Appelation and origin: Red varietal wine Syrah “Grand Vintage” from Bulgaria, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled.
Vineyard: Dabovets vineyard (Bio certified).
Grape variety: 100% Syrah from Dabovets.
Terroir: Dabovets vineyard
Harvest: By hand, in mid-October.
Winemaking:
Ageing: At least 12 months.
Ageing potential: Mature. Could benefit from further ageing. Keep up to 5 years.
Volume: 750ml, 1500 ml.
Closure: Cork.
The best grapes of each vintage grown on the best organic certified vineyards. The most suitable varieties for the terroir of Dabovets vineyard. This is the Grand Vintage brand. It consists of three exceptional varietal red wines and each of them reveals the nature of Mogilovo village and the passion of Midalidare: Syrah, Malbec, and Cabernet Franc.
Syrah vines are of French origin, clones are a result of a so-called "mass selection", at average age of 13 years. The forming is double vertical shoot positioning (VSP or double guyot), the density is approximate 4000 plants per hectare. The yield is controlled and reduced. Regulation of production is twofold - the first operation is always done when the height of the shoots is 15-20 cm. The second regulation is made when the bunches start to change colour, in the veraison period.
Vibrant, deep and dense dark red colour. Intense, intriguing aroma of spices, black pepper, dried fruits, smoke. Elegant well-balanced body with excellent structure and volume, well integrated notes of smoky oak. A strong flavoring aroma dominated by spices, plum and chocolate.
The harvest takes place in the early morning, in mid-October. 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 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. Grand Vintage Syrah is not processed prior bottling so it is possible that natural sediment could form during the bottle ageing.
aLCOHOL CONTENT: 14.5% vol.
TOTAL ACIDITY: 6.5 g/l
residual sugar: 3.1 g/l
ph: 3.6