From old rootstock vines of the mountainous Zakynthian vineyard. Vinification:
Vinification:
The harvest begins in the second ten days of September. After pressing, the grapes and must are taken to the winemaker where the extraction of pigments begins with the start of alcoholic fermentation. The temperature is maintained at 22-25ºC. The extraction of pigments is a process that takes several days, preparing the new wine for high capacity and resistance to aging. The new wine is then taken to French oak barrels where it matures for 20 months. It remains for another 12 months in the bottle.
Characterictics:
A wine with a deep red color and a complex aromatic bouquet. It presents notes of ripe red forest fruits, wild cherry jam, vanilla, pepper, cinnamon and dark chocolate. With gentle tannins softened even more during its stay in the barrel and in combination with its rich body leave a long-lasting velvety aftertaste.
Alcoholic Strength:
13,5%
It is an ideal accompaniment to Mediterranean dishes containing meat and rich sauces as well as a variety of highly matured cheeses and cured meats. Goes well with dishes containing mushrooms such as truffle.
