Calista Chardonnay, 0.75 L

The fairest Chardonnay by Midalidare from the most beautiful vineyard of Mogilovo – this is Calista. A wine made from the best grapes, grown on the southern sunny hills of  Prisovete vineyard. Calista Chardonnay is a magnificent manifestation of Midalidare’s winemaking philosophy.

Appellation and origin: White wine Chardonnay “Calista” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Prisovete vineyard.

Grape variety: 100% Chardonnay from Prisovete.

Vintage: 2024.

Volume: 750 ml.

Closure: Natural cork.

Alcohol content: 14 % vol.

Maturity: Mature; could benefit from further ageing. Keep 7 to 10 years.

Packaging: 6 bottles per case.

Tasting notes: Calista Chardonnay shines in beautiful golden colour. Attractive complex nose with aromas of toast with butter and vanilla cream, pleasantly embraced in hint of candied nuts, sweet spices and smokey notes. A voluminous, gorgeous body with magnificent structure, elegant oak notes, vanilla, coconut, and butter on the palate. Extremely long, smoky finish, nice balance, and crispy aftertaste.

 Serving suggestions: Calista is excellent pair for grilled, seared, or roast shellfish like lobster and scallops, roast chicken, hazelnut-crusted chicken or fish, oily fish, creamy white meat, fish or seafood pasta, dishes that include wild mushrooms and slow roast tomatoes, white truffles. Serve at 9-11C°, in Oaked Chardonnay wine glass (mid-size stem, large bowl, large opening) or regular White wine glass.

Storage: Cool and dark place, at temperature 8-12C°.

Terroir: Prisovete vineyard

• Limestone soils with presence of clay and slime, with a high content of carbonates,
• Vines planted on the southern slopes,
• Average altitude 330-350 metres,
• East-West exposure,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• Single vertical shoot positioning (VSP or single guyot),
• Stimulated formation of leaf mass,
• Single regulation of production - green pruning,
• Controlled water balance.

Winemaking:

• Harvest by hand at the end of September.
• Cooling,
• Double sorting and press,
• Cold soak and decanting,
• Slow fermentation in barrels,
• Post-maceration,
• Malolactic fermentation,
• Ageing in French oak barrels for 12 months.