Midalidare Blanc de Blancs Brut NV, 0.75 L

Following the principles and practices built over the centuries in already recognized wine regions the Midalidare Sparkling Wine project was launched. A sparkling wine made according to the traditional method of sparkling winemaking, bottle fermentation, minimum 18 months ageing on the lees and made 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: 750 ml.

Closure: Cork.

Alcohol content: 12.5% vol.

Style: Blanc de Blancs.

Sweetness Scale: Brut.

Residual sugar: 6.9 g/l.

Maturation: At least 18 months on the lees.

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

Packaging: 6 bottles 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.