Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from North/East Bulgaria. Vine density is 6 100 – 8 000/ ha., trained in Gobelet.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest on 14-15/10 in small cretes.
Long and gentle pneumatic pressing, followed by 24 hours static settling. Racking and fermenting in Clayver ceramic amphorae. Ambient yeast. No added sulfur in the
fermentation process.
Aging: Clayver ceramic amphorae for 16 months, followed by 3 months in stainless steel.
Technical data:
Alc: 13.0% by vol.
pH: 3.3
Tasting notes:
Apricot flowers on the nose, apricot fruit on the palate. Like a kiss from the sweetest lips. Elegant with a very, very lovely peppery finish.
Wine critics:
Jancis Robinson: 17,5 p
Jeb Dunnock: 90 p
Availabilty: Sold out
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from North/East Bulgaria. Vine density is 6 100 & 8 000/ ha., trained in Gobelet.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest from 12/10 to 15/10 in small cretes.
Long and gentle pneumatic pressing, followed by 24 hours static settling. Racking and fermenting in 1.200 l Stockinger foudre and Clayver ceramic amphorae. Ambient yeast.
No added sulfur in the fermentation process.
Aging: In 1.200 l Stockinger foudre and Clayver ceramic amphorae for 12 months, followed by 4 months in stainless steel.
Technical data:
Alc: 13.0% by vol.
pH: 3.3
Tasting notes:
Apricot, citrus, and exotic fruits. Mineral and smokey with a hint of salinity. Excellent freshness and acidity with very appealing texture and complexity.
Wine critics:
Availability: Sold out
Soil: Chalk limestone with marine fossils from the late Cretaceous period – 83÷89 million years.
Altitude: 120 m / East exposure
Vineyard: Massal selection from North/East Bulgaria. Vine density is 6 100 – 8 000/ ha., trained in Gobelet.
Viticulture: Organic (not certified). Selected biodynamic practices.
Winemaking: Manual harvest from 14/10 to 17/10 in small cretes.
Long and gentle pneumatic pressing, followed by 24 hours static settling. Racking and fermenting in 1.200 l Stockinger foudre and Clayver ceramic amphorae. Ambient yeast.
No added sulfur in the fermentation process.
Aging: In 1.200 l Stockinger foudre and Clayver ceramic amphorae for 12 months, followed by 4 months in stainless steel.
Technical data:
Alc: 13.0% by vol.
pH: 3.3
Tasting notes:
The wine offers exotic fruit, citrus, banana, and honeyed floral notes with a kiss of minerality. Medium-bodied, pure, and balanced on the palate, with seamless, nicely integrated acidity, this is a classy, complex white wine that delivers impressive purity and length.
Wine critics:
New Europe Wine Guide: 95 P
Jeb Dunnock: 91 P
Availability:
Available in 750ml and 1.500 ml
Terre Princière – Dimyat
