Gentle coral colour, gentle peach and floral aromas, elegant body with pleasant
sweetness shifting into red grapefruit, with a fresh and inviting finish.
ROSALEA Rose 2023
| Реколта | 2023 |
|---|---|
| Kолекция | ROSALEA |
| По видове | rose |
| Tип отлежаване | In a stainless steel pot |
Combining with food
Enjoy this wine on its own, as an aperitif, at the terrace, at your garden party or during a picnic in
the park. It also pairs well with fresh seafood salads, sandwiches, fresh and soft cheeses,
crackers, pâtés, terrines, and sushi.
the park. It also pairs well with fresh seafood salads, sandwiches, fresh and soft cheeses,
crackers, pâtés, terrines, and sushi.
Varieties
Cabernet Frank – 33%, Cabernet sauvignon – 32%, Syrah – 20%, Rubin – 15%
Harvest
Mild and warm winter. Soft and warm winter. We celebrated the holiday of Trifon Zarezan under the winter Sakar sun. On February 20 th the Rubin and Cabernet Franc vines shed their first “tears”, but the long, rainy and cool spring slowed down their blossoming and fertilisation with about 2 weeks. Summer started off with great humidity deposits. July and August were a period of extremely high temperatures, typical for the South Sakar region. Nevertheless, we see a 7-10 day delay in grape ripening this season. The grape gathering, scheduled for September 4 th , was postponed due to heavy rain. Officially, we started harvesting on September 7 th , exactly 10 days later, compared to our previous yield.
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, Mavrud and Rubin, Pamid, Chardonnay, Red Misket, Dimyat and Pomorie pearl.
Bottle volume
750 ml
Analyzes of wine
Wine Analysis
Alcohol content: 12,5 Vol.%
Reducing sugars: 1,5 g/l
Titratable acidity: 5,69 g/l
рН: 3,25
Serving Temperature: 10–12 °C
Quantity: 4200 bottles
Alcohol content: 12,5 Vol.%
Reducing sugars: 1,5 g/l
Titratable acidity: 5,69 g/l
рН: 3,25
Serving Temperature: 10–12 °C
Quantity: 4200 bottles
Technology
The grape for this wine was gathered at different times; Rubin and Syrah were vilified together,
while Cabernet Sauvignon and Cabernet Franc were vinified separately. The grape was cooled in advance for at least 24 hours and was juiced and pressed using a basket press. The processing and pressing were selected taking into account the characteristics of each grape sort. We have put our best efforts to protect the grapes and the must from oxidisation by using dry ice during processing. After clarification the juice ferments at a temperature of about 14°С. The result after the end of the alcoholic fermentation is a coupage wine.
while Cabernet Sauvignon and Cabernet Franc were vinified separately. The grape was cooled in advance for at least 24 hours and was juiced and pressed using a basket press. The processing and pressing were selected taking into account the characteristics of each grape sort. We have put our best efforts to protect the grapes and the must from oxidisation by using dry ice during processing. After clarification the juice ferments at a temperature of about 14°С. The result after the end of the alcoholic fermentation is a coupage wine.
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