Nevsha, North-East Bulgaria · Indigenous Bulgarian Variety

"An indigenous Bulgarian grape on an exceptional fossil-limestone terroir — surprisingly complex, pure and with the depth of a great white wine."

Vineyard & Terroir The vineyard sits at 120 m altitude with an east-facing exposure, on exceptional chalk limestone soil scattered with marine fossils from the late Cretaceous period — 83 to 89 million years old. The plant material is a massal selection from North-East Bulgaria, grown at 6,100 to 8,000 vines per hectare, trained in the traditional Gobelet method. Viticulture is organic with biodynamic practices, without herbicides or insecticides.

Winemaking & Ageing Manual harvest on 14–17 October in small crates. Gentle pneumatic pressing followed by 24 hours cold settling. Wild fermentation in a 1,200L Stockinger foudre and Clayver ceramic amphorae, without added SO₂. Aged for 12 months on foudre and amphorae, followed by 4 months in stainless steel.

Tasting Notes The nose reveals exotic fruit, citrus, honeyed floral, croissant-like and almond notes with a marked minerality. Medium-bodied, pure and balanced on the palate, with seamless, nicely integrated acidity. A typical Dimyat profile lifted to exceptional complexity — impressive purity and length. Cellar potential of 5+ years.

Food Pairing: white asparagus with hollandaise and salmon, poultry, pasta with truffle, chicken breast with curry, semi-hard cheeses.

Technical info: Alcohol: 13.0% · pH: 3.3 · Organic · Biodynamic · Wild fermentation · No added SO₂