One wine that combines the potential of two remarkable terroirs: Ivaylovgrad and Koshava. The southern – with little rainfall and long sunny days is “responsible” for the noble phenolic maturity. The Northern “preserves and concentrates” the exotic aroma profile. The percentage ratio varies depending on the characteristics of the crop. Processing and vinification are carried out at mild, relatively low-temperature regimes: Cold maceration – 5–8 ᵒС, Fermentation temperature 20– 25ᵒС. Post-fermentative maceration 30 ᵒC. Duration of maceration – 25 days. After forming the blend, the wine matures in delicate French oak for 4 months.

Grapes dominantly define the style of a wine. For KOSARA Chardonnay, we process well-ripened and selected Chardonnay from two iconic micro districts: Novi Pazar and Veliki Preslav. They are only 40 km apart but carry a strong complementary identity. The light limestone soils and cooler microclimate in Novi Pazar bring freshness and finesse, while the maturity of Preslav gives density and character. After the fine and soft pressing, there is a long slow fermentation for 4 weeks and a subsequent malo-lactic fermentation for softening and volume. The contact with French oak is very delicate in order to preserve the terroir of the wine.

To demonstrate your uniqueness in a diverse world! The potential of the raw material is definitely decisive for the class of this wine. The vineyard area next to the village of Koshava provides many opportunities for this. We focus our care and agrotechnical measures mainly on the protection of the aromas during ripening. The cool summer, the light and draining soils with their natural moisture retention and the varied relief are unique. The control and modelling of the foliage, the clonal diversity provide all the necessary conditions for an impressive Sauvignon. The grapes are pressed whole and undergo a long 18-day stabulation process. Fermentation takes place slowly – about 4 weeks under temperature control. Working with the fine lees for about 4 months gives a voluminous structure for the long ageing in a bottle.

Vinification takes place for each variety separately using methods that extract the finest and noblest part of the variety. Post-fermentative practices give depth and stability to the taste. Good integration, in addition to philosophical, also has a purely oenological meaning. The ethereal and exotic Sauvignon blanc delicately “placed” on the noble and stable body of Pinot noir is a prerequisite for an intelligent symbiosis both as a young wine and in development.

Fine, gentle and delicate with wonderful concentration and refinement shape the long and impressive finish.

Chardonnay as a way of life Philosophically speaking, this is the variety that is as easy to work with as it is difficult. The fact that it has an incomparable potential for a classy wine is indisputable. This is the white king! We produce EAGER CHARDONNAY with one goal in mind – to always be at the top. The selection of raw materials and technological details have been so refined over the years that we can safely be proud of it. We seek the exceptional freshness and power of the vineyard through a clonal combination. The long and slow ripening is the main factor that guides us in the choice of raw material to have a concentrated fruit. We press directly in low-pressure mode. Clarification of juice by cold only and split 50:50 for fermentation in French barriques and stainless steel. The main priority is to work at low temperatures and with minimal doses of sulfur dioxide. Yeast strains are our additional key that we rely on for richness and multi-layered aroma and flavour. Working with the fine lees lasts 6–8 months. Ageing potential is 7–10 years.

The creation of this wine is a serious challenge because you have to subdue the dominance and individuality of the varieties for the sake of remarkable complexity, freshness and longevity. Not every year, but always exceptionally. Each of the varieties is vinified independently so that it reaches the maximum in its development. The multi-faceted Chardonnay contributes and enriches with its variability, the “King Riesling” with its majesty. Pinot Gris is the little unbridled “robber” – as simple as it is but also complex for great wine. The modern Sauvignon Blanc captivates with its expressiveness and freshness. Wise Pinot Noir removes barriers to longevity. Gewürztraminer – unashamedly forthright in its power and directness. The percentage ratio is determined by the nature of the crop. The potential that we enologically stake, allows transforming the multi-layered aroma and structure during development in the bottle.

The philosophy of this blend is to demonstrate the power and potential of classic European varieties refracted through my lens as an oenologist. The richness and multi-layered impact, supported by implanted French oak and the natural fruity freshness of the raw material are prerequisites for creating a great wine that is not subject to time. The grapes are selected both in the vineyard and at the level of a cluster and grain in the cellar. Cold maceration is carried out for 4 days. Fermentation takes place in 5 cubic meter fermentator at 30% whole grains. Manual pigeage and triple délestage ensure a soft and delicate mass exchange process. Total maceration period 30–35 days. After completion of lactic fermentation, the blend is poured into French barriques and 500-litre barrels – 20% new for maturation for 12 months. Maturation in bottle before realization 12 months.

