Rose Pelin (cash on delivery)

FOOD PAIRING: Pairs perfectly with most traditional Bulgarian dishes: vine or cabbage sarmi (vegetarian or with meat), sausages, blood sausage, stuffed peppers, kapama, bob yakhniya (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 are stacked (or "nalagani") one on top of the other: a layer of fresh grapes, a layer of herbs, a layer of apples, a layer of herbs... The "layered" fresh fruits and herbs are then poured over with wine. The nalozhen pelin rosé 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 to ferment very slightly, giving 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), calendula (Calendula officinalis), agrimony (Agrimonia eupatoria), lady's bedstraw (Galium verum L.), sage (Salvia officinalis), primrose (Primula veris), Pirin tea (Sideritis scardica) and wild vine flower (Vitis rupestris).