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Rubin No Make-up 2021
Ruby-red colour with shimmer.
Intense nose with notes of currants, raspberries, violets and summer wild flowers, oregano, vanilla.
Fresh and dynamic palate, with medium intensity but elegant body. The palate is extremely fruity with notes of currant, ripe plum and vanilla. The finish is delicate with sweetness.
The wine is produced using the 'carbonic maceration' method, in which whole unfermented bunches are packed into a vessel full of carbon dioxide. The first part of the fermentation is due to the natural metabolism of the grapes themselves. After about seven days, the bulked grapes are pressed and inoculated with yeast to complete the fermentation. Stabilisation and clarification are done naturally in the cold. No sulphites were added at any stage of the production of this wine and the small amount of sulphite content is due to yeast metabolism.
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Олд Скуул Уайнс
Old School Wines са всъщност новото име на винарна Ялово, която се прочу с прекрасните си натурални вина
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Danubian Plain
The area stretches from the banks of the Danube to the slopes of Stara Planina, covering the fertile Danube plain. It is characterised by a temperate-continental climate with hot summers and a large number of sunny days. The main varieties are Muscat Otonel, Gamza, Cabernet Sauvignon, Merlot, Chardonnay, Aligote, Pamid and others. The region produces dry white wines, some sparkling wines by using the classical method and some quality red wines with rich fruity aroma and fresh taste. Gamza is the typical local variety, also known in Serbia and Hungary as Kadarka. It is a red variety, grown mostly in the regions of Vidin and Pleven, which ripens in late September and gives fresh, fruity and pleasantly harsh wines with a typical aroma of raspberries and wild red berries.
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Rubin
Rubin Bolgarskii, or simply Rubin, is a dark-skinned crossing of Nebbiolo and Syrah created in Pleven in 1944. Rubin is grown not only in Bulgaria but also in Moldova, Romania and Slovenia. The wines are of good-quality and high in content of anthocyanins, the compounds responsible for the deep colour of the wine. Rubin's peppery flavour can be attributed to the Syrah, as well as its pleasant crushed-violet aromatic profile, while the tannic structure comes from the Nebbiolo. Wines made from this variety are often aged in barrel where the vanilla and smoky flavours soften the tannins further.
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