The believe in the Bulgarian grape varieties and trying to get the most of it by using different winemaking methods is the main goal of Georgiev and Milkov friends. There latest experiment is a true mirror of what they try to do from the beginning of the wine project in 2014.  In 2022 they deepened the work with Dimyat grape in this orange wine/oxidative type of wine. Vineyards near Plovdiv, in the village of Karabunar, place well-known for Dimyat growing. Vineyards with limestone soils and +40 years old vines.  

Vinification: Handpicked grapes in baskets. Cold maceration with the skins for 5-7 days. Spontaneous alcohol fermentation. Total contact with skins for 35 days post-fermentation.  After that 12 month of aging in 400 l oak and acacia barrels. No SO2 addition at any stage, just topping the barrels with the same wine. Unfiltered and limited production of 1800 bottles!

Alcohol -12 %; Residual sugar - 0,6 gr/l; TA - 6,2 gr/l; pH -3,38;

Our tasting notes: Deep orange almost amber color.  Aromas are from ripe stone fruit, quince, dry mango, dry spices and hay, as well some complex waxy and earthy notes. On the palate is dry, concentrated, full body with long finish.  Serve, slightly chilled to 12°-15° C

With food: cheese selection, Rilette, strong taste fish (ray's wing, salmon...), Middle east food, Curry-based food.