Alcohol: 12.5%
Grape(s): 100% Muscat Ottonel
Localization: Thracian Valley, Bulgaria
Tasting Notes: Intense orange-pink color with opalescence. Attractive nose with hints of white cherry jam, black tea, wax and rose delight. Gorgeous, dry, tight and long finish. Excellent wine with wonderful varietal aromas and remarkable potential.
Food pairing: Orange wine is great in combination with meat dishes and those with a rich texture and cream base. The gentle and integrated tannins of OTT1L also make it pleasant to drink on its own, but a great partner for soft and aged cheeses.
The Domain: Georgiev / Milkov started 2014, which is the first harvest of both wines. We aim to emphasize the Bulgarian, as in this case, the Plovdiv region, where all three vineyards are from.
Radostin Milkov and I are graduated oenologists and longtime friends. We have vinified in different places around the world: Austria, Malta, USA, New Zealand, China and last but not least Bulgaria.
We believe in the potential of the local Bulgarian varieties and that is why our joint project started with two of them Mavrud and Rubin, from 2019 we add Cherven / Karlovski / Misket.
The grapes come from the region of the village of Brestovitsa, Plovdiv region, and the vineyards are about 40 years old. The grapes are picked by hand in boxes of 10 kg.
Spontaneous fermentation follows with the addition of selected yeast after the formation of 2-4% alc. degrees. 40% of the wine is aged in 225 l. Bulgarian oak barrels.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
We would consider all wine to be "Natural". The term "Natural Wine" has the connotation of lacking a touch with nature. The winegrowers we champion are those who are farmers first. They seek to capture the uniqueness of the site (terroir) in the purest way possible. The product is as pure as possible and without wine-making flaws (brettanomyces, mercaptans, volatile acidity, etc.
Raw, in this case, we define as realistic and not manipulated. The winemakers use the least amount of intervention as possible. Wine should be made in the vineyard, not the cellar. The winemaker's job is to get the wine into the bottle in the purest form possible. There are additives that go into making wine, some are essential and some are not. Wines in this category do not have extra additives. They are free of added sulfur, or have the most minimal amounts possible in order to provide shelf stability for the consumer to experience the wine as the winemaker intended it to be.
