French gold for Bulgarian rosé

Vineyards Selection rosé impressed the world wine elite at the prestigious Mondial du Rosé competition.

Elegance is the ability not to shock. This applies to wine as well. This is proven by the Bulgarian rosé of Vineyards Selection, which won a gold medal at one of the most prestigious international competitions - Mondial du Rosé, part of Vinalies Internationales. The world wine competition, held this year in Marseille, is organized by the Union of Oenologists in France and brings together the best tasters, sommeliers, oenologists, and wine journalists from around the world. 881 rosés from over 400 producers competed, judged by 52 specialists.
Already in its debut at a world competition, among the rosé gold medalists stood out this one in the premium Vineyards Selection series. The wine jury is very critical of well-known French varieties, so the high score is a strong endorsement of its qualities.

Vineyards Selection rosé is made from three iconic varieties - Syrah, Cabernet Franc and Petit Verdot. They combine harmoniously, through structure (from the Syrah variety), rich aromatic profile (Cabernet Franc), freshness and characteristic flavours (from the late maturing Petit Verdot). According to the references of the professional tasters, the wine is remembered for its beautiful light raspberry colour, its magnetic fruity aroma with nuances of grapefruit, mango, kiwi and lime, and its taste with balance and fresh finish. The premium Vineyards Selection series is produced from specially selected vineyards in ecologically clean areas in Topolitsa, Tenevo, Bolyarovo and Troyanovo. The vineyards are planted after extensive soil and sunshine analysis. They are arranged according to the sailor's compass "The Rose of the Winds", i.e. in an optimal position so that they are protected from very strong winds, but also benefit from sea air currents. The vines are tended with care and patience, and the yield is reduced to fully reveal the varietal potential. The grapes are hand-picked at early dawn and every bruised berry is removed on the spot. It is transported in small crates to the winery, where two methods of fermentation are used - in small fermenters and by the old method of fermentation in open oak barrels, where all operations are carried out manually.