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After precise manual sorting, the grapes are filled into 400 liter French oak barrels, for maceration and alcoholic fermentation.
The skin contact is 63 days, including 23 days of cold maceration, 20 days of alcoholic fermentation and 20 days of post-fermentation maceration. To obtain the required alcoholic strength and residual sugar, high quality grape concentrate is added during alcoholic fermentation. After the wine is removed, it is aged for 15 months in French oak barrels of 225 L.
Region: Thracian Valley, Southern Bulgaria, Protected Geographical Indication. The grapes come from Katarzyna Estate’s own vineyards at the hilly border zone terrains between Bulgaria and Greece (the No Man’s Land) in the outskirts of the east slopes of Rhodope mountain with average altitude of 187-210 m.
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