The Thracian Soul & Bulgaria's First Pét-Nat
Georgiev / Milkov is a bold Bulgarian wine atelier in Plovdiv, in the Proslav district of the Thracian Valley. Founded in 2014 by oenologists Petar Georgiev and Radostin Milkov — classmates and friends from the University of Food Technology in Plovdiv — it is one of the most exciting and internationally recognised natural wine projects in Bulgaria. The duo does not own vineyards; instead, they work collaboratively with trusted growers, sourcing grapes from heritage Bulgarian varieties planted 40–50 years ago. Their focus is exclusively on indigenous grapes: Mavrud, Rubin, and Red Misket. They are pioneers of Bulgaria's first pét-nat (pétillant naturel), made from Mavrud in 2020, and their portfolio spans classic reds, elegant rosés, experimental sparkling wines, and boundary-pushing orange wines. With minimal intervention, spontaneous fermentation, and ageing in a mix of Bulgarian and French oak, Georgiev & Milkov prove that Bulgaria's ancient varieties deserve a place on the global stage. These are wines that speak with a Bulgarian accent — authentic, alive, and deeply rooted in the Thracian terroir.
Classmates, Friends & the Bulgarian Vision
The story of Georgiev / Milkov begins in the classrooms of the University of Food Technology in Plovdiv, Bulgaria's second-largest city and the historic heart of Thracian wine culture. Petar Georgiev, from Plovdiv, and Radostin Milkov, from Varna on the Black Sea coast, met as classmates and discovered a shared passion that would define their lives: a belief in the extraordinary potential of Bulgaria's indigenous grape varieties. Both came from wine families — Petar from the wine-rich lands around Plovdiv, Radostin from Varna where his family had vineyards near Balchik — and both understood that the future of Bulgarian wine lay not in copying international varieties, but in resurrecting and celebrating the grapes that had grown in these hills for millennia.
Before launching their own project, the two friends travelled the world to gain experience and perspective. They vinified in Austria, Malta, the United States, New Zealand, China, and across Bulgaria — absorbing techniques and philosophies from diverse wine cultures. This global journey was essential: they returned home not with a desire to imitate 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." Their international experience gave them technical precision, but their Bulgarian roots gave them soul — a combination that defines every bottle they produce.
In 2014, with no initial business plan and no grand ambition beyond experimentation, they produced their first 600 bottles — Mavrud and Rubin, the two grapes that would become the foundation of their identity. The project grew organically, driven by the quality of the wines and the authenticity of their approach. In 2019, they added a third indigenous variety to their portfolio: Red Misket (Cherven Misket / Karlovski Misket), a pink-skinned grape that produces aromatic, textured white wines with a distinctive waxy character. In 2020, they achieved a milestone that put Bulgarian natural wine on the international map: the country's first-ever pét-nat, made from Mavrud — a naturally sparkling wine that captured the imagination of the global natural wine community and proved that Bulgaria could innovate as well as preserve.
Today, Georgiev / Milkov produces approximately 35,000–43,000 bottles annually from their small atelier in Plovdiv's Proslav district. They own their own equipment — approximately 13,000 litres of tank capacity and 25 barrels (100–500L) of Bulgarian and French oak, as well as acacia barrels — but they do not own vineyards. This is a conscious choice, not a limitation. By working collaboratively with trusted growers who possess generations of vineyard knowledge, they focus their energy on winemaking while supporting local farmers and ensuring that old vines, which might otherwise be uprooted, continue to produce extraordinary fruit. It is a model of sustainability, community, and respect for terroir that is as modern as it is ancient.
"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
The Thracian Valley & Ancient Vines
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 and who were renowned for their wine culture. It is thought that the Bulgarian varieties of Mavrud, Rubin, Pamid, and Karlovski Misket originated here, in the fertile plains and rolling hills around Plovdiv. The region has a transitional continental climate in the west and a Mediterranean climate in the south — warm summers, mild winters, and a frost-free period significantly longer than in Northern Bulgaria. The cold air masses are hampered in the north by the Stara Planina and Sredna Gora mountains, while the hot Mediterranean air is restricted in the south by the Rhodope Mountains. Precipitation is less than 500 mm annually, distributed evenly by season, and the soils are dominated by cinnamon forest, alluvial-deluvial, and resin soils — a diverse terroir that forces vines to struggle and concentrate their flavours.
