Handbook bg1

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Table of Contents
Introduction 2
Chapter 1. About food
 Three questions about food 3
 13 food and human body 5
 Energy in food 8
Chapter 2. Students visits
 Vila Melnik 10
 Medi Valley 11
 Golden bunch 13
 Vinary 2017 15
 Farm Meadows 18
Chapter 3 About grapes and vine
 Structure and chemical composition of grapes 19
 Technological chart of vine growin 24
 Diseases of the vine 25
 Benefit from grapes 26
 Grape treatment 27
 Wine from Melnik 29
Chapter 4 Art and legends
 Vine symbol 40
 The thracians 42
 Legend Wine 44
 Dionysus and the legend of wine 45

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BULGARIA
It is not by chance that we, Bulgarians, tell a story about the
origins of our lands. When God created the world, He had
completely forgotten about Bulgaria. So the only thing He
could do then was to shake out over these lands what was
left of the contents of his already empty sack. Thus, although
completely forgotten at first we were then generously be-
stowed a fascinating diversity of spectacular scenery - plains
and valleys hidden between mountain ridge, rivers with lush
flat banks, hills slopping down to the sea coast and... won-
derful vines which found in these lands the unique condi-
tions to thrive and yield grapes of superb quality.
Grapes are among the first fruit species to be domesti-
cated and today are the world’s most economically im-
portant fresh fruit crop used to make a variety of fresh,
dried and processed products such as wine. It has been
said that “the secret to great wine starts in the vine-
yard,” and “you can make poor-quality wine out of high-
quality grapes, but you cannot expect to make great
wine from poor-quality grapes.” Growing high-quality
grapes for premium wine requires the grower to fully
understand the principles of viticulture.

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Three questions about food
1)How would you define nutrition?
Food is the most important source that provides energy to the body. Therefore, a healthy diet is the best for the human or-
ganism. When we eat, we obtain vitamins, minerals, carbohydrates, fats and proteins necessary to not become ill.
According to different types of food people feel differently: For example, when some people are depressed they would like
to eat sweet foods, and when they are under stress they eat any food.
The discovery of a new kind of food is a way of dating different cultures and their traditions.
Food can be considered as a kind of passion as in music or arts. Therefore, nutrition should be seen as a kind of enriching the
vocabulary of our taste receptors.
2)What information can give us the performance of a particular dish?
The aspect of a dish has great importance. Each person orders a dish based on its type, which will eat if smoothes dish appe-
tizing.
Another important component is the smell of the dish. Even if it looks amazing, if it has an unbearable odor I do not think
that anyone would like to eat it.
Apart from the smell and the aspect, we define how it is prepared and is really something you will want to eat again. Howev-
er, to have a "wonderful" dish its appearance and taste has to be unique.
A very important aspect is how the dish is served. No matter how tasty it is, if you find something indiscriminately thrown in
your plate, the pleasure of eating will melt.
We receive information about the ingredients of the food through the colors we see. We realize if the food is a fruit or vege-
table, meat or anything else.
Through the presentation of the dish we get an idea of the experience of the cook. However, we have to know that the food
in elite restaurants can not be compared to that of the thousands of ordinary restaurants.
3)Eating unites or separates people from different cultures?
If you look at the different situations you can find division and unification through food. Let's take two situations where food
more or less divides us.
The first is: those people who are vegetarians and those who eat meat. Many people become vegetarians for one or another
reason. Often a discussion is raised between vegetarians and those people who eat meat - whether it is right or not. All these
topics divide somehow people.
Another situation is: the food in different religions. We as Christians eat everything, but on certain days- fasts - we deprive of
any animal products. Nevertheless, in other countries there are foods that are entirely banned. Muslims strictly obey
"haram" (prohibited) to consume pork because it considered unclean. Hinduism forbids to eat veal and beef because the cow
is considered a sacred animal. Quite often among Indians we meet vegetarianism. These rules in the different religions divide
us as a society. Understanding the role of food in the cultural and religious plan is an important part of showing respect and
responding to the needs of people from a number of religious communities. But we can always find a way to avoid uncom-
fortable situations if we have such a guest by offering a choice of vegetarian and meat foods. Therefore, we will show that
we are familiar with their customs and we will show respect to them.
Examples of uniting people through food for me are the holidays such as Christmas, Easter and even birthday parties. And
not only, often preparing the meal itself unites us. Mother and daughter, grandmother and granddaughter learn together
how to make a particular dish, so again our food gets us together and even teaches us.
When people go to other countries they meet history, sights, but also the traditional cuisine. If they meet someone from the
foreign country, they can quickly start a conversation – for instance, the differences in culinary traditions of both countries.
So, they can learn a new recipe to try food that they haven’t known that exist.
There is no man on Earth who has tried all meals. I would be happy if I have the chance to meet the culinary traditions of
another country.

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13 food and human body
Hippocrates said, "Let food be thy medicine and thy medicine be food."
I will try to show 13 foods whose shapes look like the human organs and are useful for us. I would like to find the link be-
tween diet and disease, and between food and health.
1.WALNUT - BRAIN
The core of the walnut resembles the human brain and it is very good for it. One nut per day will improve your memory.
Sometimes the walnut is compared to junk food because it contains
also fat and calories. However, many studies appear in order to refute
this assertion. Walnut contains essential oils, antioxidants, vitamins,
minerals, protein and fiber, all these make it a very healthy food. The
benefits of eating it are many. It prevents from depression. Moreover,
it contributes to the health and strength of hair and nails; it inhibits
the growth of the prostate, and reduces the risk of breast cancer. It
also helps to prevent heart disease and gives a lot of energy.
2. TOMATO - HEART
Tomato resembles the heart more than any other fruit or vegetable.
Tomatoes are rich in lycopene, which gives them their red color. It
has been shown that the consumption of lycopene reduces the risk of
heart disease. Tomatoes are an excellent source of vitamin C, which
also plays a great role in the heart health. Consumption of tomatoes,
especially organic, gives us a better chance to avoid the development
of cancer.
3. GRAPES - LUNG
Grapes have a resemblance to the alveoli of the lungs.
Alveoli allow the oxygen to move between the lungs
and bloodstream. A diet rich in fresh grapes reduces
the risk of lung cancer! Grapes seeds contain a sub-
stance called proanthocyanin, which has a very favora-
ble effect on asthma caused by allergies.
4. GINGER - STOMACH
Ginger doesn't only look like the stomach, but also helps for better digestion of
food. It is used as a natural remedy of stomach problems. It is also used to en-
hance the immune system and to reduce cholesterol. It is a very good spice
which gives an exotic taste to the dishes.

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5. CELERY - BONES
Stalk of celery reminds the bones. It is extremely useful precisely for them to eat this vege-
table. Celery contains silicon, which is part of the structure of the bones. Here is an amazing
fact: the bones contain 23% sodium, the same amount of it is found in celery.
6. GRAPEFRUIT - BREASTS
Grapefruit, orange and other citrus remind the mammary glands (located in
the breasts ) of women. These fruits assist the movement of lymph. Ac-
cording to Dr. Moulavi, "grapefruit contains compounds called lemonoids
that prevent cancer development."
7. CARROT - EYE
The cut carrot really resembles the eye. If you look well you can see "iris"
and "apple." Beta carotene, which gives orange color of carrots, helps to
maintain good eyesight, protects against macular degeneration and cata-
ract formation.
8. MUSHROOM- EAR
When sliced the mushroom really looks like the ear. It is especially useful for
our ears! Mushrooms are a good source of vitamin D which is vital for the pre-
vention of hearing loss. So, it is recommended to eat mushrooms!
9. AVOCADOS – WOMB AND CERVIX OF THE FEMALE
The shape of avocado resembles the shape of the womb. At the same time, avoca-
dos balance hormones and protect against cancer of the cervix. There is another
interesting fact which connects them. To develop the human embryo it takes nine
months, nine months are needed to avocados to turn to ripe fruit! Unique, right?
10. BEAN – KIDNEY
Bean resembles the human kidney and perhaps that is why it helps to maintain the kidney
function. By consuming legumes, we provide our organism to variety of minerals and vita-
mins. An interesting fact about bean is that it contains a large amount of fiber, protein and
iron, which makes it extremely valuable food. Other foods which have beneficial effects on
the kidneys, are cabbage, cauliflower, garlic and onions.

