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TASTING NOTES: The colour is bright, clear with pink tones. Lively and clear on the nose, with aromas of ripe cherries, raspberries, flower hints and rose petal notes. On the palate it has a medium body, moderately high acidity and slightest suggestion of very ripe tannins. The flavours are consistent with aromas, a light sensation of sweet grass and bubble gum. The finish is moderately long with flavours leading to complexity.
VINIFICATION: Skin contact for 24-48 hours at 18 0C for the Agiorgitiko. Skin contact for 6 at 16 0C for the Moscofilero. Blending and alcoholic fermentation in stainless steel tanks at 16 0C. Inhibition of malolactic fermentation. Short aging over lees.
FOOD PAIRING: Salami, pasta, tomato sauces, vegetables, pizza, tomato salad, fruit.