Snow wine is a trademark of Santa Sarah Wne Estate. Mavrud is a red grape variety that is indigenous to Bulgaria. Harvesting the grapes when the first snow falls is a traditional practice that has been used for more than 200 years, and it is believed to result in grapes with higher sugar levels and more concentrated flavors. And that's why they called it the Snow Wine. In 2005 Santa Sarah Wine Estate made its first Snow wine which is precisely from the Mavrud variety. Santa Sarah have also experimented with the Riesling grape variety, which is known for its high acidity. This suggests that they are interested in balancing the sweetness of the overripe grapes with a bright, refreshing acidity that can help to balance the wine and prevent it from being too cloying.
Alcohol by volume, %
11.00
Total acidity, g/l
9.00
Residual sugar, g/l
180.00
Bottle sizes available
375ml x 650
Closure type
Vinolok
Bottling
2016
Serving temperature
7 °C / 44 °F
Rewards
2005
The wine of ELLE magazine at first wine competition of "Bacchus" magazine 2008
2005
Best Bulgarian dessert wine at first wine competition of "Bacchus" magazine 2008
2007
Bronze medal at Balkan International Wine Competition 2014
2014
1st place for the best Bulgarian wine from a limited series of Divino TOP 10 2016
Vinification
After harvesting by hand in small boxes of 10 kg, the grapes are pressed directly in a small basket press. Following by long fermentation in French oak barrel with a capacity of 500 liters, at controlled temperature of 12°C, for a period of 2 months.
Ageing
The wine is aged in used French oak barrels for a period of 24 months. Additional ageing for 6 months in bottle before releasing the wine on the market.
Tasting notes
Beautiful golden color with amber hues. A delightful and complex wine that is sweet and fresh. The nose is layered with aromas of fig jam, dried flowers, raisins, candied orange peel, quince and honey. The taste is well balanced between sweetness and freshness, with a medium finish of wax, honey and acacia.
Food pairing
It pairs well with duck and foie gras terrines, lighter desserts such as cheesecake and nut chocolate biscuits, mature cheeses and spicy Asian cuisine. Its structure and complexity can be appreciated on their own, without the need for food pairings.