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Rock'NRolla

Rock'NRolla

Appelation and origin: Red wine, blend of Cabernet Sauvignon & Cabernet Franc & Merlot from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.

Vineyard: Karaliets and Dabovets (BIo certified).

Grape variety: Blend of 50% Cabernet Sauvignon from Karaliets, 40% Cabernet Franc from Dabovets and 10% Merlot from Karaliets.

Terroir: 

  • Average to low sandy and clayey soils (Karaliets),
  • Clayly soils with high presence of iron oxides (Dabovets),
  • South exposure,
  • Mild winter, hot summer,
  • Optimal proportion of sunshine and rainfall,
  • Big temperature amplitude.

Harvest: By hand.

Winemaking:

  • Cooling,
  • Double sorting and press,
  • Cold soak,
  • Stainless steel fermentation,
  • Oak fermentation,
  • Post maceration,
  • Maturation (in barrels).

Ageing: 12 months.

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

Volume: 750ml, 1500 ml.

Closure: Cork.

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Rock’NRolla is a brand inspired by our life and our passion for cinema and music. The percentage of the varieties is different every year, but is always a blend of the power of Cabernet Sauvignon, the elegant bouquet of Cabernet Franc and the finesse of Merlot.

Tasting notes

Deep and intensive dark red colour with fine brick hues. Elegant and complex nose, aromas of red fruits, pepper, leather and smoke are complimented by vanilla and marmalade tones. Excellent concentration, very good  balance and acidity. Long and memorable aftertaste.

Winemaking notes

The harvest takes place in the early morning. Manually harvested grapes are carried out with 10-12 kg boxes. 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 fine selection of grapes enters by gravity stainless fermenters whose shape resemble an open wooden vat, specially designed by Midalidare. There, at controlled temperature, cold soak takes place 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. Small percentage of the blend ferments in  new 400-litres French oak barrels. A post maceration is carried out. Then the wine is drained from the fermenters and fed for ageing into new 225-litres French oak barrels (barrique). Malolactic fermentation takes place under controlled temperature. The wine is aged for at least 12 months. Rough filtration, blending and bottling complete the process. Rockn’Rolla is not processed prior bottling so it is possible that natural sediment could form during the bottle ageing.

Serving suggestions

  • Food pairing: Pairs lovely with grilled and roast lamb, Roast beef, veal and venison, stews cooked in red wine, British territorial cheeses and hard cheeses.
  • Decanting: At least two hours before serving.
  • Serving temperature: 16-18°C.
  • Recommended glass: Cabernet/Merlot or 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: 6.2 g/l

residual sugar: 3.2 g/l

Ph: 3.35



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