WINES
Prolom

Why Not? Red Misket 2019

  • 750 ml

    Bottle volume

  • Village of Prolom

    Plovdiv region

  • vineyards older than 40 years

    Clay-sandy, alluvial soils

  • 1250

    Produced bottles

  • Alcohol 12%

    Residual sugar – 0,7 gr/l Total acidity /as tartaric acid/- 6,39 gr/l pH -3,13

Hand harvesting in crates. Spontaneous start of alcoholic fermentation with addition of selected yeast after formation of 2-4 alc.%. 3 months aging on the lees with weekly batonnages.

WINES
Brestovitsa

Rubin Brestovitsa 2019

  • 750 ml

    Bottle volume

  • Village of Brestovitsa

    Plovdiv region

  • vineyards older than 40 years

    Brown forest soils

  • 2110

    Produced bottles

  • Alcohol 13,2 %

    Residual sugar - 3 gr/l
    Total acidity /as tartaric acid/ - 4,96 gr/l pH -3,6

Hand harvesting in crates. Maceration with the skins. Spontaneous start of alcoholic fermentation with addition of selected yeast after formation of 2-4 alc.%. Spontaneous malolactic fermentation in oak barrels. 40% of the quantity is matured in BG Oak.

Pink Side of Rubin 2019

  • 750 ml

    Bottle volume

  • Village of Brestovitsa

    Plovdiv region

  • vineyards older than 40 years

    Brown forest soils

  • 3650

    Produced bottles

  • Alcohol 12,5 %

    Residual sugar - 1,2 gr/l
    Total acidity /as tartaric acid/ - 6,01 gr/l pH -3,42

Hand harvesting and sorting. Draining without maceration with the skins. Fermentation and 3 months aging in acacia barrels of 40% of the quantity.

WINES
Novi izvor

Mavrud Novi Izvor 2019

  • 750 ml

    Bottle volume

  • Village of Novi Izvor

    Plovdiv region

  • vineyards older than 40 years

    Black earth /chernozem/, cinnamon forest soils

  • 2137

    Produced bottles

  • Alcohol 14 %

    Residual sugar - 3 gr/l Total acidity /as tartaric acid/ - 6,27 gr/l pH -3,4

Hand harvesting in crates. Maceration with the skins. Spontaneous malolactic fermentation in oak barrels. 40% of the quantity is matured in BG Oak.

Pet Nat Funky Mavrud 2019

  • 750 ml

    Bottle volume

  • Village of Novi Izvor

    Plovdiv region

  • vineyards older than 40 years

    Black earth /chernozem/, cinnamon forest soils

  • 2900

    Produced bottles

  • Alcohol 11 %

    Natural sparkling brut rosé
    Residual sugar -6 to10 gr/l
    Total acidity /as tartaric acid/ - 6,86 gr/l pH -3,09

Hand harvesting in crates. Draining without maceration with the skins. Spontaneous fermentation. Bottling at the final stage of alcoholic fermentation, after which fermentation ends in bottle. Separation of the coarsest sediments at the end of January 2020.

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