Grande Cuvee, 1.5 L

Grande Cuvee Magnum (1.5 L)

Tasting notes: Rich, intense dark red color with purple hints. Elegant and complex aroma of ripe red fruits with spicy, smoky notes. Excellent concentration on the palate. Very well balanced phenolics and acids. Round, soft, full-bodied with long aftertaste. Wine is exquisite in flavor and aroma.

 Serving suggestions: Grande Cuvee pairs well with steak, especially richer steak dishes such as Tournedos Rossini; posh burgers; Japanese-style steak dishes; roast duck and Chinese-style crispy duck pancakes; Christmas turkey, pasta with cheese and macaronnada (a pasta baked with meat); hard cheese as Cheddar. Serve at 16-18°С, in in Cabernet/Merlot or Bordeaux glass (tall stem, larger bowl, wide rim) or regular Red wine glass. Decant at least two hours before serving.

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

Grande Cuvee Magnum (1.5 L)

Grande Cuvee is estate grown and bottled, oak fermented and oak aged red Bulgarian wine, blend of Merlot, Cabernet Sauvignon and Malbec, with Protected Geographical Indication Thracian Lowlands.

Terroir: Karaliets and Dabovets vineyards

• Organic certified vineyard (Dabovets),
• Altitude 300-390 metres above sea level,
• Hilly terrain with 6%-10% slope,
• South exposure,
• East-West row orientation,
• Аlluvial, average to low sandy, with a high content of clay (Karaliets),
• Red clayey soils with high presence of iron oxides (Dabovets),
• 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 10 years in vintage 2016,
• Double vertical shoot positioning (VSP or double guyot),
• Twofold regulation of production - green pruning and veraison pruning.

Winemaking:

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