2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is forecasted that from this autumn the grape brandy and wine will become more expensive due to the higher purchase price of the grapes. The news was confirmed by the head of the Vine and Wine Agency Krassimir Koev.
From this fall, the bottle of wine will jump by 50 stotinki, and the bottle of grape brandy - by between 1.10-1.15 levs. Traders justify the increase with the higher purchase price of grapes this year.
Experts expect this year the grapes to be bought for 1 lev per kilogram wholesale. For comparison, last year its price on the stock exchanges did not exceed 50 stotinki per kilogram.
Grapes are more expensive this year mainly because of the hail and torrential rains that have ruined much of the country's crops. It is because of the poor harvest that farmers are forced to adjust the purchase price.
Krassimir Koev adds that the rainy summer is to blame, not only for the poorer harvest, but also for the deteriorating quality of this year's grapes. Most Bulgarian farmers failed to save themselves this year from the manna, which destroyed a large part of the plantations.
The only exceptions are the large wine companies, which have their own vineyards, which they take good care of and constantly spray. This year they have managed to keep their harvest.
The expert added that the imposed Russian embargo will not affect the sector, as Bulgarian wine is not among the embargoed products exported to Russia.
Bulgarian brandy producers, on the other hand, warn that they have been deceived by imported sugar, which has ruined their domestic brandy.
Counterfeit sugar was sold at prices between BGN 1 and 1.20 per kilogram, and there were no coordinates of the importing company on its packaging. Only Made in the EU was written on the sugar.
Victims say that two weeks after using the sugar in the preparation of homemade brandy, they found that the drink was not fermented.
Technologists explain that the reason for this is in the fake sugar, which was full of enhancers and stabilizers that did not allow the brandy to ferment.
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