Winery and vineyards

Origin: A naturally occurring cross. Parentage: Mondeuse Noire × Dureza, confirmed by DNA analysis. Native to the Rhône Valley, France.

The grapes: Medium to large bunches with small, thick-skinned dark blue berries. Leaves are medium-sized, five-lobed, dark green, with moderately serrated edges. A mid- to late-ripening variety, typically harvested from late September through October.

The wine: Deep ruby to purple in colour. Classic varietal aromas include black pepper, blackcurrant, black olive, smoky notes and violet. Full-bodied with vibrant acidity and firm yet well-structured tannins that soften beautifully with bottle age. In warm regions such as Melnik, Syrah develops distinctive flavours of ripe black fruit – mulberry, plum and black cherry – alongside characteristic savoury notes of cured meat and leather.

Origin: An ancient indigenous Bulgarian grape variety, believed to have Thracian origins. Its parentage has not yet been established through DNA analysis. It is grown exclusively in the Melnik region and along the Struma River Valley.

The grapes: Large, loose bunches with large, thick-skinned dark blue berries covered in a natural waxy bloom. The leaves are notably broad and large, giving the variety its name (Broad-leaved Melnik Vine). It is an exceptionally late-ripening variety, usually harvested throughout October and occasionally into early November.

The wine: Medium to light ruby colour, typical of the variety. A spicy bouquet featuring cherry, leather, tobacco and dark chocolate. Firm, well-defined tannins are balanced by outstanding natural acidity. It rewards extended ageing, reaching its full potential after five to ten years in bottle. One of the world's very few grape varieties whose finest expression remains uniquely tied to its native terroir.

Origin: A naturally occurring cross between Cabernet Franc and Sauvignon Blanc, confirmed by DNA analysis. Originating in Bordeaux, France.

The grapes: Small, compact clusters with small spherical berries featuring thick dark blue skins and relatively large seeds. The leaves are medium-sized, deeply five-lobed and strongly serrated. A mid- to late-ripening variety, generally harvested from late September through October.

The wine: Deep ruby in colour. Classic aromas include blackcurrant, black pepper, roasted red pepper and cedar. Powerful tannins and vibrant acidity provide exceptional ageing potential. With maturity, the wine develops complex notes of leather, pipe tobacco and forest berries. Undisputedly one of the noblest red grape varieties, Cabernet Sauvignon is capable of producing wines with remarkable longevity.

Origin: An ancient variety believed to have originated in the Basque Country along the border between France and Spain. Its exact parentage remains unknown, and it is considered an ancestral variety rather than a hybrid. It is one of the parents of both Cabernet Sauvignon and Merlot.

The grapes: Medium-sized clusters with berries that are lighter in colour and thinner-skinned than those of Cabernet Sauvignon. The leaves are medium-sized and five-lobed. Cabernet Franc ripens earlier than Cabernet Sauvignon, with harvest typically taking place in mid-September.

The wine: Medium ruby in colour. The aromatic profile is dominated by red fruits such as raspberry and cranberry, accompanied by distinctive notes of graphite, green pepper, blackcurrant and, at times, cedar. With softer tannins than Cabernet Sauvignon, it produces wines of elegance and finesse. An outstanding blending component that is increasingly appreciated as a varietal wine in its own right.

Origin: A naturally occurring cross between Cabernet Franc and Magdeleine Noire des Charentes, confirmed by DNA analysis. Native to Bordeaux, France.

The grapes: Medium-sized clusters with large, thin-skinned dark blue berries. Susceptible to rot under humid conditions. The leaves are medium-sized and five-lobed. An early- to mid-ripening variety, generally harvested in early September.

The wine: Deep ruby colour with violet highlights. Rich aromas of plum, cherry, chocolate and coffee. Soft, velvety tannins combine with a full to powerful body. Approachable in youth, yet the finest examples develop beautifully with bottle ageing.

Origin: A man-made cross developed in the late 1940s at the Institute of Viticulture and Enology in Pleven, Bulgaria. Parentage: Nebbiolo × Syrah. Created by Jordan Ivanov, Kalyu Katerov and Petar Dimitrov.

The grapes: Medium-sized clusters with dark blue berries rich in colour compounds and tannins. The leaves are medium-sized, five-lobed, light green, smooth and hairless, with a characteristic upward-curving shape. A mid- to late-ripening variety, typically harvested during the first half of September.

The wine: Deep, almost opaque ruby in colour. Intense aromas of both red and black fruits, including sour cherry, black cherry, raspberry and blackcurrant, complemented by natural chocolate notes. Oak ageing introduces nuances of vanilla, leather, dried walnut leaf and black pepper. Full-bodied with firm tannins, Rubin benefits from at least two to three years of bottle ageing to fully reveal its character. A uniquely Bulgarian variety whose parentage unites two of Europe's most iconic wine regions – Piedmont in Italy and the Rhône Valley in France.

