坐落於多瑙河斜坡上的 Burgozone 靠近羅馬尼亞渡口，以古羅馬道路上建造的羅馬堡壘命名。
葡萄酒風格秉持 3Fs，代表著「新鮮 Fresh、果感 Fruity、品質 Fine」。
每一杯 Burgozone 都會帶你踏上多瑙河斜坡之旅。
Karen MacNeil 主張釀造白酒時會加入酒泥去”浸漬”，以增加風味複雜度及陳年潛力。風味複雜度增添奶油、麵包、起司、杏仁、白花，更完整豐富的酒體架構。
Burgozone 葡萄園的緯度和義大利托斯卡尼相同，生長在海拔 150~180m 的斜坡上，葡萄園由石灰質黃土所構成，歸功於多瑙河谷地形，其氣候為白天炎熱晚上涼爽的大陸型氣候。
在 100 公頃的土地上擁有 11 個國際品種及 2 種本土品種（Gamza 及 Tamyanka），我們深信克隆體會帶來葡萄酒的複雜度，因此培育出 30 多種克隆品種。葡萄樹的平均年齡為 10 年。
酒莊引以為傲的是手工精選葡萄，並在莊園裝瓶。嚴格恪守葡萄藤管理及環境友善的收穫技術。產量在 20hl/ha 到 45hl/ha，我們通過永續經營及葡萄栽培，致力更多的生態責任。
‘Burgozone was conceived at the beginning of the century and arose from the desire to create a contemporary yet elegant style of Bulgarian wines, characterized by more freshness and less oak.’
Burgozone is a boutique family wine producer in Bulgaria. Perched on the slopes of the Danube river, close to the Bulgaria-Romania ferry of Oryahovo and overlooking the island of Esperanto, Burgozone is named after the Roman fortress built on the ancient Roman road Via Istrum.
Throughout the centuries, the area has been regarded as a major winemaking region. Burgozone has selected a unique terrain of 100 hectares located on the Danube river and 43rd parallel N (as Tuscany and Southern Rhône) which has proven to produce the highest quality of grapes.
When it comes to winemaking, Burgozone favors minimal intervention and is passionate about varietal expression. The Burgozone style can be described as the combination of a unique terroir influenced by the Danube river, and the human savoir-faire of renowned Bulgarian winemakers. All Burgozone wines are with Protected Geographical Indication (PGI) Danube Plain.
The wines’ style is characterised by the 3Fs- Fresh, Fruity and Fine.
Every glass of Burgozone will take you on a journey to the slopes of the Danube River.
"We make wines with individual character that reflect their “sense of place” and showcase the potential of the wine region by the Danube plain".
Exclusively ourown grapes from singlevineyard.To guarantee the best quality,Burgozone only makes wines from itsown grapes, for which it can guaranteethe way they have been taken carethroughout the year and which bestrepresent its Terroir
Proximity of vineyards to winery. TheBurgozone vineyards surround the wineryand it takes just a few hours between thetime of the harvest and the process, whichcontributes to maintain the freshness ofthe grapes and diminishes the need ofsulfites to protect the grapes.
The decision when to pick is taken on thebasis of detailed analysis assessing thephenolic maturity (physiological ripenessof the grapes). In addition to the pH andsugar at Burgozone we also look at theskin, berry and stems to decide when thegrapes have reached the best balanceand are ready to be harvested
Social responsibility– during the harvestBurgozone announces in the local newsand radio that it is looking for local pickers.Many people come year after year to workfor Burgozone. Each person is given achance to become a part of our team.
About Sur lees:
After the fermentation has ended. Lees are principally composed of dead yeast, pulp and seeds leftovers, bacteria and dead cells. There are two types of lees: gross lees and fine lees. The gross lees are the sediment whereas the fine lees are the smaller particules that take more time to fall down.
Mainly white wines are put on lees, or "marinated" as says Karen MacNeil. This technique gives them more complexity and aging potential.
Complexity created by the interaction between the fermented liquid and the lees and which results in:
aromas of: butter, bread, cheese, hazelnut, almond and sometimes flowers and toasty notes richer and fuller body.
Stabilisation: as the lees are natural antioxydants and absorb the oxygen this allows: - better conservation of the wine; - better aging potential for the wine
This technique has also 2 disadvantages:
— The lees react with the tannins and therefore this technique is not often used with red wines; — The lees diminish the acidity of the wines and therefore this technique is suitable for cold regions, where the starting level of acidity is high enough.
Located on the same line of latitude as Tuscany and growing on slopes of above 150 and 180 meters, the 100 hectares of the Burgozone vineyard are composed of high quality clones which are spread across a calcareous loess soil. The vineyard enjoys a moderate continental climate blessed with hot days and cool nights as well as benefitting from the qualities of being in such close proximity to the Danube River.
The 100 hectares of our vineyards are composed of 11 international grape varieties and 2 indigenous varieties namely Gamza (red) and Tamyanka (white). To ensure the complexity of our wines we believe in clonal diversity and possess more than 30 different clones. The average age of the vineyards is 10 years.
We take pride in the fact that all our wines are carefully made from our handpicked grapes and are bottled on site at our estate. Our careful adherence to canopy management practices and green harvesting techniques results in a regulated yield ranging between 20 hl/ha and 45 hl/ha. In our vineyard we practice sustainable winegrowing and we remain committed to sustainable and ecological responsibility through the practice of integrated viticulture.
Burgozone is a member of the Bulgarian association of independent winegrowers (BAIW – Member of CEVI).
‘As a family-owned winery, we strive for long-term community development, quality and consistency.’
Burgozone plays a major role as an employer in the region and supports the development of the local community, such as the local school, local fair among others.
Burgozone supports the development of young winegrowers and tractor operators through training programs that further their education. In conjunction with the Ministry of Education, Burgozone has launched a specific educational program for these professions in the regional school schedule.
Located close to the nature reserve protected by the European program Natura 2000, sustainability and ecological responsibility are among the main long-term goals of Burgozone.
Burgozone is committed to developing wine tourism in the area as well as attracting and facilitating future investors interested in collaborative or expansion projects.