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11. OLIVES - OVARIES
Olives assist the health and the function of the ovaries. An Italian study found that women
whose diets include lots of olive oil, there are 30% lower risk of ovarian cancer. The rea-
sons for this are unclear, but the beneficial fats in the butter may help to suppress genes
predisposing to the development of cancer.
12. RED WINE - BLOOD
Red wine is healthy for the heart. This is an alcoholic beverage rich in antioxidants that protects the lining of blood vessels. Red
wine is rich in polyphenols , one of them is called resveratrol, which prevents blood vessels from further damage. Studies show
that resveratrol reduces bad cholesterol, prevent blood clotting and has anti-inflammatory properties which can further reduce
the risk of cardiovascular disease.
13.FIG - TESTICLE
The fig is known in folk medicine with the capacity to increase sperm count in the male reproductive system and to overcome
male infertility. Figs are rich in seeds and split when ripe. An interesting fact is that the ancient physician Avicenna has called
the fig tree "fruit of longevity".

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Food energy
Energy in - Apples
Some time ago I read a study about flavonoids like quercetin found in apples. It is an unique
phytonutrient which can be obtained from apples. Also, there is natural quercetin in buckwheat
and red onion which is used for salads.
It is not surprising that apples provide a lot of oxygen to our body and reduce tiredness. They
have the same benefits as doing exercise. When you choose to get energy from apples eat it
with the peel because it contains large amount of quercetin.
Energy in - Eggs
Eggs are extremely nutritious, an excellent source of proteins and essential nutrients. They are
full of the essential amino acid-leucine - a branched chain amino acid is essential to muscle
health. Proteins found in eggs give you energy for a long time. That's way it is good to have an
omelette not only at home but also when you eat in restaurants. It is a cheap meal choice and
you can find it everywhere. In addition, it contains vitamin B which gives additional energy.
Energy in- Youghurt
Yoghurt is rich in zinc and probiotics and thus very good for our stomach. Probiotics are mi-
croorganisms that are believed to provide health benefits to our body. Zinc is an essential min-
eral well known as an “exceptional biologic with public health importance”, especially in pre-
natal and early postnatal development. If the level of zinc in our body is low, it slows down
our metabolism and we feel tired and fatigued.
Grapes - "TRAP" FOR SOLAR ENERGY
Grapes are an excellent food and essential medicine. You can trust your taste and decide what
kind to choose - red or white. Whether you are eating red or white grapes, their nutritional val-
ue can help you to improve your health in a variety of different ways. It is interesting to know
how incredibly useful grapes can be for the human body. It can preserve and restore our power
and energy, improve our health and increase our self- confidence.
In 100 g of grapes there are 81.6 g of fruit water, 0.8 g protein, 0.4 g fat, with minimal
amounts of cholesterol (6 mg%), 16.7% of carbohydrates (mainly glucose) and 1.2g cellulose.
All of this gives 60-70 calories. The fruit is rich in plant cells filled with vacuoles which are
degraded very easily by the human body and can be directly involved in our metabolism and
the building of cell structures. This water in plant cells is the reason for the diuretic effect of
grapes.
Grapes are rich in sugars, of which the biggest share falls on glucose. It is interesting, that the
sugar content is proportional to the ripeness of the grapes, and it depends on the sort. In some
sorts of grapes, the sugar content can reach up to 25%, only glucose often exceeds 15%. Vita-
min content is also high. It has all the vitamins that are important for the proper absorption of
carbohydrates in the human body (mainly vitamin B1). The content of vitamin C does not ex-
ceed 8- 10 mg, but it is sufficient to meet the body's needs if consuming 0.5-1 kg of grapes per

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day. Vitamin C is utilized fully, because the grapes are rarely cooked and is mostly consumed
fresh.
The sweet dessert also contains iron, copper, cobalt, manganese, molybdenum, silver, zinc and
others. With its great combination of energy and important nutrients grapes have been used not
only as a food source but also for the treatment of many diseases. It is known that the laxative
effect is due to the content of tartaric acid and a large amount of cellulose in the husks of the
seeds. The tartaric acid neutralizes the peristalsis of the intestines and intensifies and tones.
Grapes also cleanse the kidneys and are an ideal meal for diets of people with problems with
the urinary system. Consumption of grapes also supports the function of the liver. The presence
of large amounts of glucose relieves metabolism, creates glucose liquid around the liver cells
and supports their function and regeneration. That is why the grapes are used in the diet treat-
ment of chronic hepatitis, liver cirrhosis or gall bladder disease.
Why did we forget raisins?!
People have learned to eat raisins before knowing the magic of its juice. Today's scientists al-
ready know all about dry grapes - valuable nutritional qualities, much greater durability, a wide
range of vitamins and easy storage. The first country to start producing raisins is the USA.
Nearly 40% of the global amount of raisins are produced in California, followed by Greece -
20%, Australia - 13%, Turkey 12%, Iran - 8% and so on.
WHAT ARE RAISINS?
It is a grape, with maximum water content of 14-16%.
Energy in - Honey
They say that honey is one of the greatest natural resources. Besides its incredible taste, it could
be a solution to many health problems. Since ancient times, people have known that honey has
healing effect. And nowadays there are hundreds of medical studies that prove it. Here are
some of its greatest benefits.
It is an outstanding natural source of carbohydrates that gives us energy and strength, makes us
physically strong and reduces muscle tension. There is a big contrast between fructose in fruit
and in honey. The glucose in honey is absorbed considerably faster. It provides an instant ener-
gy boost. It is advisable to take a spoonful of honey every day. A toast with honey for breakfast
will instantly make us happier.
Honey helps in conditions of insomnia, too. Instead of pills for better sleep you could drink a
glass of milk with honey or hot chamomile tea with honey. There is no danger of addiction and
nervous stomach. It is super delicious!
Energy in - Oranges
'' Oranges make emotions stronger and also, make us feel full of joy and happiness." -Tae Un
Kim.
Everybody wants to eat juicy oranges. They are especially popular among sportsmen and very
active people because they give them a lot of energy. During winter and around Christmas peo-
ple eat them more than any other season. It is good to have two oranges a day to energize and

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refresh ourselves. It is interesting that the orange is the third preferable strong pleasant smell
after chocolate and vanilla.
Energy in - Olives
Have you ever felt exhausted and without a will to do anything?
In this case, just have some olives and you will feel energetic and powerful again. Do it every
time you feel tired . Soon you will be the happiest person and will enjoy your life!

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The “Vila Melnik” visiting
Every year the students from 11th grade, specialty "Economy", establish their own training firm. This year
my class has the opportunity to practice like a real firm too. Winegrowing is a tradition in our region and
that’s why our main goal is to continue the tradition of our parents. Inspired by the project "Green skills
for social agriculture" we chose the main activity of our company to be "Winemaking". In order to be
better prepared for the future business, we decided to visit one of the most prestigious wineries in Bulgar-
ia. During our visit, we learned a great deal of interesting and impressive things, which the cheerful team
of Villa Melnik told us. Villa Melnik is located in Harsovo near Melnik, the smallest town in Bulgaria. Wine
Cellar Villa Melnik is a family-owned of the producers of good wines from indigenous and international
grapes with a distinct Melnik character. They own 30 hectares of vineyards near the town of Melnik and a
modern winery, which is open for visitors every day. You can visit the vineyards and take part in the vine
growing process, during pruning or harvest seasons wine tasting.
The owner, Nikola Zikatanov, was born in a village across from the winery, Kapatovo, in a family with
longstanding traditions in vinegrowing and winemaking. The team of Mr. Zikatanov took us on a winery
tour of Villa Melnik. They made an introduction to the history and the unique terroir of the Melnik region.
We visited the vineyards and learned about the traditional local varieties, the vinification processes and all
about the way they cultivate their
grapes and how they make the wine.
We learned that the winery is equipped
with state-of-the-art appliances from
leading Bulgarian and international pro-
ducers. The stainless steel fermenters
vary in capacity from 100 liters to 10
tonnes. There is a pneumatic wine press
with a central membrane and a fully au-
tomatic bottling machine with a capacity
of 600 bottles per hour. We visited the
laboratory where the wine magic lives
and where they analyse the grapes and
the wine. The aging of their top wines
takes place in underground cellar-tunnels, which go deep into the sandy hill behind the winery. These tun-
nels maintain constant temperature and humidity.
Finally, our tour finished in the tasting room with wonderful panoramic view. There, we were introduced
to the ways of tasting and we learned about the mistakes that beginner wine lovers make.
Villa Melnik is visited by a lot of people from all over the world. They come to learn about this place and
taste wines from grapes which are cultivated only in the Melnik region. The winery offers wines that can
compete successfully on the world wine stage. Proof of this are the medals that Villa Melnik has won in
various international competitions.

