Wines Prolom

Red Misket Why Not? 2023

  • 750 ml

    Bottle volume

  • Village of Prolom

    Plovdiv region

  • vineyards older than 40 years

    Clay-sandy, deluvial - proluvial soils

  • 4700

    Produced bottles

  • Alcohol 12%

    Residual sugar - 1.2 gr/l Titratable K - 4.63 gr/l
    pH - 3.37

  • 750 ml

    Bottle volume

  • Village of Prolom

    Plovdiv region

  • vineyards older than 40 years

    Clay-sandy, alluvial soils

  • 4700

    Produced bottles

  • Alcohol 12%

    Residual sugar - 1.2 gr/l Titratable K - 4.63 gr/l pH - 3.37

Hand picked grapes in trays. Spontaneous alcoholic fermentation in stainless steel tanks with temperature control. We use 300 L barrels for about 70 % of the final blend. 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

  • 750 ml

    Bottle volume

  • Village of Prolom

    Plovdiv region

  • vineyards older than 40 years

    Clay-sandy, deluvial - proluvial soils

  • 4500

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature - sparkling wine Residual sugar - 1.4 gr/l
    Titratable acidity - 4.7 gr/l
    pH - 3.56

  • 750 ml

    Bottle volume

  • Village of Prolom

    Plovdiv region

  • vineyards older than 40 years

    Clay-sandy, deluvial - proluvial soils

  • 4500

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature - sparkling wine Residual sugar - 1.4 gr/l
    Titratable acidity - 4.7 gr/l
    pH -3.56

Vintage 2022 – Hand picking in
40 days contact with the zippers. Spontaneous fermentation with the zips. Base aged 12 months in acacia barrels. Harvest 2023 – Hand harvest in crates. Draining without contact with the skins. Spontaneous fermentation. After fermentation has started
– Blending with the base from the 2022 vintage. Bottling of the last stages of fermentation, the fermentation
ends in bottle. Deglazed at the end of January 2024.

WINES
Novi Izvor

Pet Nat Funky Mavrud 2023

  • 750 ml

    Bottle volume

  • NOVI IZVOR

    Plovdiv region

  • vineyards older than 40 years

    Chernozem, cinnamon forest soils

  • 8200

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature Sparkling Rosé Residual Sugar 2.9 gr/l
    Titratable Acidity - 6.38 gr/l
    pH -3.06

  • 750 ml

    Bottle volume

  • NOVI IZVOR

    Plovdiv region

  • vineyards older than 40 years

    Chernozem, cinnamon forest soils

  • 8200

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature Sparkling Rosé Residual Sugar 2.9 gr/l
    Titratable Acidity - 6.38 gr/l
    pH -3.06

Hand-picked in boxes. Draining without maceration with solids. Spontaneous fermentation. Bottling at the final stage of alcoholic fermentation, after which fermentation ends in the bottle. Separation of the coarsest lees at the end of January 2024.

pink side of RUBIN 2023

  • 750 ml
    1,5 L

    Bottle volume

  • Brestovitsa

    Plovdiv region

  • vineyards older than 40 years

    Brown forest soils

  • 7940
    628

    Produced bottles

  • Alcohol 12,5%

    Residual sugar - 2.9 gr/l Titratable acidity - 5.06 gr/l
    pH - 3.72

  • 750 ml

    Bottle volume

  • Brestovitsa

    Plovdiv region

  • vineyards older than 40 years

    Brown forest soils

  • 7006

    Produced bottles

  • Alcohol 12,5%

    Residual sugar - 1.2 gr/l Titratable K - 4.9 gr/l
    pH - 3.47

Hand picked grapes in trays. Cold pre-fermentative maceration for 3-5 days. Wild alcoholic fermentation with moderate extraction treatments. Insisting for about 20-25 days. Spontaneous malolactic fermentation in oak barrels – 40% Bulgarian oak, 60% French. 10 months aging.