Georgiev / Milkov works with three key vineyard sites, each chosen for its unique terroir and its contribution to the character of the wines. The Brestovitsa vineyard, at 300 metres elevation on light brown forest soils, is home to 40-year-old Rubin vines — a Bulgarian cross of Syrah and Nebbiolo created in 1944. The Novi Izvor vineyard, on cinnamon-forest soils, holds 45-year-old Mavrud vines, Bulgaria's most emblematic red variety. The Prolom vineyard, discovered in 2019, contains 50-year-old Red Misket vines — a living archive of Bulgarian viticultural history. These are not young, vigorous plantings; they are old vines that have survived decades of political and economic upheaval, producing small yields of extraordinary concentration and character. The growers who tend them have maintained these vineyards through generations, and their knowledge of the land is irreplaceable.
The farming is not certified organic, but it is rooted in respect for the old vines' natural balance and minimal chemical intervention. The growers use traditional methods, hand-tending the vines and harvesting by hand in 10kg crates to preserve grape integrity. The focus is on quality over quantity — small yields, careful selection, and a deep understanding of each vineyard's microclimate. The vines are not irrigated excessively; they are allowed to struggle, to dig deep into the cinnamon-forest soils, to extract the minerals and complexity that define the wines. This is agriculture as stewardship — a relationship between farmer and vine that has existed in the Thracian Valley for thousands of years and that Georgiev / Milkov are determined to preserve and celebrate.
The biodiversity of the region is extraordinary. The Thracian Valley is home to some of Bulgaria's rarest and most distinctive grape varieties, many of which exist nowhere else in significant quantities. Mavrud — the dark-skinned, thick-skinned red that produces wines of deep colour, vibrant acidity, and complex aromatics — is the soul of Bulgarian red wine. Rubin — the Syrah-Nebbiolo cross — is Bulgaria's most fascinating indigenous creation, combining the dark fruit and spice of Syrah with the structure and aromatic complexity of Nebbiolo. Red Misket — the pink-skinned white variety — is a hidden gem, producing wines that are aromatic, textured, and utterly distinctive. These are not international clones; they are Bulgarian grapes with Bulgarian identity, and they are the reason Georgiev / Milkov exists.
40-year-old vines at 300 metres elevation. Light brown forest soils. Rubin — a Bulgarian cross of Syrah and Nebbiolo created in 1944. Deeply coloured, aromatic wines with silky tannins. Hand-harvested in 10kg crates. The single-vineyard expression of Georgiev / Milkov's most acclaimed wine.
45-year-old vines on cinnamon-forest soils. Mavrud — Bulgaria's most emblematic red variety. Deep colour, vibrant acidity, complex aromatics. Hand-harvested, 5–7 days maceration. The flagship red that defines the Thracian soul of Georgiev / Milkov.
50-year-old vines. Red Misket (Cherven Misket / Karlovski Misket) — a pink-skinned variety producing aromatic, textured white wines with a distinctive waxy character. Discovered in 2019. The white wine that defies expectations and proves Bulgaria's potential beyond reds.
No owned vineyards — a conscious choice. Deep relationships with trusted growers in Brestovitsa, Novi Izvor, and Prolom. Supporting local farmers with generational knowledge. Focus on winemaking excellence while preserving old vines that might otherwise be uprooted. Sustainability, community, and respect for terroir.
Minimal Intervention & Maximum Attention
Georgiev / Milkov's winemaking philosophy is minimal intervention with maximum attention. Every wine is made with a deep respect for the grape and the terroir, using techniques that are precise but never manipulative. The goal is not to dominate the fruit but to guide it — to extract the maximum expression of variety and place while preserving the natural character that makes these wines distinctly Bulgarian. All wines undergo spontaneous alcoholic and malolactic fermentations with native yeasts, capturing the microbial fingerprint of the Thracian Valley in every bottle.
