Vionie and Tamyanka Basarea 2023
Art. # 5922Region
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Villa Bassarea
Villa Bassarea is a boutique winery with a total capacity of 70 tons and a different approach to winemaking. The wines of Villa Bassarea are the result of a lot of manual labor and following classic technologies with minimal interference in the process. The best local grapes are selected, and the vineyards from which they come are maintained by vine growers with vast experience - some plots are over forty years old and give a distinctive personality to the wine. The idea behind this project is to mix knowledge and modern technology, respect for ancestors and the desire to make exciting and remarkable wine. A process of building a modern tasting room and shop is currently underway.
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Thracian valley
In this region, which includes Southern Bulgaria, the climate is moderately continental, protected from the northern winds thanks to the Balkan Mountains, with a good distribution of rainfall. It includes the central parts of the Thracian Plain and parts of Sakar. Most of the red grape varieties are concentrated in this area. The varieties grown include 'Mavrud', 'Merlot', 'Cabernet Sauvignon', 'Red Muscat', 'Pamid', and others. The climatic conditions of the region favor the production of rich, dense, memorable red wines from the varieties 'Cabernet Sauvignon' and 'Mavrud'. Good wines from the local variety 'Mavrud' are particularly valued because they combine the aroma and taste of red berries, spices, and herbs.
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Viognier
Viognier is a white grape variety used to produce rich wines with pronounced aromas of stone fruit, but can also be very herbal, with aromas of chamomile, lavender, thyme and even a hint of pine. At the end of the 1960s, the Viognier plantations numbered only 14 hectares - mainly located around Condrieu and Château-Grillet. The variety is difficult to grow, has a naturally low acidity. At the same time, it requires a lot of sunshine to ripen properly, but if there is too much heat, it accumulates sugars quickly and due to the high alcohol content, the final wine loses the apricot tones in its aromatic profile. Despite these difficulties in cultivation, after the late 70s of last century, various winemakers around the world began to experiment with it - mailny in Australia and the United States. Today, Viognier is enjoying a remarkable renaissance, with even increasing areas in France, and is also grown in Italy, Spain, Switzerland, the United States, Chile, Argentina, South Africa, Australia, New Zealand and even Japan. The variety performs quite well when fermented in oak barrels, in which case the herbal aromas are softened and shades of honey and vanilla are added to them. Interestingly, Vionnier is allowed and used in the Côte-Rôtie appellation for co-fermentation with Syrah. The allowed addition is up to 20% and actually it contributes significantly to improving the profile of the final wine.
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