidare's brand for friends, for fun, for everyday moments in life. The brand consists of red, rose, and white wine, all of them blended of several varieties. Carpe Diem wines are young, vibrant, and expressive. They are suitable for every taste, every moment and are excellent paired with variety of dishes. With Carpe Diem wines, emotions come to life in the enjoyment of the present.
The plants are from French and Italian origin with average age of 15 years. The forming is single vertical shoot positioning (VSP or single guyot), the density is 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. Water balance is controlled daily.
Bright yellow colour. On the nose seductive aroma of peach blossom, melon, juicy lemon, grapefruit, and freshly mown grass take over. Rich and crispy on the pallate. Carpe Diem White has excellent balance with predominant citrusy flavor, grassy notes and mineral undertones.
The harvest 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 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, blending and bottling complete the winemaking process.
aLCOHOL CONTENT: 13% vol.
TOTAL ACIDITY: 5.96 g/l
residual sugar: 1.7 g/l
ph: 3.27