Our vineyard is located in the village of Poliana (in Bulgarian means “meadow”) in South Eastern Bulgaria. The location is one of the most underdeveloped and preserved areas in the country. The closest industrial activities are at least 40 kilometers away. The distance to the Black Sea is about 50 km which brings certain Mediterranean touch to the terroir.

The size of the vineyard is 6 ha and includes 2,5ha of Sauvignon Blanc, the rest being divided between Cabernet Sauvignon and Cabernet Franc.
The vines were planted on December 8th 2009. Planting material was bought from Les pépinières du Comtat, Gironde, France.

The cultivation of our vines is biodynamic since 2013 but is also based on further esoteric grounds. We consider that our cultivation has to form strong immune system into our plants and build strong natural forces in them. We have never used whatsoever herbicides, pesticides or fungicides on our plantations, including copper or sulfur. Tilling in vineyards was done only the first years when vines were too small to survive competition from wild nature. So our plants have to form sufficient forces to survive competition of weeds, fungus, pests, draught etc. As an example, we consider that using the permitted copper has a specific negative effect on wines. Copper is normally used as fungicide and is permitted in BD and organic vineyards. Still when it preserves the plants from the fungus it decreases their own production of natural fungicides (e.g. Flavonoids). Hence, there would be much less of them in the grapes and in the wine.

However, natural plant fungicides seem to be a particularly important element of men’s antifungal and anti-cancer immune reply. And of course, when these natural fungicides are present in the grapes the wines are much healthier and do not need sulphites to keep them away from becoming vinegars… This is only one example of our approach. Of course such treatment of the plants results in lowering the harvest. But plants develop impressive strong forces and these are then being transferred to the grapes and then through the wines to men.
And this is what we aim – to produce an unique living wine organism that will be probiotic and healthy.

Another important component of our vine growing is the coexistence of the vines with acacia trees. I.e. we are practicing agroforestry especially for our Sauvignon Blanc. The trees we use procure some shadow in the extremely hot summer months but also they are a nitrogen fixer and a particularly good nectar and pollen source for our bees which are located just few meters away from the vineyard.

The wines we make from these grapes are:
- Orange from the Sauvignon Blanc

- Red from the Cabernet Sauvignon and Cabernet Franc

- Recent mixes of reds and orange, especially from different harvests provided extremely interesting blends.

All fermentation is spontaneous and wild, counting entirely on the living microorganisms on the grapes and the cellar.