PRODUCTS

	CABERNET SAUVIGNON
	Cabernet Sauvignon "Plovdiv" Cabernet Sauvignon "Tsar Assen" Cabernet Sauvignon "Tsar Assen" Special Selection Cabernet Sauvignon Reserve Cabernet Sauvignon Special Selection

	MAVRUD
	Mavrud "Assenovgrad" Mavrud "Riton" Mavrud Reserve Mavrud Special Reserve Mavrud Special Selection Mavrud "Tsar Assen" Mavrud "Tsar Assen" Selection Mavrud "KNP"

	OTHER BRANDS
	Assena Antanta Mamut Tsaritsa Monastery Whispering Merlot Reserve Merlot "Tsar Assen" Merlot "Tsar Assen" Selection Rubin"Tsar Assen" Selection Kadarka Stanimashko
	MATURED WINES
	MATURED COLLECTION OF WINES
	Mavrud 1962 Mavrud 1974 Kjurdamir Saperavi 1962
	HIGH ALCOHOLIC DRINKS
	Whisky AS Whisky "Wide Goat" Brandy "Ambelino" Grape Brandy "Assenovgrad" Matured Grape Brandy "Assenovgrad" Grape Brandy "Assenovgrad" Reserve Mastika "Trimontzium" Mastika "Assenovgrad" Corn Drink AS

Dining Wines

Dining wines usually are more fresh and with wider variety of fruits aroma, matured within less then 3 months in oak barrels

The pouring wine is supposed to be served as earliest as possible – its life is less then 3 months.
On contrary the mature wine is supposed to be served separately and for self consumption and to mature in the oak barrel more then 12 months.
Goiter used to say the only thing that could be worst then to make wine is to drink it the way it should be served.

As any other rules of life the wine also follows some defined laws and keeping a kind of spiritualism and the necessity of sacrifaction.

The following step is to pour out little bit wine into the special bowl or glass for the reasons that wine is steel so called “”drowsy” but through the air touch it becomes “alive” and shows up its hidden aroma.

Finally the bottle is supposed to be closed with special stoppage which keeps the drink 24 hours stopping the bottle’s ‘’breathing”.