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My extraordinary day in Medi Valley
My extraordinary day in Medi
Valley began on Saturday - Sep-
tember 24, 2016 where there was
a harvest in the valley of river
Struma. For some people this
event was a celebration, but for
others a normal weekday. Of
course, for Medi Valley Winery it
was a working day and also an
Open Doors Day. Dozens of fans
and connoisseurs of good wine
followed closely the path of the
Bakhus elixir from the grapes to
the bottle. I was there as well. I
know that MEDI VALLEY WIN-
ERY is a classic wine complex,
built in 2007 in the village of Smochevo at the foot of the southwestern Rila Mountain, 630 meters above sea level. Thousands of
years ago, the lands along the middle reaches of the river Struma were inhabited by the Thracian tribe called Medi. Besides the
legendary Spartacus, the Medi are known for advanced viticulture and enology, and the cult of wine.
It consists of a modern winery and 370 acres of vineyards. In the production of the winery there is a place where the grape is
processed, another place where initial winemaking is done, a storage of wines and a place where bottling is done. In the base-
ment, it is the cellar for aging the wine in barrels and aging the bottled wine under optimu conditions (temperature and humidity)
prior to their implementation.
The unique and gracious viticulture terroir favors the cultivation of both white and red varieties.
In 2010, MEDI VALLEY WINERY has started implementing a new concept of winery, which aims to become the pearl of Bul-
garian southwest. They create interesting, rich terroir specific wines with own style and unique character, which are made from
specially selected varieties of grapes at optimal ripeness.
The attractive geographical location of the winery, the conditions available and the good wines that are offered, honored with
prestigious awards at national and international competitions convert MEDI VALLEY WINERY in a charming destination for
wine tourism.
In MEDI VALLEY WINERY I saw many people - guests and friends of the winery. All of them have responded to the invitation
of the management team - to get involved in the operations of processing the grapes harvested in 2016, and to see how a normal
working day is running out during the grape harvest.We had the possibility to touch the grapes with our hands. It was an unique
feeling. They select it and then it is turned into wine.
We all observed the whole process, how the grapes in boxes, pass through the sorting belts where untiring hands allow only good
grains to become the basis of a new wine. This wine will conquer us with its scent, then it will become clear, it will develop and
shape during the next months until it reaches the maximum harmony.
I tasted the wines from the barrels where the highest class of wine matures. I took some pictures of myself with the gold rhyton
won at the biggest international competition in Bulgaria in 2015 ‘Winery of the best white wine vintage 2014’ - Eccentric Inkan-
to x Chardonnay Sauvignon Blanc.
Many of the connoisseurs tasted iconic series of wines such as - Incanto, Excentric, and the bestseller A Good Year. The most
patient visitors were able to test the barrels from the cellar. Especially for the Open Door Day they opened their last two bottles
of their first great wine. Due to this wine MEDI VALLEY became a factor in the Bulgarian wine producing - it's called Incanto
Merlot 2010. Besides, it was a pleasure when they showed us how it has evolved during the years 2011 and 2013.
There were also small wine explorers. For them, of course, there wasn’t any wine but grapes, games, cake and hugs with their
mothers. But they took me back years ago when I wanted to know why was my dad spinning the cup and what was so looking
into it.
I understood. He was glad to see recreated in unique colors, aromas and flavors solar energy. Because, as he says, the wine is just
that. I remembered something else: if you touch the unique place called MEDI VALLEY WINERY, you will become a friend
forever.
Golden bunch

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The festival "Golden bunch -2017" - a celebration of young/new wine and folklore
The festival "Golden bunch -2017" is the sixth edition. The idea of organizing it originated in
2012 as a project for rural development. After that, it was conducted by the Association "For
Melnik" together with the Municipality of Sandanski, and this year its organized completely by
the Municipality of Sandanski. The festival is held in February, when is the holiday of the vine-
growers Trifon's Day.
During the festival days the smallest town in Bulgaria, Melnik is visited by many people from
Bulgaria or even foreign countries. It is a very popular festival – local people revere it because
it is their livelihood – the growing of grapes and the producing of wine. At this festival wine
producers from the region present their products. They participate in two competitions – the first one for winemakers with
wine Melnik topaz - these are the wine cellars and the other for domestic wines made of Wide Melnik and Bouquet. This year,
the first competition was attended by nine wine cellars. However, the
number of domestic wines is much higher because almost all resi-
dents make wine for own consumption and they are proud of it.
So, taking advantage of the festival days, a group of participants in
the "Green skills for social agriculture" visited the town of Melnik.
Surprisingly, we learned that, in addition to the wine exhibition and
the rich folklore program, in which took part current and former stu-
dents from our school - ZPG, this year the festival has a charitable
cause. The funds collected from it will be given to a young man who
needs a medical treatment. He has a transplanted kidney and he
needs a life support therapy.
Taking part in the festival helps us to meet many wine producers.
We had the opportunity to talk to them and to enrich with information the catalogue, which we prepare for them and their
products.
1. SINTICA
Wine Cellar Sintica is the new face of the Complex Experimental Station established in mid-20th century in Sandanski. In the
past, new branches, variations, and the unique grape varieties Melnik 55, Melnishki Rubin, and Sandanski Misket were devel-
oped here. In 2006, the brand new modern Sintica Winery Complex was built: it inherits the traditions of the old winery and
carries a new ideology: developing the potential of the local Bulgarian grape varieties. La Poesie, Renaissance, Le Passionnel,
Explosion, Sinti, Conomladi. Preferably book in advance for wine tastings.
2. DAMIANITZA WINERY
Damianitza's mission is to make premium wines that appeal to cosmopolitan wine drinkers, while reviving the legacy of wine-
making in Bulgaria. The winery was founded in 1940, and purchased in 1997 as part of the country's post communist privatiza-
tion process. The current bottling capacity is 2,000,000 bottles, which makes the winery one of the top five main players on
the domestic market. The terriroty of the vineyard is partly occupied by Livadi Estate Livadi, a polyculture farm that grows sus-
tainably various animals, where each animal has access to clean air, water, and sunshine.
3. VILLA MELNIK
. Wine Cellar Villa Melnik is a family-owned boutique winery that focuses on wines from indigenous varieties. It provides excel-
lent opportunities for wine tourism: you can enjoy walks through the vineyards, tours of the production facility, wine tasting,
corporate events and team-building. Notably, the winery's oak barrels age inside underground cellars dug into the sandstone.
Depending on the season, visitors can take part in the vinegrowing and winemaking processes or blend their own wine. The
winery has wheelchair access and a suitable caravan parking.
4. ORBELUS
Orbelus produces wines from certified organic vineyards. The architecture of the winery is unique: it is shaped like a wine bar-
rel that is half-burried in the ground. Inside, the production facility is modern, and the floor below the ground where the wine
ages contains eighty French barriques. Visit the winery to learn more about organic winemaking and to taste the wines from
the unique local grape varieties Melnik 55,Rubin, Sandanski Misket blended with French grape varieties

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5. ZLATEN ROZHEN
Zlaten Rozhen owns vineyards in the village of Kapatovo and produces excellent boutique wines.The winery is open for wine
tours and degustations. Zlaten Rozhen also owns a hotel with a restaurant and a tasting room in the village of Rozhen, as well
as a hunting company with two hunting areas, Lopovo and Studenata Voda, which are situated near Sandanski and Pirin na-
tional park.
6. RUPEL
The vineyards of family-owned winery Rupel are situated near the villages of Dolno Spanchevo and Harsovo. They grow Bulgar-
ian, Italian and French varieties: Melnik55, Merlot, Caberner Sauvignon, Marselan, Sangiovese and Nebbiolo. Rupel’s new bou-
tique winery opened in 2015. There, you can learn more about the pro¬duction process, taste the wines, and take part in vine
pruning and harvesting.
7. ORBELIA
Orbelia is situated at the foothill of Belasitsa Mountain and carries its old Thracian name, which means "white, beautiful moun-
tain". The winery opened in 2013 and has a modern production and laboratory facility. Some of the wines age in French, Bul-
garian, American, and Hungarian oak barriques. The exterior and interior of the winery convey the spirit of Bulgarian culture
and traditions and are a perfect backdrop for wine tours and tastings.
8. PRI SHESTAKA
The Manolevi Family are one of the oldest winemaking families in Melnik. They call them Shestatzite ("The 64 ones") because
at least two of the members of the family have six fingers on their hand. You can visit their old cellar, which is partially dug into
the sandy hills of Melnik, where the wine ages in oak and chestnut barrels.
9. VILLA ILIA
The vineyards of Villa Ilia are situated near the village of Levunovo, which is also the birthplace of the owner. You can
taste and buy his wines from his two wine stores in Melnik (the Blue House) and in Sandanski.
10. VIA VERDE
Via Verde produces boutique wines from classic and local grape varieties, carefully grown in their vineyards in Le-
vunovo village. Their winery is planned to be built nearby.
11. STRYMON
Strymon was created by a group of enthusiastic friends, brought together by their love of good wines and the traditions of the
Melnik region. The vineyards are near Levunovo, and the wines can be tasted in the authentic cellar of Lumparovata Kushta in
Melnik.
12. KAPATOVO
. Kapatovo Gardens and Vineyards is a family-owned estate with vineyards and orchards with apples, peaches, cherries, and
pomegranates. In a region with traditions in vine-growing, Kapatovo started a new story by introducing grape varieties that are
not typical for the region. Their wines are vinified in Damianitza.
13. SVETI VRACH
The winery was founded in 1994 and produces wines from its own vineyards, situated near the city of Sandanski. The produc-
tion facility and store are just outside Sandanski, on main road E79.