Rubin 2023 Brestovitsa vineyard

  • 750 ml
    1.5 L

    Bottle volume

  • Brestovitsa

    Plovdiv region

  • vineyards

    Brown forest soils

  • 7940
    628

    Produced bottles

  • Alcohol 13 %

    Residual sugar - 2.9 g/l
    Titratable acidity - 5.06 g/l
    pH -3.72

  • 750 ml

    Bottle volume

  • Brestovitsa

    Plovdiv region

  • vineyards

    Brown forest soils

  • 4800

    Produced bottles

  • Alcohol 13,18 %

    Residual sugar - 2.7 g/l
    Titratable acids - 5.05 g/l
    pH -3.6

Hand picked grapes in trays. Cold pre-fermentative maceration for 5-7 days. Wild alcoholic fermentation with moderate extraction treatments. Insisting for about 20-25 days. Spontaneous malolactic fermentation in oak barrels – 40% Bulgarian oak, 60% French. 10 months aging.

WINES
NOVAKOVO

MIXTAPE 2023

  • 750 ml

    Bottle volume

  • Novakovo

    Plovdiv region

  • vineyards

    Brown forest soils

  • 2730

    Produced bottles

  • Alcohol 12%

    Residual sugar - 2.1 gr/l Titratable pH - 5, 10 gr/l
    pH - 3.62

  • 750 ml

    Bottle volume

  • Novakovo

    Plovdiv region

  • vineyards

    Brown forest soils

  • 2730

    Produced bottles

  • Alcohol 12%

    Brut Nature - sparkling wine Residual sugar - 2.1 gr/l
    Titratable pH - 5, 10 gr/l
    pH - 3.62

Blend of: 50% PAMID 25% RUBY and 25% MAVROOD
Hand picking and sorting for all mustards.
Pamid 2 vinification approaches
1. Red vinification – spontaneous fermentation in open vessels with cap immersion and 30 days maceration with the skins. Aging 8 months in oak barrels.
2. Fermentation of juice 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 8 months barrel ageing.

GUILT
EXPERIMENTS

Against the grain Pet Nat Dimyat 2023

  • 330 ml

    Bottle volume

  • Karabunar village

    Plovdiv region

  • More than 12 years old older than 40 years

    Age of the vineyard

  • 2300

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature - sparkling wine Residual sugar - 1.5 gr/l
    Titratable pH - 5.43 gr/l
    pH - 3.13

  • 330 ml

    Bottle volume

  • Karabunar village

    Plovdiv region

  • More than 12 years old older than 40 years

    Age of the vineyard

  • 2300

    Produced bottles

  • Alcohol 11,5 %

    Brut Nature - sparkling wine Residual sugar - 1.5 gr/l
    Titratable pH - 5.43 gr/l
    pH - 3.13

Hand picked grapes in trays. Crushing, crushing and pressing. Clarification of the juice by gravity. Spontaneous fermentation of the clear juice. Closing in cans at the last stage of fermentation, after which the fermentation ends in the can. No added sulphites and no disgorging.

Wait What? Dimyat 2023

  • 750 ml

    Bottle volume

  • Karabunar village

    Plovdiv region

  • Over 15 years old older than 40 years

    Age of the vineyard

  • 1890

    Produced bottles

  • Alcohol 11,5 %

    Residual sugar - 0.6 gr/l Titratable K - 6.2 gr/l
    pH - 3.38

  • 750 ml

    Bottle volume

  • Karabunar village

    Plovdiv region

  • Over 15 years old older than 40 years

    Age of the vineyard

  • 1890

    Produced bottles

  • Alcohol 11,5 %

    Residual sugar - 0.6 gr/l Titratable K - 6.2 gr/l
    pH - 3.38

Hand picked grapes in trays. Spontaneous alcoholic fermentation of the juice in open type vessels with 15-20% participation of pressed skins. Immersion of the cap once a day. Insisting for 25-30 days. Aging in oak and acacia barrels for 12 months. No added sulfites! Unfiltered.