site.btaDirector of Viticulture and Oenology Institute Tsvetanov Sees Growing Interest in Wines from Local Varieties

BTA will present dozens of Bulgarian wineries in the New BG WINE Leads the Way series ahead of the 9th UN Global Conference on Wine Tourism, which will be hosted in Plovdiv. The forum is organized by the Ministry of Tourism in partnership with the UN World Tourism Organization.

Interest in wines made from old local grape varieties and Bulgarian-developed breeds is growing, Director of the Institute of Viticulture and Oenology in Pleven Emil Tsvetanov said in an interview with BTA on Friday.

According to Tsvetanov, Gamza is the most iconic grape variety in the Pleven region. This year’s open day focused on Gamza and took place alongside the Wine and Farmers’ Delicacies Festival in Pleven. Other traditional local varieties include Rubin, Kailashki Misket, and Kailashki Rubin.

Wineries are increasingly turning back to indigenous grape varieties, according to Krasimir Koev from the Executive Agency for Vine and Wine, as consumers are seeking alternatives to common wines like Merlot, Cabernet, and Chardonnay. Until recently, the local variety Naslada was not permitted for winemaking because it was not on the list of approved varieties, but since its approval, wines made from Naslada have been very well received, Tsvetanov said.

The Institute is currently at the height of the grape harvest. Tsvetanov anticipates average yields due to drought and high temperatures, though he did not provide specific figures for the expected grape quantities. Harvesting of the white varieties, as well as Rubin, Gamza, and Bouquet, has been completed. The main red varieties still to be harvested are Cabernet and Storgozia. The Institute typically produces 40 to 50 tonnes of white, red, and rosé wine annually. In addition, wine is produced from the Institute’s experimental plots.

The Institute has introduced a new product called wine frappe, which uses a specialized emulsion of wine, fiber, and proteins, formulated by Nikolay Solakov from the Institute of Cryobiology and Food Technologies in Sofia, that is added to fresh milk as an alternative to coffee. Another innovative offering is salad toppings made from wine. Both the wine frappe emulsion and the salad toppings are pending registration as food products prior to market release.

Regarding the adoption of new technologies, Tsvetanov reported that approximately BGN 100,000 has been invested in equipment for the Institute’s two cellars over the past two years. He also noted that Bulgarian viticulture needs to adjust vineyard management practices to evolving climate conditions, which present ongoing challenges.

Last year, the Institute used contour pruning to reduce evaporation, but this left the grapes exposed, resulting in sunburn, early shriveling, and lower yields. This year, due to high temperatures, contour pruning was not implemented, allowing the grape clusters to remain shaded. According to Tsvetanov, this approach was more effective, as low rainfall limited fungal diseases and the grapes were protected from excessive sun and dehydration. He pointed out the need for ongoing climate monitoring to support timely vineyard management decisions.

The core of the Institute is its cellar, established in 1892. As one of the oldest wine cellars on the Balkan Peninsula, it was initially constructed for the viticulture and oenology school of the time. Inspired by French design, the cellar is built into a hillside to maintain a constant temperature of 15 to 17 degrees Celsius throughout the year. It houses wines dating back to its year of establishment.

To align with current trends, the Institute now offers popular wine tours that include tastings. Visitors can tour the cellar and sample wines upon request. According to Tsvetanov, many guests like to have their photo taken with a bottle from their birth year, and tourists can also view a collection of historic winemaking equipment. An upcoming group of tourists from Germany has specifically requested that only wines made from local grape varieties be served, excluding internationally recognized ones. Tsvetanov maintains that this approach is effective in promoting interest in Bulgarian grape varieties.

After the grape harvest is finished, the Institute continues with wine production and the collection of propagation material. This is followed by annual project and task reporting, providing a summary of the year’s research activities.