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Vinary 2017
On 25th February, 2017 the participants in the project “Green skills for social agriculture” visited Plovdiv
a town where the International Fair was hold. We had the opportunity to see and talk with representatives
of wines, manufacturers of traditional meat and dairy products, fruits and vegetables canned , organic
foods, sugar and confectionery, traditional and modern dishes.
What did we see and learn by visiting these international exhibitons:
1. Winery 2017
2. Food Teh
3. Horeca Plovdiv
4. Sapori d’Italia
We saw a wide variety of wines and we found out which of them have received a Golden Riton:
The white wine that was chosen - Cabyle Chardonnay and Sauvignon Blanc - Villa Yambol. From the last
year's harvest was awarded Chardonnay Elenovo made by Edoardo Miroglio.
Rose varieties– Gradn Prix Golden Rhithm Rose - The Black Sea Gold.
For the first time the Golden Riton was received from Oryahovitsa winery for their Rose– Gaetan Rose.
The Executive Director of Peshtera Winery – Plamen Boykov was also awarded.
Kosta Kostov, from Sandanski, was also awarded for his annual contribution to the development of the
wine – sector.
The company "Niko" offered us to try their different foods. This is a pastry shop, which started its work 16
years ago in a town called Asenovgrad with only three employees. The company produces homemade ice

16
cream, and various kinds of special bread. At present, there are 38 employees. They participated at the ex-
hibition for the first time and presented some of their products: hand made candies, truffles, profiterole,
cakes with fluffy crust and Belgian chocolate, bread baked on stone with spelled and others.
The company Marshal 91 Ltd was established in 2012. Its main business is growing its own apple, cherry
and plum plantations and manufacturing fruit juices having the Bagra trademark.
The main activity performed by the company is production of 100% apple juice, cold pressed, with no ad-
ditives like water, sugar, preservatives, coloring agents, etc, as well as mixture of juices.
✓ Apple and plum juice
✓ Apple and berry juice
✓ Apple and sour cherry juice
✓ Apple and grapes juice
✓ Apple and raspberry juice
✓ Apple, pear and quince juice
The production process is performed with high quality, professional
high-tech equipment produced by leading manufacturers.
Du Chef
Gourmet truffle cheese
If you are looking for the ideal food pairing for a fine glass of wine, Chef Radichev’s Gourmet Cheese is
your answer, a unique and amazing taste of Bulgaria!
Elegant and sophisticated, these cheeses will add a gourmet twist to your breakfast, dinner or party, suita-
ble for any occasion and a perfect gift for every taste. Every cheese lover will find the perfect rose, white or
red wine food pairing in “Du Chef” gourmet cheeses.
We have received information about many wineries and we will share lessons learned for two of them:
YAMANTIEV’S WINERY
Yamantiev’s winery is situated in Bulgaria’s best region in terms of soil and climate conditions for growing
high-quality red grape varieties. The winery is situated in Ivailovgrad, a small city in the South-Eastern part
of Bulgaria, 5 km away from the border with Greece and about 60 km away from Turkey, at the foot of the
East Rhodope Mountains.
200 ha of vineyards were planted from 2006 to 2014 with different varieties incl. the french-originating
Merlot, Cabernet Sauvignon, Syrah, Carmenere and others.
The professionalism and knowledge of Mrs. Yamantieva – our technologist, and the modern approach to
the wine process development of her husband – Mr. Yamantiev, allow the age-old winemaking tradition of
the unique region of Ivailovgrad, Bulgaria to be continued and give our customers the opportunity to touch
the history of a wine family in each bottle we produce.

17
Villa Vinifera
Established back in 1936, Villa Vinifera is proud of its specially selected wines created with love, care and
attention to every grain of grapes.
It was built by a German architect whose name is lost somewhere in time, but the found archiv-
al drawings and documents confirm it and create a sense of professionalism. Its first name is
"Misket". Since then the winery have never stopped working and always as a place for special
clients and guests with limited edition wine. In the winery are working people who not only
love their work but also live with the transformation of the liquid from must to wine.
The farm "Nedko Mitev" is related with dairy production. Yogurt is produced by protected technology,
from selected milk. Nedko Mitev handles over 60,000 acres to receive our animals quality food, which we
know is clean and unmodified. There are many interesting advertising brochures . Brochures in the shape
of the map of Bulgaria and brochures with yogurt.
The fir “„Besst drink“ were developed 4 main drinks featuring seven herbs:
TONIC or “Besst active” with an extract of Tutsan (Hypericum perforatum) and Thistle (Onopordum
асаnthium), seasoned with lemon juice and mint.
SOOTHING, relaxing or “Best chill-out”, with an extract of Speedwell (Veronica officinalis), Nettle
(Urtica dioica) and Cinnamon (Cinamonum Zeylanicum).
RESTORATION, “Best romantic”, with an extract of Ginkgo Biloba (Ginkgo Biloba) and Calendula
(Calendula officinalis), seasoned with grapefruit juice.
STRENGTHENING, refresh or “Besst Cool” with an extract of Golden root (Rhodiola rosea) and Ginkgo
Biloba (Ginkgo Biloba) with natural aroma of coffee.
In addition, we developed also a drink for children with strawberry juice and without herbs.
We met with Bozidar Dokov. He works in the Agency for the vineyard and the wine, in the region of
Blagoevgrad. He is a member of the jury that awarded the winemakers. He promised to give us an inter-
view soon.
We, the students of ZPG, did not drink wine but we tasted some varieties of soft drinks and foods.
The whole day was very exciting. We came back tired but very satisfied! We will gladly go to Winery
2018 next year. So we can make a comparison and strengthen the knowledge acquired during the project.

18
Farm Meadows
Farm Meadows is a multicultural company in which different farm animals are bred. They grow up in
grasslands.
It’s located 6 km away from Sandanski and it is near the villages around the town area. Philip Harmanliiski
is the owner of the farm.
Mr Harmanliyski is inspired by the American farmer Joel Salatin from
“Polyface farms”. He and his team perceive and accomplish his ideas.
On the fields meat-breed chickens are raised. They graze grass and breathe
fresh air.
The birds are placed in crates and are protected from predators.
Every day the crates are moved and that prevents vermin attacks. Their
food is free from Genetically Modified food, hormones and antibiotics.
Birds are treated with herbs and through isolation. The birds grow slower
as they are in their natural cycle/they grow for 90 days instead of 30 like
the industrial chickens/. Their meat is more structured and it requires a
longer treatment.
However, there are not only chickens
but other animals too. The growing process in birds is similar and their
idea is to imitate nature. Cows are in a new pasturage every day in or-
der to be as far as possible from their excrements in which flies have
laid their eggs. After few days chickens are allowed to feed on the
grassland where the cows have been , so the birds can eat the bugs and
larvae. In this way, the birds have food and the pasturages are clean of
flies.
The sun destroys parasites and the grassland is ready for a new cycle
of the cows.
The food of the pigs is mixed with wheat and corn. They are left to run free and make mud baths.
Mud baths are important because they cool down their bodies, kill parasites and protect them from the sun.
The fat of pasturaged animals is rich in omega 3 acids thanks to the chlorophyll in the grass.
When the grass needs to be cleaned from weeds the pigs are the main helpers. They dig, grub and do the
excavators job for free. As Salatin says – on the pigs
forehead is written “I am ready to do anything in return of corn”. In order to lure them they put corn be-
tween the different layers. That is irresistible lure for the pigs. While looking for the corn they dig up the
barn. That helps to aerate and stimulate the compost process.
The next step is to bring worms, because they turn organic matter into humus that gives life and health to
plants. When the worms finish their work the livestock bedding is returned into the grassland as humus. In
that way the cycle ends and everything is used.

