Georgiev&Milkov started in 2014 with a handshake and a shared conviction: that Bulgaria's native grapes deserved better than what they were getting. Petar grew up in Plovdiv, fell into wine through a bar job as a student, and spent years learning in cellars across Bulgaria, Austria, and New Zealand. Radostin grew up with his family's vines on the Black Sea coast, studied fermentation, and worked harvests across three continents before coming home.
They don't own vineyards — they work with farmers who do. People who have tended the same plots for decades, through everything history threw at this region. Old Mavrud vines on the red forest soils around Novi Izvor. Ancient Rubin in Brestovitsa. Red Misket over fifty years old near Prolom. Dimyat on limestone in Karabunar. These growers know their land the way few people know anything — and Petar and Radostin are smart enough to let that lead.
In the cellar, the approach is minimal. Spontaneous fermentation, old Bulgarian and French oak, no added sulphites in most wines, unfiltered. Annual production is 35,000 to 43,000 bottles across six wines — all from indigenous Bulgarian varieties.
