The wines from the CHEVAL De KATARZYNA series are pure varietal and can be defined as typical representatives of terroir wines. They are characterized by a uniqueness and bear features that distinguish them from any other wine. In these wines, technologists have minimal intervention, because their main goal is for the terroir to manifest itself as much as possible and to leave a clear mark on the development of the variety.

Terroir: Katarzyna Estate is located at the foot of the Eastern Rhodopes, in the southernmost part of Bulgaria, 2 km. from the village of Mezek and the border with Greece. The Byalata Prist microdistrict, where our estate is located, is characterized by a temperate continental climate, with a strongly pronounced Mediterranean influence. Specific features are the warm summer, mild winter and relatively small annual temperature amplitude. An important prerequisite for the favorable development of the vineyards in the region is also the peculiar air corridor that forms between the Sakar Mountain and the Eastern Rhodopes. Katarzyna Estate is located in the area with the longest sunshine, with the temperature sum reaching 4000°C during the growing season. Within the boundaries of the estate, we have areas with diverse qualities and soil characteristics, which allows us to obtain grapes with different indicators and, accordingly, to produce wines in different styles. Leached cinnamon forest soils (Chromi-eutric cambisols), heavily eroded cinnamon forest shallow soils (Eutric regosols) and leesified cinnamon forest soils (Chromi luvisols) form the soil composition.

Vinification: Before processing, the grapes are tempered in a cold room for about 20h. This is followed by sorting on sorting lines, crushing, sorting again and crushing. Alcoholic fermentation takes place in stainless steel fermenters of 10m³ and 15m³. The technological process includes maceration of the grape must at a temperature of 7-10˚С for 7 to 10 days, fermentation at a temperature of 27-29˚С for 7-9 days and subsequent maceration with the solids for up to 6 days at a temperature of 26-28˚С. For lactic acid fermentation, the wine is transferred to French oak barrels of 225 liters each. 35% of the blend matures in oak barrels for 6 months.

Organoleptic characteristics

Variety: 100% Merlot

Color: deep purple color, with violet nuances

Aroma: pleasant fruity aroma, combining ripe red and forest fruits with elegant French oak

Taste: fine and voluminous body with velvety softness, with a long and memorable aftertaste

Food pairing: pasta, roasted red meats and risotto

Serving temperature: 18⁰-20⁰C

Aging potential: 5 years