KARYOS GAEA RED

Wine with a deep purple color. It ages for one year in oak barrels and for one more year in its bottles.
CATEGORY
Varietal Wine
CHARACTERISTICS

Varieties: Agiorgitiko 50% – Limniona 50%
Harvest Dates: from the 21st to the 31st of August
Alcoholic Fermentation Duration: 20-25 days
Alcoholic Strength (20Ο C): 13,0-13,5 vol
pH: 3,6-3,9
Total Acidity (gr/lt): 5,0-5,5
Volatile Acidity (gr/lt): 0,18-0,20
Free Sulfites (ppm): 18-25
Total Sulfites (ppm): 70-90
Unleavened Sugars (gr/lt): 0,05-0,08

WINE MAKING / MATURING
Slow alcoholic fermentation in stainless steel tanks for 20-25 days, at controlled temperatures of 20-25 ΟC. Fermentation with native wild yeasts. Continuous wetting of the marc for the best extraction of aromatic compounds. After the end of the alcoholic fermentation the marc stays with the wine for one month, to facilitate the malolactic fermentation.
ORGANOLEPTIC CHARACTERISTICS
Wine with a deep purple color. It ages for one year in oak barrels and for one more year in its bottles. On the nose a complex and clean aroma of ripe red fruits, cedar, chocolate, caramel, with notes of spices at the end. With a rich body, intense and exuberant taste, balanced acidity and well-worked tannins that give a long aftertaste and great aging potential. SERVED AT 18-20 ° C
BOTTLES
AWARDS
karyos-bronze-metal
berliner silver trophy
ΚΑΡΥΟΣ ΓΗ ΡΟΖΕ