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Alexandra Kvevri Rubin 2020
The wine is vinified in large clay tanks known in Georgia, from where they were purchased as KVEBRI. Kvevri are made of clay and have been used for wine production and storage since ancient times (since 8000). They are oval in shape and have a capacity of 2500 litres. According to Caucasian tradition, they are buried in the ground, as is the case here for Alexandra KVEVRI RUBIN, where the temperature is constant. The kvevri are produced by hand, requiring a lot of work and patience. The craft of making kvevri is handed down from father to son. The method of vinification in quavers was declared a UNESCO World Heritage Site in 2013. Clay is a neutral, living and breathable material that allows the wine to develop without burdening it with external aromas not derived from the grapes, as is the case with oak, and without suffocating it, as with steel. The maintenance and hygiene of quavers requires a great deal of care and manual labour, but unlike wood, clay does not age or change its characteristics. Vinification by this method produces extremely interesting results. It is made with long maceration and fermentation - the grapes, together with the solid parts, are put into quavers and sealed with clay immediately after hand-picking. Fermentation is spontaneous, without the addition of yeasts and enzymes. The wine was removed from the vats in March 2021. No sulphites were added until bottling in May 2021.
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Alexandra Estate
Innovation, style and the pursuit of the best are the basis of the project Alexandra Estate. It all started in 2012 with the purchase of 200 acres of premium vineyards in the region Sakar, proven to be one of the most famous wine regions in Bulgaria. Alexandra Estate’s vineyards in Oreshets, Harmanli were in the first fruiting year when they attract the attention of the experts, and their proximity to the 100 years old oak forest and the location in the foothills of the Eastern Rhodopes contribute more for their selection. The exposure of the vineyards is north. This allows the grapes to retain good acids even in this region with normally hot climate. Varieties included in the estate’s wines are: Syrah, Malbec, Cabernet Franc, Pinot Noir, Merlot, Chardonnay, Marsanne, Roussanne, Semillon and Viognier. In 2013, Alexandra Estate is expanding with another 100 acres of vineyards in the village Rakitnitsa, Stara Zagora, located 300 meters above sea level, and their carbonate soils contribute to the excellent quality of grapes planted on them. Cabernet Franc, Syrah, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Chardonnay and Semillon will produce its first fruit in 2016. What distinguishes Alexandra Estate in the cultivation of vines, are the principles of organic and biodynamic farming. In 2014. Alexandra Estate will produce a total of 30,000 bottles of wine: white, ros? and red. In the same year will begin construction of a winery in the village Rakitnitsa, which will produce up to 60,000 bottles. At a design stage is the second winery of Alexandra Estate with larger production capability, located in Oreshets village. For the vinification are used own French oak barrels with a capacity of 225 liters and 300 liters. All wines, except ALEXANDRA SAUVIGNON BLANC 2013, are fermented and matured in barrels, and even the Ros? is partially fermented in French oak. For Alexandra Estate work proven professionals: the cultivation of the vines is entrusted to Atanas Shiderov and Eric Moro and for the wine making and the creation of blends take care Alexander Velyanov and Thierry Haberer
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