Bulgaria's Indigenous Soul in a Bottle
Georgiev & Milkov is one of Bulgaria's most exciting and internationally recognised natural wine projects — a collaboration between two oenologists who met as students in Plovdiv and have since travelled the world to return home and prove that Bulgaria's ancient varieties deserve a place on the global stage. [^198^] [^199^] Petar Georgiev, from Plovdiv, and Radostin Milkov, from Varna, launched their project in 2014 with just 600 bottles of Mavrud and Rubin — two indigenous Bulgarian grapes that most of the world had never heard of. [^198^] [^203^] Today, they produce approximately 35,000–43,000 bottles annually from 40–50 year old vines in the Thracian Valley, working without their own vineyards but with deep, collaborative relationships with trusted growers. [^197^] [^198^] Their wines are made with minimal intervention: spontaneous fermentation, cold maceration, ageing in a mix of Bulgarian and French oak, and — most notably — Bulgaria's first-ever pét-nat, made from Mavrud in 2020. [^198^] [^205^] These are not wines that imitate France or Italy; they are wines that speak with a Bulgarian accent, and they are all the more compelling for it.
From Plovdiv Classroom to Global Cellars
Petar Georgiev and Radostin Milkov met as classmates at the University of Food Technology in Plovdiv, Bulgaria's second-largest city and the historic heart of Thracian wine culture. [^198^] [^203^] They discovered a shared passion for authentic Bulgarian varietal wines — not the international blends that dominated the post-communist market, but the indigenous grapes that had been grown in these hills for millennia. Both came from wine families: Petar from Plovdiv, Radostin from Varna on the Black Sea coast, where his family had vineyards near Balchik. [^202^] [^203^]
Before launching their own project, the two friends travelled the world to gain experience. They vinified in Austria, Malta, the United States, New Zealand, China, and Bulgaria — absorbing techniques and philosophies from diverse wine cultures. [^199^] [^203^] This global perspective proved essential: they returned home not with a desire to copy what they had seen abroad, but with the confidence to forge a distinctly Bulgarian path. "We believe in the potential of the local Bulgarian varieties," they explain, "and that is why our joint project started with two of them: Mavrud and Rubin." [^199^]
The first vintage in 2014 was modest — just 600 bottles — but it marked the beginning of something significant. [^198^] [^203^] The project grew steadily, and by 2019 they had added a third indigenous variety: Red Misket (Cherven Misket / Karlovski Misket), a pink-skinned grape that produces aromatic, textured white wines. [^199^] In 2020, they achieved a Bulgarian first: the country's inaugural pét-nat, made from Mavrud — a naturally sparkling wine that captured the attention of the international natural wine community. [^198^] [^205^]
The Thracian Valley is one of Europe's oldest wine regions, with evidence of viticulture dating back to the ancient Thracians, who inhabited these lands before the Romans. [^198^] The region around Plovdiv — specifically the villages of Brestovitsa, Novi Izvor, and Prolom — provides the perfect conditions for these indigenous varieties: warm, continental climate, diverse soils (light brown forest soils, cinnamon-forest soils), and old vines that have survived decades of political and economic upheaval to produce grapes of remarkable concentration and character. [^198^] [^199^]
"We believe in the potential of the local Bulgarian varieties and that is why our joint project started with two of them: Mavrud and Rubin."
— Petar Georgiev & Radostin Milkov
Collaborative Growers, Old Vines & Indigenous Varieties
Georgiev & Milkov do not own vineyards. Instead, they work collaboratively with trusted growers in the Plovdiv region, sourcing grapes from heritage Bulgarian varieties planted 40–50 years ago. [^198^] [^203^] This collaborative model — similar to the négociant system in Burgundy or the Wabi-Sabi project in Austria — allows them to focus on winemaking while supporting local farmers who possess generations of vineyard knowledge.
The three key vineyard sites are: [^198^] [^199^]
Brestovitsa (Rubin): 40-year-old vines at 300 metres elevation, grown on light brown forest soils. The Rubin grape — a Bulgarian cross of Syrah and Nebbiolo created in 1944 — produces deeply coloured, aromatic wines with silky tannins. [^198^]
Novi Izvor (Mavrud): 45-year-old vines on cinnamon-forest soils. Mavrud is Bulgaria's most emblematic red variety, producing wines of deep colour, vibrant acidity, and complex aromatics. [^198^] [^203^]
Prolom (Red Misket): 50-year-old vines. Red Misket (Cherven Misket / Karlovski Misket) is a pink-skinned variety that produces aromatic, textured white wines with a distinctive waxy character. [^199^]
All grapes are hand-harvested in 10kg crates to preserve integrity. [^199^] The farming is not certified organic, but the approach emphasises minimal chemical intervention and respect for the old vines' natural balance. The growers who supply Georgiev & Milkov have maintained these vineyards through decades of political and economic change, and their knowledge of the land is irreplaceable.
The winery's own equipment includes approximately 13,000 litres of tank capacity and 25 barrels (100–500L) of both Bulgarian and French oak, as well as acacia barrels. [^198^] This vessel diversity allows them to match each wine to the wood that best complements its character — Bulgarian oak for tradition and local identity, French oak for finesse, acacia for aromatic preservation.
