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Grande Cuvee

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

Vineyard: Karaliets, Dabovets (Bio certified).

Grape variety: Blend of Merlot, Malbec & Cabernet Sauvignon.

Harvest: By hand.

Winemaking:

  • Cold soak;
  • Oak fermentation;
  • Post maceration;
  • Maturation (in barrels).

Ageing: At least 12 months.

Ageing potential: Mature. Could benefit from further ageing. Keep 10 years and more.

Volume: 750ml, 1500 ml.

Closure: Cork.

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Tasting notes

Rich, intense dark red color with purple hints. Elegant and complex aroma of ripe red fruits with spicy, smoky notes. Excellent concentration on the palate. Very well balanced phenolics and acids. Round, soft, full-bodied with long aftertaste. Wine is exquisite in flavor and aroma.

Winemaking notes

The harvest takes place in the early morning. Manually harvested grapes are carried out with 10-12 kg boxes in order to prevent berries from crushing or damaging. 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 harvested grapes enter 400-litres French oak barrels. There, at controlled temperature, cold soak takes place for 10-20 days in order to obtain maximum coloring substance and fruity flavor from the skin. Gentle warming preceded the yeasts introduction and slow fermentation at controlled temperature. A post maceration takes place for certain time. Then the wine is drained from the fermenters and is fed for ageing into new to second fill French oak barrels. Malolactic fermentation takes place under controlled temperature. The wine is aged for at least 12 months. Rough filtration, blending and bottling complete the winemaking process. The wine is not processed so it is possible that natural sediment could form during the bottle ageing.

Serving suggestions

  • Food pairing: Pairs well with steak, especially richer steak dishes such as Tournedos Rossini; posh burgers; Japanese-style steak dishes; roast duck and Chinese-style crispy duck pancakes; Christmas turkey, pasta with cheese and macaronnada (a pasta baked with meat); hard cheese as Cheddar.
  • Decanting: At least two hours before serving.
  • Serving temperature: 16-18°C.
  • Recommended glass: Bordeaux glass (tall stem, larger bowl, wide rim) or regular Red wine glass.
  • Storage: Cool and dark place, at temperature 12-15°С.

aLCOHOL CONTENT: 14% vol.

TOTAL ACIDITY: 6.07 g/l

residual sugar: 3.4 g/l

ph: 3.37



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