Domaine BoyarSophia Kadarka

Red wine of Thracian Valley of Bulgaria

3.3

(Average of the reviews for all vintages combined and from several consumer review sources)

Tasters generally liked this wine.

The Sophia Kadarka of Domaine Boyar is a red wine from the region of Thracian Valley.
This wine generally goes well with

Details and technical informations about Domaine Boyar's Sophia Kadarka.

Winery

Domaine Boyar

Grape varieties

Kadarka

Region/Great wine region

Thracian Valley

Country

Bulgaria

Style of wine

Red

Allergens

Contains sulfites

Discover the grape variety: Kadarka

Some say that it originated in Hungary, while others say it came from Turkey via Bulgaria. Known in Austria and more generally in Eastern Europe (Albania, Croatia, Moldavia, Slovakia, Romania, Serbia, etc.), it is registered in the Official Catalogue of Wine Grape Varieties, list A1.

Last vintages of this wine

Sophia Kadarka - 2008

In the top 100 of of Thracian Valley wines

Average rating: 3.3

Sophia Kadarka - 0

In the top 100 of of Thracian Valley wines

Average rating: 3.3

The best vintages of Sophia Kadarka from Domaine Boyar are 2008, 0

Informations about the Domaine Boyar

The winery offers 167 different wines.

Its wines get an average rating of 3.4.

It is in the top 150 of the best estates in the region

It is located in Thracian Valley

The Domaine Boyar is one of wineries to follow in Thracian Valley.. It offers 110 wines for sale in the of Thracian Valley to come and discover on site or to buy online.

In the top 4000 of of Bulgaria wines

In the top 2500 of of Thracian Valley wines

In the top 700000 of red wines

In the top 1500000 wines of the world

The wine region of Thracian Valley

Thracian Lowlands is a wine region in the South of Bulgaria. It one of two PGI designations for Bulgarian wine recognized for export into the EU. The other is Danubian Plains. Both were introduced in 2007 as Part of Bulgaria's preparations for joining the EU.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.