Vivid, translucent red colour. Intense aroma, typical of this sort – red fruits and a spicy nuance that become more intense when tasted. Elegant body and fresh finish.
WRITER’S WINE Rubin 2023
Combining with food
This wine pairs perfectly with game, barbecued meats, roasted lamb and beef, as well as
pasta with tomato sauce, meat and mushrooms, pasta with vegetable sauces and spices.
Good cheese choices would be soft ones with a creamy texture, but also with mature ones.
Chocolate desserts are suitable for Rubin.
pasta with tomato sauce, meat and mushrooms, pasta with vegetable sauces and spices.
Good cheese choices would be soft ones with a creamy texture, but also with mature ones.
Chocolate desserts are suitable for Rubin.
Varieties
Rubin – 100%
Harvest
Mild and warm winter. We welcomed the holiday of Trifon Zarezan with the winter sun of Sakar. 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.
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.
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
Alcohol content: 14 % Vol.
Reducing sugars: 2,5 g/l
Titratable acidity: 6,24 g/l
pH: 3,40
Serving Temperature: 18 °C
Quantity: 984 bottles
Reducing sugars: 2,5 g/l
Titratable acidity: 6,24 g/l
pH: 3,40
Serving Temperature: 18 °C
Quantity: 984 bottles
Technology
Vintage this year allowed a later picking of the otherwise early ripening Rubin in the region.
The grapes were harvested on September 16th, at a sugar content of 24.3%, chilled
overnight and processed on September 17th. The processes include destemming,
slight tearing of the grape skins, 24 hours of maceration at 15°C. Alcoholic fermentation
was carried out at a maximum temperature of 25°C in two types of vessels – an open one,
with manual punch down of the cap, and a closed fermenter, with cap pump-over.
After 12 days of contact with the skins, the wine was separated and inoculated for
malolactic fermentation. Aged for 11 months in barrels made of French oak.
Homogenized, naturally clarified, delicately filtered and bottled in November, 2024.
The grapes were harvested on September 16th, at a sugar content of 24.3%, chilled
overnight and processed on September 17th. The processes include destemming,
slight tearing of the grape skins, 24 hours of maceration at 15°C. Alcoholic fermentation
was carried out at a maximum temperature of 25°C in two types of vessels – an open one,
with manual punch down of the cap, and a closed fermenter, with cap pump-over.
After 12 days of contact with the skins, the wine was separated and inoculated for
malolactic fermentation. Aged for 11 months in barrels made of French oak.
Homogenized, naturally clarified, delicately filtered and bottled in November, 2024.
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