Origin: A man-made cross created in 1961 by French ampelographer Paul Truel at INRA (France's National Institute for Agricultural Research) in Marseillan, southern France. Parentage: Cabernet Sauvignon × Grenache Noir.

The grapes: Numerous small to very small clusters with tiny thick-skinned dark blue berries, responsible for the wine's remarkable colour intensity. Leaves are round, glossy, dark green and divided into five to nine lobes. A mid- to late-ripening variety, usually harvested in late September. Naturally resistant to grey rot and powdery mildew.

The wine: Deep ruby with exceptionally high colour intensity due to its rich anthocyanin content. Expressive aromas of ripe red and black fruits accompany a generous palate with supple, silky tannins and no bitterness. Marselan combines the structure of Cabernet Sauvignon with the fruit-forward character of Grenache. Suitable for medium-term ageing of five to ten years.

Origin: An ancient variety originating in Spain, where it is known as Monastrell. Its exact parentage remains unknown, and it is considered one of the Iberian Peninsula's oldest indigenous grape varieties.

The grapes: Medium-sized compact clusters with small thick-skinned dark blue berries. A distinctly heat-loving variety requiring abundant sunshine to achieve full ripeness. It ripens very late and is typically harvested during October.

The wine: Deep, almost opaque in colour. Characteristic aromas include plum, leather, game, dark chocolate and musk. Powerful tannins and naturally high alcohol are hallmarks of the variety. Best known as a key component of the great blends of Provence and the Southern Rhône, Mourvèdre also produces exceptional single-varietal wines. It benefits greatly from bottle ageing.

Origin: An ancient grape variety originating in Aragón, Spain, where it is known as Garnacha. Its parentage remains unknown, and it is regarded as an indigenous Iberian variety.

The grapes: Large clusters with large reddish-purple berries and relatively thin skins. Highly tolerant of drought and wind. A mid- to late-ripening variety, generally harvested in late September.

The wine: Comparatively pale ruby in colour due to its thin skins. Aromas of raspberry, strawberry, black pepper and anise dominate the bouquet. Typically low in acidity, with soft tannins and elevated alcohol. Grenache forms the backbone of many of the Southern Rhône's greatest wines. In blends with Syrah and Mourvèdre, it contributes generosity, fruit and warmth.

An ancient French variety, most likely originating in Languedoc. Its parentage remains unknown, and it is regarded as an indigenous grape of southern France. It is known by more than one hundred synonyms worldwide, including Hermitage in South Africa, Black Prince in Australia and Ottavianello in Italy.

The grapes: Large, loose clusters with large, thin-skinned dark blue berries. A naturally high-yielding variety. It ripens relatively early, with harvest generally taking place from late August to early September.

The wine: Light ruby in colour. Delicate aromas of red berries, roses and fresh herbs. Light-bodied with low tannins and refreshing acidity. An outstanding rosé variety and one of the principal grapes behind the famous rosés of Provence. In blends, it contributes fragrance, freshness and elegance.

Origin: An ancient grape variety from Bordeaux, France. Although its exact parentage has not been confirmed by DNA analysis, it is considered indigenous to the Bordeaux region.

The grapes: Small, compact clusters with tiny dark blue berries and exceptionally thick skins. A very late-ripening variety, usually harvested towards the end of October and, in cooler vintages, not always reaching full ripeness. In warm regions such as Melnik, it ripens much more consistently.

The wine: Deep, intensely coloured with pronounced aromas of blackcurrant, violet, graphite and black pepper. Firm, powerful tannins and vibrant acidity make Petit Verdot one of the world's most age-worthy grape varieties. Traditionally used in small proportions in classic Bordeaux blends, where it contributes colour, structure and aromatic complexity.

Origin: Despite its name, this variety does not originate from Portugal. This was established through DNA analysis by the Julius Kühn Institute (Germany). Parents: Blauer Zimmertraube × Grüner Silvaner. It originates from Lower Styria — today's Slovenia. It is a very rare variety in Bulgaria, and nowhere, except in the Zornitza Family Estate, is it bottled as an independent wine under a trademark.

The grapes: Medium-sized, compact, conical clusters with oval blue-black berries. Leaves are round with five to seven lobes. One of the earliest-ripening red varieties, typically harvested from late August to early September.

The wine: Medium ruby in colour with fresh aromas of cherry, raspberry and strawberry, complemented by subtle herbal notes. Soft tannins, moderate acidity and a pleasantly medium-bodied palate make it particularly enjoyable in its youth. When yields are carefully controlled and grown on favourable sites, it is capable of producing wines of impressive concentration and character.

