Rubin Brestovitsa 2019

Georgiev & Milkov

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rubin_brestovitsa_georgiev_milkov-update

Style

Full Flavoured & Robust

Style

Fresh & Delicate

Region

Plovdiv, Brestovitsa Village

Ph

3,67

Closure

Natural cork

Colour

Deep Dark Ruby

Alcohol

13%

Volume

750 ml.

Sommelier’s suggestion

• Light and dark poultry meats

• Mild cheeses – soft

• Steamed fish

• Lightly cooked vegetable salads

DOWNLOADS

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Tech sheet – Download

OVERVIEW

APPELATION: Thracian Valley, Bulgaria

GRAPES: 100% Rubin – an indigenous Bulgarian red grape variety, created in 1944 through cross-breeding of Syrah & Nebbiolo and considered to be one of the country’s best local red grapes.

VINIFICATION: Hand picked grapes in trays. Cold maceration with the skins for 5-7 days. Spontaneous start of the alcohol fermentation and after first 2-4 alcohol %, adding selected yeast. Spontaneous malolactic fermentation in oak barrels. 40 % of the quantity aged in Bulgarian oak.

WINEMAKING: Over 40 years old vines. Light brown forest soils

TECHNICAL FACTS: ABV 13%, TA – 4, 96 gr/l, pH – 3,67, Residual Sugars: 3 g/l

COLOUR: Deep dark ruby

NOSE: Pronounced red fruit, raspberry and black cherry aromas

PALATE: Elegant medium to full bodied red with medium tannins and intense notes of dark chocolate, spices, vanilla, lovely long finish.

FOOD MATCH: Beef, venison, game, iberico pork

BOTTLES LEFT: 2110 btls

BOTTLES Produced: 2110 btls

DRINKING: 2021 – 2026

Washington post Review for 2019 rubin

“Rubin is a cross of nebbiolo and syrah developed in Bulgaria in 1944. Peter Georgiev and Radostin Milkov, in the northwestern part of the Thracian Lowlands region, use it to produce an elegant red with deep ruby color and aromas of red raspberry and dark cherry. It somehow manages to be full-bodied and yet light, as if suspended in air. It reminded me at once of a fine cru beaujolais and an aromatic nebbiolo d’alba, two wines that don’t normally coexist in the same thought. The result is absolutely delicious.” – Dave McIntyre


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