Grand Vintage Malbec, 1.5 L

The best grapes of each vintage grown on the best organic certified vineyards. The most suitable varieties for the terroir of Dabovets vineyard. This is the Grand Vintage brand. It consists of three exceptional varietal red wines and each of them reveals the nature of Mogilovo village and the passion of Midalidare: Syrah, Malbec, and Cabernet Franc.

Appellation and origin: Red wine Malbec „Grand Vintage” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Dabovets vineyard (Bio certified).

Grape variety: 100% Malbec from Dabovets. 

Vintage: 2022.

Volume: 1500 ml.

Closure: Natural cork.

Alcohol content: 14.5 % vol.

Maturity: Mature. Could benefit from further ageing. Ageing potential is 10 years and more.

Packaging: 4 bottles per case.

Tasting notes: Extremely intensive dark ruby red colour, typical of the variety. Gorgeous bouquet with aromas of plum, ripe cherry, raisins, and spicy herbs. Attractive and memorable palate with fruity notes and spicy taste, long finish, and persistent aftertaste. Grand Vintage Malbec is a wine of exceptional concentration, mild but powerful with well-balanced acidity.

 Serving suggestions: Pairs well with lean red meat, roasted pork, turkey, lamb, blue cheese, mozzarella, mishrooms, roasted potatoes and vegetables. Serve at 16-18°C, in Syrah Old World glass (mid-size stem, egg-shaped bowl, narrow rim) or regular Red wine glass. Decant at least an hour prior serving.

 Storage: Cool and dark place, at temperature 12-15°С.

Terroir: Dabovets vineyard

• Bio certified,
• Average altitude 360-390 metres,
• Hilly terrain with 10% slope,
• Red clay soils with high presence of iron oxides,
• South exposure of the vines,
• Mild winter and warm summer,
• Optimal sunshine and rainfall range,
• Great temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• Average vine age of 16 years,
• Double vertical shoot positioning (VSP or double guyot),
• Around 4000 plants per hectare,
• Controlled yield,
• Twofold regulation of production - green pruning and veraison pruning.

Winemaking:

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