No owned vineyards. Deep relationships with trusted growers in Brestovitsa, Novi Izvor, and Prolom. Supporting local farmers with generational knowledge. Focus on winemaking excellence. [^198^] [^203^]
Heritage plantings that survived decades of upheaval. Small yields, intense concentration, remarkable character. Old vines = old soul. [^198^] [^199^]
Mavrud, Rubin, Red Misket. Not international clones — Bulgarian grapes with Bulgarian identity. Belief in local potential over global imitation. [^199^] [^203^]
25 barrels: Bulgarian oak (tradition, local identity), French oak (finesse), acacia (aromatic preservation). 13,000L tank capacity. Matching vessel to variety. [^198^]
Spontaneous Fermentation, Cold Maceration & Bulgaria's First Pét-Nat
Georgiev & Milkov's winemaking philosophy is minimal intervention with maximum attention. All wines undergo spontaneous alcoholic and malolactic fermentations with native yeasts. [^198^] [^205^] The techniques are precise but not manipulative: cold maceration for enhanced aroma and structure; careful ageing in used Bulgarian and French oak barrels; and — for the pét-nats — traditional ancestral method with bottle fermentation and no disgorgement. [^198^] [^199^]
The fermentation approach is nuanced. For most wines, 20% of the volume is completely spontaneous fermentation, while 80% begins spontaneously before selected yeasts are added once 2–4% alcohol has formed. [^205^] This hybrid approach — beginning with indigenous yeasts to capture local microbial character, then guiding completion with selected strains — balances authenticity with stability. It is a pragmatic natural winemaking that acknowledges the realities of commercial production without sacrificing soul.
The portfolio spans six wines, all made exclusively from local Bulgarian varieties: [^197^] [^198^]
Mavrud Novi Izvor: The flagship red. 5–7 days maceration, spontaneous fermentation, 40% aged in Bulgarian oak with malolactic in barrel. Deep ruby with crimson hues, red and black fruits, vanilla, roasted nuts, and spices. Balanced palate with blueberries, red currants, and dried herbs. [^198^]
Rubin Brestovitsa: The single-vineyard expression. 6-day cold maceration, wild fermentation, 10 months ageing (40% Bulgarian oak, 60% French oak). Deep ruby, raspberry, black cherry, dark chocolate, spices, vanilla. Medium-full body, silky tannins, long finish. [^198^]
Pink Side of Rubin: The rosé. Fresh, elegant, vibrant red fruit and floral aromas. Aperitif-friendly but with enough structure for food. [^198^]
Red Misket Why Not?: The white wine that defies expectations. Aromatic, textured, and distinctive. Proof that Bulgaria can produce world-class white wines from indigenous varieties. [^199^]
Funky Mavrud (Pét-Nat): Bulgaria's first pét-nat, launched in 2020. Cloudy, naturally sparkling, low-alcohol. Bright raspberry notes, lively acidity, subtle nutty undertones. The playful, experimental side of Georgiev & Milkov. [^198^] [^205^]
Skin Contact Pet-Nat NV: Red Misket with extended skin contact, naturally sparkling. Pushing boundaries further — orange wine meets pét-nat in a uniquely Bulgarian expression. [^199^]
In 2025, the winery announced a new direction: elegant, lower-alcohol Mavrud wines, including a sparkling Mavrud, a classic red, and a lighter style achieved through earlier harvest and techniques similar to dark rosé or light red vinification. [^197^] This evolution reflects their commitment to innovation within tradition — never standing still, always exploring what Bulgarian varieties can become.
Rubin Brestovitsa — "Syrah Meets Nebbiolo on Bulgarian Soil"
The Rubin Brestovitsa is Georgiev & Milkov's most acclaimed wine — a single-vineyard expression from 40-year-old vines that showcases the extraordinary potential of Bulgaria's most fascinating indigenous red grape. [^198^]
Rubin is a Bulgarian variety created in 1944 by crossing Syrah and Nebbiolo — two of the world's most noble grapes — and the result is a wine that carries the best qualities of both parents while expressing a distinctly Bulgarian identity. [^198^] The grapes come from the Brestovitsa vineyard at 300 metres elevation, grown on light brown forest soils that provide both drainage and mineral complexity. Hand-harvested in 10kg crates, the grapes undergo 6 days of cold maceration to extract colour and aroma without harsh tannins, followed by wild fermentation with indigenous yeasts. The wine is then aged for 10 months in a carefully calibrated mix of 40% Bulgarian oak and 60% French oak, with spontaneous malolactic fermentation in barrel adding creaminess and depth. [^198^]
In the glass, it is a deep, luminous ruby. The nose is a complex weave of raspberry, black cherry, dark chocolate, baking spices, and vanilla — the Syrah influence providing dark fruit and spice, the Nebbiolo contributing structure and aromatic complexity. The palate is medium-full bodied with silky, integrated tannins and a long, savoury finish that speaks to the vineyard's 40 years of accumulated wisdom. This is not a wine that imitates the Rhône or Piedmont; it is a wine that stands on its own, proud of its Bulgarian heritage and confident in its global potential. Serve at 16–18°C. Decant if possible. Age 5–10 years. ~€18–€26 / ~$20–$28.
The Georgiev & Milkov Range
Petar Georgiev and Radostin Milkov produce approximately 35,000–43,000 bottles annually from 40–50 year old vines in the Thracian Valley, Bulgaria. All wines are made with minimal intervention: hand-harvested, spontaneous fermentation (fully spontaneous for 20%, guided spontaneous for 80%), cold maceration, and ageing in Bulgarian and French oak. The portfolio focuses exclusively on indigenous Bulgarian varieties: Mavrud, Rubin, and Red Misket. Prices are approximate and in EUR/USD.