Midalidare Reserve, 0.75 L

Midalidare Reserve reveals the best of Midalidare. This exceptional wine is made from selected grapes from the top vineyards, the yield is controlled and reduced. Oak fermentation, ageing is specially selected fine pores French barriques from Troncais region and 24 months of bottle ageing determine the great potential of this Reserve wine.

 Appellation and origin: Red wine from Bulgaria, blend of Merlot, Cabernet Sauvignon, Malbec and Petit Verdot "Reserve" PGI Thracian Lowlands, Mogilovo. Midalidare estate grown and bottled: Karaliets and Dabovets vineyard (Bio certified).

Grape variety: Blend of 65% Merlot, 23% Cabernet Sauvignon, 10% Malbec and 2% Petit Verdot.

Vintage: 2016.

Volume: 750 ml.

Closure: Natural cork.

Alcohol content: 14.5 % vol.

Maturity: Mature. Could benefit from further ageing. Keep 15 years and more.

Packaging: 3 bottles in wooden box.

Tasting notes: Vivid, opaque, dark ruby red color. The intense bouquet is dominated by aromas of ripe black cherry, juicy plum and mulberry, enhanced by spices, fine notes of smoke, raw cocoa and vanilla and delicate wood tone. On the palate the wine is rich, spicy and fruity, dominated by jammy notes of cherries and mulberries. Midalidare Reserve is full-bodied with mature tannins, perfect acidity and power to be revealed. It has an exceptional aftertaste length. 

Serving suggestions: Great pair for red meat (veal, pork, lamb), grilled or baked; steak in wine sauce, roast beef, lamb with mushrooms; truffle-based meals; roasted game; roasted turkey, duck, guineafowl; matured cheese. Serve at 16-18°С, in Bordeaux glass (tall stem, larger bowl, wide rim) or regular Red wine glass. Decant at least two hours before serving. 

Storage: Cool and dark place, at temperature 12-15°С.

Terroir:

• Average to low sandy and clayey soils (Karaliets)
• Clayey soils with high presence of iron oxides (Dabovets),
• South exposure,
• Mild winter, hot summer,
• Optimal proportion of sunshine and rainfall,
• Big temperature amplitude.

Viticulture: Wine is made at the vineyard

• Plants of French origin,
• Average age of 13 years,
• Double vertical shoot positioning (VSP or double guyot),
• Controlled and reduced yield,
• Twofold regulation of production - Green pruning and veraison pruning.

Winemaking:

• Cooling,
• Double sorting and press,
• Cold soak,
• Slow fermentation in barrels,
• Post-maceration,
• Ageing in specially selected fine pores French barriques from Troncais region,
• Bottle ageing for 24 months.