Klostertor Bulgaria Red wine label

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Eastern Europe's success.
Bulgaria is the world's No. 2 exporter of bottled wine. This success has been built mainly on the drinkability of soft, curranty, red wine. Classic grape varieties, which occupy 75 per cent of the vineyards, are the main attraction. The privatization of land remains unresolved and this caused severe problems in the vineyards.
Most wineries are now in private hands and this should generally result in improved quality of the wines.

Local red varieties, such as the plummy
Mavrud, the meaty and toothsome Gamza and the deep though less common Melnik, can be good. The Dimiat can produce gentle, creamy, summer-fruit-bowl whites, while Misket (despite its name and grapy flavour, not a Muscat cousin) combines, if well handled, lively fruit with a haunting
muskiness. Whites and lighter reds are mainly from the north and east, while richer, fuller reds come from the mountainous south and south-west.


		2001
office@redbikini.com	designed by S. Heyckendorf	The Vinters:
The label: briefing was to create a consumer wine label with modern accents for the European market	Klostertor Bulgaria red wine	No more information avaiable. Send infos to office@redbikini.com Eastern Europe's success. Bulgaria is the world's No. 2 exporter of bottled wine. This success has been built mainly on the drinkability of soft, curranty, red wine. Classic grape varieties, which occupy 75 per cent of the vineyards, are the main attraction. The privatization of land remains unresolved and this caused severe problems in the vineyards. Most wineries are now in private hands and this should generally result in improved quality of the wines. Local red varieties, such as the plummy Mavrud, the meaty and toothsome Gamza and the deep though less common Melnik, can be good. The Dimiat can produce gentle, creamy, summer-fruit-bowl whites, while Misket (despite its name and grapy flavour, not a Muscat cousin) combines, if well handled, lively fruit with a haunting muskiness. Whites and lighter reds are mainly from the north and east, while richer, fuller reds come from the mountainous south and south-west.
Production area: Bulgarian wine-growing regions. Vine varieties: wine grapes recommended and acknowledged by the administrative department of the area of production. Wine making: in conformity with existing practices so to exalt the peculiar characteristics of the wine. Tasting characteristics: -sight: ruby red. -smell: intensely of fresh wine -taste: dry, pleasant, well balanced. Serving temperature: 16 - 18°C To serve with: well suited for plates of sausages, ham and cold meat, with first-course dishes and with cheese.
Links:
www.travel-bulgaria.com
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