Red Misket Why Not? 2023
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
2023 vintage – Base wine. Hand-picked in cassettes. Spontaneous fermentation in open-type vessels and 40 days of contact with the skins.
The base is aged for 12 months in acacia barrels.
2024 vintage – Hand-picked in cassettes. Draining without contact with the skins. Spontaneous fermentation.
After the start of fermentation
– Blending with the base from the 2023 vintage.
Bottling at the last stage of fermentation, fermentation ends in the bottle.
Disgorged at the end of January 2025
Why Not? Red Misket 2024
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 Funky Mavrud 2023
pink side of RUBIN 2024
Hand picked grapes in trays. Direct pressing and draining of the juice without contact with the skins. Completely spontaneous alcoholic fermentation. 100% of the quantity ferments and ages in acacia barrels with a capacity of 500 liters. 4 weeks ageing after the end of fermentation on the lees. A total of 4 months of aging in barrels, followed by blending and bottling 03.2025.
MIXTAPE 2024
Blend of: 50% PAMID 25% RUBIN and 25% MAVRUD
Hand picking and sorting for all grapes.
Pamid 2 approaches to vinification
1. Red vinification – spontaneous fermentation in open vessels with immersion of the cap and 30 days of maceration with the skins. Aging 8 months in oak barrels.
2. Fermentation of juice in oak barrels with the participation of 20% whole grains Pamid inside the barrels. Again spontaneous fermentation and 8 months of aging in the same barrels.
Rubin and Mavrud – spontaneous alcoholic fermentation in small vessels with temperature control. About 25 days of maceration. Spontaneous malolactic fermentation and 8 months of aging in barrels.
Against the grain Pet Nat Dimyat 2023
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
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.