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.

Two noble and decisive varieties to merge into one stylish, complex and ageless wine. This is the message of EAGER FUSION! The grapes are selected in advance so that there are prerequisites for their aromatic and structural complementation. Vinification is independent, and after blending, maturation follows as 20% goes through 2 and 3-year-old French barriques for 3 to 5 months. The incorporation of oak helps varietal “softening” and finalizing the blend.

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.

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.

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 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

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.

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 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.