All the wine varieties grown in Midalidare are carefully selected for their own characteristics and the terroir of Mogilovo. But there are three red varieties that stand out in their development and inspired the creation of Nota Bene. A unique triple blend of Merlot, Malbec and Syrah, in different proportions for each vintage, Nota Bene “pays attention” to the best of Midalidare, collected in a bottle of red wine.
Variety: 75% Merlot from Karaliets + 15% Malbec from Dabovets + 10% Syrah from Dabovets
Terroir: Midalidare's own vineyards, Karaliets and Dabovets vineyards (certified for organic production):
Certified vineyards for organic production (Daboovets),
Altitude 300-390 meters,
Hilly terrain with a 6%-10% slope,
Alluvial, medium to low sandy, with a high clay content (Karaliets)
Red clay soils with a high content of iron oxides (Daboovets)
Mild winters and warm summers,
Optimal ratio between sunshine and precipitation,
Pronounced temperature amplitudes.
Viticulture:
Plants of French origin
Average age 18 years
Vines exposure South
Row direction East-West
Double-sided Guyot formation
Planting density about 4000 plants per hectare
Controlled yield
Double production regulation - green pruning and late pruning during the ripening period
Vinification: The grapes are picked by hand from the end of September to the end of October early in the morning in small boxes of 10-12 kg and cooled in a cold room for 24 hours at a temperature of 7-12 degrees. After cooling, the grapes are sorted manually on a sorting belt, removing all poor-quality berries. From the sorting belt, the grapes fall into 400 l French oak barrels. They are insisted for about 10 days at a low temperature so that aromas and color from the skin can pass into the grape juice. The process is called cold maceration. This is followed by an increase in temperature and seeding with yeast. Fermentation takes place for 4-5 days, with each barrel being rotated three times in both directions every few hours. After fermentation is complete, the wine remains in the same barrel for 10-15 days. It is gently pressed to separate the finished wine and is moved into 225 l French oak barrels. It is seeded with bacteria and fermentation begins at a constant temperature of 22-24 degrees, which softens the taste of the wine. It matures (ages) in French oak barrels for 10 - 12 months. Once the wine is ready, technologists determine the percentage of varieties in the blend. Bottling follows.
* The wines at Midalidare Estate are not processed (any processing would affect the quality of the wine) and it is possible that during the aging process in the bottle, natural sediments may form - small white "crystals" in white wines and coloring matter in red wines.
Organoleptic characteristics
Color: opaque inky-purple color
Aroma: intense, expressive nose with aromas of ripe cherries and blueberries, spicy spices, natural chocolate and a pleasantly integrated oak-vanilla tone
Taste: tight, harmonious fruity-spicy wine with a dense body, ripe and juicy tannins and excellently balanced acids; the finish is spicy, with a long and expressive aftertaste
Food pairings: chicken, pork or lamb with barbecue sauce or in Asian style, slightly spicy meats and meat pastes, as well as mature cheeses. Recommended serving in a Cabernet/ Merlot or Bordeaux glass (high stem, wide rim, wide mouth) or a standard red wine glass.
Serving temperature: 16-18°C
Aging potential: ready to drink, but can age in bottle for 3-5 years.
