Midalidare Blanc de Blancs Brut NV, 1.5 L

Following the principles and practices built over the centuries in already recognized wine regions the Midalidare Sparkling Wine project was launched. Midalidare Blanc de Blancs Brut NV was presented on the market in 2019. The wine made according to the traditional method of sparkling winemaking, with bottle fermentation, at least 18 months ageing on the lees and with exceptional attention to detail.

Appellation and origin: Sparkling wine from Bulgaria, Chardonnay Brut “Midalidare Sparkling”, traditional sparkling winemaking Blanc de Blancs, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: vineyards Prisovete and Dabovets (Bio certified). The vines are planted on the north-facing slopes because of the limited sunlight exposure and better indices for a future production.

Grape variety: 100% Chardonnay from Prisovete and Dabovets.

Vintage: Non-vintage.

Volume: 1500 ml.

Closure: Cork.

Alcohol content: 12.5 % vol.

Style: Blanc de Blancs.

Sweetness Scale: Brut.

Residual sugar: 3.9 g/l.

Maturation: At least 18 months on the lees.

Maturity: Mature; could benefit from further ageing. Keep 10 years and more. 

Packaging: Each bottle is individually packaged in a stylish designed cardboard box, 4 boxes per case.

Tasting notes: Fine and elegant mousse. Generous floral nose, a deliciously refreshing, yet rich palate and clean, satisfying finish. Midalidare Blanc de Blancs Brut NV is crispy, rich and fruity wine that develops a toasty finesse.

Serving suggestions: Excellent aperitif. Great match for fried food, crustacean, oily fish, white meat, pasta, hard cheese, and desserts, especially fruit salad. Pair with oysters and caviar; Fish‘n’Chips; fried calamari; smoked fish (like salmon gravadlax); chicken and cheese Empanadas; fried chicken; sushi; souffle with shrimp-onion relish; pastry. Serve at 7-9°С, in Tulip wine glass.

Storage: Cool and dark place, at temperature 5-8°С.

Terroir: Prisovete & Dabovets vineyard

• Organic certified vineyard (Dabovets),
• Altitude 350-390 metres above sea level,
• Hilly terrain with 10% slope,
• Alluvial soils with presence of clay and slime, with a high content of carbonates (Prisovete),
• Clayey soils with high presence of limestone (Dabovets),
• Limited sunlight exposure,
• Northern air currents from the wide valleys,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture:

• Plants of French and Italian origin,
• Average age of vines 10 years,
• Northern exposure,
• East-West row orientation,
• Single vertical shoot positioning (VSP or single guyot),
• Density of vines 5000 per ha,
• Controlled yield 9-10 tons per ha,
• Single regulation of production - green pruning,
• Controlled water balance.

Winemaking:

• Harvest by hand in August,
• Cooling,
• Whole-cluster pressing,
• Separating the fractions,
• Stainless steel fermentation,
• Secondary bottle fermentation,
• Maturation (on the lees),
• Remuage (ridding),
• Degorgement (disgorgement),
• Dosage,
• Poignettage (shaking) and mirage (inspection),
• Bottle ageing.