PROMO pack - 3 pcs. Naos Rose Pelin

FOOD PAIRING Pairs excellently with most traditional Bulgarian dishes: vine or cabbage sarmi (vegan or with meat), sausages, blood sausage, stuffed peppers, kapama, bean stew. It is also suitable as an aperitif or digestif.

SERVING TEMPERATURE: 9-12°C

WINEMAKING It is called "nałożen pelin" (layered wormwood) due to its traditional production method. In this method, a layer of fresh grapes, a layer of herbs, a layer of apples, a layer of herbs, etc., are stacked (or layered) one on top of the other. The "layered" fresh fruits and herbs are then poured over with wine. The layered rosé pelin from Yalovo Winery is prepared towards the end of the harvest, using well-ripened grapes, fragrant mountain apples from old varieties, and quinces. The quantity of fresh grapes is large to impart their sweetness and allow for a very slight fermentation, lending freshness to the drink. The wine used is rosé. The following herbs are used:
– wormwood (Artemisia absinthium), yarrow (Achillea millefolium), yellow yarrow (Achillea clypeolata), common centaury (Centaurium Erythraea), St. John's wort (Hypericum perforatum), oregano (Origanum vulgare), elderflower (Sambucus nigra), lemon balm (Melissa officinalis), wild thyme (Thymus serpyllum), chamomile (Matricaria chamomilla), coriander (Coriandrum sativum), elecampane (Inula Helenium L.), basil (Ocimum basilicum), hawthorn flower (Crataegus monogyna), echinacea (Echinacea purpurea), marigold (Calendula officinalis), agrimony (Agrimonia eupatoria), lady's bedstraw (Galium verum L.), common sage (Salvia officinalis), primrose (Primula veris), Pirin tea (Sideritis scardica) and wild grape flower (Vitis rupestris).