The fermentation approach is nuanced and pragmatic. 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. 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 techniques are precise: 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.
"Rubin Brestovitsa" — The Single-Vineyard Flagship: 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. 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. The grapes come from the Brestovitsa vineyard at 300 metres elevation, grown on light brown forest soils. 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. 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. 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. Serve at 16–18°C. Decant if possible. Age 5–10 years. ~€18–€26 / ~$20–$28 USD.
"Mavrud Novi Izvor" — The Emblematic Red: The Mavrud Novi Izvor is Georgiev / Milkov's flagship red and the liquid soul of the Thracian Valley. Made from 100% Mavrud — Bulgaria's most emblematic indigenous red variety — from 45-year-old vines in Novi Izvor, planted on cinnamon-forest soils. The grapes are hand-harvested and given 5–7 days of maceration on their skins, followed by spontaneous fermentation with indigenous yeasts. 40% of the wine is aged in Bulgarian oak barrels, with spontaneous malolactic fermentation in barrel adding complexity and roundness. In the glass, it is deep ruby with crimson hues. The nose offers pronounced red and black fruit notes, combined with sweet vanilla and roasted nuts. The palate is medium to full bodied with great balance, well integrated ripe tannins, and intense notes of blueberries, redcurrants, dried herbs, and spices. It is a wine of both power and elegance — the kind of wine that makes you understand why Mavrud has been Bulgaria's signature grape for centuries. Serve at 16–18°C. Age 5–10 years. ~€18–€26 / ~$20–$28 USD.
"Pink Side of Rubin" — The Rosé: The Pink Side of Rubin is Georgiev / Milkov's most elegant and approachable wine — a rosé made from 100% Rubin that captures the lighter, fresher side of this powerful grape. Direct-pressed to preserve delicacy and aromatic freshness, it is a wine of vibrant red fruit and floral aromas, with enough structure to stand up to food but enough charm to work as an aperitif. In the glass, it is pale salmon with copper reflections. The nose offers wild strawberry, rose petal, and a hint of spice. The palate is light-bodied, with crisp acidity, gentle texture, and a long, refreshing finish. It is the perfect introduction to the Georgiev / Milkov style — fresh, alive, and unmistakably Bulgarian. Serve at 10–12°C. Drink young. ~€14–€20 / ~$15–$22 USD.
"Red Misket Why Not?" — The White That Defies Expectations: The Red Misket Why Not? is Georgiev / Milkov's most surprising and boundary-pushing white wine — proof that Bulgaria can produce world-class white wines from indigenous varieties that the rest of the world has never heard of. Made from 100% Red Misket (Cherven Misket / Karlovski Misket) — a pink-skinned variety from 50-year-old vines in Prolom — this wine undergoes spontaneous fermentation with minimal intervention. The result is a wine that is aromatic, textured, and utterly distinctive, with a waxy, floral character that sets it apart from every other white wine you have tasted. In the glass, it is pale gold with a slight haze. The nose offers orange blossom, jasmine, stone fruit, and a hint of honey. The palate is medium-bodied, with vibrant acidity, a velvety texture, and a long, complex, mineral finish. It is a wine that challenges preconceptions and rewards curiosity — the kind of wine that makes you rethink what Bulgarian wine can be. Serve at 10–12°C. Drink young to medium term. ~€16–€24 / ~$18–$26 USD.
"Funky Mavrud" — Bulgaria's First Pét-Nat: The Funky Mavrud is Georgiev / Milkov's most playful, experimental, and historically significant wine — Bulgaria's first-ever pét-nat (pétillant naturel), launched in 2020 and made from 100% Mavrud. Using the traditional ancestral method, the wine undergoes bottle fermentation with its own indigenous yeasts and is not disgorged — meaning it is cloudy, naturally sparkling, and utterly alive. In the glass, it is a hazy, vibrant ruby with gentle, persistent bubbles. The nose offers bright raspberry, wild strawberry, and a subtle nutty undertone. The palate is light-bodied, with lively acidity, a gentle mousse, and a long, refreshing, fruity finish. It is a wine that captures the spirit of the natural wine movement — unfiltered, unfined, unapologetic — and proves that Mavrud, treated with creativity and respect, can produce sparkling wine of genuine character and joy. Serve well chilled at 8–10°C. Drink young. ~€18–€26 / ~$20–$28 USD.
