Rubin Brestovitsa 2020
Georgiev & Milkov
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
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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