Origin: An ancient variety of uncertain origin. It is widely believed to have originated in Dalmatia (present-day Croatia) before being introduced to the Rhône Valley by the Romans. DNA analysis has revealed a close genetic relationship with the Italian varieties Freisa and Nebbiolo, as well as with Syrah – three seemingly very different grapes sharing a common ancestry. Its exact parentage remains unknown.

The grapes: Large clusters with large greenish-yellow berries protected by thick skins. As they ripen, the berries develop attractive golden and pink hues. Naturally low-yielding, Viognier is a demanding variety from both a viticultural and economic perspective. It ripens relatively early, with harvest usually taking place between late August and mid-September. A long, warm growing season is essential for the full development of its aromatic complexity.

The wine: One of the world's most intensely aromatic white grape varieties. Classic aromas include peach, apricot, tropical fruits, violet and cinnamon. Naturally low in acidity, it produces rich, generous wines with a silky, creamy texture. Despite its exuberant fruit profile, Viognier is almost always vinified as a dry wine. Its spiritual home is the appellation of Condrieu in the Northern Rhône. In the warm climate of Melnik, it expresses vibrant peach aromas, ripe stone fruit flavours and an elegant spicy finish.

Origin: A naturally occurring variety of Croatian origin, genetically identical to the ancient Croatian grape Tribidrag (Crljenak Kaštelanski), documented in Dalmatia as early as 1444. Its other genetic twins are known as Primitivo in Puglia, Italy, and Kratošija in Montenegro. The parentage of Tribidrag has not yet been conclusively established. Introduced to California in the early nineteenth century, Zinfandel went on to become the state's signature grape. Its genetic identity was conclusively established by Dr. Carole Meredith at the University of California, Davis, in 2001.

The grapes: Large, compact clusters with large dark blue berries and relatively thin skins. Ripening is often uneven, with underripe and overripe berries found within the same cluster, making careful vineyard management and selective hand harvesting essential. A mid- to late-ripening variety, usually harvested in late September. It accumulates sugar readily, resulting in naturally high potential alcohol.

The wine: Deep ruby in colour with generous aromas of plum, blueberry, black pepper and sweet spices. In warmer climates, the fruit profile becomes richer and more jam-like, accompanied by elevated alcohol, soft tannins and a broad, opulent palate. Remarkably versatile, Zinfandel can produce everything from delicate rosés to rich, deeply coloured and powerful red wines.

Origin: A naturally occurring cross first identified in the Cahors region of south-western France. DNA analysis conducted by INRA Montpellier in 2009 established its parentage as Magdeleine Noire des Charentes × Prunelard. As Magdeleine Noire des Charentes is also one of Merlot's parents, Malbec and Merlot are genetic half-siblings. The variety is known by numerous local names, including Côt in Cahors, Auxerrois in Bordeaux and Pressac in Pomerol. Introduced to Argentina around 1853, it has since become the country's flagship grape.

The grapes: Medium-sized compact clusters with small to medium-sized dark blue berries and thick skins, responsible for the variety's exceptional colour intensity. Sensitive to spring frosts. A mid- to late-ripening variety, generally harvested from late September through October.

The wine: Deep, almost opaque ruby in colour, historically earning it the nickname "the Black Wine of Cahors." Aromas typically include blackberries, cocoa, coffee, tobacco and floral notes reminiscent of freesia and petunia. The tannins are generous yet velvety, and the variety responds exceptionally well to oak maturation. In warm regions such as Melnik, Malbec develops concentrated ripe fruit flavours with a distinctive dark chocolate finish.

Origin: An ancient variety native to Bordeaux and south-western France. Its parentage has not been established through DNA analysis. In Bulgaria it has historically been known by the synonym Seminion.

Medium-sized clusters with large, round greenish-yellow berries protected by thick skins. The leaves are medium-sized, five-lobed and light green. The thick skins allow the development of noble rot (Botrytis cinerea) without the berries bursting, making Sémillon one of the world's finest varieties for sweet wine production. It ripens relatively early, typically from late August to mid-September, slightly ahead of its classic blending partner, Sauvignon Blanc.

The wine: Golden-green in colour with a subtle waxy sheen. Aromas of pear, quince, acacia honey and beeswax define the bouquet. Naturally low in acidity, it produces rich, smooth and creamy wines. In dry styles, Sémillon offers impressive texture, depth and excellent ageing potential. When affected by noble rot, it yields intensely concentrated sweet wines of extraordinary complexity, exemplified by the great wines of Sauternes and Barsac. It also excels as a varietal dessert wine, as demonstrated by the dessert wine produced by Zornitza Family Estate.