"Skin Contact Pet-Nat NV" — Orange Wine Meets Pét-Nat: The Skin Contact Pet-Nat is Georgiev / Milkov's most experimental and avant-garde wine — a non-vintage cuvée that pushes boundaries further by combining extended skin contact with the ancestral pét-nat method. Made from Red Misket with prolonged skin maceration, it is naturally sparkling, unfiltered, and unfined — a wine that exists at the intersection of orange wine and natural sparkling. In the glass, it is amber-gold with a slight haze and gentle bubbles. The nose offers dried apricot, orange peel, herbs, and a distinct earthy minerality. The palate is textural and aromatic, with pithy tannins, vibrant acidity, and a savoury, mineral finish. It is a wine for the adventurous — a bridge between ancient winemaking traditions and modern experimentation, between Bulgaria and the global natural wine community. Serve at 10–12°C. Drink young. ~€20–€28 / ~$22–$30 USD.
New 2025 Directions — Lighter, Elegant Mavrud: In 2025, Georgiev / Milkov announced an exciting new direction: a line of elegant, lower-alcohol Mavrud wines that expand the variety's expressive range. The new portfolio includes a sparkling Mavrud (traditional method), a classic red Mavrud, and a lighter style achieved through earlier harvest and techniques similar to dark rosé or light red vinification. The goal is to limit technological intervention while exploring the full spectrum of what Mavrud can achieve — from powerful, structured reds to fresh, vibrant, lower-alcohol expressions. This evolution reflects their commitment to innovation within tradition — never standing still, always exploring what Bulgarian varieties can become. The lighter style features brighter colour, fresher acidity, and an approachability that opens Mavrud to new audiences without sacrificing its Thracian soul. ~€16–€26 / ~$18–$28 USD.
Vessels & The Cellar: The Georgiev / Milkov cellar in Plovdiv's Proslav district is a place of both precision and experimentation — a "wine laboratory" where tradition and innovation go hand in hand. The atelier is equipped with approximately 13,000 litres of tank capacity and 25 barrels ranging from 100 to 500 litres, made of Bulgarian oak, French oak, and acacia. 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 and elegance, acacia for aromatic preservation. The pét-nats are bottled with their own yeasts and naturally re-fermented — no forced carbonation, no Charmat method, no added sugar. All wines are made with manual processes, small quantities, and a focus on quality over volume. The cellar is cool and controlled — the perfect environment for the slow, patient transformation of grape into wine. There is no rush, no forcing, no manipulation — just the natural evolution of the must, guided by the indigenous yeasts and the passage of time.
"Rubin Brestovitsa" — "Syrah Meets Nebbiolo on Bulgarian Soil — 40-Year-Old Vines, 6-Day Cold Maceration, 10 Months in Bulgarian & French Oak, Spontaneous MLF — The Single-Vineyard Flagship"
The Rubin Brestovitsa is Georgiev / Milkov's most acclaimed wine, their single-vineyard flagship, and the liquid testament to everything Petar Georgiev and Radostin Milkov believe about indigenous grapes, spontaneous fermentation, and the transformative power of old vines. It is not merely a red wine; it is a manifesto — a wine that proves Rubin, a Bulgarian cross of Syrah and Nebbiolo created in 1944, can produce world-class wine when farmed with care, harvested by hand, and fermented with minimal intervention. The name — Brestovitsa — evokes the village, the vineyard, and the 40 years of accumulated wisdom in every vine.
