Carpe Diem Rose, Bag-in-Box

Carpe Diem is Midalidare's brand for friends, for fun, for everyday moments in life. The brand consists of red, rose, and white wine, all of them blended of several varieties. Carpe Diem wines are young, vibrant, and expressive. They are suitable for every taste, every moment and are excellent paired with variety of dishes. With Carpe Diem wines, emotions come to life in the enjoyment of the present.

Appellation and origin: Wine Rose from Cabernet Sauvignon and Syrah “Carpe Diem” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Karaliets, Dabovets (Bio certified) and Shipkata vineyards.

Grape variety: Blend of 60% Cabernet Sauvignon from Karaliets & 40% Syrah from Dabovets and Shipkata.

Vintage: 2023.

Volume: 3000 ml.

Closure: Bag-in-Box.

Alcohol content: 13% vol.

Maturity: Mature; keep up to 6-8 months from the bottling date marked on the box.

Packaging: 4 boxes per case.

Tasting notes: Fascinating light pink color. Delicate aroma of berries, vanilla and spices. The taste is perfectly balanced, dominated by ripe berries. Carpe Diem Rose is light, fresh and harmonious wine, long and fruity final. 

Serving suggestions: Excellent as an aperitif. Pairs lovely with fish, seafood, white meat, lean red meats, spicy food. Perfect match for duck Confit, shrimp Fajitas, grilled salmon. Serve at 9-13°С in Flared Lip Rose glass (tall stem, flared rim) or regular White wine glass.

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

Terroir:

• Bio certified (Dabovets),
• Average altitude 360-390 metres,
• Hilly terrain with 10% slope,
• Average to low sandy and clayey soils (Karaliets),
• Alluvial soils with high presence of limestone (Shipkata),
• Red clay soils with high presence of iron oxides (Dabovets),
• South 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,
• Average age of 17 years for Cabernet and 11 years for Syrah,
• Double vertical shoot positioning (VSP or double guyot),
• Twofold regulation of production - green pruning and veraison pruning,
• Triple leaf mass regulation on Syrah.

Winemaking:

• Cooling,
• Double sorting and press,
• Cold soak,
• Slow fermentation in stainless steel vats, 
• Maturation on the lees.