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Grand Vintage Cabernet Franc

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

Vineyard: Dabovets (Bio certified).

Grape variety: 100% Cabernet Franc.

Harvest: By hand, in the beginning of October.

Winemaking:

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

Ageing: 12 months.

Ageing potential: Mature. Could benefit from further ageing. Keep up to 5 years.

Volume: 750ml, 1500 ml.

Closure: Cork.

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Tasting notes

Vivid, deep ruby-red colour. Intensive, varietal aroma of pepper, enhanced by black currant, raspberries and smoky notes. Elegant body, mild and harmonic, with a very strong and intriguing flavor and long aftertaste. A truly memorable wine.

Winemaking notes

The harvest takes place in the early morning, in the beginning of 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 Cabernet Franc is not processed prior bottling so it is possible that natural sediment could form during the bottle ageing.

Serving suggestions

  • Food pairing: Excellent pair for roasted pork, beef burgers or stew, meatballs in tomato sauce, chicken tomato curry, turkey with cranberry, wild game, lamb gyros; goat cheese, camembert, feta; black lentil, red bean, roasted red pepper, mushroom, tomato, eggplant, leeks, spinach.
  • Decanting: At least an hour 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: 14,5% vol.

TOTAL ACIDITY: 5,31 g/l

residual sugar: 3 g/l

ph: 3,49



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