Description
With a light ruby and Grenache color and a complex, oxidative nose that gives off a wide range of dried, red fruit, flowers and herbs, as well as the aromas of coffee and chocolate. A light body but delicately oxidative with a fresh acidic character and soft tannins.
Spicy red fruits, with vegetal and botanical elements, with a great aftertaste that emphasizes its minerality and pleasant sweet and sour flavors.
Food Pairing
Try it with cold cuts, fish and salmon.
Extra tip: sturgeon fish
Analytical characteristics
| Alcohol content | Reducing sugars | Active acidity (pH) |
|---|---|---|
| TOTAL ACIDITY | Volatile acidity | Free / total sulphur dioxide |
|---|---|---|
The vineyard is situated in the PGI Pangeon wine producing zone, at an elevation of 150m on the foothills of mount Pangeon. The yield does not exceed 800kg of grapes per acre. The sandy soils enable the production of wines with superior finesse and rich aromas. Most of the yield comes from an associative vineyard from Aminteon is located at a high altitude, at the grape growing zone of PDO Aminteon, where Xinomavro has been acclimated in. The cold winters are characteristic of the continental climate of the region.
After the grapes are crushed, the juice and the skins ferment together for about 2 weeks to achieve the best phenolic extraction, with no added yeast, just the indigenous yeast population. The wine matures in old oak barrels with the lees for 24 months. Slight addition of sulfites at the beginning of the fermentation but no additional interventional practices.
