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Mavrud, Cabernet Sauvignon Privat Santa Sarah 2021
30% of the wine is aged in new French barriques and the remaining 70% in used French oak barrels for a period of 12 months. Further bottle ageing for 12 months before the wine is released for sale. Deep, opaque ruby colour. Complex nose with notes of sweet red pepper, cherry, cocoa, earthy notes, buttery rosemary and mint. The body is juicy, fruity and ripe with hints of butter, black fruit and roasted red pepper on the long finish. Pairs well with succulent meats - veal, lamb as well as risotto or pasta with porcini mushrooms. It can also be eaten on its own.
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Black Sea region
The Black Sea coast is an area where nearly 30% of Bulgarian vineyards are concentrated. The climate, with warm summers and mild winters, is suitable for growing white varieties. Autumn is warm and long, which favours the accumulation of enough sugars to produce fine white semi-dry wines. Over 50% of white grape varieties in Bulgaria are grown here, and the most common are Dimyat, Riesling, Uni Blanc, Muscat Ottonel, Traminer, even Sauvignon Blanc. The wines have a pleasant fruity aroma, rich taste and elegant freshness. The old endemic variety Dimyat, in addition to being suitable for dry, is often used for the production of dessert wines, as well as for fine aromatic distillates.
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Mavrud
Mavrud is a dark-skinned grape variety of Bulgarian origin, widely planted in the Thracian valley, more precisely in the region of Asenovgrad. The grape’s name is derived from the Greek mavro, meaning black, and the wines it produces usually are of an inky colour. They also have pronounced tannins and excellent acidity, with stewed-fruit flavours on the palate with some herbal characteristics. It is no easy task to produce wine from Mavrud alone, but whoever succeeds creates a wine that certainly does not lack character.
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