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MavruRossidi Old Vines 2021
The wine is in a specific style, natural, fine and with quite high acids - multilayered and balanced. The harmony between finesse and inner power is exciting. A wine that demands reflection and leaves a lasting memory.
Its authors Eddy Kuriyan and oenologist Petar Georgiev have created it with the idea (and the cause) to show the natural stylistics of the iconic Bulgarian variety Mavrud.
The grapes - Mavrud Branch 1 and Branch 2 - are from over 40-year-old vineyards, located in the village of Novi Izvor, municipality. Asenovgrad, on black earth and cinnamon forest soils. Harvesting took place on 16 October.
Vinified by 25 days of retention with the solids: cold maceration, fermentation and post-fermentative maceration. The alcoholic fermentation starts spontaneously and after the formation of 4% alcohol selected yeasts are added. All processes take place in open type stainless steel vessels. It is aged for 12 months in 350/300/225 litre French oak barrels of fine structure, 20% of them new oak.
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Thracian valley
In this region, which includes Southern Bulgaria, the climate is temperate continental protected from northern winds thanks to Stara Planina, with good rain distribution. It includes the central parts of the Thracian lowland and parts of Sakar. Most of the red grape varieties are concentrated in this area. Mavrud, Merlot, Cabernet Sauvignon, Red Muscat, Pamid and others are grown. The climatic conditions of the region favour the production of rich, dense, memorable red wines, especially from the varieties Cabernet Sauvignon and Mavrud. Good wines from the local variety Mavrud are especially valued for their aroma and taste of small red fruits, spices and herbs.
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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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