COMPOSITION Rubin 100% (a Bulgarian variety that is crossing between Syrah and Nebbiolo)
VINIFICATION The fermentation method is carbonic maceration, with whole grapes put into a vat full with carbon dioxide. In this first stage the fermentation is actually due to the natural metabolism of the berries themselves. After 7 days of maceration the wine is pressed and the yeast take turn to finish the fermentation. The clarification and the stabilisation of the wine is with cold. To this wine there is no added sulphites at any stage of production and the small amount of sulphites in this wine is due to the yeast metabolism. . The only used additive are yeast and yeast hulls to protect the wine.
ALCOHOL 12,0 vol.%
TOTAL ACIDITY 5,0 г/л
TOTAL SULPHITES 19 мг/л