The Mavrud is a variety that ripens late in the season – in the area of Plovdiv, the grapes ripen in the middle of October but the variety is not cold-resistant. This is the reason why it is believed that the deep, fresh deposited soils in the worm micro-areas of the country, where there is no danger for low winter temperatures are the most appropriate regions for Mavrud cultivation. The weather changes are one of the weak sides of the variety; in order to ripen to its full capacity, the variety needs long, dry and warm autumn. On the other side it is resistant to grey rottening and is not very sensitive to odium.
It is with high yield, similar to the rest of our local varieties and the same principles for low pruning and yield limitation are applicable to it.
The wines produced from this variety are with dense ruby color, enough tannin and acid levels and specific, very pleasant aroma, where one can feel blackberry and ripen mulberry. The ideal wines produces by that variety develop themselves very well in contact with oak wood and they develop strong, complex aroma and dense, harmonic taste.
Momi Mavrud – the wine variety of BulgariaMavrud is the variety, that is most commonly related to Bulgaria and is defined as national pride. It is believed that the Mavrud is old local variety, that is cultivated only here from ancient times, but in reality, it is a regional variety and can be seen in Greece and most probably in Macedonia and Bessarabia. The variety most commonly is seen in the Thracian plain – Plovdiv region (mostly around Asenovgrad) in less quantities in the district of Pazardjik and Stara Zagora. There are Mavrud missives on the Black sea coast – around town of Pomorie. It is proffered by the Bulgarians and there is high demand for it and for that reason a lot of new vineyards with this variety are planted.
As with all old varieties, there is large mixed population in different missives for the Mavrud. There are dozens of variations, although the specialists say there are two main branches – branch 1 and branch 2. They have different technological properties and ripen with ten days difference. The early ripening branch (branch 2) is more valuable due to the smaller, more colored grains. It gives dense wines, while the other branch (branch 1) is with bigger clusters, they are looser and the grains are bigger and they are not so colorful and sweet and the wines manufactured from it are with thinner structure, they are not so dense and colorful.
