ROSALEA

2 86,00 лв.

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3 Bottles – Red Blend 2021

Description
Additional information

Intense ruby color with bright accents. Complex nose with notes of black fruit, blueberry, ripe cherry, spices, coffee, and chocolate. Medium harmonious body with a spicy soft finish.

Реколта	2021
По видове
Tип отлежаване
Kолекция	ROSALEA

Combining with food

You can enjoy this wine paired with semi-hard cheeses, pizza, pasta, oven-roasted vegetables, and braised meats.

Wine Passport

Varieties

Syrah – 28%, Cabernet Franc – 28%, Cabernet Sauvignon – 27%, Rubin – 17% and a touch of Mavrud

Harvest

With knee-deep snow and winter frosts, we discovered the viticultural year in February. Winter left us with a good moisture reserve, while spring was long and cold (finally ‘normal’), which delayed the development of the vines. The rains and cold weather during the flowering period left a mark on some of the grape varieties and naturally regulated the yield, resulting in loose clusters. Then followed the typical Sakar summer – with extremely high temperatures and long periods of drought. Just in time, the rain in August contributed to the shaping and preservation of a wonderful harvest! We started the grape harvest in the last days of August and (im)patiently, after the rain, we finished it at the end of October.

The vines

Along the gentle hills of the Sakar Mountain, not far from Harmanli, at an altitude of 130 meters, on cinnamon and gray forest soils, we cultivate our Cabernet Sauvignon, Cabernet Franc, Syrah, Chardonnay, Mavrud, and Rubin grapes.

Bottle volume

750 ml.

Analyzes of wine

Alcohol content: 13.5 vol.%

Reducing sugars: 2.1 g/l

Titratable acids: 5.5 g/l

рН: 3,45

Consumption temperature: 16 – 18 °C

Quantity: 4100 bottles

Technology

We adjusted the raw material and technological approach to achieve a wine with pronounced fruity aromas and flavors. We carefully monitored the ripening of the red grape varieties. 70% of the grapes for this wine were harvested on September 18, when we had enough aroma, not overly high sugars (typical for the region), and still some immature tannins. These grapes of Cabernet Sauvignon, Cabernet Franc, and Syrah varieties were processed into a blend, balanced with a little Mourvèdre juice for freshness. Fermentation took place at a temperature of 20 – 22 °C with cultured yeasts designed for white wine production, aiming to preserve the fruity aromas and limit tannin extraction. To balance and enhance the taste, the remaining 30% in this wine were blended at a later stage from wines vinified for aging purposes. 100% fermentation and storage occurred in stainless steel vessels. Upon completion of all processes, the wine was naturally clarified at low temperatures. Gentle filtration before bottling. The possibility of slight crystal sedimentation exists.