Georgiev/Milkov is a Bulgarian wine project founded in 2014 by oenologists Petar Georgiev and Radostin Milkov, who collaborate with local growers to produce wines from indigenous Bulgarian grape varieties like Mavrud and Rubin, using a blend of modern techniques and traditional practices.

They are known for their innovative approach, including making Bulgaria's first pét-nat from Mavrud grapes, and focusing on minimal intervention winemaking to express the character of the Thracian Valley terroir.

The Thracian Valley wine region, located in southern Bulgaria, is one of the country’s most historic and prolific viticultural areas. Sheltered by the Balkan Mountains to the north and influenced by the warm Aegean winds from the south, the region enjoys a continental climate with long, hot summers and mild autumns—ideal for slow, even ripening of grapes. Rainfall is moderate, with most precipitation occurring in spring, helping to support healthy vine growth.

Soils in the Thracian Valley are diverse, ranging from fertile alluvial deposits near rivers to well-drained sandy loams and limestone-rich terrains that add structure and minerality to wines. This variety enables a broad range of grape cultivation, from local to international varieties.

Indigenous grapes such as Mavrud, Rubin, and Pamid thrive here, producing deeply coloured reds with rich tannins and dark fruit flavours. International varieties like Cabernet Sauvignon, Merlot, and Syrah are also widely planted, yielding bold, expressive wines. Whites, including Chardonnay and Sauvignon Blanc, display fresh acidity and aromatic intensity.

Wine styles range from powerful, oak-aged reds with notes of blackberry, plum, and spice to crisp, floral whites and rosés. The Thracian Valley’s combination of climate, soils, and heritage gives its wines both a distinctive identity and broad international appeal.

Mavrud is one of Bulgaria’s most distinctive and historic red grape varieties, with origins tracing back over a thousand years to the Thracian era. Its name is thought to derive from the Greek word mavro, meaning “black,” reflecting the grape’s deep, dark skin. Traditionally grown in the Thracian Lowlands around Plovdiv and Asenovgrad, Mavrud thrives in warm continental climates, where long, dry summers and autumns allow it to ripen fully while maintaining natural acidity. The grape is vigorous and late-ripening, requiring careful site selection and canopy management to reach optimal maturity.

Viticulturally, Mavrud is sensitive to frost and drought, but it rewards attentive growers with low to moderate yields of intensely coloured, tannic wines. Outside Bulgaria, it has limited plantings, with small experimental parcels in California and other regions interested in indigenous European varieties, but it remains most closely associated with its homeland.

In the glass, Mavrud typically produces structured, age-worthy wines with firm tannins, vibrant acidity, and complex aromas of blackberry, plum, forest fruits, and spice, often accented by herbal and earthy notes. Oak ageing can lend additional layers of chocolate, tobacco, and vanilla. Styles range from robust, full-bodied reds suitable for cellaring to fresher, fruit-forward interpretations that showcase its lively character.