The viticulture is collaborative: 40-year-old Rubin vines at 300 metres elevation in Brestovitsa, grown on light brown forest soils that provide both drainage and mineral complexity. These vines have survived decades of political and economic upheaval, producing small yields of extraordinary concentration. The growers tend them with generational knowledge, hand-harvesting in 10kg crates to preserve integrity. The result is grapes of extraordinary purity and depth — grapes that carry the imprint of the Thracian Valley, the light brown forest soils, and the 40 years of patient stewardship.
In the cellar, 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. There is no filtration, no fining, no excessive manipulation — just the pure expression of Rubin, time, and the gentle hand of the vigneron.
In the glass, it is a deep, luminous ruby — the colour of Thracian sunsets. 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, and the Bulgarian terroir adding a distinct earthy minerality. The palate is medium-full bodied with silky, integrated tannins and a long, savoury finish that seems to echo the vineyard itself — the 40-year-old vines, the light brown forest soils, the collaborative spirit of the growers, and the global vision of Petar and Radostin, all present in every sip.
The Rubin Brestovitsa is a wine of celebration and contemplation — it pairs beautifully with beef, venison, game, and Iberico pork, or simply with good bread and the fat of Bulgarian cuisine as the afternoon light filters through the vines of Brestovitsa. Serve at 16–18°C. Decant if possible. It is meant to be enjoyed with patience and gratitude, though it will develop beautifully over 5–10 years in the cellar, gaining tertiary complexity and a silky, integrated texture. Every bottle is a testament to the power of a student's vision, the beauty of an indigenous creation, and the enduring magic of wines that honor the Rubin, the Thracian Valley, and the fearless spirit of Petar Georgiev and Radostin Milkov. ~€18–€26 / ~$20–$28 USD.
The Georgiev / Milkov Range
Petar Georgiev and Radostin Milkov produce a diverse portfolio of minimal-intervention wines from their small atelier in Plovdiv, Proslav, Thracian Valley, Bulgaria. All wines are made exclusively from indigenous Bulgarian varieties — Mavrud, Rubin, and Red Misket — sourced from 40–50 year old vines in the villages of Brestovitsa, Novi Izvor, and Prolom. The winemaking emphasises spontaneous fermentation (20% fully spontaneous, 80% guided spontaneous), cold maceration, and ageing in Bulgarian and French oak. The range includes classic reds, elegant rosés, Bulgaria's first pét-nat, experimental orange wines, and new lighter-style Mavrud expressions. Prices are approximate and in USD/EUR.
Georgiev / Milkov Winery is a Bulgarian wine atelier in Plovdiv, Proslav, Thracian Valley, Bulgaria. Founded in 2014 by oenologists Petar Georgiev (from Plovdiv) and Radostin Milkov (from Varna). The project began with 600 bottles of Mavrud and Rubin and has grown to approximately 35,000–43,000 bottles annually. The winery does not own vineyards; instead, it works collaboratively with trusted growers in Brestovitsa (40-year-old Rubin, 300m, light brown forest soils), Novi Izvor (45-year-old Mavrud, cinnamon-forest soils), and Prolom (50-year-old Red Misket). All wines are made exclusively from indigenous Bulgarian varieties: Mavrud, Rubin, and Red Misket. Winemaking: minimal intervention, spontaneous fermentation (20% fully spontaneous, 80% guided spontaneous), cold maceration, ageing in Bulgarian and French oak (25 barrels, 100–500L) and acacia. Cellar capacity: ~13,000L. Portfolio includes Rubin Brestovitsa (single-vineyard flagship), Mavrud Novi Izvor (emblematic red), Pink Side of Rubin (rosé), Red Misket Why Not? (white), Funky Mavrud (Bulgaria's first pét-nat, 2020), Skin Contact Pet-Nat NV (Red Misket orange pét-nat), and new 2025 lighter-style Mavrud expressions (sparkling and light red). Address: Plovdiv, Proslav district, Bulgaria. Website: georgievmilkov.com. Tastings by appointment in small groups, face-to-face with the winemakers. Featured by Jancis Robinson, Wine Origins, Highbury Vintners, Apollo Wine, Bohemish Wines, and major natural wine platforms. Recognised as pioneers of Bulgarian natural wine and key figures in the Thracian Valley renaissance.