VINTAGE
CATEGORY
Varietal Wine
CHARACTERISTICS
Varieties: Cabernet Sauvignon 50% – Agiorgitiko 25% – Xinomavro 25% Vintage
Dates: 21 -31 August and 1-10 September
Alcoholic Fermentation Duration: 20-25 days
Alcoholic Strength: (20Ο C): 14,0-14,5 vol
pH: 3,7-3,9
Total Acidity (gr / lt): 5,0-5,6
Volatile Acidity (gr / lt): 0,15-0,22
Free Sulfites (ppm): 18-25
Total Sulfur (ppm): 75-85
Residual Sugar (gr / lt): 0,04-0,08
WINE MAKING / MATURING
Slow alcoholic fermentation in stainless steel tanks for 20-25 days at controlled temperatures of 20-25 ΟC. Fermentation with Indigenous Wild Yeast 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 a month to facilitate the malolactic fermentation. After the end of the malolactic fermentation, the wine is stored in 300 ltr oak Ermitage barrels where it remains for two years.
ORGANOLEPTIC CHARACTERISTICS
BOTTLES/LABEL
AWARDS

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