Wormwood Infusion 75cl

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

SERVING TEMPERATURE: 9-12°C
WINEMAKING PROCESS: It is called "nalozhen pelin" (layered pelin) because of the traditional production method. In this method, layers of fresh grapes, herbs, apples, and herbs are stacked (or "nalagani") on top of each other. The "layered" fresh fruits and herbs are then poured over with wine. Yalovo Winery's nalozhen pelin is prepared towards the end of the grape harvest, using well-ripened white grapes of the Vrachanski Misket and Dimyat varieties, aromatic mountain apples of old varieties, and quinces. The quantity of fresh grapes is large to impart their sweetness and to ferment slightly, giving freshness to the drink. The white wine used is made from Misket, Chardonnay, Rkatsiteli, and Sauvignon Blanc varieties. 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), calendula (Calendula officinalis), agrimony (Agrimonia eupatoria), lady's bedstraw (Galium verum L.), sage (Salvia officinalis), primrose (Primula veris), Mursalski tea (Sideritis scardica) and wild vine flower (Vitis rupestris). Watch a video of the production here.

ALCOHOL: 10% vol.

SUGAR: 35 g/l