The most important thing for any Wine Cellar is the good vineyard therefore the choice of the location "At the Old Walnut Tree" where the Cellar was built is nothing but coincidental. The southern, billowy slopes on this side of the Chirpan Hillocks, the airy location, the limestone that was found deep beneath and the good drainage of soils are all guarantees for the good quality of grapes grown from Midalidare.
The harvesting begin when the grapes reach full ripeness and usually occurs in cool, morning hours. This preserves to a maximum the aromatic qualities of every grape variety. Grape is harvested by hand in boxes of 10-12 kg to avoid crushing and damaging of grains. Having the cellar at hand is a great advantage - the harvested grape is immediately cooled in refrigerators for 24 hours and is then sorted grain by grain, pressed with caution, destemmed and transported by gravity into a vessel to undergo alcoholic fermentation.
Fermentation of white wines
The harvested and sorted white grapes are fed into a press where they stay for a few hours (a process called infusion/soaking) to allow aroma from the skin to penetrate the grape juice. The grapes are strained and tenderly pressed to separate the juice into a stainless steel tank with a capacity of 500 to 5000 liters. The juice stays in the tank for a few days, to clarify and is then decanted into another, clean container where the yeast is introduced. Alcoholic fermentation begins at regulated temperature and it continues for 15-25 days depending on the variety of the grape. At the end of the fermentation the wine is cooled and left to stay with the lees and several time a week it undergoes batonnage (stirring of lees). The process finishes by separating the wine from the lees. This is followed by filtration and bottling.
Fermentation of red wines
The grapes are left to ferment in an open wooden vat, specially designed by our two oenologists. The so-called maceration (or soaking) takes place at temperatures of 7-8°C for 10-14 days in order to extract the maximum coloring substance and fruity flavor. The grape pulp is heated, yeast is introduced and fermentation process begins for 5-7 days and afterwards the wine is left to soak with the skins for 10-15 days depending on the varieties of the grape. The process is called post-fermentation maceration. After maceration, the wine is drained from the fermenting vats and is fed into new French barrels to mature.
Fermentation in barrels
The white wines of Midalidare Estate always ferment in new barrels made of French oak. Barrels for white fermentation are specially selected depending on the grape variety and wine type. The red wines from the highest class are left to ferment in 400 liter French oak barrels that ensure additional concentration of aroma, structure and aging potential.
We use only French 225 liter barrels for aging of our wines that are regularly topped up and monitored for any changes in wine quality resulting from the contact between the wine and oak timber. We experiment with different types of French oak, from various regions and different seasoning of wood. The high class wines are put to age in new barrels while some batches of red wines, with the purpose of having better fruity and assorted aromas are not allowed to age in barrels. The oenologists decide when a given wine can be drained from the barrels. This is the beginning of the most magical and supreme moment for every oenologists - blending of different batches - craftsmanship and expertise, build with years of experience. This is how Midalidare wines are created.
The climate is humid - continental. The average sun shining is more than 2800 hours annually, clear days are more than 100 a year. Typical for the region and micro-climate of Mogilovo village is the hot summers and warm nights. Winter is mild, sometimes having deep snowfalls that naturally water the vineyards.
We cultivate 1600 decars first-rate vineyards of the white varieties - Sauvignon Blanc, Semillon, Pinot Gris, Chardonney, Viognier, Riesling, Traminer and the red varieties - Syrah, Malbec, Cabernet Franc, Merlot, Cabernet Sauvignon, Petit Verdot and Mourvedre for the sole purpose - to experiment with each variety, to see how it grows and develops during the years so that we can produce wines of outstanding quality.