Midalidare Pinot Gris, 0.75 L

The Midalidare brand presents the remarkable features of the area in combination with the varietal characteristics of the grapes. Midalidare are terroir wines expressing the specifics of the varieties, individually or in blend. The charm of this series is visually supported by the beautiful monochrome wine labels: each varietal or blended wine has its own unique colour.

Lovely orange colour represents Pinot Gris: one of the most aromatic white varieties from Mogilovo.

Appellation and origin: White wine Pinot Gris “Midalidare” from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Prisovete vineyard.

Grape variety: 100% Pinot Gris from Prisovete.

Vintage: 2025.

Volume: 750 ml.

Alcohol content: 14% vol.

Maturity: Mature. Could benefit from further ageing. Keep up to 5 years.

Packaging: 6 bottles per case.

Tasting notes: Brilliant and clean light yellow colour. Intense varietal aroma of quince, apple and lemon are intertwined with notes of acacia and honey. On the palate melon and citrus dominate, the wine is fruity and slightly spicy. Midalidare Pinot Gris reveals an excellent balance between freshness and structure, the citrusy finish is long and memorable.

Serving suggestions: Pairs lovely with spicy food, especially Indian, Thai, and fusion dishes with a touch of sweetness; seafood, pork, roasted vegetables; lemon chicken; hot & sour soup; hot wings, cauliflower puree; brioche. Serve at 9-11°С, in Sauvignon Blanc glass (tall stem, slender bowl, narrow rim) or regular White wine glass.

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

Terroir: Prisovete vineyard

• Alluvial soils with presence of clay and slime, with a high content of carbonates,
• Average altitude 330-350 metres,
• East-West exposure,
• Northern air currents from the wide valleys,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• Stimulated formation of leaf mass,
• Single regulation of production - green pruning,
• Controlled water balance.

Winemaking:

• Cooling,
• Double sorting and press,
• Cold soak,
• Slow fermentation in stainless steel vats,
• Ageing on the lees.