The noble Merlot and Cabernet Sauvignon reveal their characteristics, refreshed by the aromatic and delicate Syrah. The vineyard massif stretches along the slight south-facing slopes in the vicinity of Ivaylovgrad at 350m above sea level, where the influence of the White Sea microclimate is palpably felt. This ensures slow and prolonged ripening while preserving varietal aromas and concentrating refined polyphenols. Varieties are vinified separately. Duration of maceration 25–30 days. After blending, the wine is aged in French barriques for 8 months and 12 months in the bottle.

The proximity of the vineyard to a large river, such as the Danube, is essential for creating a specific microclimate that leads to the production of high-quality Riesling grapes with delicate flavors and noble characteristics.
The cool, stable climate of the region plays a crucial role in determining the finesse and fruitiness of the wine.
That’s why after handpicking and selection we proceeded to gentle pressing of whole grapes. I have always thought that it was in the genetics of this royal variety the need for contact with fine, delicate oak wood. We selected 500 liters of French oak barrels selected and treated specifically for this wine. For 10 month we form the taste part to make long-term maturation possible in a bottle.

This wine has become my masterpiece as an enologist in the fairy land of wine production adored by me.

-St. Pirev

Chardonnay has always been a priority in my work as an oenologist for more than 35 years. The skills I have accumulated are the basis for creating Chardonnay RdP. We produce it only in suitable years, when the grapes slowly accumulate enough sugars without losing their natural acidity. We press whole grapes and cool it immediately. Vinification takes place in two directions: fermentation in stainless steel and in French 500 – liter barrels with appropriate parameters of structure, origin and roasting. There are 3 branches   used, each of which has a different contribution, namely: high acidity, density in the taste   and an aromatic complex, which upon contact with oak forms a rich fruity character complemented by fine vanilla notes. We finalize the processes within  10 months of maturation in new French barrels.

Power, elegance and freshness, combined with impressive length and rich flavor. This is the meaning of a stellar Chardonnay.

A wine created with the aim of fully expressing the varietal characteristics determined by the possibilities of the terroir. The harvest is done manually in 10-kilogram cassettes and undergoes two stages of sorting. 40% of the berries are kept whole. Cold maceration lasts for 4 days at 5 °C. Fermentation takes place in 5 cubic conical vessels with the possibility of manual piaget, for 14 days at 22-25 °C. Delistage – in 8 of the days. Post-fermentative maceration – 12 days at 28-30 °C. After malolactic fermentation, it matures for 10 months in 500-liter new, slightly toasted barrels with a fine-grained structure from the forests of Allier.

The color is intense, deep, ruby. A dense and fresh wine. The exceptional and well-balanced structure provides the potential for long-term aging in the bottle.

The aroma of blackcurrant, mint and cedar is integrated with exotic vanilla and pine. The freshness and long taste make it elegant and refined.

It is aged in the bottle for 12 months before release. For full expression of the organoleptic properties, it is best to decant it up to three hours before consumption.

Rosé created from the classic Grenache variety for this purpose. The style is determined by modern trends in the production of rosé wines with an exciting, delicate pink color, a delicate and flexible juicy taste, aromas of raspberry, citrus fruits and wet stone.

 The structure is distinctly elegant due to the soft pressing regime and low temperatures during the overall formation of the wine entirely in stainless steel vessels.

The participating varieties contribute their individuality and character to the formation of the TOP BLEND. Cabernet Sauvignon with its phenolic richness and typical “berry” aroma is the basic ladder in which it is embedded, the warmth and sweet spiciness of Syrah, the natural freshness, herbalism and cedar of Nebbiolo, violets, raspberries and cherries of Barbera. The goal is for each of them to support, but not dominate. At a certain stage of wine development, the aromatic complex and taste balance create the feeling of a more tangible presence of each separately.

Vinification takes place under different conditions, with the guiding principle being the soft and gentle treatment of the fruit in moderate temperature regimes and speed. This allows maximum extraction of the noble aromatic and phenolic components. After malolactic fermentation, the blending itself takes place, the determining criterion being the potential and future development of the wine. Maturation takes place in 500- liter new French barrels selected for the purpose for 10 months. The oak has a different structure and degree of roasting. It is aged for a minimum of 12 months before release.

A strong, pretentious and complex wine, which must be prepared patiently with precise decanting before consumption and consumed after 2 hours.

Creating the Eager TOP BLEND is a serious challenge because it is necessary to subdue the dominance and individuality of the varieties to create a wine with remarkable complexity, freshness and longevity.

Not every year, but always exceptionally!

To achieve a rich aromatic profile and taste volume, the grapes are harvested at 2 degrees of ripeness. An important point in this is the preservation of noble natural acidity. The stage of cold maceration is passed for 5 days. The drained juice is clarified to 15 NTU and prepared for slow controlled fermentation in stainless steel vessels. The formation of the taste profile lasts within 6 months.