The Thracian lowland is known for its geographic division as the South Vine-Wine Region. It includes parts of Sakar and the central parts of the Thracian Plain. In southern Bulgaria, the climate is temperate continental and precipitation is well distributed throughout the year.
In this area, mostly red varieties of grapes are grown. The Balkan Mountains block the cold winds coming from Russia, so the combination of moderate continental climate and the perfect rain makes it the Thracian Valley region best suited to red wine, although it produces excellent white wine. The most popular are Mavrud, Merlot, Cabernet Sauvignon, Red Misket, Pamid and others.
Thanks to the climate, it is guaranteed to obtain red quality wines from the Cabernet Sauvignon and Mavrud varieties, which are distinguished by their high density and rich taste.
The Thracian lowland is known as the home of the Mavrud variety. The wines of this variety Mavrud are highly prized because they combine the aroma and taste of red berries, spices and herbs. The fruits of Mavrud are small, with low yields and late maturing in the first half of October, but this makes it the best-selling local wine in Bulgaria. The grapes are used to produce high-quality red table and dessert wines that develop their qualities when aging and the fruits are resistant to rot. It is in ink, tannin, spicy and usually ages long in oak barrels. Stewed fruit and herbs are its general flavor characteristics. It is cultivated only in the small area of Asenovgrad, north of the Rhodopes.
Pamid is probably the oldest of the local varieties and was previously the most planted variety in the country, while Cabernet Sauvignon and Merlot did not surpass it. Encountered in former Yugoslavia, Albania, Turkey, Russia and others. In Bulgaria, the area between the Thracian Lowland and the Danube seems to be the last place where it is still grown. Pamid is a pink grape, making it a light, pale red wine that does not have much taste or acidity. The grapes ripen in the first half of September. It is resistant to drought, cold and rot, it is easily crumbly. The grapes are light, have a pleasant taste and are mostly consumed in fresh state. It is made of red-tasting table wines, which should be consumed at the moment after fermenting because they do not tolerate aging. By taste, the variety is compared to Bujula.