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22 oт Бурди Класик
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22 by Burdi
22 by Burdi® are unexpectedly different, non-standard and memorable drinks, made from selected white and red wines, naturally flavored with an extract of 22 valuable herbs from the Bulgarian mountains. It is based on an old recipe, which is carefully and meticulously improved and modernized. The end result is a new category of drinks, characterized by a spectacle of aromas, fine sweetness and delicate bitterness. The rich and multi-layered flavors and aromas turn 22 by Burdi® into drinks with versatile application - fresh aperitif, excellent company for a variety of food, non-standard ingredient in a cocktail. The herbs included in the recipe have been used for centuries by the inhabitants of the lands of today's Bulgaria. There are countless ways to apply their properties, and over time the indisputable benefits and beneficial effects on human health have been proven. Bulgaria is the birthplace of 22, and some of the famous Bulgarian wine masters are part of the process of its creation. The selected white wines from the Bulgarian terroir are perfectly combined with the selection of typical local herbs - from the Balkans, the Rhodopes, Rila and Pirin. The aromas are extracted by aqueous extraction, after which the extract is mixed with the selected wine and left to mature for several weeks.
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Chardonnay
Chardonnay is the world's most famous white-wine grape and also one of the most widely planted. Of course, the most highly regarded expressions of the variety are those from Burgundy and California, but many high-quality examples are made in Italy, Australia, New Zealand and parts of South America. Describing the flavours of Chardonnay is not easy. This is not thanks to the complexity of the varietal itself but usually due its susceptibility to winemaking techniques - such as Malolactic fermentation which gives distinctive buttery aromas or Fermentation or maturation in oak barrels which contributes to the wine with smokey notes of vanilla, honey and even cinnamon, and not last the lees contact while in barrel imparts biscuity, doughy flavours. And all these incorporated with the varietal aromas of tropical (banana, pineapple and guava) to stone fruits (peach, nectarine and apricot), sometimes even citrus and apple notes. Climate plays a major role in dictating which fruit flavours a Chardonnay will have - warm regions (California, Australia ) make more tropical styles; temperate zones (southern Burgundy, New Zealand) - stone fruit notes, while the very coolest (Chablis, Champagne) lean towards green-apple aromas.
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