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Excentric Viper Medi Valley 2020

In stock - delivery within 24 hours on working days for Sofia.
Art. # 3054

Гроздето от трите сорта е селектирано на лозето. В избата, след повторна селекция и 14 часова студена мацерация с ципите избистреният сок от всеки сорт е ферментиран в резервоари от инокс при температура 14oС за 25 дни. След ферментацията вината са отлежали върху фините утайки, които са вдигани ежедневно в продължение на един месец (техника, позната като батонаж). Няма никаква намеса на дъб. Блендирането на  вината е извършено 7 дни преди бутилирането. Избегната е стресиращата за вината стабилизация на студ.

Profile

  • Fruit
  • Body
  • Dryness
  • Freshness
  • Alcohol

Flavours

  • Flowers Flowers
  • Citrus Fruits Citrus Fruits
  • Tropical Fruits Tropical Fruits

Glass

For white wine

Serving Temperature

Cold Cold

Food pairing

  • Fish Fish
  • White Meats White Meats
  • Carbohydrates Carbohydrates

Maturity

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More about this wine

Medi Valley

Medi Valley

Medi Vali is a classic wine complex, built in 2007. It is located in the village of Smochevo, located at the foot of southwestern Rila, at 630 m above sea level, in the northernmost part of the valley of the river Struma, on the picturesque road to the Rila Monastery. It consists of a modern wine cellar and 370 decares of vineyards, planted with Chardonnay, Traminer, Sauvignon Blanc, two branches of Merlot and two branches of Cabernet Sauvignon. In 2010 in Medi Valley the realization of the new concept of the winery began, the aim of which is to turn it into the pearl of the Bulgarian southwest. The creation of interesting, rich, specific terroir wines with their own style and unique character begins, made from specially selected for each variety and type of wine from grapes in optimal maturity.

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Struma Valley

Struma Valley

The Struma Valley region covers the Southwestern part of Bulgaria and the Bulgarian part of Macedonia. The climate of the region is specific and is highly influenced by the warm currents from the Mediterranean Sea. The main grape varieties here are the local endemic Shiroka Melnishka vine, Melnik 55 (cross between Shiroka Melnishka vine and the French variety Valdigie), but also the international varieties Cabernet Sauvignon, Merlot, Syrah and others. Due to the dryer climate and the higher temperatures, the wines develop warm southern tones in the aroma, with nuances of ripe fruit and a densely rich body. Of particular interest are the wines from Shiroka Melnik vine, partly due to the fact that the variety is difficult to grow because it ripens in late autumn. Today, the region is the most dynamically developing in Bulgaria, with many new, small, family owned wineries, increasingly focused on the quality and terroir expression of the wines they produce.

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Viognier

Viognier

Viognier is a white grape variety used to produce rich wines with pronounced aromas of stone fruit, but can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. At the end of the 1960s, the Viognier plantations numbered only 14 hectares - mainly located around Condrieu and Château-Grillet. The variety is difficult to grow, has a naturally low acidity. At the same time, it requires a lot of sunshine to ripen properly, but if there is too much heat, it accumulates sugars quickly and due to the high alcohol content, the final wine loses the apricot tones in its aromatic profile. Despite these difficulties in cultivation, after the late 70s of last century, various winemakers around the world began to experiment with it - mailny in Australia and the United States. Today, Viognier is enjoying a remarkable renaissance, with even increasing areas in France, and is also grown in Italy, Spain, Switzerland, the United States, Chile, Argentina, South Africa, Australia, New Zealand and even Japan. The variety performs quite well when fermented in oak barrels, in which case the herbal aromas are softened and shades of honey and vanilla are added to them. Interestingly, Vionnier is allowed and used in the Côte-Rôtie appellation for co-fermentation with Syrah. The allowed addition is up to 20% and actually it contributes significantly to improving the profile of the final wine.

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