KARYOS GAEA ROSE
Produced by the process of bleeding, where the marc stays in the phase of pre-fermentation extraction for 4-6 hours, until the color potential we want develops.
In the color of a rose, with iridescent reflections. On the nose, an aromatic palette with notes of cherry, wild strawberry, rose and butter caramel. With discreet acidity and an expressive aftertaste.
CATEGORY
Varietal Wine
CHARACTERISTICS
Varieties: Agiorgitiko 50% – Limniona 50%
Harvest Dates:from the 21st to the 31st of August
Alcoholic Fermentation Duration: 12-15 days
Alcoholic Strength (20ΟC): 12,0-12,5 vol
pH: 3,4-3,6
Total Acidity (gr/lt): 5,4-5,8
Volatile Acidity (gr/lt): 0,08 -1,0
Free Sulfites (ppm): 18-25
Total Sulfites
(ppm): 90-110
Residual Sugar (gr/lt): 1,0-1,2
WINE MAKING / MATURING
Produced by the process of bleeding where the marc stays in the pre-fermentation – extraction phase for 4-6 hours (plus stay of must and berries) to achieve the color desired.
Alcoholic Fermentation in stainless steel tanks for about 12-15 days at controlled temperatures of 15-17 ° C.
Fermentation with Indigenous Wild Yeasts.
Stay on fine thin wine lees and continuous batonage for two months after the end of the alcoholic fermentation.
ORGANOLEPTIC CHARACTERISTICS
Produced by the process of bleeding, where the marc stays in the phase of pre-fermentation extraction for 4-6 hours, until the color potential we want develops.
In the color of a rose, with iridescent reflections. On the nose, an aromatic palette with notes of cherry, wild strawberry, rose and butter caramel. With discreet acidity and an expressive aftertaste.
BOTTLES
AWARDS
2016
2018
2019
2020
2021
2022
2023
2023
