Villa Katina MavrudA Rosé 2025

The Idea and Story Behind the MavrudA Project

We have always been committed to working with indigenous Bulgarian grape varieties, and among the red varieties, Mavrud is undoubtedly one of the most recognizable and highly regarded. For a long time, we could not find the right grower or vineyard with whom we could join forces and create our own interpretation of Mavrud.

That changed in 2025, when our long-time partner and collaborator, Maria Zhekova, offered her new vineyard and initiated the beginning of our joint project, called MavrudA.

In this pioneering first vintage, we created three dry wines: Rosé, Claret, and Reserva.

MavrudA Rosé 2025

In 2025, we experienced an exceptional combination of technological and phenolic ripeness, sugar accumulation, and at the same time unusually high levels of titratable acidity for the Thracian Lowlands region.

As always, and now in our 15th vintage—which also happens to be our first Mavrud harvest—we remain faithful to our principles of sustainability and stewardship of the land and vineyards. As with our other vineyard sites, we have applied our philosophy of working in harmony with nature and adopting the least interventionist approach possible in vineyard management.

We adhered to our 0/0 principle: nothing added, nothing removed during the winemaking process.

MavrudA Rosé is made entirely from free-run juice. It has not been fined, filtered, stabilized, or sulfited. One-third of the wine spent a short period in an old barrel previously used for our port-style wine, adding volume and mid-palate structure to an already remarkably fresh wine.

MavrudA Rosé has an airy, delicate pink-peach color. Its nose offers gentle aromas of strawberry and white flowers, accompanied by subtle raspberry notes. It is a fresh and juicy rosé with impressive length.

Natural wine without stabilizers, sulphites and alergens.

Wine with PGI (Protected Geographical Indication)
Origin: Thracian Lowlands, Karabunar
Harvest: 22.09.2025
Cold maceration: 24 hours
Fermentation: Spontaneous, wild yeast
Ageing: 2 months partial ageing in port barrels (Bulgarian oak)
Bottled: April 2026
Series of 354 bottles
Alc. 13,7%