Bessa Valley is located on 250 ha, of which 1 40 have been already planted.

The main cellar forms an arc dug in the hill. The Rotunda is next to it, a place, where the fermentation is carried out. A Pergola connects the cellar with the administrative building. The walls of the buildings are faced in limestone, in which different sea inhabitants have left their traces.

Facts about the winery

The project started in 2001 by purchasing lands from around 800 people in the area of Ognianovo (region of Pazardzhik).

Part of the cellar is dug in the rock, which is of a great significance for the preservation and maturing of the wine in oak barrels. The rock allows the maintenance of a constant temperature and humidity of the air.

Only acacia sticks are used for vine support.

Currently the yield from the Valley is 550 – 650,000 bottles. About 720 000 bottles of wine will be made from those. The grapes are picked up manually by trained personnel and sorted twice during grape picking. The pickers collect only the best berries; the berries undergo a second sorting before being transported to the fermentation tanks.

The winery is 3 555 m? in area and has a capacity of 2 500 barrels. Bessa Valley Winery is only using French oak barrels – barriques. Each one costs about €720 and is used only three times. After the third time, the barriques stop influencing the aging of the wine.

Alcohol fermentation and maceration take place for about 30 days.

The malolactic fermentation takes place into the tanks, and partially into some new barrels.

Enira Reserva ages on sediment for 16 months, 35% in new barrels and 65% one-year old barrels.

About 80% of the production is for export. The largest markets for the wine from the Valley are Great Britain, Germany, Austria, Switzerland, Canada, USA, and Russia, and since recently – China, Japan and Hong Kong.