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Winemaker's Note

The charming aromas of red forest-fruits and cherry are enhanced with fine notes of rose petals. The palate shows balance, a round mouthfeel, soft tannins and a long, aromatic aftertaste. Light and spicy with refreshing acidity and mild tannins.

Varieties

Merlot 50%, Xinomavro 25%, Syrah 25%

Production

n/a

Ageing

5 years

Cellaring

No oak ageing. 8 months in stainless steel tank and 1 month in bottle

Origin

n/a

Food Pairing

A simple and easy-to-drink match to pasta, vegetarian dishes and barbeque delights.

Analytical Data

Alcohol:  n/a
pH:  3.53
Titratable acidity:  5,4 g/lt
Volatile acidity:  0.40 g/lt
Residual sugar:  2,7 g/lt
Phenolic index:  n/a
Color intensity:  n/a
Free/Total sulfites:  n/a

Grapes are hand-picked and selected on a sorting table prior to crush. For each variety the must is cold soaked at 11-12°C in a reductive environment for 2-5 days depending on the quality of the grapes. Fermentation takes place at 20-22°C, followed by malolactic fermentation in tank. During the first five months of the year, the lees are stirred twice a week (batonnage), in order to achieve a fuller body. After the final blend the wine is bottled, usually in April after the harvest. The winemaker’s main objective is to achieve maximum fruit extraction, while preserving a good level of acidity.

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