19
Structure and shape of the grape
The grape consists of two sharply differ-
ent parts: the cluster that represents the
skeleton of the bunch, and the actual fruit
- grains.
The clusters are attached to the nodes of
the branch. This part of the cluster is
called the
handle, per-
haps it is
wrong if the
bunch is a
single fruit.
The length
of the handle and the type of grape vary in the different
grape varieties. First, a separate branch of the cluster is a
tendril. Often it is missing or dries and falls before flow-
ering, sometimes it turns into a small side cluster, as is the
case in bunches with aliform form (Petit Ver- dot), or de-
velops in normal cluster, as double clusters. The charac-
teristic shape of the cluster is determined by the shape of
the secondary nodes of the cluster, ending in the stalks,
which are nipples. For example, the bunch has a conical shape
when the base of the top nodes of the cluster becomes
shorter and smaller. The
bunch is cylindrical, when the branches have the same
length.
The cluster reaches its final size when the grape is ripened.
At the beginning, it is very green. Although, it loses part of
chlorophyll, usually it stays green after ripening the
grapes. In some varieties, however, it turns in (Malbec). The
handle undergoes a maturation process at the same time the
rod on which it is situated; it darkens and dries the tissue
and become hard, that is why the separation of the clusters
is difficult.
Berries are fastened on the stalk (bed). The structure of
the clusters depends on the length of the stalk. If the
stalks are long and slender the grains are separated from
each other and the clusters are loose. In some varieties,
conversely, stalks grow fat and remain short. In this case,
the clusters are concise and the grains - compressed and
flattened. The loose clusters are inherent in the dessert varieties while wine grapes is in
the most compact clusters.
The following table indicates the percentage weight of various parts of bunches be-
fore maturation and after that.

20
Also, pointed measurements made in 1893 by Girard and Linde concerning the four
varieties, as well as new data and Payne Maurier.
Mechanical construction of the cluster and the grain at maturing according to Girard
and Linde
By Payne and Morier
Structure and chemical composition of the cluster
In a normally developed grape cluster represents a 3 to 7% by weight. In spoiled or
affected by cutting grapes, this percentage can be much larger. Bunches with small grains
have proportionally bigger cluster.
From a chemical point of view, the cluster approach the leaves and mustache. It is low
in sugars, medium rich in free acidity and is very rich in acids converted into salts, because
it contains many mineral substances. Cellular and juice has a high pH, over 4 clusters are
particularly rich in polyphenols. Contrary to general opinion insistence (soaking) of the clus-
ters in the production of red wine grapes Oron does not cause increase and decrease the
acidity of the wine with significant increases in pH.
Parts Before maturation Maturation
Grapes:
Cluster
Beans
10 to 20
80 to 90
2 to 4
96 to 98
Grains:
Meat
Cuticle
Seeds
65 to 80
15 to 24
5 to 9
75 to 85
15 to 20
3 to 6
Cabernet Merlo Malbek Petit Verdot
Parts of the grain:
Average weight g
Flesh,%
Zipper%
Pips%
1,32
74,4
19,8
5,8
1,62
78,8
16,4
4,8
1,60
82,9
14,2
2,9
1,83
76,0
21,0
3,0

21
This table has a chemical composition of clusters of four Bordolezki variety grown in
the same soil. Red varieties vary from white with higher content of polyphenols
Chemical composition of the cluster
(Leonyan, 1951)
Content of 1000 at maturation
The stalks are particularly rich in phenolic compounds. Indeed, by leaving bunches of
grape pulp the permanganate index of red wine increases significantly. The presence of leu-
cocyanidin in red wines was demonstrated by Ribera-Geyon.
He has found that clusters give the wine around 1/3 of the
total leucocyanidin.
In 1910, Lasbordes proves that the tannin in the vine and
wine have the properties of leucocyanidin. Rosenheim con-
firmed that in 1920.
Structure and chemical composition of
the seeds
Grape must normally contains four seeds originating from the four ovules found in the
ovary. Very often, the number of seeds may be larger - when the ovary contains more than
four ovules. Almost always, however, the number of seeds is less than - three, two and one
often due to lack of or damage to one or more ovules.
Sometimes, due to improper fertilization, grains have no seeds or seeds are smaller
than normal. In such case, the not swollen grains remain small, although they may ripen and
accumulate more sugars. This damage is called Milerandazh; if it is very common it causes
severe reduction of yield.
Cabernet
Sauvignon
Merlo Malbek Petit Verdot
Parts of the grape:
Bunch,%
Grains%
Parts of the grain:
Average weight g
Flesh,%
Zipper%
Pips%
2,9
97,1
1,22
87,4
8,7
3,9
2,7
97,3
1,65
88,4
7,9
3,7
2,4
97,6
2,70
91,0
6,5
2,5
1,7
98,3
1,37
87,6
6,9
5,5

22
The absence of seeds in the grains is a characteristic which is preferable in dessert
varieties, but also for the production of raisins. The lack of seeds depends on the ability of
grains of some varieties to develop without being fertilized, or usually due to improper for-
mation of the ovules of all grains.
The development of seeds is essential for the size and the composition of the grains.
The weight of the grains is based on the number of seeds.
Structure and chemical composition of the cuticle
The cuticle consists of epidermis and several layers of cells located underneath. It is that
part of the grain, which is removed by crushing them. The distinction is difficult. According
to Girardello Linde the skin represents 6 to 9% by weight of the grains. Cuticle plays an im-
portant role in winemaking.
The cuticle consists of 6 to 10 layers of cells. To the surface of the grain cells are smaller
but have a bold walls. The internal cells are larger, but with thinner walls. When the grain is
cut it shows that between the skin and the flesh there are not borders.
Chemical composition of the cuticles
The most characteristic skin substances are yellow and
red pigments. They appear in gray grape and maximize
the volume reached at full maturity.
Grapes healing effect and chemical
composition
The flesh of the grape and the extract from its seeds
contain powerful antioxidants (proanthocyanidins and
resveratrol). They are also insurmountable barrier
against harmful UV-rays of the sun. Therefore, grape oil is the main ingredient in many sun-
screen lotions.
Red grape cuticle contains resveratrol and its seeds together with certain substances in
grape seed extract protects the body against the development of tumors. Such effects
have phytonutrients ellagic acid and quercetin, which are also contained in the fruit.
Grapes favors the prevention and treatment of heart disease, thanks to that it contains
glucose. It is enough for the normal function of the heart to take 200-300 grams of ripe
grapes per day. Glucose is a physiological stimulator of the heart, supports the processes of
Proporti-
on
on
cluster,%
pH Free
acids
Salts Assembly
the cations
Wine
acid
Apple
acid
Lemon
acid
Assembly
on
aniions
Soluble
polyphenols
Sauvignon
Semillon
Cabernet
Sauvignon
Merlo
6,8
5,9
8,1
4,08
4,30
4,52
88
58
67
102
104
138
190
162
205
94
86
62
80
80
98
6
5
10
180
171
170
5,4
6,8
12,0

23
oxidation and metabolism. Therefore, grape sugar participates in the
energy balance of the human body.
Again, the ingredient resveratrol in grapes regulates blood sugar lev-
els, which is important for people prone to diabetes. An important
factor for prevention of the disease is to maintain a normal body
weight. The antioxidant resveratrol helps to reduce excess fat de-
posits in the body and prevents re-deposition.
The grapes increase resistance of the liver cells and it
acts as an antidote.
Grapes has excellent properties for visually impaired.
Regular consumption of fruit limits the risk of vision
loss associated with aging, known as macular degenera-
tion. Studies show that three servings a day reduce the
risk of this degeneration on average over 36 percent.
Grapes are strongly recommended for tuberculosis and
other acute and chronic diseases of the lung. It is bet-
ter to be consumed by asthmatics and people with
chronic bronchitis. Grapes clears the airways of mucus and phlegm.

