Georgiev / Milkov Winery

Founders / Winemakers: Petar Georgiev & Radostin Milkov
Established: 2014
Region: Thracian Valley, Bulgaria
Production Volume: Approximately 35,000–43,000 bottles annually
Specialization: Indigenous Bulgarian grape varieties, natural and minimal-intervention winemaking

Overview

Georgiev & Milkov Winery is a contemporary Bulgarian wine project founded by two experienced oenologists, Petar Georgiev and Radostin Milkov. Both bring years of international experience to a shared mission: to redefine Bulgarian wine through the revival of indigenous grapes, thoughtful vineyard selection, and low-intervention winemaking.

The winery does not primarily rely on estate vineyards; instead, it sources grapes from old, well-established plots across the Thracian Valley. This approach allows the winemakers to focus on site expression, working with mature vines that have developed deep root systems and natural balance.

Vineyards & Terroir

• Mavrud (Novi Izvor):
  Located in the Upper Thracian Plain. Vines are over 40 years old, planted in deep cinnamon forest soils with good drainage and mineral content. Altitude around 280 meters.

• Rubin (Brestovitsa):
  Planted in the early 1980s in the Plovdiv region. Light brown forest soils with fine structure and medium fertility. Altitude approximately 300 meters.

• Red Misket (Prolom):
  45-year-old vines near Karlovo. Loamy-sandy soils with moderate fertility and excellent ventilation, altitude around 320 meters.

• Other Varieties:
  Pamid and Dimyat from older vineyards in nearby villages are used for experimental wines, rosés, and pét-nats.

Viticulture

• Farming Approach: Integrated sustainable viticulture with organic principles. Manual vineyard management and hand harvesting in small crates.

• Yields: Low to moderate yields for concentration and balance.

• Canopy Management: Minimal trimming, open canopy structure for optimal sun exposure and airflow.

• Harvest Timing: Based on flavor maturity rather than sugar levels, promoting freshness and lower alcohol.

Winemaking

• Fermentation: Predominantly spontaneous (native yeasts) in small open-top fermenters or stainless steel tanks.

• Maceration: Extended skin contact for reds and selected whites (skin-contact / orange styles).

• Aging: Combination of stainless steel and used French or Bulgarian oak barrels; typical maturation period 8–12 months.

• Clarification: No fining and minimal or no filtration.

• Sulfur Use: Minimal SO₂ additions, typically only at bottling; some wines bottled with zero added sulfur.

• Style: Modern interpretations of traditional Bulgarian varieties — fresh, textural, and terroir-driven.

Portfolio

• Single-Vineyard Reds:

  • Mavrud “Novi Izvor” – structured, dark-fruited, elegant expression of Bulgaria’s signature grape.

  • Rubin “Brestovitsa” – a vibrant, spicy red blend of Syrah and Nebbiolo parentage, aged partly in oak.

• White and Skin-Contact Wines:

  • Red Misket – made in both classic and skin-contact styles, showing floral and mineral intensity.

  • Dimyat – used for still, sparkling, and orange wine expressions.

• Pet-Nat and Experimental Range:

  • Funky Mavrud – pétillant naturel made from early-harvested Mavrud.

  • The Pink Side of Rubin – naturally sparkling rosé.

  • Wait What? (orange Dimyat) and Why Not? (skin-contact Red Misket) — playful experimental bottlings.

Philosophy

Georgiev & Milkov’s philosophy is rooted in curiosity, transparency, and respect for the vine. Every wine begins as an experiment before evolving into a consistent expression of variety and place. Their minimalist cellar work allows fruit character and vineyard identity to dominate, avoiding the use of additives and unnecessary manipulation.

The result is a portfolio that combines Bulgarian heritage with contemporary craftsmanship — wines that are expressive, balanced, and naturally alive.