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100% cheese
Vineyards:
Venchan village, Provadia municipality, Varna region, PGU Danube Plain
The vines are 17 years old, located between the foot of the Venchansko Kale and the Zlatina River.
The soils are sandy-clay carbonates. The exposure is southeast. Altitude – 90 m.
Technology:
The grapes are picked by hand in small boxes and transported in a cold room.
The chilled grapes are sorted by hand and crushed in small open fermenters.
Crushed grapes are cooled and infused for 3-5 days. After the natural increase in temperature, the fermentation is controlled within the range of 20-22°C.
The hat is dipped and watered daily.
After fermentation, the grape mash is pressed into Bulgarian oak barrels for aging.
Technical details:
Alcohol – 13.5%
Titratable acids - 7 g/l
pH – 3.4
Residual sugars 2 g/l
Aging:
The wine is aged for 8-9 months in Bulgarian barrels on the fine lees.
The wines are minimally processed and unfiltered. The appearance of a noble precipitate is possible.
