Red Misket Why Not? 2022
Hand picked grapes in trays. Spontaneous alcoholic fermentation in stainless steel tanks with temperature control. The use of 300L inox barrels for part of the colectivo. For all types of tanks about 3 months ageing on the fine lees with regular battonage at least once a week.
Pet Nat skin contact NV. red misket
Hand picked grapes in trays. Draining without contact with the skins. Spontaneous fermentation. After starting the fermentation – blending with the base from the 2021 vintage. Bottling in the last stages of fermentation, the fermentation ends in the bottle. Disgorged at the end of January 2023.
Pet Nat Funky Mavrud 2022
Hand picked grapes in trays. Draining without maceration with the solids. 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 2023.
MAVRUD Novi Izvor 2022
Hand picked grapes in trays. Cold maceration within 7 days. Spontaneous alcoholic fermentation. Spontaneous malolactic fermentation in oak barrels. 40% of the quantity is matured in Bulgarian oak
pink side of RUBIN 2022
Hand picked grapes in trays. Draining without contact with the skins. 70% of the quantity is fermented and aged in acacia barrels with a volume of 500 liters. 3 months aging after the end of fermentation on the lees.
Rubin Brestovitsa 2022
Hand picked grapes in trays. Cold maceration with the skins for 5-7 days. Spontanious alcoholic fermentation with moderate extraction treatments. Total maceration with the skins about 20-25 days. Spontaneous malolactic fermentation in oak barrels. 40 % of the quantity aged in Bulgarian oak. 10 months ageing.
pink side of RUBIN 2022
Blend of: 50% PAMID 25% RUBY and 25% MAVROOD
Hand picking and sorting for all mustards.
Pamid 2 vinification approaches
1. Orange style – spontaneous fermentation in open vats and 30 days maceration with the zips. Aging 8 months in oak barrels.
2. Juice fermentation in oak barrels with 20% whole grains inside the barrels. Again spontaneous fermentation and 8 months ageing in the same barrels.
Ruby and Mavrud – spontaneous alcoholic fermentation in small vessels with temp. control. About 25 days standing. Spontaneous malolactic fermentation and 10 months barrel ageing.
Wait what ? Dimyat 2022
Hand picked grapes in trays. Open top spontaneous alcoholic fermentation of the juice with 15 -20 % pressed skins and one plunging down per day. Maceration with the skins for 25 -30 days. Ageing in 400 L oak and acacia barrels for 12 months. No SO2 addition at any stage just topping the barrels with the same wine. Unfiltered.
Rubin 2022
Hand picked grapes in trays. Cold maceration with the skins for 5-7 days. Spontanious alcoholic fermentation with moderate extraction treatments. Total maceration with the skins about 20-25 days. Spontaneous malolactic fermentation in oak barrels. 40 % of the quantity aged in Bulgarian oak. 10 months ageing.