24
Technological chart of vine growing
1.Tilling of the soil
1.1 Autumn ploughing-
November-December
1.2 Spring ploughing-March-April
1.3 Cultivation-May-June
1.4 Earthing up by hand
2.Applying fertilisers
2.1 Manuring
2.2 Spraying ammonium nitrate - April-May
2.3 Spraying superphosphate-November
2.4 Using sulphate-November
3.Irrigation
3.1 Watering by hand
4.Pruning
4.1 Pruning by hand (breaking off sprouts and tying them up) - March
4.2 Pruning and passing through wire construction—May
5.Gathering the harvest-September

25
Diseases of the vine
The Manna is the most widespread disease on the vines and it is caused by the mushroom
Plasmopara Viticola. It attacks its green parts but it is most dangerous when it infects the grapes and the
leaves. The leaves, infected by this disease, die
and fall down. The grapes start to form spots
with white coating on them. Later on, the spots
become brown and the texture becomes dead.
When the spots are in the center the whole grape
dries down. If any protective operations aren't
done on the vineyards, this disease would
damage and destroy the whole harvest. A
successful fight against it can be made in a few
steps. Spraying is done depending on the
development of the manna, the weather and the
increase of the vineyard. It is sprayed sometimes in
May and June in the time of the blooming when
the weather is cool and there is intensive rain.
The aim of this spraying is to cover all the green parts of the vine with fungicides and to protect the vine
harvest from infections if there is a long raining time.
The next spraying is after 10-14 days but when the weather is rainy it is sprayed in 7-8 days. The
spraying usually ends in the end of July. The last one or two sprayings are made with only honey products
which are hard to remove by the rain and protect the most active leaf mass from the manna.
The vine is attacked by some different groups of mites. The vine mites, almost invisible for a
human eye, are small spiders. They stay overwinter time in the holes of the crust and the upper part of
the vine in groups of 50-150 or more. During the year, they develop several generations( 6-8 ). The
female mites have from 40 to 150 eggs which are
hardly seen by a human eye. Maggots will be
hatched from them in7-8 days and for 12-15 days
they will be transformed into adults. They are
found on the bottom side of the leaves. Beside
the leaves, the mites also suck from the grapes
and the green grains. The place where they suck
has black dots. Spots are formed on the grains
and they look very dirty. The grapes and the
branches become gentle with a dirty green color
and become very easy to break.
The mites attack every kind of grape, but they
prefer the muscadine and the sorts which leaves are strongly hairy on the bottom side. If there is no fight
against the mites the grape doesn’t harvest well and it is covered with spots, and the vine freezes easily.
The fight against mites is in the fall and spring time. In the fall there is a spraying after the leaf fall. In the
spring an early spraying is made. The most effective spraying is when the vines start to grow leaf buds. In
this period the mites are out of their holes and have attacked the buds and then it is the most effective
time to get rid of them. The second spraying is made after 10-15 days after the first one.
It is possible to spray at the same time for mites and manna when the specific products are
combined.

26
BENEFIT FROM GRAPES
Grape is a perfect fruit for supplying our organism with energy. The reason is that grapes contain plenty of
easy for consuming sugary vitamins as vitamin B and C, minerals and microelements as calcium, potassi-
um, iron and magnesium. Almost everything that nature can give us is in it. That’s why it has benefits on
the nervous systems and muscles. The grapes have an excellent refreshing effect. It’s perfect for those
whose energy needs are bigger, like growing kids and athletes.
History:
The grape is an ancient fruit and it was known in the near East seven thousand years ago. Its healing abili-
ties were known from the Thracians and the Ancient Greeks. Grape is one of the most useful product for
man. Evidence for that can be found in the ancient times. Grape curing, known as ampelotherapy, is men-
tioned in lots of ancient scientist works. Dioscorides, who lived in Nerone’s time, talks about ampelothera-
py for the first time in his five books called “De material medica”. Later, Pliny the elder shares his observa-
tions on the effect of the grape juice as medicine in his book “Naturalis Historia”, book 23. In the fifth cen-
tury B.C Hippocrates gives advice for using grape as treatment for the eyes. In the 164 DC Galen discusses
the perks of grape in lots of human organism diseases. In the middle centuries many doctors confirm the
grape curing as useful. In the end of the 19th
century in Swiss resorts the most used fruit is the grape. 70
years ago in Bulgaria was found the first grape clinic by doc. Nikolay Spirov which was placed in Saint
Konstantin and Helen. Unfortunately, the place was closed at the beginning of the WWII.
Health:
Rich of polyphenols (mostly
found in the black grape) and
powerful antioxidants, the grape
gives the body elements with
protective properties which are
working in different levels. It pro-
tects the cardiovascular system
with slowing the aging process,
decreases the formation of the
‘bad’ cholesterol and improves the
blood vessels sta- bility.
Swiss scientists had found out that consuming grape regularly can decrease risks of having a demen-
tia and Alzheimer also strengthen your memory. Antioxidant characteristics of the grape protect the skin
from ultraviolet light which causes skin cancer.

27
Grape treatment
Modern scientists are facilitated by sophisticated instruments and equipment. But how did
Sumerians and Romans know all about treatment with grape and wine? In Sumerian cuneiform
plates could be seen the name of goddess Geshtinanna – Heavenly vine who represents an
Amageshtin which means Mother vine. The Sumerians gods often finished their celebrations
with vine and grape.
In the second half of the XIX century Switzerland’s doctors upgrade grape treatment in
combination with climate and mineral water. After that, Italia, Russia and France started using
the grape treatment. In 1933 in Bulgaria is founded a sanatorium for mineral water and grape
treatment.
The grape treatment is used successfully with people who have liver diseases because
grape sugar increases the defending power of liver and has antitoxic effect. RBC and hahemo-
globin increases their values.
The grape juice has a favorable effect on the gastrointestinal system. It also helps patients
who have gastritis in which the secretion and the acidity of gastric juice are increased, there is a
sharp decrease. Constipation disappeares, the general condition improves immediately, pains
and heaviness in stomach also disappear and appetite inreases. This double impact of the grape
on the dynamic of the gastric secretion is explained by the normalizing effects on the autonom-
ic nervous system. In order the grape to have a beneficial effect on the digestive system it is
very important when is taken - before or after the food. On the one hand, eating a kilo of grapes
on an empty stomach causes slight loosening of the colon, on the other hand, eating it after the
meal causes a feeling of fullness and weight. In the empty stomach, it stays for some time and
quickly enters to the duodenum, where with heartburn irritates the mucous membranes, and in
neuro-reflex pathway stimulates the secretion of bile and pancreatic juice.
The grape treatment is recommended together with medicaments and climatic treatment.
It helps to enhance the immune system, improves the metabolic processes, increases the alka-
line reserve of blood, intensifies coughing , normalizes breathing, clears secretions, removes
fatigue and sleepiness, a person becomes cheerful and efficient. It strenghtens the bones. Until
now, all we knew that the reduction of calcium is responsible for osteoporosis and bone fragili-
ty. Global studies show that a large role in protecting bones from thinning with age plays the
pine. The grape is rich in large amount of natural salt of boric acid. In a glass of grape juice or
wine there is 1 mg of pine. In addition to grapes, but in less quantity, it is also contained in ap-
ples, pears, almonds, plums, and carrots. In women over 45 years of age , in order to protect
their bone system it should be taken 3 mg of pine per day. Calculate how much more pleasant

28
is to drink a glass or two of grape juice or wine instead of taking medicaments. However, we
should not think that the pine is the panacea and that it will cure all deseases, it is very im-
portant to monitor the level of calcium.
Wine form Melnik
THE TERROIR
The natural and climatic conditions in the Melnik region are some of the most favourable for wine pro-
duction in Bulgaria. This is the warmest and sunniest part of the country. The climate is Mediterranean
with a vegetative period of 224 days, average temperature sum of 4385 C°, and absolutely no sources
of pollution. Our vineyards are situated on a hill with south exposition. Our vineyards are exposed to a
light breeze, which comes down from the slopes of the surrounding mountains Pirin, Belasitsa, and
Slavyanka and it does not allow mists or humidity to linger on the vines. The terroir is characterized by
sandy soils, which allow water to seep through, as well as limestone and volcanic deposits from the
nearby extinct volcano Kozhuh. We do not treat our vineyards with any pesticides and do not use any
damaging practises that may create pollution or in any way harm our grapes or the people who enjoy
our wine.
The wine is the alcoholic beverage made from fermenting the grapes and it is famous all over the
world. But only few know all the things that are necessary for the wine. The commonly known things
are that the wines can be classified into red and white wines. The red wines are prepared from soaking
the grapes including the skin and the white wines are made from removing the skin of the grapes after
fermentation.
Do you know that drinking red wine has some health benefits? Do you all know that there are special
wine glasses for all the types of wines available? And these wine glasses serve a major part of the taste
and flavor of the wine.
Here comes the other important thing for the wines like serving and storing temperature. The wines
should be stored and served at a correct temperature. Otherwise, they will lose their wonderful charac-
teristics.
Not many people in this world are aware of these things. So here we come, to let you know all the im-
portant things about the wine online. Each page on the site has been developed carefully in order to
give correct information to our online visitors.
The page, history of the wines gives you the brief knowledge about the wine cultivation in the world. In
order to help all levels of wine drinkers there are many photo galleries, articles, video clips available.
These will help to get interested in the mesmerizing world of wine. The wine making page helps you to
produce wine as a home product in a hygienic manner. This is a superb place if you would like to know
about the wine calories. Since there is no information regarding the calories on the bottles. Different
types of grape varieties that are used to make different types of wines like red and white are also avail-
able. The wine equipment helps you to start your own winery either at home or in your vineyard.

