Rose de Mourvedre, 0.75 L

Midalidare is the only Bulgarian winery producing Rose from 100% Mourvedre. Rose de Mourvedre is a terroir wine, aimed entirely at showing the variety’s worth and its manifestation in the remarkable environment of Mogilovo region. Mourvedre vines are planted in the central zone of the biologically certified vineyard Dabovets. Climatic and soil conditions are specific and determine the need for special care for this outfielded for Bulgaria grape variety.

Appellation and origin: Rose wine Mourvedre from Bulgaria, PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Dabovets vineyard (Bio certified).

Grape variety: 100% Mourvedre from Dabovets.

Vintage: 2022.

Volume: 750 ml.

Closure: Glass stopper.

Alcohol content: 13 % vol.

Maturity: Mature; keep up to two years.

Packaging: 6 bottles per case.

Tasting notes: Bright, intensive salmon colour with coral shades. A rose with intensive fruity aromas of strawberry, raspberry, black currant and chokeberry. Fresh and good-structured wine with excellent acidity balance. Rose de Mourvedre reveals elegant body with a pleasant sweetness and a long finish.

Serving suggestions: Excellent as an aperitif. Rose de Mourvedre pairs lovely with fruits, white meat, fish, seafood, lean red meats. Great match for melon and prosciutto; charcuterie; grilled sausages; grilled chicken; lobster; seared salmon, tuna or duck; delicately cooked rare lamb; pasta and pizza. Serve at 9-13°С in Flared Lip Rose glass (tall stem, flared rim) or regular White wine glass.

Storage: Cool and dark place, at temperature 8-12°С.

Terroir: Dabovets vineyard

• Bio certified,
• Average altitude 360-390 metres,
• Hilly terrain with 10% slope,
• Red clay soils with high presence of iron oxides,
• Mild winter and warm summer,
• Optimal sunshine and rainfall range,
• Great temperature amplitude.

Viticulture: The wine is made at the vineyard

• Double vertical shoot positioning (VSP or double guyot),
• Southwestern exposure of the vines,
• 4000 plants per hectare,
• Controlled yield,
• Twofold regulation of production – green pruning and late pruning.

Winemaking:

• Harvest by hand in the beginning of October.
• Cooling,
• Double sorting and press,
• Cold soak,
• Clarification and slow stainless-steel fermentation,
• Maturation on the lees.