Char­don­nay is a white wine grape va­ri­e­ty that suc­cess­ful­ly adapts in both hot and cold cli­mates. Its del­i­ca­cy en­ables it to de­vel­op vari­ous aro­mas rang­ing from but­ter and pie crust to trop­i­cal touch­es of ba­na­na, pineap­ple and gua­va, as well as min­er­al flavours.



Sau­vi­gnon Blanc

This va­ri­e­ty makes fresh white wines, dry, with fresh acids.The Sau­vi­gnon Blancwines gain no ben­e­fit from ag­ing in a bot­tle be­cause they lose their fresh­ness. The aro­mas typ­i­cal of this va­ri­e­ty in­volve dist­inct her­ba­ceous fla­vors (as­para­gus, green pep­per, herbs, peas) and green fruits (elder­ber­ry, goose­ber­ry). It is rare that Sau­vi­gnon Blancages in oak bar­rels be­cause what is sought is its frui­ty char­ac­ter and fresh acid­i­ty. The Sau­vi­gnon Blanc wines of tem­per­ate cli­mates “gain” flavours of toast, vanil­la and liquorice.




Tramin­er or Gewürz­tramin­er – a fre­quent­ly asked ques­tion!  

Tramin­er is a name used to desig­natе a num­ber of old Eu­ro­pean grape va­ri­eties. From his­toric per­spec­tive, it is used for de­scrip­tion of a Ger­man fam­i­ly of vari­a­tions of Tramin­er, or as a syn­onym of a key mem­ber of this fam­i­ly, name­ly Gewürz­tramin­er.

The Gewürz­tramin­er skin ranges from pale-pink to red in colour, that is why it is con­sid­ered to be a white va­ri­e­ty. The aro­ma rep­re­sents an im­pres­sive bou­quet of lychee. It has been proved that the Gewürz­tramin­er and the lychee share the same aro­ma sub­s­tances. The dry wines al­so car­ry the del­i­cate flavours of rose, maracuya and flow­ery touch­es.




Sémil­lon is one of the grape va­ri­eties, like Ries­ling, which en­joy more bi­ased ap­pre­ci­a­tion by the wine pro­duc­ers rather than by the av­er­age wine con­sumer. Wine pro­duc­ers are well aware that Sémil­lon, un­der­es­ti­mat­ed in most parts of the world, can make prob­a­b­ly a lot more in­ter­est­ing, exquisite and long-last­ing dry white wines rather than Sau­vi­gnon Blanc; more­over, very of­ten both va­ri­eties are grown to­gether. The dry Sémil­lon can be very in­trigu­ing, densewine, with en­joy­able com­bi­na­tion of cit­rus, hon­ey and mel­on.



Pinot Noir

Pinot Noir is rare­ly com­bined with other va­ri­eties in still wines be­cause it is the va­ri­e­tal wines that ex­pose its aro­ma po­ten­tial in the best pos­si­ble way. This is an ear­ly-ripen­ing va­ri­e­ty; the grapes ripen at the end of Au­gust. The vines find their best de­vel­op­ment if plant­ed on slopes with hu­mus-car­bo­nate and chalky soils, like ours. Pinot Noir is dry red wine which is usu­al­ly distin­guished for its frui­ty flavours of straw­ber­ry, cher­ry, rasp­ber­ry and black­ber­ry which con­sti­tute the taste, too. Al­so, char­ac­teris­tic of the va­ri­e­ty are the her­bal notes, mush­rooms and leather. Spices add up to Pinot Noir taste pro­file, too, very of­ten in the form of cin­na­mon, clove, smoky and to­bac­co hints.



Caber­net Franc

Caber­net Franc is a thin-skinned red grape va­ri­e­ty. Caber­net Sau­vi­gnon is a cross­ing be­tween Caber­net Franc and Sau­vi­gnon Blanc (the Caber­net Franc DNA pro­file even proves that this va­ri­e­ty is al­so a par­ent of Mer­lot). As for the aro­ma pro­file, in the Caber­net Franc wine, one can feel mel­low tan­nins, spi­cy aro­mas, pep­pery ac­cents, vi­o­let nu­ances and a dis­creet el­e­gance, plus some se­ri­ous flavour of red and black ber­ries (main­ly blue­ber­ry, rasp­ber­ry and some­times plum). Caber­net Franc is an ide­al can­di­date for blend­ing with other va­ri­e­tals such as Mer­lot and Caber­net Sau­vi­gnon.




