Privat is the estate's best wine from the respective vintage. Santa Sarah Privat 2006 won the award for "Bulgarian Wine of the Year" in 2008 from the first wine competition of "Bacchus" magazine. This prestigious award is a testament to the exceptional quality of the wine, and it further cements the reputation of the estate as a producer of high-quality wines. Santa Sarah Privat 2021 is mainly made from the Mavrud and Cabernet Sauvignon varieties, with most of the Mavrud grapes coming from 40-year-old vineyards owned by the estate in the Southern Bulgaria region. A small part of the Mavrud grapes in the blend, as well as the Cabernet Sauvignon, Malbec, and Petit Verdot varieties, are selected from special mini-territories of the estate's vineyards located near the Black Sea coast, which are of exclusive quality. A careful selection of specific barrels is made to create this inspiring and aristocratic wine. Mladen Enev is responsible for taking care of the grapes and vines, and the wine was created and grown under the care of Kalina Dyankova.
Alcohol by volume, %
14.50
Total acidity, g/l
5.50
Residual sugar, g/l
3.00
Bottle sizes available
750ml x 2000
Closure type
Natural cork
Bottling
2023
Serving temperature
18 °C / 64 °F
Rewards
2001
Silver medal "Mundus Vini" Germany 2004
2006
“Bulgarian wine of the Year” at first wine competition of "Bacchus" magazine 2008
2008
4th place on Divino TOP 50 2012
2009
7th place on Divino TOP 50 2013
2009
Gold medal at Balkan International Wine Competition 2014
2017
8th place on Divino TOP 50 2021
Vinification
Cold maceration at 8oC in wooden vats of French, German, and Austrian oak with a capacity of 3500 kg and rotobarrels of Austrian oak with a capacity of 450 kg, for a period of 10 days. After the cold maceration, the grapes are fermented for 3 weeks. Following the fermentation, the grapes are subjected to a period of maceration at 31°C for 3-4 days. The final step in the winemaking process is malolactic fermentation, which takes place in 225 liters oak barrels for a period of 4 weeks.
Ageing
The ageing process involves 30% of the wine being aged in new French oak barrels, while the remaining 70% is aged in used French oak barrels for about 12 months. The wine is then aged in the bottle for an additional 12 months before it is released for sale.
Tasting notes
Deep, opaque ruby color. Complex nose with notes of sweet red pepper, cherry, cocoa, earthy notes, rosemary oil and mint. The body is juicy, fruity and ripe with hints of butter, black fruit and roasted red pepper in the long finish.
Food pairing
It pairs well with juicy meats - veal, lamb, as well as with risotto or pasta with mushrooms. Its structure and complexity can be appreciated on their own, without the need for food pairings.