29
FACTS
• One ton of grapes makes about 60 varieties of wine, or 720 bottles. One bottle of wine contains
about 2.8 pounds of grapes.
• Bubbles in wine have been observed since ancient Greece and were attributed to the phases of
the moon or to evil spirits.
• Traditionally, firstly, the lighter wines is served and then move to the heavier wines during the
meal. Additionally, white wine should be served before red, younger wine before older, and dry
wine before sweet.
• People who have wine phobia are called Oenophobia – and they really exist. It might sound funny,
but this phobia – just like others, cause them a lot of suffering, especially if they go out to restau-
rants a lot.
PROCESS
Everything starts with the grapes on the vine: and it's very important to be properly har-
vested. If the grape is not ripe enough, or it is too ripe, it would harm the wine. Be careful
when harvesting the grape because it contains the potential of the wine. It is possible to
produce a bad wine from good grapes, but not a good wine from bad grapes.

30
In order to harvest the grape many teams of pickers are needed. This is the most exciting
time of the year, and all winegrowers hope for good weather conditions during the harvest.
Because the bad weather can ruin the harvest completely.
The hand-picked grapes are collected in a trailer.

31
Increasingly, the grapes are harvested by a machine. It is more cost-effective. In warm re-
gions in order to preserve the quality of the grapes are picked at night, when it is cooler. It
is much easier to do the picking by a machine.
The harvester plucks the grape berries off the vine and then dumps them into bins to go to
the winery. This is in Bordeaux.
These are machine-picked grapes being sorted for quality.

32
Hand- picked
grapes arrive
as whole
bunches in
the winery.

33
Sorting hand-picked grapes for quality. Any rotten or raisined grapes, along with leaves and
petioles, are removed.
These sorted grapes go to a machine that removes the stems. They may also be crushed,
either just a little, or completely.

34
This is a reception area in a small winery. Here the grapes are loaded and then they are tak-
en by a conveyor belt to a tank, from where they are pumped into the fermentation con-
tainer.
This is where the red wine making differs from the white one. The red wines are fermented
with their skins, while white wines are pressed, separating the juice from the skins, before
fermentation. This fermentation container - a shallow stone lagar in Portugal's Douro re-
gion - will be filled up and then the grapes will be foot trodden, so that the juice can ex-
tract colour and other components from the skins.

35
This is a very traditional winery, again, in Douro. The red grapes are foot trodden, therefore
the fermentation process begins naturally. These men are mixing up the skins and juice by
hand: this process is carried out many times a day to help with extraction, and also to stop
bacteria from growing on the cap of the grape skins that naturally would float to the sur-
face.
These red grapes are fermented in a stainless steel tank. During the fermentation, carbon
dioxide is released, so it is OK to leave the surface exposed. Sometimes, however, the fer-
mentation takes place in closed tanks with a vent to let the carbon dioxide escape.

36
In this small tank the cap of skins is punched down by using a robotic cap plunger. In some wineries, it is done by hand, using
poles.
An alternative to punch downs is to pump wine from the bottom of the tank back over the
skins.
Here, the fermenting red wine is pumped out of the tank, and then pumped back in again.
The idea is to introduce oxygen in the wine to help the yeasts in their growth. At other
stages in winemaking precautionary measures are taken to protect the wine from oxygen,
but at this stage it's needed.

37
Once the fermentation process is finished, most red wines are then moved to barrels to
complete their maturation. The barrels come in all shapes and sizes. In the picture above,
you can see the most common size: 225-250 liters. Important aspects that affect the devel-
opment of wine are the material (oak or not) and whether or not the barrel has been used
before.
This is a larger and older barrel, giving virtually no oak character to the wine. This barrel
suits some wine styles better than smaller barrels.
This is a basket press: once fermentation is completed and the young wine is drained off
the skins, the remaining skins and stems are pressed to extract the rest of the wine that
they contain.

38
This is a bladder press which is used for some reds and almost all white wines. A large blad-
der is filled with air, pressing the contents gently and evenly, with gradually increasing
pressure.
And this is what is left at the end - the wine marc. It can be used to make compost.
This is the inside of the tank which is used to ferment white wine: the residue consists of
dead yeast cells.
Barrels halls can still look quite traditional. The cold underground cellars are perfect for
maturing wines - a process that takes from six months to three years.
Winemakers typically check the maturing level of the red wine periodically, and fill the bar-
rels as some of the wine evaporates during the maturation process.

39
Occasionally, it is necessary the wine to be moved from one barrel to another, or from bar-
rel to stainless steel tank. This cellar hand is using nitrogen gas to move the wine without
exposing it to large amounts of oxygen.
Here, the wine is moved from one barrel to another, deliberately exposing it to oxygen, to aid the matura-
tion process.

40
Vine symbol
Vine – immortality, eternity and beauty
In the monuments of the late antiq-
uity the vine was portrayed not only
as a decorative element but as a
philosophical symbol. In the territo-
ry of Serdika and in todays’ capital
district “ Obelya” two Greek clay
lamps from the Rome era, the vine
is part of the detail of the “ ideal Di-
onysus vine harvest” . On one of
them is portrayed Eros – a child,
which is holding grapes in its right
hand. In another the image is com-
pleted with a vine leaf and a stick
above the grapes. In the antique philosophy the “ ideal Dionysus vine harvest” symbol-
ized puzzling out the mysteries of life after death, therefore the image on the lamps can
be perceived as a symbol of immortality and eternity.
The vine as a symbol of the “ sky heaven“ , immortality and eternity, can be seen on the
mural paintings of three early Christian tombs in the Serdika necropolis. In one of
them , on two longs walls – north and south, the vine is portrayed in the same way. The
motive – the vine as a tree, feels in the walls, it is included in
the frame and it is consists three pieces: three acanthus
leaves in the middle of the frame, resembling a lyre, give a
start of two vine branches with small twigs and moustaches
and big grapes and leaves.
In the other two tombs the vine is portrayed on a narrowed
arched walls against the doors. The sketch of the motive is the
same. In the middle of the wall – a lyre-shaped acanthus, from
which two vine branches are getting out. In one of the tombs
the image is a bit simplified rather than the other in which
the vine branches are twisting and and ramifying making four
peculiar circles resembling wreaths. Among the vine leaves have “perched” many dif-

41
ferent birds. The whole image is a bright early
Christian symbol of the “sky heaven” . Later this
symbol is replaced
with the Christian em-
blems – crosses and
monograms.
After the antiquity, the
vine still exists as a
motive in the produc-
tions in applied arts
but its symbolic mean-
ing is gradually wear-
ing out and is replaced
with decorative.
Witness for this is that the local population sees in the vine as a beautiful, cleansing
and reviving plant, deserving tribute and respect , we find in the many decorative mo-
tives and ornaments, portrayed on the
towels, carpets, clothes, wood carvings
and mural paintings, saved in the ethno-
graphical funds today.
The vine is one of the main and wide-
spread artistic ornaments in the embroi-
dery of towels in the end of the ninetieth
century. The ornament vine in this embroi-
dery is build up mainly from two composi-
tions located symmetrically on the two narrow
walls of the towels. In these compositions fol-
lows one after another some similar embroi-
dery motives “vine” . Alternating either a short
straight stick with leaves, moustaches and a
grape or a vase with symmetrically located leaves and grapes.
Nevertheless if the vine as a image carries a symbolic meaning or it is just a decorative
element in the applied art, it is perceived by the people as beautiful and cleansing
plant. The beauty is that meaning that the creator from the different eras permanently
have been investing in picturing the vine, and the beautiful, as we all know, is eternal
and immortal.

42
The Thracians
The Thracians were a mysterious group of tribes who occupied the southeastern part of the
Balkan Peninsula. The Thracians spoke an Indo-European language, but numerous theories
about their appearance on the European cultural map and later extinction/assimilation ex-
ist. One theory indicates that the Thracians were the original inhabitants of this area, anoth-
er relates them to the tribes in West Asia and still others claim that the Thracians formed
through the mixing of the original population in southeastern Europe and migrant tribes
from Asia. One thing is for certain – the Thracians left a deep mark on the cultural devel-
opment of the European civilization. They influenced both the Greek and Roman cultures
and it is even believed that a great share of the Greek and Roman gods and mythology is
impacted by the Thracian beliefs and rituals.
The etymology of the name “Thracians” is related to the name of one of the numerous
tribes – the Travcians. Later the Greeks used “Thracians” to denote wild, uneducated, bar-
barian people. The Thracians built such an image of themselves because of the endless
wars they waged among the different tribes and also with their neighbours. The Thracians
were skillful warriors and for that reason they were highly sought after mercenaries.
Homer provides the first written account of the Thracians in the Illiad where they are de-
picted as powerful soldiers fighting on the side of Troy. The ancient historian Herodot de-
scribes the Thracians as the most populous people along with
the Indians and claims that if not for their constant fighting,
the Thracians would be invincible when united.
The Thracians did try to form a state – the Odrysian King-
dom which was located mostly in today’s Bulgaria and which lasted nearly five centuries
until it was conquered by the Roman Empire in 46 AD. The whole region then became the
province of Thrace under the Romans.
The Thracian tribes were conquered a number of times by Persians, Phillip and Alexander
the Macedons, but it was after the fall under the Roman Empire that historians lose the
traces of the Thracians. Some theories suggest that they were assimilated by the Romans,
Byzantines and later the Bulgarians.

