Sure, here is the translation of the text into English:
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The Downtown Urban Winery is located in the heart of Sliven, in one of the city's old neighborhoods - Kluchor, which has preserved its authentic architecture. The premises that house the winery used to function as a carpentry workshop for several decades.
Maintaining the spirit of craftsmanship, all operations at the winery are carried out with minimal technological intervention - from grape harvesting to bottling the wine. This production style also determines the micro capacity of the winery, which produces up to 11,000 bottles annually.
**Technology:**
Operations at the winery begin with the acceptance of hand-picked grapes delivered in 10 kg crates. After cooling them in a refrigerator, they are sorted, separating any bunches that do not meet our quality requirements. Next, the berries are separated from the stems and transported to the press for extracting grape juice for white and rosé wines or to fermentation vessels for red wines. The resulting juice or pulp undergoes alcoholic fermentation, which takes place at a controlled temperature to ensure a smooth process and preserve the aromas. After completing fermentation, the white and rosé wines are separated from the sediment and left to rest for several months, depending on the variety, to achieve balance and stable structure. Before allowing time for rest for the red wines, they must first undergo malolactic fermentation. Some of the red wines will be filled into barrels made from French oak. We use barrels from top producers who source wood from the most prestigious forests in France. The trees are at least 200 years old and have a very fine pore structure, which allows for a longer aging period and a slow, gradual extraction process. Using such high-quality barrels enables us to create ultra-premium red wines.
After the aging and maturation period, the wines are blended in selected proportions and proceed to bottling. Depending on the wine, the bottles are stored for a period ranging from several weeks to several months before being released onto the market, to achieve balanced structure and aromas.
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