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Сингъл Барел Шардоне 2015
Наситено и комплексно Шардоне. Чудесен български прочит на известния международен сорт. Виното е отлежавало 12 месеца във френски дъбови бъчви.
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Dragomir
The owners are established names in the wine circles, successfully practicing the profession. These are the oenologists Natalia Gadjeva and Konstantin Stoev, who are also masters of all wines released under the Dragomir brand - Pitos, Sarva, Karyzma, All In One, Amritta and the rose wine Sarva Rose. The location of the cellar and the tasting room is in the city of Plovdiv. The two have serious observations on the potential of different neighborhoods in Bulgaria and, not just want to make good wine, they are looking for wine with character. Wines are mainly blends obtained from grapes in well-selected rows of certain vineyards, controlled year-round by them. The batches of the individual brands are limited quantities and are bottled once. Before being offered on the market, wines have bottled aging, with the most elite batches maturing in a bottle for at least 12 months. The future is in front of this oenological family, and we will follow with interest each of their crops.
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Thracian valley
In this region, which includes Southern Bulgaria, the climate is temperate continental protected from northern winds thanks to Stara Planina, with good rain distribution. It includes the central parts of the Thracian lowland and parts of Sakar. Most of the red grape varieties are concentrated in this area. Mavrud, Merlot, Cabernet Sauvignon, Red Muscat, Pamid and others are grown. The climatic conditions of the region favour the production of rich, dense, memorable red wines, especially from the varieties Cabernet Sauvignon and Mavrud. Good wines from the local variety Mavrud are especially valued for their aroma and taste of small red fruits, spices and herbs.
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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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