Midalidare Carbonic Maceration Petit Verdot, 0.75 L

Appellation and origin: Red varietal wine Petit Verdot “Midalidare Carbonic Maceration” from Bulgaria, Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Shipkata vineyard.

Grape variety: 100% Petit Verdot from Shipkata.

Vintage: 2022.

Bottles produced: 1100.

Volume: 750 ml.

Closure: Natural cork.

Alcohol content: 14% vol.

Maturity: Mature; could benefit from further ageing for at least 5 years.

Packaging: 6 bottles per case.

Tasting notes: Opaque dark red color with ruby shades. A gorgeous complex bouquet with aromas of cherry jam, blueberries, and chocolate, embraced by notes of green coffee, spices and oak. The palate is fruity, with a spicy taste and an elegant oak note. Midalidare Carbonic Maceration Petit Verdot is a juicy, full-bodied wine with ripe tannins, excellent balance, a fresh, mineral finish, and a prolonged fruity aftertaste.

Serving suggestions: Midalidare Carbonic Maceration Petit Verdot pairs beautifully with grilled beef and pork topped with fruit sauce, roast game meats and stews with wine sauce, brined cheeses and especially sheep's cheese, as well as Brie and Camembert with a blueberry topping; goes well with chocolate desserts and buttery pastries topped with black fruit jam. Serve at 16-18°С, in Cabernet/Merlot wine glass (tall stem, large bowl with slightly tapered top, narrow rim), Bordeaux wine glass (tall stem, larger bowl, wide rim) or regular Red wine glass. Decant 30 minutes prior serving.

Storage: Cool and dark place, at temperature 14-18°С.

Terroir: Shipkata vineyards

• Altitude 280-320 metres above sea level,
• Hilly terrain with 6% slope,
• Alluvial soils with high presence of limestone,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• South exposure,
• East-West row orientation,
• Average age of 16 years,
• Double vertical shoot positioning (VSP or double guyot),
• Twofold regulation of production - green pruning and veraison pruning.

Winemaking:

• Harvest by hand in the second half of October,
• Double sorting,
• Carbonic maceration of whole berries,
• Slow stainless-steel fermentation,
• Malolactic fermentation,
• Ageing in French oak barrels for 18 months.