Mer­lot is char­ac­ter­ized by flavours of black cur­rants, plum, black­ber­ry, green pep­per, pep­per­mint, cho­co­late and to­bac­co. With younger wines, we ex­pect soft­ness, smooth­ness, frui­ty notes and dist­inc­tive tones of plum, black and red cher­ry. With more ma­t­u­rat­ed wines,th­ese char­ac­teris­tics are slight­ly al­tered, and along with the plum and the cher­ry, we dis­cov­er earthy fla­vors, as well as nu­ances of the pop­u­lar vi­o­let sweets. In blend­ed wines, it is of­ten the Mer­lot that con­tributes to the frui­ty char­ac­ter, the mel­low­ness, the silk soft­ness and del­i­ca­cy. Wines of Mer­lot va­ri­e­tals have a very big ag­ing po­ten­tial.



Caber­net Sau­vi­gnon

Caber­net Sau­vi­gnon is of­ten re­ferred to as the “K­ing of Red Wine Grape Va­ri­eties,” since it is grown ev­ery­where. Wines of this va­ri­e­ty are el­e­gant, with high tan­nin con­tent and long life. Va­ri­e­tal wines are char­ac­ter­ized by rich dark red colour, good den­si­ty and in­ten­sive aro­ma of red ber­ries – black cur­rants, black­ber­ry and mul­ber­ry, vi­o­let and pep­per­mint. Grown in our re­gion, the va­ri­e­ty has more of a frui­ty char­ac­ter, with more mel­low tan­nins. When ag­ing in oak bar­rels, it de­vel­ops rich, com­plex aro­ma, with spice nu­ances, empyreu­mat­ic flavours, oak, cho­co­late and cin­na­mon.




Mavrud is the va­ri­e­ty which first and fore­most is as­so­ci­at­ed with Bul­garia and is com­mon­ly defined as a na­tio­n­al pride. It is be­lieved that it is an old lo­cal va­ri­e­ty that has been grown in our coun­try from time im­me­mo­rial. As a whole, the wines made from Mavrud are char­ac­ter­ized by a dense ru­by colour, high tan­nin and acid con­tent, as well as a spe­cif­ic, very pleas­ant aro­ma in which one could feel touch­es of black­ber­ry and ripe mul­ber­ry. The wines are very well in­flu­enced when in con­tact with oak, thus de­vel­op­ing a pow­er­ful com­plex aro­ma, a mel­low, dense and har­mo­nious taste of small red ber­ries, in com­bi­na­tion with dif­fer­ent herbs and grass­es, which make them em­ble­m­at­ic for Bul­garia. In some wines, one could come across hints of red stone fruit (most fre­quent­ly, cor­nel cher­ry), rasp­ber­ry, black­ber­ry, a few spices, as well as tar (as­phalt) nu­ances, even touch­es of baked plum, cho­co­late and sweet herbs.

In fic­tion, there are a lot of words of praise for this thick, sweet, heavy and dense red wine. Mavrud ripens late (in the se­cond half of Oc­to­ber) pro­vid­ed that the au­tumn is long, warm and dry.



Ru­bin (Ru­by)

Ru­bin (Ru­by) is yet another grape va­ri­e­ty that we can be proud of. Ru­bin (Ru­by) is a hy­brid red wine grape va­ri­e­ty se­lect­ed at the end of 40-s of the 20-th cen­tu­ry at the In­sti­tute of Viti­cul­ture and Enol­o­gy in the town of Pleven by means of cross­ing be­tween the Italian va­ri­e­ty Neb­bi­o­lo and the French va­ri­e­ty Syrah, with the great con­tri­bu­tion end ex­per­tise of Mr Ko­lyo Katerov.

The young wines are in­tense­ly coloured, with dense ru­by colour and spe­cif­ic to the va­ri­e­ty aro­ma of jui­cy for­est red ber­ries. They have good fresh­ness, nu­ances of blue­ber­ry, black­ber­ry, vi­o­let, end­ing in slight spi­cy hints, but at the same time high tan­nin con­tent which melts away dur­ing the ma­t­u­ra­tion pro­cess. As a re­sult, we get im­pres­sive wines with ag­ing po­ten­tial.