Dry Red 
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Winemaker's Note
Deep ruby color with purple hues. Intense nose of black fruits, vanilla and notes of black pepper, further enhanced by those of caramel and nuts. The mouth is full of sour cherries, plums and gooseberries, on a background of chocolate and cinnamon. Structured with a velvety tannic texture in harmonious balance with the vibrant acidity. Long, luscious finish with sweet spices, notes of tobacco and oak. Complex, rich and layered wine.
Varieties
Syrah, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Petit Verdot
Origin
PGI Imathia
Food Pairing
Intense, robust, with warm alcohol and dense texture, Ble Alepou is a wine destined for bold food pairings, either with dishes of the classic French cuisine or dishes with a more creative twist.
Analytical Data
Typical winter. Spring kicked off with a cool March resulting in a longer time till budbreak completion, while the dry conditions with significant diurnal variation of April and May led to an early (by 1 week) flowering. Summer started with hail on 12 June, decreasing the overall production depending on the area. The next 2 months were characterized by long heatwaves and dry conditions; the rapid development of veraison in early August was a most positive sign. Since September, weather conditions went back to typical with notable diurnal temperature variation. The harvest for the red varieties in question started on 30 August and the last grapes were handpicked by 17 September. A careful collection on a vine-per-vine basis, rotating back and forth each block as seemed fit.
The winemaker selected the very best and most expressive blocks at Ktima Kir-Yianni in Naoussa, blending red varieties that were on the one hand ideally adapted to the vineyard conditions with a proven track produce record of top-notch wines (Syrah and Merlot) with those from a “nursery” of experimentation with outstanding potential, planted in 2005. Common characteristics to all, their top-quality features such as acidity, alcoholic degree, phenolic ripeness, intensity of aroma and color
After strict selection in the vineyard and on the sorting table, the grapes of each variety are cold soaked separately at 9-10°C for a period of 5-7 days. All varieties are fermented in French oak casks at different temperatures. A monitored hydraulic pigeage is used to avoid the breaking of grape seeds and the extraction of undesirable tannins. Maturation for 16 months in mostly new 225 and 500-lt French oak casks. The wine stays in the cellar for 12 months before release.
