Located on the Mediterranean in the Balkans, between Italy and Turkey, wine-producing Bulgaria has the characteristics of great terroirs:
Its Mediterranean latitude
Its Mediterranean latitude (the same as Tuscany and Rioja) brings it the heat needed for a grape bursting with sugar (there is no chaptalisation).
The combination of 2 climates
The combination of 2 climates continental temperate and Mediterranean brings acidity (freshness), sunshine (over 200 days/year) (concentration) and so characterises the Bulgarian terroir (strength & finesse).
The warm wind
The warm wind from the Aegean and the Black Sea blows through the valley, heating the air mass which rises and leaving space for colder air masses from the mountains that descend into the Thracian Valley. This wind cleans the vines and prevents the development of illnesses.
The multitude
The multitude of microclimates (The Bulgarian mountains and valleys block the air masses and cause them to circulate, creating nuances in climate between zones that are relatively close by) offers an endless aromatic palette depending on the location and grape variety selected.
The richness
The richness of the shallow soils at the foot of the mountains or on the hillsides (carbonate humus, Chernozem) combined with the sub-soils (calcareous and sandstone sedimentary strata) allow the vines to grow deep roots and water to drain away.
The local varieties
The local varieties add identity and authenticity. The main grape varieties are: Mavrud, Rubin (a crossbreed of Nebbiolo and Syrah), Shiroka Melnishka Loza, Melnik 55, Dimyat, Pamid, Gamza and even red Misket.
This combination of elements engenders the production of a high-quality grape and brings concentration, fruitiness, a rich aroma, freshness and elegance to the wines.
Map of the wine-producing regions of the Bulgarian Chamber of Producers