VINIFICATION The method of production is a traditional maceration of the fruits and herbs in wine. Grapes, apples, quinces and the herbs are stacked layer over layer on top of each other in a vat and then the vat is filled with wine. Therefore in Bulgarian it is called “nalozhen pelin” (imposed pelin). The production was at the end of the grape harvest season. Well-ripened fresh grapes, aromatic mountain apples and organically grown quinces were used. The ratio of the fresh grapes is bigger in order to give natural sweetness and some sugar fermentation that gives freshness. The wine used is rose. The following herbs are used:
– Wormwood (Artemisia absinthium), Yarrow (Achillea millefolium), Yarrow (Achillea clypeolata), Feverfoullie (Centaurium Erythraea), St. John’s wort (Hypericum perforatum), Oregano (Origanum vulgare), elderflower (Sambucus nigra), Lemon balm (Melissa officinalis), Thyme (Thymus serpyllum), Chamomile (Matricaria chamomilla), Coriander (Coriandrum sativum), White Oman (Inula Helenium L.), Basil (Ocimum basilicum), Hawthorn (Crataegus monogyna), Echinacea (Echinacea purpurea) Calendula (Calendula officinalis), Common Agrimony (Agrimonia eupatoria), Lady’s bedstraw (Galium verum L.), Sage (Salvia officinalis), Primrose (Primula veris), Pirin tea (Sideritis scardica) and wild vine flower (Vitis rupestris).