Description
A modern Cabernet with a deep ruby color and an intense scorched barrel and spicy nose with green pepper, cherry and gooseberry. Mild, round in the mouth, with chocolate and coffee elements in the spicy black-red fruit. Satisfactory acidity and very smooth and sweet tannins. Pleasant aftertaste that combines caramel, caffeine and spiciness with mineral elements.
Food Pairing
Try it with spaghetti with minced meat or pastitsio or fried food like eggplants and peppers. Extra tip: Tuna fillet with braised vegetables – Mount Athos recipe.
Analytical characteristics
| Alcohol content | Reducing sugars | Active acidity (pH) |
|---|---|---|
| 13,7 % vol | 2,2 gr/lit | 3.80 |
| TOTAL ACIDITY | Volatile acidity | Free / total sulphur dioxide |
|---|---|---|
| 4.50 gr/lit | 0.55 gr/lit | 16/113 |
The grapes are from selected associative vineyards of Pangeon. The microclimate of the region is characterized as continental and Mediterranean with yields that don’t exceed 1200kg per acre.
Classic red wine vinification. During this process the grape skins remain in contact with the must for 15 days in order to achieve the extraction of the aromatic and coloring chemical compounds and complete the alcoholic fermentation. After the end of the alcoholic fermentation, the malolactic fermentation follows to soften the taste. The wine matures for 24 months in oak barrels of multiple uses in order to achieve microoxygenation aging without the wine aromas and taste being covered by the wood of the barrel and losing the individuality of the variety.
