ROSALEA Dimyat 2025

A brilliant yellow-green colour. The nose is intense with aromas of tropical fruits, hints
of citrus and green apple. Medium body, fresh and mineral finish.

Kолекция

ROSALEA

Реколта

2025

Tип отлежаване

In a stainless steel pot

Combining with food

A wine for the summer by the seaside that you can enjoy at any time of the day.
A refreshing and light body that allows for consumption both on its own and also paired
with green salads with lemon dressing, vegetable pasta, light fish dishes and seafood.

Varieties

Dimyat – 100%

Harvest

During the 2025 harvest, weather conditions were both good and bad. After the exceptionally generous rainfall in the autumn and winter, we had very good moisture reserves. Spring rains would also have a positive impact on the development of the vines. But after 20 l/sq. m. of rain on April 6 and 7, there was a prolonged period of sub-zero temperatures in the night between April 7th and 8th, as well as ice formation. There were a few more frosty evenings and then one at the end of April. On May 7th, we were hit by hail, which destroyed some of the shoots. Typically for the region, the summer was hot, but in August we enjoyed abundant and refreshing rain. We had enough moisture and sun for a good harvest, but due to the impact of poor conditions, our current harvest has an extremely low yield, made up mainly of replacement buds.

The vines

On the gentle hills of the Sakar Mountain, not far from the town of Harmanli, at an altitude of 130m and on luvisols and phaeozem soils, we grow our Cabernet Sauvignon, Cabernet Franc, Syrah, Chardonnay, Mavrud, Rubin, Dimyat and Red Misket.

Bottle volume

750 ml

Analyzes of wine

Alcohol content: 12 Vol.%
Reducing sugars: 1,6 g/l
Titratable acidity: 5,46 g/l
рН: 3,22
Serving Temperature: 10–12 °C

Technology

This Dimyat comes from a 50-year old vinyard in the village of Dimitrovche, Svilengrad. It was harvested on September 9th, at sugar content of 22% and later cooled for 16 hours in a cooling chamber. The must was drained after 2 hours of maceration with the skins in the press at 10°C. After approximately 20 hours of settling, the clarified juice was separated for alcoholic fermentation. This process lasted 12 days at a temperature of around 15°C. The wine produced was racked and not kept on the lees.

12,50 

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