Malagouzia 60%, Mandilaria 30%, Granache Rouge 10%.
Region / Location / Vineyard:
Boeotia viticulture zone in Central Greece.
The vineyard (10 to 12 years old for the Malagouzia & Grenanche and 30 years old for the Mandilaria) is situated at an altitude of 250 m.
The grapes are hand-picked and placed in small crates.
Cooling the grapes at 8oC, destemming and pre-fermentation maceration of the three varieties using wild yeasts. Static settling, pressing and fermentation at controlled temperature (14ο C) in small stainless steel tanks. After fermentation the wine is left on the lees for six months with frequent stir (Battonage).
Intense aromas of spring flowers, red fruit and hints of mineral notes.
Rich aromas on the palate accentuated by crispy, fresh notes and a spicy aftertaste.
Aging in the Cellar: Best 3 years.
Accompanies salads, white meat such as poultry and rabbit, mixed fried vegetables, shrimp or lobster pasta, traditional Greek dishes such as shrimp saganaki, stuffed tomatoes, green beans, beef stew with orzo pasta.
Best served at 10ο C.