A magnificent manifestation of the Midalidare winemaking philosophy -> the most ethereal Chardonnay of Midalidare from the most beautiful vineyard in the village of Mogilovo – this is Kalista.

Variety: 100% Chardonnay from the best grapes grown under the sun on the southern slopes of the Prisovete vineyard

Terroir: The Chardonnay vines used for the production of Kalista are planted on the only vineyard in Prisovete. The vineyards are east-west facing, at an average altitude of 330-350 meters above sea level at a 10% slope. The terroir features of the vineyard include: relatively high altitude; pronounced temperature amplitudes; mild winters and warm summers; optimal ratio of sunshine and precipitation; limestone soils with a high content of carbonates and the ability to retain a large amount of water.

Viticulture: The plants are of French origin. The formation is single Guyot (vertical shoot positioning). The production adjustment is one-time, at a height of the shoots of 15-20 cm, the so-called green pruning. The water balance is controlled daily

Harvest: The grapes for Kalista are harvested in the early morning hours, at the end of September, entirely by hand. They are collected in boxes of 10-12 kg. The harvested grapes are immediately transported and cooled in a cold storage for 24 hours.

Vinification: The cooled grapes are sorted manually in two stages: first, the whole bunches are sorted, the bunches are separated and the sorting of the grapes begins. The selected Chardonnay enters by gravity into a press for separating the grape juice. Cold maceration is carried out in order to extract maximum aromas from the skins. Then it is drained and delicately pressed in a stainless steel container. The juice is left in the tank for a few days to clear, then decanted into 225-liter French oak barrels and inoculated with yeast. Slow fermentation takes place at a low temperature for about 10 days. After fermentation is complete, the wine remains in the barrel for about 12 months, with the barrels being rotated once a week. The process ends with the separation of the wine from the lees. This is followed by filtration and bottling.

Organoleptic characteristics

Color:  brilliant golden color

Aroma:  attractive multi-layered nose with notes of toast, vanilla and butter, pleasantly enveloped by a tone of candied nuts, sweet spices and smoky

Taste:  voluminous wine, lush body with magnificent structure, elegant oak notes, vanilla, coconut and butter in the taste, with a very long, smoky finish with pleasant harmony and freshness in the aftertaste.

Food pairing: Grilled, dried or baked crustaceans such as lobster and scallops, roasted chicken, hazelnut-crusted chicken or fish, oily fish, pasta with cream sauce and garnished with chicken, fish or seafood, mushroom and baked tomato dishes, white truffle

Recommended serving glass: Aged Chardonnay glass Montrachet type (medium-high stem, large bubble, large opening) or standard white wine glass

Serving temperature: 9-11°C

Storage: in a dark and dry place at a temperature of 8-12C°.

Can be consumed immediately or aged in bottle for 7-10 years.