An exuberant, red wine, which has aged for four years and is made from three varieties: Cabernet Sauvignon, Agiorgitiko and Xinomavro
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.
An exuberant, red wine, which has aged for four years and is made from three varieties: Cabernet Sauvignon, Agiorgitiko and Xinomavro. It ages in oak barrels for two years and another two years in bottles. It is characterized by its intense, deep red color, and by complex and spicy aromas of ripe fruits and vanilla. Rich and full in the mouth with ripe tannins and a long aftertaste. A noble wine with a rich character and a delicious complexity. The possible presence of sediment is due to the natural clarity of the wine and its long-term evolution.