Why Not? Karlovski Misket
Hand picked grapes in trays. 100 % спонтанна алкохолна ферментация в иноксови съдове. Използване на 300L инокс бъчви за 70% от количетвото. 3 месеца отлежаване върху утайките като се прави батонаж/вдигане на утайките ежеседмично.
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? Karlovski Misket
Hand picked grapes in trays. 100% spontaneous alcoholic fermentation in stainless steel vessels. Use of 300L stainless steel barrels for 80% of the volume. 3 months aging on the lees with weekly batonage/lifting of the lees. Unfiltered.
Groovy Mavrud 2025
Hand picked grapes in trays. Three different harvest dates at different levels of grape ripeness. Insisting with the skins for several hours in the press. Completely spontaneous alcoholic fermentation in old oak barrels with a volume of 225 L. Spontaneous malolactic fermentation in barrels and subsequent aging for 6 months. Blending and bottling. No added sulfites, unfiltered.
pink side of RUBIN 2025
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 volume of 500 liters. 4 weeks of aging after the end of fermentation on the lees. A total of 4 months of aging in barrels, followed by blending and bottling. Unfiltered.
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 in trays. Destemmed, crushing and pressing og the grapes. Clarification by gravity of the juice. Spontanious alcoholic fermetnation on the clear juice. Canning at the last stage of alcoholic fermentation, and the fermentation process finish in the cans. Without added sulphites and without disgorging.
Wait What? Dimyat 2024
Hand picked grapes in trays. Spontaneous alcoholic fermentation of the juice in open type vessels with 15-20% participation of crushed/crushed grapes and pressed skins. Immersion of the cap once a day. Insisting for 30-35 days. Aging in oak and acacia barrels for 12 months. No added sulfites! Unfiltered.