43
Nevertheless, a number of symbolic figures came out of the Thracian tribes. The wonderful
poet and musician Orpheus who enchanted all living things when he started playing his lyre
was Thracian from the tribes that inhabited nowadays Rhodope Mountain in southeastern
Bulgaria. Orpheus was one of the agronauts and a number of rituals, called Orphic myster-
ies, are connected with the cult to the ancient poet and musician. Another famous Thracian
was Spartacus from the Medi tribe that settled in southwestern Bulgaria. Spartacus was a
gladiator who led the biggest slave rebellion against the Roman Republic in 1st century BC.
In addition, a number of Roman and Byzantine emperors were of Thracian origin such as
Constantine the Great,Justinian I, Leo I and others.
The Thracians were famous for three main things: waging war, making jewelry and exquis-
ite ornamentations, and producing wine. The Thracians were skillful and insatiable warriors,
which is evidenced in the numerous wars they were engaged in. The Thracians were also
well-known for producing fine jewelry and ornamentation and there are multiple impressive
golden treasures from Thracian origin discovered in Bulgaria. Some theories that support
the notion of the Thracians beingthe original inhabitants of this land point to the Thracians
as the creators of the oldest golden treasure in the world discovered in northeastern Bulgaria
near the city of Varna and dating back to 6 000 years BC.
However, it was their wine that gave the Thracians the undisputable reputation of wine-
making masters. The Thracians were avid consumers of wine and had multiple rituals con-
nected to wine. The Thracians worshipped Zagreus (or Dionysus as the Greeks called him
or Bacchus as the Romans called him) – the God of Wine who inspired some of their most
important rituals and cults.
Regardless of the disputes about the Thracians’ origins and historical fate, their cultural her-
itage in the area of wine-making, wine traditions and rituals drift through the ages and is ev-
idenced in the modern Bulgarian wineries which use generations of knowledge and experi-
ence when producing wine of the highest quality. The importance of the Thracians in wine
production in Bulgaria is demonstrated in almost every name, label, story and idea behind
the modern, boutique wineries in the country. They remind of the invisible connection to the
ancient Thracians and invite everyone to indulge in a spiritual and lasting experience when
trying the divine Thracian drink.

44
Legend about the wine
The legend says, that many many years ago a rich winemaker lived in the French city Lim. He
had seven beautiful daughters. One day he decided to plant seven vines from different varie-
ties. He wanted to make an exquisite bouquet of flowers from them and to leave it as heritage
for his daughters to protect them from rejections and possessions. However, the girls had an
independent character and decided to gather the harvest and made seven different wines. Each
wine satisfied the taste and the temperament of one of the sisters.
* Emilia - was the youngest and the most romantic sister. She loved the color of the acacia
and the rosehip and walking along the river. The freshness of her character explained why she
chose Shardone wine. She gave it a beautiful golden color and enriched it with aromas of cit-
rus with light notes of fruit and flowers. A pleasure for the lovers of fish dishes and white
meat.
* Clotild – funny, light and flexible, gave her voice to the wine Sauvignon Blanc. She strived
to keep its amazing and incomparable taste with the inherent of exotic aromas. The brand
“seven sisters” was capable to amaze and fascinate every pilgrim. Moreover, it is amazing
combined with fish dishes and sea gifts.
* Rosalia – mocking and deliberately coquettish , loved bright colors, which is related to Cab-
ernet Sauvignon Rose wine. This fresh and dry wine, full with fruit exquisiteness such as bou-
quet of violets, raspberries and Jamaican pepper, could make even abstainers to sing at cool
summer nights. It is a good addition to fish dishes, pate and also salads.
* Soft, rounded and passionate Rosalina loved grapes Merlo and created from them velvet dry
wine with purple color with cherries and aromatic fruits. It’s an unique taste perfectly com-
bined with grilled meat, bird meat with truffles, braised lamb with cheese. It is served the
wine with temperature +15⁰C.
* Decisive, volitional, generous Madeleine believed that the wine could be an example of na-
ture balance. Also, it was really a good ornament of all the range of “seven sisters”. It has aro-
mas of black currant and morello cherry with spicy spices. It can be taken with meat dishes
and it can also be used for sauces.
* Real peasant woman, brave and good-natured Mariya immediately fell in love with Sira
wine. Without back thoughts, she gave it all her enthusiasm and man characters. Sirate is one
of the oldest wines in the world, which gives fruit wines with fresh taste and delicate aroma.
This wine is a brilliant supplement of bushmeat.
* Valentina loved to welcome guests and offered them ham, sausages, grilled meat and of
course dry red wine, which has slightly tosh taste.

45
Dionysus and the legend of wine
The Thracian God of Wine – Zagreus is thought to be
the inspiration for the Greek God of Wine Dionysus
who is more widely known across the world. Diony-
sus is associated with wine, joy, feasts, the Dionysus’
mysteries and has become a synonym for “enjoying
oneself”, “having a good time”. So, what is the story
of Dionysus?
The legend goes that Dionysus was born from his
father’s Zeus’ thigh. Dionysus was yet another of
Zeus’ children that was a result of one of his numer-
ous affairs. This is why Zeus’ wife – Hera did not like
the boy. On the contrary, all other Olympus Gods
were fond of the young Dionysus because he was
beautiful and joyful.
When he entered adolescence Dionysus started sur-
rounding himself and enjoying the company of the
maenads. The name “maenad” literally means “the
raging one”. The maenads were a group of women
who were famous for their lustfulness, feasts that at
times turned into orgies, and their frivolous spirit. All
these characteristics of the maenads drew the young
Dionysus and he started enjoying their company reg-
ularly until the point when the maenads were the
constant entourage of Dionysus.
Soon Dionysus left Olympus with his entourage of
maenads and set on travelling and experiencing the
world. One of the group’s early journeys took them
to a beautiful town with splendid gardens. The wife
of the town’s ruler was famous for her unsurpassed
beauty. Dionysus heard of her beauty and wished
that he seduce her. He saw her in one of the gardens
and persuaded to follow him in his journeys across
the world. She accepted and escaped
She had long, red hair, voluptuous body, passionate
temper and frivolous spirit, so she became a perfect
match for the merry group of travelers. Thus, Diony-
sus, his beautiful wife and the maenads traveled
across the world, enjoying themselves at every stop,
organizing feasts and bringing chaos and frivolity.
Somehow their behavior mesmerized the ordinary
people and wherever they stopped, people discon-
tinued their chores and engaged in the feasts.
One of their stops happened to be a town that was
ruled by the brother of the husband who Dionysus
left with no wife. This was a perfect opportunity for
Hera, Zeus’ wife who did not like Dionysus, to satisfy
her desire to punish Dionysus. She appeared in the
dream of the deceived husband and pointed to the
location of his wife and urged him to avenge Diony-
sus by killing her. So, it happened. The husband
sneaked into the place where Dionysus and his en-
tourage were feasting and speared the beautiful
woman with a dagger.
Dionysus was outraged. He immediately turned the
husband into a rock and took the dying woman in his
arms. He could not bring her back to life because he
did not have such powers. However, he wanted to
perpetuate her in some way. This is why he wished
that she turns into a plant that is wild and passion-
ate like her and the juice of which brings happiness
and frivolity like their love. And so, as the woman
was dying she turned into a vine tree. Soon, grape
bunches were hanging from the tree. Dionysus
picked them; their color was like the hair color of his
beloved, their taste was like the taste of her lips.
Dionysus squeezed the juice out of them and left it
aside. He declared days of mourning.
Weeks passed before the heartbroken Dionysus put
an end to the days of mourning. He ordered to his
group that before they leave they should drink the
juice. The fermented juice penetrated their bodies
and suddenly they felt divine intoxication, immense
happiness and they started feasting like when the
beautiful woman was still with them. After they so-
bered, Dionysus took some branches with him and
decided to travel the world, plant the vine tree and
teach people how to make wine so that his beloved
could be forever alive.
Thus, to this day when we are drinking wine, we are
tasting the passionate love of Dionysus and his be-
loved. The only thing left is to relive the memory of
the Dionysian feasts is to enjoy wine in a good com-
pany, nice setting, and with delicious food.

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